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Bowl of creamy corn chowder topped with herbs and corn kernels

Creamy Corn Chowder

A cozy and comforting dish made with sweet corn, heavy cream, and tender potatoes, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn (fresh or frozen)
  • 1 medium onion, diced
  • 2 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

Method
 

Cooking Steps
  1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Stir in the diced potatoes and pour in the vegetable or chicken broth. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 10 minutes, or until the potatoes are tender.
  3. Add the corn to the pot and cook for another 5 minutes, allowing the flavors to meld together.
  4. For a smoother texture, you can blend a portion of the chowder using an immersion blender or a regular blender (let it cool for a few minutes before blending).
  5. Pour in the heavy cream and season with salt and pepper to taste. Allow it to heat through before serving.
  6. Garnish with chopped chives or parsley for an added touch.

Notes

For a lighter version, consider swapping heavy cream for coconut milk. Ensure your potatoes are cooked until just tender to maintain their shape in the chowder. Don't skip blending some portions to enhance the texture.