Description
This creamy corn chowder is a cozy, comforting bowl of deliciousness perfect for chilly days. Made with sweet corn, creamy milk, and a mix of savory seasonings, it’s a heartwarming dish that’s quick and easy to prepare.
Ingredients
Scale
- 4 cups frozen or fresh corn kernels
- 1 medium onion, chopped
- 2 medium potatoes, peeled and diced
- 1/2 cup celery, chopped
- 3 cups vegetable broth
- 2 cups half-and-half or whole milk
- 2 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/2 tsp thyme (optional)
- 1/2 cup chopped bacon (optional, for garnish)
Instructions
- Cook vegetables: In a large pot, melt butter over medium heat. Add onion, celery, and potatoes. Cook for 5-7 minutes until softened.
- Add broth: Stir in the corn, vegetable broth, garlic powder, thyme, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
- Add cream: Pour in the half-and-half or milk, then simmer for another 5 minutes, stirring occasionally.
- Blend (optional): For a thicker consistency, use an immersion blender to blend some of the soup (or blend a portion in a regular blender).
- Serve: Ladle soup into bowls and garnish with chopped bacon if desired. Serve hot.
Notes
- Add a pinch of cayenne pepper or paprika for a subtle kick.
- To make it dairy-free, use coconut milk or almond milk and skip the butter.
- If you prefer a chunky chowder, skip the blending step.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280 kcal
- Sugar: 6g
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g