Quick & Creamy Corn Chowder

Name: Quick & Creamy Corn Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs corn on the cob (husked, kernels cut off (about 4 cups)); 2 pcs potato (medium, peeled and diced small); 1 pcs onion (medium, finely chopped); 3 pcs garlic (cloves, minced); 2 pcs celery (stalks, finely chopped); 2 tbsp butter; 2 tbsp all-purpose flour; 2 cup milk (whole milk, at room temperature); 2 cup water; 0.5 tsp salt; 1 pinch black pepper; 1 tsp fresh thyme (leaves stripped, or 0.5 tsp dried thyme); 1 tbsp chives (finely chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A big pot of pure summer comfort — sweet corn kernels and tender potatoes swimming in a creamy, velvety broth that comes together fast on the stovetop. Just enough richness to feel indulgent but keeps it light and fresh with thyme and a crack of black pepper.

PREP

10m

COOK

25m

SERVES

1 CUP

467 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prep the vegetables.
1.Husk the corn; use a sharp knife to cut kernels off the cob into a bowl.
2.Peel the potatoes and dice into small 1 cm cubes.
3.Finely chop the onion and celery stalks.
4.Mince the garlic cloves.
5.Run the back of the knife down the stripped cobs to release any leftover milky pulp into the bowl.
saute · ~6 min
Sauté the aromatic base.
1.Melt the butter in a large pot over medium heat.
2.Add the onion and celery; cook until softened and translucent (about 4-5 minutes).
3.Stir in the garlic and sauté until fragrant (about 30 seconds).
4.Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
simmer · ~17 min
Simmer the chowder base.
1.Slowly pour in the milk and water while whisking to avoid lumps.
2.Add the diced potatoes, corn kernels (and the cob scrapings), fresh thyme, and salt.
3.Stir well and bring the soup to a gentle boil.
4.Once boiling, reduce the heat to low, cover, and let it simmer until the potatoes are fork-tender (about 15 minutes).
TIPDon't let it boil hard after adding the milk — a gentle simmer keeps the broth from curdling.
mix · ~2 min
Blend half the chowder for creaminess.
1.Remove the pot from heat.
2.Using an immersion blender, carefully blend about half the soup directly in the pot.
3.Leave plenty of potato chunks and corn kernels intact for texture.
4.If using a countertop blender, blend 1.5-2 cups of the soup until smooth, then stir it back into the pot.
TIPA quick pulse of the immersion blender is all you need — over-blending will make the chowder gluey.
simmer · ~2 min
Finish and adjust the seasoning.
1.Return the pot to low heat and warm through for 2 minutes.
2.Add the black pepper; taste and adjust salt if needed.
3.If the chowder is too thick, stir in a splash of water to loosen it.
serve · ~1 min
Ladle into bowls and garnish.
1.Ladle the hot chowder into warmed bowls.
2.Sprinkle freshly chopped chives on top.
3.Add an extra crack of black pepper and serve immediately.
TIPServe with crusty bread or oyster crackers for a classic diner feel.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For the richest corn flavor, scrape the cobs with the back of a knife to release the milky pulp and add it to the pot.
2
Use room-temperature whole milk when adding it to the pot to help prevent the dairy from curdling.
3
Don't let the chowder come to a hard boil after adding the milk; keep it at a gentle simmer for a silky texture.
4
Blend only about half the soup with an immersion blender for a creamy base with plenty of chunky texture remaining.
5
Over-blending can make the chowder gluey due to the starch from the potatoes; use quick pulses instead.
6
If the chowder thickens too much upon cooling, thin it with a splash of water or extra milk when reheating.
7
This chowder tastes even better the next day as the flavors meld; store in the fridge for up to 4 days.

RECIPE VARIATIONS

Adapt it for your goals.

smoky bacon

Smoky bacon

Add 4 strips of cooked, crumbled bacon as a garnish or cook 2 finely chopped bacon slices with the butter before sautéing the aromatics for a deep, smoky flavor.

vegan

Vegan

Replace butter with olive oil or vegan butter, use a plant-based milk like oat or unsweetened almond milk, and skip the chives garnish or use fresh parsley.

spicy