Creamy Corn Chowder Recipe
During these colder months, Corn Chowder Soup is the only thing you need simmering away on your stovetop.
Ingredients
For the stock:
- 5 cups water
- 1 cup heavy cream
- 1 cup whole milk
For the corn chowder:
- 4 cups corn kernels, from 4-5 large ears of corn or 3 cans reserve the cob for stock
- 4 medium Yukon gold potatoes, about 1.5 lbs., cut into 1/4" cubes
- 15 ounces / 1 can of creamed corn
- 1 large yellow onion minced
- 2 large carrot, shredded or chopped, about 1 cup
- 2 celery stalks, about 1/2 cup chopped
- 5 garlic cloves or as many as your heart desires minced
- 2 Tablespoons olive oil
- 2 Tablespoons fresh dill, chopped
- 1 teaspoon salt, adjust to taste
- 1/8 teaspoon black pepper
For the roux:
- 2 Tablespoons all-purpose flour
- 2 Tablespoons unsalted butter
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
Prepare the corn
- Remove the silk off the cob. Place the cob upright on a cutting board. Use a knife to slice downward, close to the cob. Rotate the cob and repeat until all the kernels are removed. Reserve the cob for the stock. Do not throw away. Skip this step if using frozen or canned corn.4 cups corn kernels, from 4-5 large ears of corn or 3 cans
Sauté the Mirepoix
- Add olive oil, onions, celery, carrots, garlic, salt and pepper to the same pot. Sauté until softened and fragrant.1 large yellow onion, 2 large carrot, shredded or chopped, about 1 cup, 2 celery stalks, about 1/2 cup, 5 garlic cloves or as many as your heart desires, 2 Tablespoons olive oil, 1/8 teaspoon black pepper, 1 teaspoon salt, adjust to taste
Make the roux
- Sprinkle the flour over the mirepoix and add the butter. Stir to combine and cook for an additional 2 minutes. It will thicken.2 Tablespoons all-purpose flour, 2 Tablespoons unsalted butter
- Wash, peel and cut potatoes into 1/4" cubes.4 medium Yukon gold potatoes, about 1.5 lbs., cut into 1/4" cubes
Add potatoes, corn, milk, cream and water
- Add the potatoes, corn, creamed corn, corn cobs, milk, heavy cream and water. Cover partially with a lid and bring to a boil. Boil on medium-high heat for 22-25 minutes.5 cups water, 1 cup heavy cream, 1 cup whole milk, 15 ounces / 1 can of creamed corn
Simmer
- Use a tong to remove the cobs. Stir in fresh dill. Taste and adjust with additional salt and pepper. Simmer on low for an additional 15-20 minutes. The soup will thicken as it cools.2 Tablespoons fresh dill, chopped
- If you prefer a thinner broth, skip this next step.Remove about 2 cups of the broth - including potatoes that are scooped up along with it. Avoid corn as it is fibrous and doesn't blend well. Blend with immersion blender or standard blender for 30 seconds or so until creamy and less chunky. Add more broth as needed when blending. Pour it back into the pot and stir. This helps create natural thickness and extra creaminess in the soup..
Notes
- Soups in general cook pretty quickly. This soup is very simple but has a long list of ingredients. Make sure the potatoes and vegetables are washed, cut and ready to go.
Nutrition
Calories: 217kcalCarbohydrates: 6gProtein: 3gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 51mgSodium: 32mgPotassium: 120mgFiber: 0.4gSugar: 4gVitamin A: 657IUVitamin C: 2mgCalcium: 77mgIron: 0.2mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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