Helms Bakery Corn Chowder
Creamy, comforting, and brimming with the sweetness of corn, Helms Bakery Corn Chowder is a hearty soup that brings a touch of nostalgia to your table. Loaded with tender russet potatoes, vibrant diced vegetables, and a velvety base enriched with heavy cream, this chowder is the perfect marriage of rich flavors and wholesome ingredients. Whether you choose fresh, frozen, or canned corn, each spoonful bursts with natural sweetness balanced by a hint of optional smoked paprika for a subtle, smoky depth. Ready in just an hour and ideal for cozy weeknight dinners, this classic recipe offers simple instructions and a satisfying result. Garnished with fresh parsley for a pop of color, it’s a warm, soul-soothing dish that serves six and is sure to delight. Perfect for fans of homemade soups and effortless comfort food!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 large russet potatoes, peeled and diced
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large heavy-bottomed pot, melt the unsalted butter over medium heat.
Add the diced onion, celery, and carrots to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook for an additional 2 minutes to form a roux.
Slowly pour in the chicken or vegetable stock while stirring continuously to prevent lumps from forming.
Add the diced potatoes and bring the mixture to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Stir in the corn kernels, salt, black pepper, and smoked paprika (if using). Simmer for another 5-7 minutes to allow the flavors to meld.
Reduce the heat to low, and stir in the heavy cream. Allow the chowder to heat through without boiling.
Taste and adjust the seasoning as needed.
Ladle the corn chowder into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 6204 mg | 270% | |
| Total Carbohydrate | 310.6 g | 113% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 70.9 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5844 mg | 124% | |
*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.
