Creamy Corn Chowder: A Hearty and Flavorful Bowl
A velvety, sweet corn-based soup with tender potatoes and a silky broth, perfect for cozy nights in. This easy, crowd-pleasing chowder balances richness and sweetness with zero meat or alcohol.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 4 cups chowder
- Category: Dinner
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 tablespoon unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 medium potatoes, peeled and cubed
1 (14.5 oz) can sweet corn, drained (or 4 cups fresh corn kernels)
2 tablespoons all-purpose flour
1 cup milk (whole or 2%)
1/2 cup heavy cream or coconut cream (optional for richness)
4 cups low-sodium vegetable broth
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat butter in a large pot over medium heat. Sauté onion and garlic until translucent.
Add carrot, celery, and potatoes. Cook 5-7 minutes until slightly softened.
Sprinkle flour over the vegetables and cook for 2 minutes to form a roux.
Gradually stir in vegetable broth. Bring to a simmer and cook 10 minutes.
Add corn, milk, heavy cream (if using), paprika, thyme, salt, and pepper. Simmer 10-15 minutes until potatoes are tender.
Blend half the soup with an immersion blender or regular blender for a creamier texture (optional). Adjust seasonings before serving.
Notes
For a vegan version, use vegan butter, coconut cream, and vegetable broth.
Add diced green apple or leek for a fresh contrast.
Store leftovers in an airtight container in the fridge for up to 3 days.
For a thicker chowder, mash some potatoes before adding.