Why make this recipe
This creamy corn chowder is warm, simple, and filling. It uses easy ingredients you can find in any store. It cooks fast and comforts you on cool days.
Creamy Corn Chowder is a smooth, corn-based soup with potatoes and cream. It has sweet corn, soft potatoes, and mild onion and garlic. The chowder is thick but not heavy. You can make it with fresh or frozen corn.
How to make Creamy Corn Chowder
Follow these steps to cook the chowder. Work in order and taste as you go.
Ingredients :
- 4 cups corn (fresh or frozen)
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Directions :
- In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
- Stir in the diced potatoes and corn, and cook for a few minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer until potatoes are tender.
- Use an immersion blender to blend a portion of the soup for a creamy texture, or blend in batches in a regular blender.
- Stir in the heavy cream and season with salt and pepper to taste.
- Garnish with chopped chives or parsley before serving.
How to serve Creamy Corn Chowder
Serve hot in bowls. Add a spoon of cream or a pat of butter on top for extra richness. Serve with crusty bread, crackers, or a simple green salad.
How to store Creamy Corn Chowder
Let the soup cool to room temperature. Put it in an airtight container and refrigerate for up to 3 days. Reheat on the stove over low heat, stirring so it warms evenly. You can freeze the chowder for up to 2 months in a freezer-safe container. Thaw in the fridge overnight before reheating.
Tips to make Creamy Corn Chowder
- Use frozen corn if fresh is not available. It works well and saves time.
- Cut potatoes into similar sizes so they cook evenly.
- Blend only part of the soup for a mix of smooth and chunky textures.
- Add salt little by little and taste as you go.
- For a richer flavor, sauté the onion until lightly browned.
Variation (if any)
- Add cooked bacon or ham for meat flavor.
- Stir in a cup of cooked diced carrots or celery for more vegetables.
- Use half-and-half instead of heavy cream for a lighter chowder.
- Add a pinch of smoked paprika or cayenne for mild spice.
FAQs
Q: Can I use frozen potatoes?
A: Yes. Frozen diced potatoes work but may soften faster. Watch the cooking time.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free cream or coconut milk and a plant-based butter or oil.
Q: Do I need to peel the potatoes?
A: You can leave the skins on for texture and nutrients, if you wash them well.
Q: Can I make this in a slow cooker?
A: Yes. Add ingredients to the slow cooker and cook on low 4–6 hours or until potatoes are tender. Add cream near the end.
Q: How do I fix a soup that is too thin?
A: Simmer longer to reduce, or blend more of the soup to thicken. You can also add a small slurry of flour or cornstarch mixed with water.
Conclusion
For a clear, tested version of creamy corn chowder and extra tips, see the recipe at Creamy Corn Chowder at Salt & Lavender. You can also compare methods and variations with the detailed guide at Creamy Corn Chowder at The Salty Marshmallow.