Great Lakes Corn Chowder

Dive into the comforting flavors of the Midwest with this Great Lakes Corn Chowder, a creamy, hearty soup that celebrates simplicity and wholesome ingredients. Packed with golden corn kernels, tender russet potatoes, and a medley of sautéed vegetables, this chowder delivers a rich, buttery base enhanced by the subtle smokiness of paprika and earthy thyme. Thickened to perfection with a blend of whole milk and heavy cream, it offers just the right balance of velvety smoothness and chunky texture, thanks to the clever use of both blending and whole ingredients. Serve it warm, garnished with sharp cheddar and fresh parsley, alongside crusty bread for dipping, and you’ve got a soul-soothing dish perfect for any season. Whether enjoyed as a main course or an indulgent starter, this corn chowder is an irresistible medley of flavors perfect for satisfying comfort cravings.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 large carrot, diced
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups vegetable broth
• 3 medium russet potatoes, peeled and diced
• 3 cups fresh or frozen corn kernels
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup sharp cheddar cheese, shredded (optional for garnish)
• 2 tablespoons fresh parsley, chopped (optional for garnish)
• 1 loaf crusty bread (optional, for serving)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter melts.

Step 2

Add the diced onion, celery, and carrot, and sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.

Step 5

Slowly add the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a boil.

Step 6

Add the diced russet potatoes and reduce the heat to a simmer. Cook for about 10-12 minutes or until the potatoes are tender when pierced with a fork.

Step 7

Add the corn kernels, whole milk, heavy cream, dried thyme, smoked paprika, salt, and black pepper. Stir to combine.

Step 8

Simmer the chowder gently for an additional 10 minutes, stirring occasionally, to allow the flavors to meld together.

Step 9

Using an immersion blender, blend a portion of the soup directly in the pot to thicken it. Leave some chunks of vegetables and corn for texture. Alternatively, transfer about 1-2 cups of soup to a blender, process until smooth, and return it to the pot.

Step 10

Taste the chowder and adjust the seasoning with additional salt and pepper, if needed.

Step 11

Ladle the chowder into bowls and garnish with shredded sharp cheddar cheese and chopped parsley, if desired.

Step 12

Serve hot alongside crusty bread for dipping.

Nutrition Facts

Serving size	3989.1 grams (3989.1g)

Amount per serving	% Daily Value*
Calories	4540

Total Fat 200.60g	257%
Saturated Fat 103.90g	520%
Polyunsaturated Fat 4.70g
Cholesterol 481mg	160%
Sodium 8027mg	349%
Total Carbohydrate 567.90g	207%
Dietary Fiber 53.40g	191%
Total Sugars 98.90g
Protein 136.40g	273%

Vitamin D 239IU	1193%
Calcium 1954mg	150%
Iron 28mg	154%
Potassium 8629mg	184%

*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: 39.1%

Protein: 11.8%

Carbs: 49.1%