Soups & Stews > Chowders > Corn Chowder > Creamy Corn Chowder Recipe

Decadent Creamy Corn Chowder

Indulge in the velvety smooth texture and sweet, comforting flavors of this Creamy Corn Chowder. This recipe combines fresh or frozen corn with a rich, creamy base, creating a satisfying and heartwarming soup perfect for any occasion. Learn how to make this classic chowder with ease and enjoy a bowl of pure culinary delight.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 4 cups Fresh or Frozen Corn Kernels
  • 1 medium, chopped Yellow Onion
  • 2 stalks, chopped Celery
  • 2 medium, peeled and diced Russet Potatoes
  • 4 cups Chicken or Vegetable Broth
  • 1 cup Heavy Cream
  • 4 tablespoons Butter
  • 2 tablespoons All-Purpose Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons, chopped (for garnish) Fresh Chives
  • 4 slices, cooked and crumbled (optional) Bacon

Sauté the Aromatics

Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. This step builds the base flavor of the chowder.

Create the Roux

Sprinkle the flour over the softened vegetables and cook for 1-2 minutes, stirring constantly. This creates a roux, which will help thicken the chowder. Be sure to cook out the raw flour taste.

Add Broth and Potatoes

Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Add the diced potatoes and bring the mixture to a simmer. Cook until the potatoes are tender, about 10-15 minutes.

Incorporate the Corn and Cream

Stir in the corn kernels and heavy cream. Season with salt and pepper. Simmer for another 5-10 minutes, allowing the flavors to meld together. Be careful not to boil, as this can cause the cream to curdle.

Blend for Creaminess (Optional)

For an extra creamy chowder, use an immersion blender to partially blend the soup. Alternatively, you can carefully transfer about 2 cups of the soup to a regular blender and blend until smooth, then return it to the pot. This will create a smoother texture while still leaving some chunks of corn and potatoes.

Serve and Garnish

Ladle the chowder into bowls and garnish with fresh chives and crumbled bacon (if using). Serve hot and enjoy this comforting and delicious soup.

Nutrition Facts Estimated per 100g of product

Calories: 80-120, Protein: 2-4g, Fat: 5-8g, Carbohydrates: 8-12g (Note: These values are estimates and can vary based on specific ingredients used.)

Other Considerations for Nutrition

For a lower-fat option, substitute half-and-half or milk for heavy cream. Consider using a low-sodium broth to reduce sodium content. Adding more vegetables, such as carrots or bell peppers, can increase the nutritional value.

← Creamy Corn and Potato Chowder Hearty Vegetable Chowder →

FAQ

  • Can I use frozen corn instead of fresh corn?

    Yes, frozen corn works perfectly well in this recipe. Just make sure to thaw it slightly before adding it to the chowder.
  • How can I make this chowder vegetarian/vegan?

    To make it vegetarian, use vegetable broth instead of chicken broth. For a vegan version, substitute the heavy cream with coconut cream or a plant-based cream alternative, and ensure the broth and any bacon used are plant-based.
  • Can I store leftover chowder?

    Yes, you can store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. The texture may change slightly upon reheating due to the cream.