Ingredients
- Base vegetables: 1 onion (diced), 2 celery stalks (diced), 2 medium Yukon Gold potatoes (diced)
- Core ingredients: 4 cups corn (fresh or frozen), 4 tbsp butter, 3 cups milk or cream
- Seasonings: 1 tsp salt, 1/4 tsp black pepper, 1 tsp dried thyme
- Optional improvers: 1 red bell pepper (diced), 2 garlic cloves (minced), 1 tsp Old Bay seasoning
- Substitutions: Coconut cream or cashews for dairy-free; bacon or diced ham for added protein
Instructions
- Build the Base: Heat a Dutch oven or large pot over medium heat. Cook bacon (optional) until crisp, remove with a slotted spoon, and set aside. Leave bacon fat in the pot.
- Sauté Vegetables: Add diced onions and potatoes to the pot, cooking for 5 minutes until onions are translucent.
- Add Garlic & Flour: Add minced garlic and cook for 30 seconds. Stir in 1 tbsp flour, cooking for 1 minute.
- Add Liquids & Corn: Gradually whisk in 3 cups chicken stock (or Better than Bouillon), ensuring no lumps. Add corn, thyme, bay leaves, and season with salt and pepper.
- Simmer: Bring to a gentle simmer and cook for 10 minutes until potatoes are tender.
- Finish with Cream: Temper the cream by adding a few spoonfuls of hot liquid before mixing it into the chowder. Stir in the cream and heat through for 1 minute.
- Adjust Seasoning: Taste and adjust seasoning with more salt and pepper if needed. Serve with garnishes such as crispy bacon, chives, or shredded cheese.
Notes
- You can use frozen corn instead of fresh, which is more convenient and retains nutritional value.
- For a dairy-free version, substitute coconut cream or cashews for regular cream.
- To thicken the soup, mash some potatoes or use a cornstarch slurry.
- This chowder can be made ahead and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free