How to Make Corn Chowder

Corn Chowder is a comforting and hearty soup that’s perfect for cozying up on a cool day. This classic recipe blends sweet corn with creamy broth, tender vegetables, and savory seasonings to create a satisfying and flavorful dish. Ideal for a quick weeknight dinner or a leisurely lunch, Corn Chowder is not only easy to make but also incredibly versatile. You can enjoy it as a standalone meal or pair it with a crisp salad or warm bread. In this guide, we’ll walk you through making a delicious Corn Chowder that’s sure to become a favorite in your recipe collection.

Ingredients for Easy Corn Chowder

For the Chowder:

• 4 cups fresh or frozen corn kernels (about 4 ears of corn or 2 cups frozen)
• 4 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 medium carrot, peeled and diced
• 1 celery stalk, diced
• 3 cups chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons all-purpose flour (optional, for thickening)

For Garnish (optional):

• Fresh parsley or chives, chopped
• Crumbled bacon
• Shredded cheddar cheese

How to Make Easy Corn Chowder

1. Prepare the Ingredients:

1. Corn: If using fresh corn, remove the husks and kernels from the cobs. If using frozen corn, thaw it before use.
2. Vegetables: Dice the onion, garlic, potatoes, carrot, and celery into small, even pieces to ensure even cooking.

2. Cook the Vegetables:

1. Sauté Onion and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
2. Add Carrots, Celery, and Potatoes: Stir in the diced carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

3. Build the Chowder Base:

1. Add Broth and Bay Leaf: Pour in the chicken or vegetable broth and add the bay leaf. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the potatoes are tender.
2. Add Corn and Seasonings: Stir in the corn kernels, dried thyme, and dried rosemary. Simmer for an additional 5 minutes to allow the flavors to meld.
3. Thicken the Chowder (Optional): If you prefer a thicker chowder, mix 2 tablespoons of flour with 2 tablespoons of water to form a slurry. Stir the slurry into the chowder and cook for another 5 minutes, or until the chowder reaches your desired thickness.

4. Finish the Chowder:

1. Incorporate Milk and Cream: Pour in the whole milk and heavy cream, stirring to combine. Heat the chowder gently until warmed through. Do not let it boil once the milk and cream have been added to avoid curdling.
2. Season to Taste: Taste the chowder and season with salt and black pepper as needed. Remove the bay leaf before serving.

5. Serve and Garnish:

1. Serve: Ladle the Corn Chowder into bowls.
2. Add Garnishes: Top with optional garnishes such as chopped fresh parsley or chives, crumbled bacon, or shredded cheddar cheese for added flavor and texture.

About the Main Ingredients

Corn: Corn is the star of this chowder, providing natural sweetness and a delightful texture. Fresh corn is ideal for its crispness, but frozen corn works well for convenience and availability.

Butter: Butter adds richness and depth to the chowder, creating a smooth and creamy base. It also helps to sauté the vegetables and enhance their flavors.

Potatoes: Potatoes provide heartiness and thickness to the chowder. They absorb flavors from the broth and cream, making the soup more filling and satisfying.

Heavy Cream and Milk: The combination of heavy cream and milk gives the chowder its creamy, luxurious texture. The cream adds richness, while the milk helps to balance the consistency.

Broth: Chicken or vegetable broth forms the base of the chowder, imparting savory depth to the soup. It helps to meld the flavors of the vegetables and seasonings.

Herbs and Spices: Dried thyme, rosemary, and bay leaf add aromatic flavors to the chowder. These herbs complement the sweetness of the corn and enhance the overall taste of the soup.

Flour: If used, flour helps to thicken the chowder, giving it a heartier consistency. This step is optional and can be omitted if you prefer a thinner soup.

This Easy Corn Chowder recipe combines simple ingredients to create a comforting and delicious meal that’s perfect for any time of year. Enjoy the creamy, flavorful soup as a cozy weeknight dinner or a delightful lunch option.