Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Corn chowder recipe

Classic Corn Chowder


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x

Description

This corn chowder recipe is the best recipe for highlighting fresh sweet corn: it’s savory, salty, a little sweet—and seriously creamy.


Ingredients

Scale
  • 1 large yellow onion
  • 3 ribs celery
  • 2 carrots
  • 2 medium garlic cloves
  • 2 pounds (6 medium) russet potatoes
  • 6 ears corn, enough for 3 cups corn kernels*
  • 3 tablespoons butter
  • 4 cups 2% milk
  • 2 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Chopped chives, for garnish (optional)

Instructions

  1. Dice the onion and celery. Peel and dice the carrots. Place the onion, celery and carrots together in a bowl.
  2. Mince the garlic. Peel and dice the potatoes. Place them in a separate bowl. Cut the corn kernels from the cob, saving the cobs to simmer in the soup.
  3. In a large pot or Dutch oven, heat the butter over medium high heat. Sauté the onion, carrots, and celery for 2 minutes. Add the garlic and potatoes and sauté for 5 minutes. Add the corn cobs (broken into a few pieces, if necessary to fit in the pot), vegetable broth, milk, soy sauce, smoked paprika, thyme, onion powder, garlic powder, 1 teaspoon of the kosher salt, and black pepper. Bring to simmer and cook until the potatoes are tender, about 10 minutes, stirring occasionally.
  4. Remove the cobs from the soup. 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. Return to the soup pot, then stir in the reserved corn kernels. Cook for 5 minutes until the corn is tender. Taste and the additional 1/4 teaspoon salt (or more if desired). Serve warm.

Notes

*If desired, you can use 3 cups frozen corn kernels in the corn off-season.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Corn Chowder, Potato Corn Chowder