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Corn Chowder Soup

The Best Corn Chowder Soup Recipe

Corn chowder soup is a thick, creamy soup made with corn,potatoes, and vegetables. It typically includes ingredients like onions,garlic, carrots, and celery, all cooked in a savory broth. The soup is finishedwith milk or cream to create a smooth, rich texture that complements thesweetness of the corn.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fresh or frozen corn kernels
  • 2 medium potatoes, peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken or vegetable broth
  • 1 cup milk
  • 1/2 cup of chopped celery
  • 1/2 cup of carrots, finely diced
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • 1/2 teaspoon thyme (optional)
  • 1 bay leaf (optional)
  • Fresh parsley for garnish (optional)

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Sharp knife
  • Cutting board
  • Measuring Cups and Spoons
  • Can Opener
  • Blender

Method
 

  1. Cook the onions and garlic: In a large pot, melt the butter over medium heat. Add the chopped onions and garlic, and sauté them for 2-3 minutes until they’re soft and fragrant.
  2. Add the potatoes and broth: Stir in the diced potatoes, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender.
  3. Add the corn and seasonings: Once the potatoes are cooked, add the corn, celery, carrots, thyme, and bay leaf (if using). Continue to simmer for another 10 minutes.
  4. Add the milk: Pour in the milk or cream, and stir well to combine. Simmer for another 5 minutes, making sure the soup is heated through.
  5. Blend for smoothness (optional): If you prefer a smoother chowder, use a hand blender to blend part of the soup right in the pot. Alternatively, you can transfer a portion of the soup to a regular blender, blend, and return it to the pot.
  6. Season and serve: Taste your soup and add salt and pepper to taste. Remove the bay leaf if you used one. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Notes

For the best results, use fresh corn during peak season for a naturally sweet flavor. If you can’t find fresh corn, frozen corn will work just fine. The key to a creamy, flavorful chowder is to balance the textures—let some of the ingredients cook down while leaving some chunks for a hearty feel. If you’re looking for a richer version of this chowder, feel free to add a little more cream or a dollop of sour cream at the end.