Description
This corn chowder recipe is savory, salty, sweet, and creamy. It’s the perfect cozy bowl to highlight this tasty seasonal vegetable! Note: Recipe updated 8/17/23 to enhance flavors and method.
Ingredients
Scale
- 1 large sweet onion, diced
- 3 ribs celery, diced
- 2 carrots, peel and diced
- 3 garlic cloves, minced
- 1 1/2 pounds yellow potatoes, peeled and diced
- 4 large or 6 medium ears corn, enough for 4 cups corn kernels, plus cobs (or 2 15-ounce cans corn*)
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 quart broth
- 2 cups whole or 2% milk
- 2 tablespoons soy sauce (or tamari or coconut aminos)
- 1 teaspoon smoked paprika
- 1 teaspoon fresh or dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup heavy cream (optional but recommended)
Instructions
- In a large pot or Dutch oven, heat the butter and olive over medium high heat. Sauté the onion, carrots, and celery for 2 minutes. Add the garlic and potatoes and sauté for 5 minutes.
- Add 3 cups* of the corn kernels, the corn cobs (broken into a few pieces, if necessary to fit in the pot), broth, milk, soy sauce, smoked paprika, thyme, onion powder, garlic powder, the kosher salt, and several grinds of fresh black pepper. Bring to a simmer and cook until the potatoes are tender, about 25 to 30 minutes, stirring occasionally.
- Remove the cobs from the soup and discard. Using a 2-cup glass measuring cup with spout, carefully scoop out about 4 cups of the hot soup and place it in a blender. Blend on high for about 1 minute until smooth and creamy.
- Pour the puree back into the soup pot. Stir in the reserved 1 cup corn kernels. Allow to rest for a few minutes before serving (it will be very hot and the residual heat cooks the corn). Taste and add additional salt or cream if desired. Ladle into bowls and allow to cool.
Notes
*If using canned corn, use 2 cups in the soup in Step 2.
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
