Ultra Creamy Corn Chowder Soup
A rich and velvety corn chowder that's perfect for a comforting meal on chilly days, made with fresh corn, potatoes, and cream.
Ingredients
Main Ingredients
- 3 cups fresh or frozen corn
- 1 medium potato, diced
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute.
- Pour in the vegetable broth along with the diced potato.
- Bring to a simmer and cook until the potatoes are fork-tender, about 10 minutes.
- Add the corn to the pot, stirring well. Let it simmer for about 5 minutes to warm through.
- Use an immersion blender to puree the soup until smooth, or scoop some into a traditional blender. Leave some chunky for texture.
- Add the heavy cream to the pot, stirring until fully combined. Season with salt and pepper to taste.
- Ladle the chowder into bowls and garnish with fresh chives or parsley.
Notes
Use less cream or substitute with coconut milk for a lighter option. Fresh corn can be boiled or roasted for added depth of flavor. Experiment with spices like cayenne pepper or smoked paprika. Store leftovers in a sealed container for up to three days.