Easy Corn Chowder

Corn chowder is a creamy and hearty soup made with a blend of sweet corn, and rich broth, it’s a cozy medley of flavors that invites you to simply enjoy a bowl of comfort. Perfect for chilly evenings, colder months, or whenever you crave a heartwarming meal!

Ingredients for Easy Corn Chowder

• Butter: Needed to sautéed onions and celery; adds richness and a savory flavor to the soup.
• Yellow Onions release sweetness and aromatic depth of flavor when sautéed in butter.
• Celery: Adds a subtle, earthy flavor and a satisfying crunch to the chowder.
• Broth: Vegetable or chicken, serves as the savory liquid base for the chowder.
• Sweet Cream Corn: Homemade or canned. Adds sweetness and creaminess to the soup.
• Whole Corn Kernels: Provide texture and bursts of sweetness in every bite.
• Red Skin Potatoes: Skin on; add a subtle, sweet flavor, providing color and creaminess.
• Milk: Adds creamy, smooth texture while allowing natural sweetness of corn to shine through.
• All-Purpose Flour: Optionally, add 1 tbsp. of flour during the sautéing step to thicken up the soup.

Easy Corn Chowder Recipe

• 1 tablespoon (14g) unsalted butter
• 1/3 cup (50g) yellow onions, finely chopped
• 1 rib of celery, diced 1/3 cup (35g)
• 1 cup (240ml) low-sodium vegetable or chicken broth
• 1 cup (170g) yellow whole corn kernels (fresh or canned, drained)
• 1 1/4 cup (418g) yellow sweet cream corn (homemade or 14.75 oz. canned cream style)
• 1 cup (150g) red skin potatoes, unpeeled, small diced
• 1/2 teaspoons (2g) pink or kosher salt, to taste
• 1/4 teaspoon (1.5g) ground four peppercorns or black pepper, to taste
• 1/4 cup (2 fl.oz./60ml) almond milk or milk of your choice
• 1 tablespoon (8g) all-purpose flour, optional

Recommended Equipment

• Dutch Oven: 3 qt. Dutch oven or a small soup pot with a lid.
• Wooden Spoon: To cook and stir the corn chowder.

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How to Make Easy Corn Chowder

Preheat Dutch Oven: Start by preheating your Dutch oven over low heat and add 1 tablespoon of butter. Once it is warm, increase the heat to medium-high.

Note: Always preheat your Dutch oven over low heat to prevent potential damage to enamel, cracks, or even an explosion.

Sauté Vegetables: Once the butter is melted and shimmers, add chopped onions, celery, salt, and ground black pepper. Sauté, stirring occasionally, until they become soft and translucent, about 3-5 minutes.

Optional Flour: Sprinkle flour over the sautéed vegetables for the last 2 minutes, and stir continuously to create a roux.

Add Broth: Gradually pour in the chicken or vegetable broth, stir, and bring to a boil.

Add Corn and Potatoes: Add the corn kernels, cream corn, and diced potatoes to the pot. Cover, and turn the heat to low. Bring the mixture to a simmer, and cook for 10-15 minutes until the potatoes are fork-tender.

Add Milk: Once the potatoes are tender, turn off the heat and pour in the milk. Stir well.

Seasonings: Adjust the seasoning according to your taste. (Keep in mind that corn chowder tends to be on the sweeter side, so balance the flavors accordingly).

Serve: Ladle the corn chowder into warm bowls while it’s still hot, rich, and creamy. Garnish with green onions or herbs as desired.

Recipe Tips for Best Results

• Red Skin Potatoes have thinner skin and offer a subtle, sweet flavor.
• Milk: Add milk once the potatoes are tender to achieve a creamy-textured soup.
• Seasonings: Keep in mind that corn chowder tends to be sweeter than savory soup.
• Serve: This soup is best enjoyed hot; serve it immediately for the most flavorful experience.
• Flavor: Use vegetable or chicken broth as they provide a flavorful base, while water does not.

Make-Ahead

Meal Prep: Portion soup into multiple smaller meal prep containers for easy lunch or dinner.

How to Store: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

How to Reheat: Reheat gently on the stove, adding a splash of milk if needed to restore creaminess.

For Small Servings: Reheat in the microwave. Stir between 30-second intervals until soup is hot.

Yields: 3 to 3 ½ cups / 800 grams / 28 fl. oz.

Servings: 2 bowls (2 cups /14 fl. oz. / 400 grams each) or 4 small bowls (8 fl.oz./200g)

Serving Suggestions

• Cheese: Sprinkle with shredded cheddar cheese just before serving for a savory kick.
• Herbs: Garnish with chopped fresh herbs for a burst of freshness.
• Bacon: Top your corn chowder with crispy bacon for added texture and flavor.
• Rolls: With a side of crusty bread or sweet dinner rolls for dipping.
• Corn: Serve with sweet corn on the cob for an additional serving of sweet corn flavor.

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