Description
This Creamy Corn Chowder is a comforting and flavorful soup filled with sweet corn, tender potatoes, and savory seasonings. It’s a cozy dish that’s perfect for any time of the year, whether as a warming winter meal or a light summer delight.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 4 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or milk for a lighter version)
- 4 slices bacon, cooked and crumbled (optional)
- 2 tbsp butter
- 1 tsp paprika
- 1/2 tsp thyme (dried or fresh)
- Salt and pepper to taste
- Optional: chopped parsley or chives for garnish
Instructions
- Cook aromatics: Melt butter in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 3-4 minutes.
- Simmer the base: Add potatoes, corn, broth, paprika, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend for creaminess: Use an immersion blender to partially blend the soup for a creamier texture while leaving some chunks. Alternatively, blend half the soup in a blender and return it to the pot.
- Add cream: Stir in the heavy cream and adjust the seasoning as needed. Heat gently but do not boil.
- Serve: Ladle into bowls and top with crumbled bacon, parsley, or chives if desired. Serve warm with crusty bread.
Notes
- For added richness, sprinkle grated cheddar cheese on top before serving.
- Substitute heavy cream with coconut milk for a dairy-free version.
- Add diced red bell peppers or carrots for extra color and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~250
- Sodium: ~500mg
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g