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Creamy Corn Chowder Recipe

American · Soup · 45 min total

A rich and comforting chowder made with sweet corn, potatoes, and a creamy broth, perfect for a cozy meal.

Ingredients

• 4 ears fresh corn, kernels cut off (or 3 cups frozen corn)
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• 2 tablespoons chopped fresh parsley or chives for garnish

Instructions

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery; cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in corn kernels and potatoes. Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until potatoes are tender.
4. Using an immersion blender, partially blend the soup to your desired consistency (or transfer 2 cups to a blender, puree, and return to pot).
5. Stir in heavy cream, salt, pepper, and smoked paprika. Heat through, about 3 minutes. Do not boil.
6. Taste and adjust seasoning. Serve hot, garnished with parsley or chives.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Add cooked bacon bits or shredded cheddar cheese as a topping.
• Store leftovers in the refrigerator for up to 3 days. Reheat gently.

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