Soul-Warming Corn Chowder Recipe for Cozy Evenings

Nothing warms the soul quite like a bowl of corn chowder. This creamy, dreamy delight combines sweet corn, hearty potatoes, and aromatic herbs into a comforting hug for your taste buds. The moment you take a whiff of that simmering pot, you’ll be transported straight to a cozy kitchen filled with laughter and warmth.

I remember the first time I made this corn chowder recipe. It was one of those chilly evenings when even the bravest souls were bundled up like burritos. My friends gathered around the table, and as I served them steaming bowls of this golden goodness, their faces lit up like Christmas morning. Little did they know, I was just as excited to dig in!

I once served this corn chowder at a summer barbecue; my friends couldn’t get enough of it!

Essential Ingredients

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

• Fresh Corn: Sweet summer corn is best; you can also use frozen corn if fresh isn’t available.

• Potatoes: Use Yukon Gold or red potatoes for their creamy texture; they hold up well in soups.

• Onions: Yellow onions add sweetness and depth; sauté them until they’re translucent for maximum flavor.

• Garlic: Fresh garlic cloves bring an aromatic kick that elevates the entire dish; don’t skimp!

• Vegetable Broth: Homemade is ideal, but store-bought works just fine; look for low-sodium options.

• Cream or Milk: Heavy cream gives richness while milk lightens it up; choose according to your preference.

• Herbs: Fresh thyme or parsley adds brightness; sprinkle some on top before serving for color and flavor.

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

Let’s Make It Together

Prep Your Veggies: Start by shucking the corn and slicing the kernels off the cob. Dice the potatoes and chop the onions and garlic. The colorful medley will brighten your workspace.

Sauté Aromatics: Heat some olive oil in a large pot over medium heat. Add onions and garlic, cooking until fragrant and translucent—about 3-5 minutes. You want them soft but not browned!

Add Potatoes and Broth: Toss in diced potatoes along with vegetable broth. Bring everything to a gentle boil then reduce the heat to let it simmer for about 15 minutes until the potatoes are tender.

Add Corn and Cream : Stir in the fresh corn kernels along with cream or milk. Let it simmer for another 10 minutes until everything melds beautifully together, creating that luscious texture you crave.

Season to Perfection : Taste your chowder and season with salt, pepper, and herbs according to your liking. A sprinkle of fresh herbs right before serving adds a pop of color!

Serve Hot : Ladle generous portions into bowls and enjoy with crusty bread or crackers on the side. Each bite will have you questioning why you didn’t make this sooner!

This corn chowder recipe is not just food; it’s an experience wrapped in warmth and nostalgia that will keep your kitchen bustling with joy!

Perfecting the Cooking Process

Start by sautéing onions and garlic to release their flavors, then add potatoes and corn. Simmer everything in broth until tender, finishing with cream for richness.

Add Your Touch

Feel free to swap out ingredients like using vegetable broth instead of chicken or adding jalapeños for a spicy kick. Fresh herbs can elevate the flavor too.

Storing & Reheating

Store leftover chowder in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if it’s too thick.

Cooking this chowder reminds me of rainy Sundays spent watching movies with my family, each spoonful bringing warmth and laughter around the table.

FAQ

Can I make this corn chowder recipe vegan?

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

How do I thicken my corn chowder?

Blend some of the chowder or add mashed potatoes to achieve your desired thickness.

What type of corn is best for this recipe?

Fresh sweet corn is ideal, but frozen or canned corn also works well in a pinch.

Print

Creamy Corn Chowder

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• Author: Ethan Brooks
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Warm your soul with this comforting corn chowder, a delightful blend of fresh corn, tender potatoes, and aromatic herbs. Perfect for chilly evenings or any time you crave a hearty meal, this creamy dish promises to impress family and friends alike. It’s easy to make and versatile enough to serve as a starter or a main course.

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Ingredients

Scale 1x2x3x

• 4 cups fresh corn kernels (about 6 ears)
• 2 medium Yukon Gold potatoes, diced (about 2 cups)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream or milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

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Instructions

1. 1. Prep the vegetables: Shuck the corn and slice the kernels off the cob. Dice the potatoes, onions, and chop the garlic.
2. 2. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until fragrant and translucent (3–5 minutes).
3. 3. Add potatoes and broth: Stir in diced potatoes with vegetable broth. Bring to a gentle boil then reduce heat and simmer for about 15 minutes until tender.
4. 4. Incorporate corn and cream: Add fresh corn kernels along with cream or milk. Let it simmer for another 10 minutes until well combined.
5. 5. Season and serve: Taste your chowder, adjusting salt, pepper, and herbs as desired. Ladle into bowls and enjoy hot.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 8g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 50mg

Keywords: - For a vegan option, substitute coconut milk for cream and use vegetable broth. - To thicken the chowder, blend part of it or add mashed potatoes. - Fresh herbs enhance flavor; consider adding smoked paprika for an extra kick.