Fresh Corn Chowder
Savor the comforting flavors of summer with this Fresh Corn Chowder, a creamy, hearty dish that highlights the natural sweetness of fresh-off-the-cob corn. This easy-to-make recipe combines golden kernels, tender potatoes, and aromatic vegetables in a velvety broth seasoned with smoked paprika, thyme, and a splash of heavy cream for a luxurious finish. Ideal for any season, this chowder strikes the perfect balance between rich and refreshing, with the option to blend a portion for a thicker consistency or enjoy the rustic, chunky texture. Ready in under an hour, it’s a family-friendly meal that pairs beautifully with crusty bread and a sprinkle of fresh parsley for an elegant touch. Perfect for showcasing fresh produce, this comforting corn chowder will warm your heart and palate with every spoonful.
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Recipe Information
Ingredients
- 4 ears Fresh corn (about 4 ears)
- 3 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 2 medium Russet potatoes, peeled and diced
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Smoked paprika
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Carefully cut the kernels off the ears of corn and set them aside. Use the back of the knife to scrape the cobs to extract the remaining juices. Set both the kernels and juices aside.
In a large pot, melt the butter over medium heat. Add the diced onion and celery and sauté until they are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook off the raw flour taste.
Slowly whisk in the chicken or vegetable stock, ensuring there are no lumps. Bring the mixture to a simmer.
Add the diced potatoes, fresh corn kernels, and reserved corn juices to the pot. Stir to combine.
Season the mixture with salt, black pepper, smoked paprika, and fresh thyme leaves. Cover the pot and let it simmer gently for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, stir in the heavy cream. Use an immersion blender to puree a small portion of the soup to create a thicker, creamier texture, or leave it chunky if preferred.
Taste the chowder and adjust seasoning as needed. If the chowder is too thick, add a bit more stock or cream to reach the desired consistency.
Serve the chowder hot, garnished with a sprinkle of fresh parsley if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.4 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 772 mg | 16% | |
*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.
