Description
Creamy Corn Chowder with sweet corn, tender potatoes, and a rich, velvety base. Perfect for a cozy lunch or dinner.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 cups corn kernels (fresh or frozen)
2 medium potatoes, peeled and diced
3 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
1 teaspoon thyme
Salt and black pepper, to taste
Optional toppings: crispy bacon bits, chives, shredded cheese
Instructions
1. In a large pot, heat butter and olive oil over medium heat. Add onions and garlic; sauté until translucent.
2. Stir in corn and diced potatoes. Cook 3–5 minutes to combine flavors.
3. Pour in chicken or vegetable broth and thyme. Bring to a boil, then simmer 15–20 minutes until potatoes are tender.
4. Stir in heavy cream and simmer another 5 minutes. Season with salt and black pepper.
5. Optionally blend partially for a creamier texture while leaving some corn and potato chunks.
6. Ladle into bowls and garnish with optional toppings before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Freeze in portions for up to 2 months. Reheat gently with a splash of broth to restore creamy texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Sauté & Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg