Corn Chowder
Ingredients
- 2 tablespoons butter
- Extra-virgin olive oil
- 1 onion
diced
- 2 garlic cloves
minced
- 6 sprigs fresh thyme
leaves only
- 1/4 cup all-purpose flour
- 6 cups canned vegetable stock
- 2 cups heavy cream
- 2 Idaho potatoes
peeled and diced
- 6 ears corn
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
Directions
- 1
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- 2
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
Corn Chowder
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About this Recipe
Craving a bowl of rich, creamy, and comforting soup that feels like a warm hug? This corn chowder recipe delivers a deeply satisfying experience, perfect for any occasion when you need a hearty, flavorful dish.
This corn chowder works its magic by building a robust flavor base with classic ingredients. Sautéed onion and garlic provide an aromatic foundation, while fresh thyme leaves infuse the chowder with an earthy, herbaceous note. The combination of butter, all-purpose flour, and vegetable stock creates a velvety, rich consistency, perfectly complemented by the generous addition of heavy cream and tender Idaho potatoes.
You can expect a beautifully balanced chowder, thick and creamy with every spoonful. Sweet bursts of fresh corn kernels are nestled among soft, diced Idaho potatoes, creating delightful textural contrast. The subtle warmth from the garlic and thyme ties all the flavors together, making for a truly comforting and wholesome meal that’s both familiar and incredibly satisfying.
This chowder is wonderfully adaptable. While fresh corn is specified, good quality frozen corn can be used as a convenient substitute, though the sweetness and pop might vary slightly. If you prefer a slightly thicker consistency, a little extra all-purpose flour can be carefully whisked into the roux. For a vibrant finish, garnish each serving with a generous sprinkle of fresh parsley leaves.
Serve this creamy corn chowder as a cozy main course on a chilly evening, perhaps alongside a crusty loaf of bread for dipping. It also makes an excellent hearty starter for a larger meal, sure to impress with its homemade appeal.