Description
A comforting and creamy corn chowder infused with the flavors of summer, perfect for family gatherings.
Ingredients
Scale
- 4 cups corn (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium starchy potatoes, diced (like Russets)
- 2 cups heavy cream (or half-and-half for a lighter version)
- 4 cups vegetable or chicken stock
- 2 tablespoons fresh thyme
- 2 bay leaves
- 2 tablespoons butter or olive oil (for sautéing)
- Salt and pepper to taste
- Crispy bacon or fresh chives for garnish (optional)
Instructions
- In a large pot, melt butter over medium heat. Add diced onions and minced garlic, sautéing until the onions are translucent and fragrant.
- Stir in the corn (reserve a bit for garnish) and diced potatoes, sauté for a few minutes.
- Pour in stock until the ingredients are submerged. Add thyme and bay leaves, bring to a gentle simmer, and cook until the potatoes are tender (about 15-20 minutes).
- For a thicker texture, blend a portion of the chowder using an immersion blender, leaving some chunks for texture.
- Stir in cream, season with salt and pepper, and let it simmer for a few more minutes until heated thoroughly.
- Ladle the chowder into bowls, garnish with reserved corn and fresh herbs, and serve hot.
Notes
Feel free to substitute cream with coconut milk for a dairy-free option or replace potatoes with cauliflower for a lower-carb version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: corn chowder, creamy soup, comfort food, autumn recipes, family favorite