Tasty Corn Chowder
Warm, comforting, and bursting with flavor, this tasty corn chowder is the ultimate bowl of coziness. Featuring tender potatoes, sweet corn, and aromatic hints of garlic, thyme, and paprika, this recipe perfectly balances creamy richness with hearty textures. A simple roux of butter, olive oil, and flour ensures a luxuriously thick base, while a touch of heavy cream adds an indulgent finish. Whether using fresh or frozen corn, this versatile chowder is easy to prepare in under an hour, making it a fantastic meal for weeknights or casual gatherings. Serve it topped with fresh parsley and paired with crusty bread for a satisfying, homemade treat that's sure to be a family favorite. Perfect for cold evenings and loaded with seasonal ingredients, this flavorful corn chowder is a classic crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 medium russet potatoes, peeled and diced
- 4 cups frozen or fresh corn kernels
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot over medium heat and add the unsalted butter and olive oil. Stir until the butter melts.
Add the diced onion and celery. Sauté for 3-4 minutes until the vegetables are soft and translucent.
Stir in the garlic and cook for another 1 minute, stirring frequently to avoid burning.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes until lightly golden. This creates a roux to help thicken the chowder later.
Gradually add the chicken or vegetable broth, stirring as you pour to avoid lumps. Add the diced potatoes, thyme leaves, paprika, salt, and pepper.
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the pot and cook for 15 minutes, or until the potatoes are fork-tender.
Add the corn kernels to the pot and stir. Simmer uncovered for an additional 5 minutes to heat the corn through.
Stir in the heavy cream and adjust the seasonings to taste, adding more salt or pepper if needed.
For a creamier texture, use an immersion blender to purée a portion of the chowder directly in the pot, or transfer 2 cups of the chowder to a blender, blend, and return it to the pot. This step is optional but helps thicken the chowder.
Ladle the chowder into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.3 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 839 mg | 18% | |
*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.
