🍲 Classic Corn Chowder Recipe
Ingredients:
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2 tablespoons butter
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1 small onion, diced
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2 cloves garlic, minced
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2 tablespoons all-purpose flour (for thickening)
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3 cups corn kernels (fresh, frozen, or canned – drained)
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2 medium potatoes, peeled and diced (Yukon gold or red work well)
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3 cups chicken or vegetable broth
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1 cup milk (or ½ cup milk + ½ cup cream for extra richness)
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Salt & pepper, to taste
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Optional: ½ tsp smoked paprika or a pinch of cayenne for depth
Optional Add-ins:
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4 strips bacon, chopped and cooked crisp (remove before sautéing veggies, then stir in at the end)
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1 cup diced cooked chicken or shrimp
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¼ cup chopped green onions or chives for garnish
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Shredded cheddar cheese or a dollop of sour cream on top
👩🍳 Instructions:
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Sauté Veggies:
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In a large pot, melt butter over medium heat.
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Add onion and cook until soft (about 5 minutes).
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Stir in garlic and cook for 1 minute more.
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Thicken:
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Sprinkle flour over onions and stir for 1–2 minutes to make a roux (it should look pasty, not dry).
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Add Broth & Veggies:
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Slowly stir in the broth, whisking to avoid lumps.
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Add potatoes and bring to a boil.
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Reduce heat, cover, and simmer until potatoes are tender (about 15 minutes).
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Add Corn & Milk:
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Stir in corn and milk (or cream).
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Simmer uncovered for another 10 minutes to let flavors combine.
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Blend (Optional):
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For a thicker, creamier chowder, blend 1–2 cups of the soup using an immersion blender or standard blender, then stir it back in.
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Season & Serve:
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Add salt, pepper, and smoked paprika (if using).
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Serve hot, topped with fresh herbs, bacon bits, cheese, or a swirl of cream.
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🥄 Tips:
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Want it thicker? Mash some potatoes in the pot or stir in more flour/cream.
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Want it dairy-free? Use coconut milk or oat milk — still creamy and delicious.
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Great for leftovers! It thickens a bit more in the fridge.
Would you like a spicy Southwest-style corn chowder, a seafood version, or one made in a slow cooker or Instant Pot?
