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Corn chowder base Recipe

American · Soup · 40 min total

A creamy, flavorful base for corn chowder, perfect for adding your favorite proteins and vegetables.

Ingredients

• 4 ears fresh corn, kernels cut off (about 3 cups)
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Sprinkle flour over the onion mixture and stir constantly for 2 minutes to cook the flour.
4. Slowly whisk in the broth, scraping up any browned bits from the bottom.
5. Add corn kernels, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Remove bay leaf. Using an immersion blender, partially blend the soup to your desired consistency (or transfer 2 cups to a blender, puree, and return to pot).
7. Stir in heavy cream and heat through, about 2 minutes. Adjust seasoning if needed.

Tips

• For a smoky flavor, add 1/2 teaspoon smoked paprika with the salt.
• Store in an airtight container in the refrigerator for up to 3 days.
• Freeze without cream; add cream when reheating.

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