Description
This rich and hearty chowder is packed with sweet corn, tender potatoes, and a creamy broth. It’s easy to make and perfect for a cozy meal!
Ingredients
Units
Scale
- 1 tablespoon butter or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium potatoes, peeled and diced
- 3 cups (450g) sweet corn (fresh, frozen, or canned)
- 3 cups (720ml) vegetable or chicken broth
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/2 teaspoon dried thyme
- 1 cup (240ml) milk or half-and-half
- 1/2 cup (120ml) heavy cream (optional, for extra creaminess)
- 2 tablespoons cornstarch (mixed with 2 tbsp water, for thickening)
- 1/2 cup (60g) shredded cheddar cheese (optional, for extra richness)
- 2 tablespoons chopped fresh parsley (for garnish)
- 2 slices cooked bacon, crumbled (optional topping)
Instructions
- Sauté the vegetables: Heat butter or oil in a large pot over medium heat. Add onion, garlic, and celery. Cook for about 3 minutes until softened.
- Add potatoes and corn: Stir in diced potatoes and corn.
- Simmer: Pour in broth, salt, pepper, smoked paprika, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, until potatoes are tender.
- Thicken the soup: Stir in milk and cornstarch slurry. Simmer for another 5 minutes until thickened.
- Blend (optional): For a creamier texture, blend half the soup using an immersion blender, leaving some chunks.
- Finish with cream & cheese: Stir in heavy cream and cheese (if using). Adjust seasoning if needed.
- Serve: Garnish with fresh parsley and optional crumbled bacon. Enjoy warm!
Notes
- Make it vegan by using coconut milk instead of dairy and skipping cheese/bacon.
- Add cooked chicken or shrimp for a protein boost.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.