Save to Pinterest This comforting corn chowder blends tender potatoes and sweet corn in a creamy base enriched with butter, milk, and cream. Aromatics like onion, celery, carrots, and garlic add depth, while seasonings of salt, pepper, smoked paprika, and thyme enhance the flavor. Partial blending creates a hearty texture with chunky vegetables. Optional garnishes include fresh chives, bacon, and cheddar cheese. Suitable vegetarian and gluten-free options make this dish versatile and warmly satisfying for chilly evenings.
I still remember the first time I made this creamy corn chowder; the warm, velvety texture combined with sweet bits of corn instantly became my go-to comfort food during chilly evenings.
I once whipped this up on a whim when unexpected guests dropped by, and it was devoured so fast I knew it had officially earned a spot in my recipe rotation.
Ingredients
- Unsalted butter: I always choose unsalted so I control the saltiness perfectly
- Yellow onion, celery, carrots: These create the flavor base; dicing them finely helps them melt into the broth
- Garlic: Minced fresh garlic adds that subtle aromatic punch
- Yukon Gold potatoes: Their creamy texture softens beautifully without falling apart
- Corn kernels: Fresh is best for sweetness but frozen works in a pinch and is super convenient
- Vegetable stock: Using gluten-free stock makes this chowder accessible for many
- Milk and heavy cream: These give the chowder its signature rich, silky mouthfeel
- Seasonings (kosher salt, black pepper, smoked paprika, thyme): Small touches that elevate the flavor depth
- Garnishes (chives, bacon, cheddar): Optional, but they add color and extra layers of savory goodness
Instructions
- Get Everything Ready:
- Melt the butter in a large pot, then add the diced onion, celery, and carrots. The kitchen fills with a gentle sweetness as the veggies soften over five minutes.
- The Part Where Magic Happens:
- Stir in garlic, cooking until fragrant. Add potatoes and corn, then pour in vegetable stock. Once boiling, reduce to a simmer and cover to let flavors meld as the potatoes tenderize.
- Blend for Creaminess:
- Use an immersion blender to puree a third of the soup directly in the pot, keeping plenty of chunky texture for interest. The aroma deepens as the chowder thickens beautifully.
- Finishing Touches:
- Stir in milk, cream, salt, pepper, smoked paprika, and thyme. Simmer gently for five more minutes, tasting and adjusting seasoning so every spoonful sings.
- Serve and Garnish:
- Ladle into bowls and top with chives, bacon, or cheddar if you like. The contrast of cool garnish on hot chowder is pure comfort.
Save to Pinterest One chilly evening, I served this chowder during a small celebration and watching everyone’s faces light up reminded me why food connects us so deeply.
Keeping It Fresh
This chowder keeps beautifully in the fridge for a couple of days. Reheat gently to preserve its creamy texture, stirring occasionally so it doesn&t separate.
Serving Ideas That Clicked
While crusty bread is a classic pairing, I've enjoyed serving this chowder with a simple side salad for a lighter balance. Adding a splash of hot sauce can also bring a fiery twist.
A Time This Recipe Saved the Day
During a particularly hectic week, this chowder was a lifesaver—fast to make, filling, and felt like homemade love in a bowl.
- Remember to stir gently when reheating so the cream doesn't separate
- If you're out of heavy cream, full-fat coconut milk is a surprising but tasty substitute
- Leftovers make a fantastic base for a vegetable-packed pot pie filling
Save to Pinterest Thanks for spending time in the kitchen with me; I hope this chowder brings as much warmth and comfort to your table as it has to mine.
Your Recipe Questions Answered
- → What type of potatoes works best?
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Yukon Gold potatoes are ideal for their creamy texture and ability to hold shape during cooking.
- → Can I use frozen corn instead of fresh?
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Yes, frozen corn works well and provides the same sweet flavor with convenient year-round availability.
- → How do I achieve a creamy texture without dairy?
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Substitute butter with olive oil and use plant-based milk and cream alternatives to maintain creaminess.
- → What tools are recommended for blending?
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An immersion blender is preferred for partial blending directly in the pot, preserving some chunks for texture.
- → Can this be made spicier?
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Adding a pinch of cayenne pepper or a dash of hot sauce can introduce gentle heat without overpowering flavors.
- → Are there suggested accompaniments?
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Serve with crusty bread and a crisp white wine, such as Sauvignon Blanc, to complement the creamy chowder.
