Creamy Corn Chowder Recipe

[Rain]

Hey everyone! Just made this creamy corn chowder and it’s incredibly comforting and delicious. Perfect for a cozy night in. Here’s the recipe if you’re in the mood for something hearty!
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129.9 kB

Ingredients:

• 4 cups corn kernels (fresh, frozen, or canned)
• 1 tbsp butter
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 cup diced potatoes
• 1 cup milk
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened.
2. Add Potatoes and Broth: Stir in the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes.
3. Add Corn and Cream: Stir in the corn, heavy cream, and milk. Cook for another 5 minutes until heated through.
4. Season: Add dried thyme, salt, and pepper to taste. Adjust seasoning as needed.
5. Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
6. Serve: Garnish with fresh parsley or chives and serve hot.

So creamy and flavorful—hope you love it as much as I do!

 

[wookie]

Sounds amazing! I’m definitely going to try this out. Thanks for sharing the recipe!

 

[johnlloyd]

Hey everyone! Just made this creamy corn chowder and it’s incredibly comforting and delicious. Perfect for a cozy night in. Here’s the recipe if you’re in the mood for something hearty!
1500×1125
129.9 kB
View attachment 6148
Ingredients:

• 4 cups corn kernels (fresh, frozen, or canned)
• 1 tbsp butter
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 cup diced potatoes
• 1 cup milk
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened.
2. Add Potatoes and Broth: Stir in the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes.
3. Add Corn and Cream: Stir in the corn, heavy cream, and milk. Cook for another 5 minutes until heated through.
4. Season: Add dried thyme, salt, and pepper to taste. Adjust seasoning as needed.
5. Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
6. Serve: Garnish with fresh parsley or chives and serve hot.

So creamy and flavorful—hope you love it as much as I do!

Hey foodies! I think creamy corn chowder sounds delicious and perfect for a cozy meal! I’d love to know if you use fresh corn or frozen though.