Yes 🤍 Corn chowder is cozy, creamy, and just a little sweet—perfect any time.
Classic Corn Chowder
Ingredients (Serves 4–6)
- 4 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 3 cups corn (fresh, frozen, or canned & drained)
- 3 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- ½ cup heavy cream (optional, for extra richness)
- ½ tsp salt
- ½ tsp black pepper
- ÂĽ tsp smoked paprika (optional)
Optional add-ins: cooked bacon, green onions, cheddar cheese
Instructions
- Sauté aromatics
- In a large pot, melt butter over medium heat.
- Add onion and cook 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
- Simmer
- Add potatoes, corn, broth, salt, pepper, and paprika.
- Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
- Make it creamy
- Use an immersion blender to blend part of the soup (leave chunks for texture).
- Stir in milk and cream.
- Simmer 5 more minutes (do not boil).
- Serve
- Taste and adjust seasoning.
- Top with bacon, cheese, or green onions if desired.
Variations
- Bacon corn chowder: cook bacon first, use bacon fat for onions.
- Chicken corn chowder: add shredded chicken.
- Seafood chowder: add shrimp or crab at the end.
- Dairy-free: use coconut milk or oat milk.
Tips
- Yukon gold potatoes make it extra creamy.
- Fresh corn? Scrape the cobs and add the “corn milk” for amazing flavor.
- Thickens more as it cools.
If you want, I can also give you a slow cooker corn chowder or a spicy Southwest corn chowder 🌽✨
