Creamy Corn Chowder Soup: A Cozy Comfort Food Delight

Corn chowder soup is a delightful bowl of comfort, bursting with sweet corn’s vibrant flavors and creamy goodness. Picture yourself wrapped in a cozy blanket, spooning up this warm, hearty dish on a chilly evening while the aroma fills your kitchen like a warm hug.

Every time I whip up a pot of corn chowder soup, it takes me back to family gatherings where laughter mingled with the scent of this luscious dish simmering away. It’s the kind of meal that invites everyone to gather around and share stories, making it perfect for any occasion—from casual weeknight dinners to festive celebrations.

I remember serving this corn chowder soup at my cousin’s wedding shower, and the smiles on everyone’s faces were priceless as they savored every last drop.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Use sweet corn for the best flavor; frozen works too in a pinch.

• Potatoes: I prefer Yukon Gold for their creaminess; they blend beautifully into the soup.

• Onion: A medium onion adds depth; sauté until translucent for maximum sweetness.

• Garlic: Fresh garlic cloves elevate the flavor immensely; chop finely for even distribution.

For the broth:

• Vegetable Broth: Use low-sodium broth to let the corn’s sweetness shine without overpowering.

• Cream: Heavy cream adds richness; half-and-half is a lighter option if preferred.

• Thyme: Fresh thyme leaves bring an aromatic touch; dried thyme works too if that’s what you have.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté the Base Ingredients: In a large pot over medium heat, add olive oil. Once hot, add chopped onion and garlic. Sauté until fragrant and golden brown, about 5 minutes.

Add Potatoes and Corn: Toss in diced potatoes along with fresh corn kernels. Stir for another couple of minutes until everything feels cozy together.

Pour in the Broth: Carefully pour in vegetable broth until it just covers the veggies. Bring everything to a gentle boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.

Blend for Creaminess: Using an immersion blender (or carefully transferring to a regular blender), blend about half of the soup until smooth while leaving some chunks for texture. Feel free to enjoy those little pieces of potato!

Stir in Cream and Seasonings: Return blended soup to pot if using a standard blender. Stir in cream and fresh thyme leaves while seasoning with salt and pepper to taste. Let it simmer for another 5 minutes.

Serve Hot with Toppings!: Ladle into bowls and garnish with extra thyme or crispy bacon bits if you’re feeling indulgent! Serve warm with crusty bread alongside for dipping fun.

With every spoonful of this corn chowder soup, you’re not just enjoying a meal—you’re indulging in memories created around the dinner table. So grab your ingredients and get ready to bring joy into your kitchen!

Perfecting the Cooking Process

Begin by sautéing onions and garlic until fragrant, then add potatoes and corn. Pour in broth and let it simmer to develop flavors. This sequence ensures each ingredient shines while creating a harmonious blend.

Add Your Touch

Feel free to swap out fresh corn for frozen or canned corn if you’re short on time. Add spices like smoked paprika or a splash of cream for richness to personalize your chowder.

Storing & Reheating

Store leftover corn chowder soup in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat, stirring frequently to maintain its creamy texture.

Sharing my first experience making corn chowder was unforgettable; friends raved about how delicious it was, especially when I added some crispy bacon on top!

FAQ

Can I make corn chowder soup vegan?

Yes! Use vegetable broth and substitute cream with coconut milk for a delicious vegan version.

What type of potatoes work best for chowder?

Yukon Gold potatoes provide a creamy texture while holding their shape beautifully during cooking.

How can I thicken my corn chowder soup?

To thicken, blend a portion of the soup or add cornstarch mixed with water before simmering.

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Corn Chowder Soup

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• Author: Rachel Lawson
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Corn chowder soup is a comforting and creamy dish that captures the essence of sweet corn in every bite. Perfect for chilly evenings, this delightful recipe brings family and friends together, making it an ideal choice for both casual dinners and festive gatherings. With its rich flavors and vibrant color, this chowder is sure to become a favorite in your household.

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Ingredients

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• 2 cups fresh corn kernels (or frozen)
• 2 medium Yukon Gold potatoes, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or half-and-half)
• 1 tsp fresh thyme leaves (or dried)
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. In a large pot over medium heat, add olive oil. Once hot, sauté the chopped onion and minced garlic until fragrant and golden brown (about 5 minutes).
2. Add diced potatoes and corn kernels, stirring for another couple of minutes.
3. Pour in vegetable broth until it just covers the veggies; bring to a gentle boil. Reduce heat and simmer for about 15 minutes until potatoes are tender.
4. Blend half of the soup using an immersion blender or regular blender for a creamy texture while retaining some chunks.
5. Return blended soup to the pot if using a standard blender. Stir in heavy cream and thyme, seasoning with salt and pepper to taste; simmer for another 5 minutes.
6. Serve hot with optional toppings like extra thyme or crispy bacon bits.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 5g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 40mg