Corn Chowder

Name: Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 tbsp unsalted butter; 2 yellow onion, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1/4 cup all-purpose flour; 4 cups vegetable broth; 1 lb Yukon Gold potatoes, peeled, diced; 4 cups frozen or fresh corn kernels; 1 cup heavy cream; 1/2 tsp smoked paprika; 1/2 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh chives, snipped

A creamy, golden chowder packed with sweet corn, tender potatoes, and smoky notes from paprika and a touch of butter. A satisfying bowl that comes together in under an hour.

50 minEasyServes 6320 cal/serving

AmericanSoupStovetopVegetarianEgg-FreeNut-FreeAlcohol-Free

Ingredients

4 tbsp unsalted butter
2 yellow onion, diced
2 celery stalks, diced
4 garlic cloves, minced
1/4 cup all-purpose flour
4 cups vegetable broth
1 lb Yukon Gold potatoes, peeled, diced
4 cups frozen or fresh corn kernels
1 cup heavy cream
1/2 tsp smoked paprika
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh chives, snipped

Instructions

1

Melt 4 tbsp unsalted butter in a large pot over medium heat. Add 2 diced yellow onion and 2 diced celery stalks and cook until softened, about 6 minutes. Add 4 minced garlic cloves and 1/2 tsp dried thyme and cook 1 minute more.
2

Whisk in 1/4 cup all-purpose flour and stir for 1 minute to cook off the raw flour taste. Gradually pour in 4 cups vegetable broth, whisking constantly to prevent lumps. Bring to a simmer.
3

Add 1 lb peeled, diced Yukon Gold potatoes and 1/2 tsp smoked paprika. Simmer over medium-low heat for 15 minutes until the potatoes are just tender.
4

Stir in 4 cups frozen or fresh corn kernels and 1 cup heavy cream. Simmer for another 5-8 minutes. For a thicker chowder, use an immersion blender to blend about a quarter of the soup directly in the pot.
5

Season with 1 tsp salt and 1/2 tsp black pepper. Ladle into bowls and garnish with 1/4 cup snipped fresh chives.

Questions

Can I make Corn Chowder dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Corn Chowder gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Corn Chowder keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Corn Chowder?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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