Description
Warm up with a hearty and creamy corn chowder. This recipe features sweet corn in a rich, comforting base.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 tablespoons butter
- 4 cups vegetable broth
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- Optional: Chopped fresh chives or parsley for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery. Cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the vegetable broth, stirring to prevent lumps. Bring the mixture to a simmer, stirring occasionally, until it thickens slightly.
- Add the corn kernels to the pot. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the corn is tender.
- Pour in the milk and heavy cream. Heat gently, stirring frequently, until the chowder is heated through. Do not boil.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh chives or parsley if desired.
Notes
- For a smoother chowder, you can blend a portion of the soup with an immersion blender before adding the milk and cream.
- Adjust the thickness by adding more broth or milk if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg