A bowl of creamy corn chowder is like a hug from the inside, especially on those days when you need a little extra comfort. This recipe is a game-changer because it’s not only delicious but also incredibly easy to make. Let’s dive into why this chowder will become your new favorite.
Why This Recipe Works
- The combination of fresh and frozen corn gives the chowder a depth of flavor that’s unmatched.
- Using heavy cream and potatoes creates a velvety texture that’s rich and satisfying.
- It’s a versatile recipe that can be customized with your favorite toppings or proteins.
- Perfect for meal prep, as it tastes even better the next day.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
Ingredients
- 4 cups fresh corn kernels (about 6 ears)
- 2 cups frozen corn
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- 2 tbsp fresh thyme leaves
Equipment Needed
- Large pot
- Wooden spoon
- Blender or immersion blender
- Measuring cups and spoons
Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. This step builds the flavor base of your chowder, so don’t rush it. Tip: If the onions start to stick, add a splash of broth to deglaze the pot.
Step 2: Add the Corn and Potatoes
Stir in both the fresh and frozen corn along with the diced potatoes. Cook for another 5 minutes, allowing the corn to slightly caramelize. This enhances the sweetness of the chowder. Tip: For a smokier flavor, you can char the corn in a skillet before adding it to the pot.
Step 3: Pour in the Broth
Add the chicken or vegetable broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook until the potatoes are tender, about 15 minutes. Tip: To check if the potatoes are done, pierce them with a fork; they should be soft but not falling apart.
Step 4: Blend Half the Soup
Using an immersion blender, blend about half of the soup directly in the pot to thicken it while leaving some chunks for texture. If you’re using a regular blender, let the soup cool slightly before blending a portion and then returning it to the pot.
Step 5: Finish with Cream and Seasonings
Stir in the heavy cream and fresh thyme, then season with salt and pepper to taste. Let the chowder simmer for another 5 minutes to meld the flavors together. Serve hot with your favorite toppings.
Tips and Tricks
For an even richer flavor, try roasting the corn and potatoes before adding them to the pot. This adds a depth of flavor that’s hard to beat. If you’re looking to lighten the recipe, substitute half-and-half or whole milk for the heavy cream, though keep in mind the texture will be less velvety. For a thicker chowder, you can mash some of the potatoes directly in the pot instead of blending. And don’t forget, this chowder freezes beautifully, so don’t hesitate to make a double batch.
Recipe Variations
- Add cooked bacon or ham for a smoky, meaty version.
- Stir in some diced red bell pepper with the onions for added color and sweetness.
- For a spicy kick, add a diced jalapeño or a pinch of cayenne pepper.
- Make it vegan by using coconut milk instead of heavy cream and vegetable broth.
- Top with shredded cheese, sour cream, or avocado for extra decadence.
Frequently Asked Questions
Can I use all frozen corn instead of fresh?
Absolutely! While fresh corn adds a nice texture and sweetness, frozen corn works just as well in a pinch. Just make sure to thaw it before adding to the pot to avoid cooling down the mixture too much.
How can I make this chowder thicker?
If you prefer a thicker chowder, you can blend more of the soup or add a slurry of cornstarch and water (1 tbsp cornstarch mixed with 2 tbsp water) during the final simmering stage.
Can I make this in a slow cooker?
Yes, you can! Sauté the onions and garlic first, then add everything except the cream to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the cream before serving.
Summary
This creamy corn chowder is the perfect blend of sweet corn, creamy broth, and hearty potatoes. It’s customizable, easy to make, and sure to please any crowd. Whether you’re looking for a comforting weeknight dinner or a dish to impress, this chowder checks all the boxes.
