Description
This corn chowder recipe is rich, creamy, and packed with sweet corn and tender potatoes. It’s a one-pot comfort food classic that’s easy to customize and made for real-life weeknight cooking.
Ingredients
- 3 cups corn kernels (fresh or frozen)
- 2 medium Yukon Gold potatoes, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter or olive oil
- Salt and pepper to taste
Instructions
1. Melt butter in a large pot over medium heat. Add chopped onion and sauté for 5 minutes.
2. Stir in garlic and cook for 1 more minute.
3. Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (15 minutes).
4. Add corn and cream. Simmer another 10 minutes without boiling.
5. Use a potato masher or immersion blender to blend a portion for a thicker texture.
6. Season with salt and pepper. Serve hot with toppings of choice.
Notes
To make it vegan, swap cream for full-fat coconut milk.
Leftovers taste better the next day. Reheat gently to preserve texture.
Top with chives, bacon, cheddar, or fresh herbs.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: One-pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34mg
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
