Earthbound Farm Corn Chowder

Creamy, comforting, and bursting with the sweetness of corn, Earthbound Farm Corn Chowder is the ultimate recipe for cozy dinners or casual get-togethers. This hearty soup combines fresh or frozen corn kernels with a medley of sautéed vegetables, including onions, carrots, and celery, simmered in a flavorful vegetable broth with fragrant thyme and bay leaf. Velvety russet potatoes add depth and texture, while a swirl of rich heavy cream ties everything together. The chowder gets its signature creamy-meets-chunky texture with a quick pulse of an immersion blender. Perfect for a satisfying vegetarian meal, this 45-minute recipe is a crowd-pleaser that can be garnished with fresh parsley for a pop of color and flavor. Whether served alone or alongside crusty bread, every spoonful is pure comfort.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 medium carrots, peeled and diced
• 2 garlic cloves, minced
• 2 large russet potatoes, peeled and diced
• 4 cups vegetable broth
• 4 cups fresh or frozen corn kernels
• 1 bay leaf
• 2 fresh thyme sprigs
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup fresh parsley, chopped (optional garnish)

Directions

Step 1

Heat the butter and olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

Add the diced potatoes, vegetable broth, corn, bay leaf, and thyme sprigs. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are tender.

Step 6

Remove the bay leaf and thyme sprigs from the pot and discard.

Step 7

Using an immersion blender, partially blend the chowder by pulsing a few times to thicken the soup while keeping some texture. Alternatively, transfer about 2 cups of the soup to a blender, blend until smooth, and return it to the pot.

Step 8

Stir in the heavy cream, salt, and black pepper. Simmer for another 5 minutes to heat through.

Step 9

Taste and adjust seasoning as needed.

Step 10

Ladle the corn chowder into bowls, garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	3124.7 grams (3124.7g)

Amount per serving	% Daily Value*
Calories	2779

Total Fat 137.10g	176%
Saturated Fat 67.80g	339%
Polyunsaturated Fat 4.20g
Cholesterol 302mg	101%
Sodium 5101mg	222%
Total Carbohydrate 350.60g	127%
Dietary Fiber 52.30g	187%
Total Sugars 83.40g
Protein 60.00g	120%

Vitamin D 0IU	0%
Calcium 486mg	37%
Iron 16mg	91%
Potassium 7682mg	163%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 8.3%

Carbs: 48.8%