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Corn Chowder

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Corn Chowder is a creamy, comforting soup packed with sweet corn, tender potatoes, and savory vegetables. Made with wholesome ingredients and ready in under an hour, this hearty one-pot meal is perfect for cozy nights or fresh summer lunches.

Ingredients

  • Corn kernels (fresh, frozen, or canned)
  • Yukon gold or russet potatoes, diced
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 carrot, chopped (optional)
  • 2–3 cloves garlic, minced
  • 2 tablespoons butter (or olive oil for dairy-free)
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable or chicken broth
  • 1½ cups milk or half-and-half
  • Salt, to taste
  • Black pepper, to taste
  • Optional: thyme, bay leaf, smoked paprika, parsley or chives for garnish

Instructions

  1. Melt butter in a large soup pot over medium heat.
  2. Sauté onion, celery, and carrot for 5–7 minutes until soft.
  3. Stir in garlic and cook for another minute.
  4. Sprinkle flour over the vegetables and stir to form a light roux. Cook for 1–2 minutes.
  5. Slowly pour in the broth, stirring to avoid lumps.
  6. Add potatoes, corn, thyme, and bay leaf if using.
  7. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
  8. Stir in milk or half-and-half and simmer 5 more minutes.
  9. Remove bay leaf, season with salt and pepper, and garnish if desired.

Notes

  • For a thicker soup, blend one-third of the chowder with an immersion blender and return it to the pot.
  • To make it vegan, use olive oil and plant-based milk.
  • A dash of smoked paprika adds depth; a squeeze of lemon brightens the flavor.
  • Use canned corn (drained) or frozen corn as needed—both work great.

Nutrition

Find it online: https://cookedbymaya.com/corn-chowder/