Fresh Corn Chowder

Savor the comforting flavors of summer with this Fresh Corn Chowder, a creamy, hearty dish that highlights the natural sweetness of fresh-off-the-cob corn. This easy-to-make recipe combines golden kernels, tender potatoes, and aromatic vegetables in a velvety broth seasoned with smoked paprika, thyme, and a splash of heavy cream for a luxurious finish. Ideal for any season, this chowder strikes the perfect balance between rich and refreshing, with the option to blend a portion for a thicker consistency or enjoy the rustic, chunky texture. Ready in under an hour, it’s a family-friendly meal that pairs beautifully with crusty bread and a sprinkle of fresh parsley for an elegant touch. Perfect for showcasing fresh produce, this comforting corn chowder will warm your heart and palate with every spoonful.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 ears Fresh corn (about 4 ears)
• 3 tablespoons Unsalted butter
• 1 large Yellow onion, diced
• 2 stalks Celery stalks, diced
• 3 cloves Garlic cloves, minced
• 3 tablespoons All-purpose flour
• 4 cups Chicken or vegetable stock
• 2 medium Russet potatoes, peeled and diced
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Smoked paprika
• 1 teaspoon Fresh thyme leaves
• 2 tablespoons Chopped fresh parsley (optional, for garnish)

Directions

Step 1

Carefully cut the kernels off the ears of corn and set them aside. Use the back of the knife to scrape the cobs to extract the remaining juices. Set both the kernels and juices aside.

Step 2

In a large pot, melt the butter over medium heat. Add the diced onion and celery and sauté until they are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook off the raw flour taste.

Step 4

Slowly whisk in the chicken or vegetable stock, ensuring there are no lumps. Bring the mixture to a simmer.

Step 5

Add the diced potatoes, fresh corn kernels, and reserved corn juices to the pot. Stir to combine.

Step 6

Season the mixture with salt, black pepper, smoked paprika, and fresh thyme leaves. Cover the pot and let it simmer gently for 15-20 minutes, or until the potatoes are tender.

Step 7

Once the potatoes are cooked, stir in the heavy cream. Use an immersion blender to puree a small portion of the soup to create a thicker, creamier texture, or leave it chunky if preferred.

Step 8

Taste the chowder and adjust seasoning as needed. If the chowder is too thick, add a bit more stock or cream to reach the desired consistency.

Step 9

Serve the chowder hot, garnished with a sprinkle of fresh parsley if desired. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	2332.9 grams (2332.9g)

Amount per serving	% Daily Value*
Calories	2054

Total Fat 122.80g	157%
Saturated Fat 70.10g	351%
Polyunsaturated Fat NaNg
Cholesterol 333mg	111%
Sodium 5931mg	258%
Total Carbohydrate 206.50g	75%
Dietary Fiber 18.70g	67%
Total Sugars 27.80g
Protein 33.10g	66%

Vitamin D 0IU	0%
Calcium 186mg	14%
Iron 7mg	41%
Potassium 2914mg	62%

*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: 53.6%

Protein: 6.4%

Carbs: 40.0%