Creamy Corn Chowder (Print View)
Velvety chowder featuring sweet corn, tender potatoes, and savory vegetables in a light, creamy base.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, peeled and diced
05 - 2 cloves garlic, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 4 cups fresh or frozen corn kernels (about 5 ears fresh or 1 lb frozen)
→ Liquids
08 - 4 cups vegetable stock (gluten-free if necessary)
09 - 1 cup whole milk or plant-based milk for vegan option
10 - ½ cup heavy cream or unsweetened cashew cream for vegan option
→ Spices & Seasonings
11 - 1 teaspoon salt, plus more to taste
12 - ½ teaspoon freshly ground black pepper
13 - ½ teaspoon smoked paprika (optional)
14 - ¼ teaspoon dried thyme
→ Garnishes
15 - 2 tablespoons chopped fresh chives or parsley
16 - Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 - Melt butter in a large pot over medium heat. Add diced onion, celery, and carrots; cook for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for an additional 1 minute.
03 - Add diced potatoes, corn kernels, vegetable stock, salt, black pepper, smoked paprika if using, and dried thyme. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until potatoes are tender.
04 - Using an immersion blender, partially blend the soup in the pot until creamy but still textured. Alternatively, transfer 2 cups to a blender, puree, and return to the pot.
05 - Stir in milk and cream, then simmer gently for 5 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed. Ladle chowder into bowls, garnish with chopped chives or parsley, and freshly ground black pepper. Serve hot.
# Expert Suggestions:
01 -
- It comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you've been cooking all day
- The natural sweetness of corn shines through without any heavy meat stock, creating a soup that feels both comforting and surprisingly light
- One pot means minimal cleanup, and the technique is forgiving enough that you'll feel confident making it again and again
02 -
- The immersion blender is your secret weapon here. It's the difference between chunky vegetable soup and silky chowder. Don't skip this step or you'll have something tasty but not quite right.
- Fresh corn makes a measurable difference when it's in season, but frozen corn from a good producer works beautifully too. Never use canned corn in this recipe because the flavor becomes muddled.
- Taste as you go, especially with salt. Different stocks have different salt levels, and you want to season to your preference, not blindly follow the recipe.
03 -
- Make the base (butter, vegetables, stock, potatoes, corn) ahead of time and refrigerate it. When you're ready to serve, just reheat, blend, and add the cream. This means you can have hot chowder on the table in minutes.
- The magic is in not over-blending. You want pockets of corn and potato texture remaining. Over-blending makes it taste processed and removes that homemade quality that makes people ask for seconds.