Earthbound Farm Corn Chowder
Creamy, comforting, and bursting with the sweetness of corn, Earthbound Farm Corn Chowder is the ultimate recipe for cozy dinners or casual get-togethers. This hearty soup combines fresh or frozen corn kernels with a medley of sautéed vegetables, including onions, carrots, and celery, simmered in a flavorful vegetable broth with fragrant thyme and bay leaf. Velvety russet potatoes add depth and texture, while a swirl of rich heavy cream ties everything together. The chowder gets its signature creamy-meets-chunky texture with a quick pulse of an immersion blender. Perfect for a satisfying vegetarian meal, this 45-minute recipe is a crowd-pleaser that can be garnished with fresh parsley for a pop of color and flavor. Whether served alone or alongside crusty bread, every spoonful is pure comfort.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 2 garlic cloves, minced
- 2 large russet potatoes, peeled and diced
- 4 cups vegetable broth
- 4 cups fresh or frozen corn kernels
- 1 bay leaf
- 2 fresh thyme sprigs
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh parsley, chopped (optional garnish)
Instructions
Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced potatoes, vegetable broth, corn, bay leaf, and thyme sprigs. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are tender.
Remove the bay leaf and thyme sprigs from the pot and discard.
Using an immersion blender, partially blend the chowder by pulsing a few times to thicken the soup while keeping some texture. Alternatively, transfer about 2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, salt, and black pepper. Simmer for another 5 minutes to heat through.
Taste and adjust seasoning as needed.
Ladle the corn chowder into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5101 mg | 222% | |
| Total Carbohydrate | 350.6 g | 127% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 83.4 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 7682 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
