Creamy Corn Chowder Recipe
This Creamy Corn Chowder is cozy, comforting, and incredibly easy to make. Sweet corn pairs with tender potatoes and aromatic vegetables in a rich, velvety broth. Whether you’re using fresh summer corn or pantry staples, this chowder delivers warmth and flavor in every spoonful. Ideal for both chilly nights and sunny days, it’s a versatile soup that’s naturally gluten-free and easily customizable for vegan or dairy-free diets.
Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or ladle
- Blender (immersion or countertop)
- Measuring Cups and Spoons
- Optional: corn peeler (for fresh corn)
Ingredients
- 1 tbsp butter (or olive oil)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 3 medium potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 4 cups vegetable or chicken broth
- 1 cup whole milk, half-and-half, or plant-based milk
- Salt and pepper, to taste
- Optional toppings: chopped chives, shredded cheese, bacon bits, paprika, or hot sauce
Instructions
- Sauté Aromatics: In a large soup pot, melt the butter over medium heat. Add the onion, garlic, and celery. Cook for 4–5 minutes until softened and fragrant.
- Add Potatoes & Broth: Stir in the diced potatoes, season with salt and pepper, then pour in the broth. Bring to a boil, then reduce heat and simmer for 12–15 minutes or until potatoes are tender.
- Add Corn: Stir in the corn and simmer for another 5 minutes.
- Make It Creamy: Reduce heat to low and stir in the milk or cream. Heat gently—do not boil—until warmed through.
- Blend (Optional): For a thicker texture, blend about half the soup using an immersion blender, or transfer to a countertop blender in batches. Then return it to the pot.
- Taste & Adjust: Add more salt and pepper to taste. Let the soup rest off-heat for 10 minutes before serving to enhance flavor.
- Garnish & Serve: Ladle into bowls and top with your favorite garnishes.
Notes
- Dairy-Free/Vegan: Use olive oil and coconut milk or cashew cream. Choose veggie broth.
- Thicker Chowder: Blend more of the soup or mash potatoes in the pot.
- Add Protein: Stir in cooked bacon, rotisserie chicken, or shrimp for a heartier meal.
- Freezing Tip: If freezing, leave out dairy and add after thawing and reheating.
- Spice it Up: Add smoked paprika, chili flakes, or jalapeño for a kick.