Old-Fashioned Corn Chowder
A classic creamy corn chowder made with sweet corn, tender potatoes, onions, and fresh herbs. This comforting homemade soup is perfect for easy lunches and cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
4 cups corn kernels, fresh, frozen, or canned and drained
3 medium potatoes, diced
1 medium yellow onion, diced
2 tablespoons unsalted butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups vegetable or chicken broth
2 cups whole milk
1 cup heavy cream
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons fresh chives or parsley, chopped
Instructions
1. Melt butter in a large pot over medium heat.
2. Add onion and cook for 4–5 minutes. Add garlic and cook for 30 seconds.
3. Stir in flour and cook for 1 minute.
4. Gradually whisk in broth until smooth.
5. Add potatoes, corn, thyme, salt, and pepper.
6. Simmer for 15–20 minutes until potatoes are tender.
7. Reduce heat to low and stir in milk and cream.
8. Cook gently for 5–8 minutes without boiling.
9. Mash a few potatoes to thicken, if desired.
10. Adjust seasoning, garnish with chives or parsley, and serve warm.
Notes
Use fresh, frozen, or drained canned corn.
Yukon Gold potatoes create a buttery texture; Russet potatoes help thicken the chowder.
For a thicker soup, mash some cooked potatoes into the broth.
Use vegetable broth for a vegetarian version.
Refrigerate leftovers in an airtight container for 3–4 days.
Reheat gently and add a splash of milk or broth if needed.
Freezing may affect the texture of the cream.
Find it online: https://elitesrecipes.com/old-fashioned-corn-chowder/