Tasty Corn Chowder

Warm, comforting, and bursting with flavor, this tasty corn chowder is the ultimate bowl of coziness. Featuring tender potatoes, sweet corn, and aromatic hints of garlic, thyme, and paprika, this recipe perfectly balances creamy richness with hearty textures. A simple roux of butter, olive oil, and flour ensures a luxuriously thick base, while a touch of heavy cream adds an indulgent finish. Whether using fresh or frozen corn, this versatile chowder is easy to prepare in under an hour, making it a fantastic meal for weeknights or casual gatherings. Serve it topped with fresh parsley and paired with crusty bread for a satisfying, homemade treat that's sure to be a family favorite. Perfect for cold evenings and loaded with seasonal ingredients, this flavorful corn chowder is a classic crowd-pleaser!

Nutriscore Rating: 68/100

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 stalks celery, diced
• 3 cloves garlic, minced
• 3 medium russet potatoes, peeled and diced
• 4 cups frozen or fresh corn kernels
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon fresh thyme leaves
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat a large pot over medium heat and add the unsalted butter and olive oil. Stir until the butter melts.

Step 2

Add the diced onion and celery. Sauté for 3-4 minutes until the vegetables are soft and translucent.

Step 3

Stir in the garlic and cook for another 1 minute, stirring frequently to avoid burning.

Step 4

Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes until lightly golden. This creates a roux to help thicken the chowder later.

Step 5

Gradually add the chicken or vegetable broth, stirring as you pour to avoid lumps. Add the diced potatoes, thyme leaves, paprika, salt, and pepper.

Step 6

Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the pot and cook for 15 minutes, or until the potatoes are fork-tender.

Step 7

Add the corn kernels to the pot and stir. Simmer uncovered for an additional 5 minutes to heat the corn through.

Step 8

Stir in the heavy cream and adjust the seasonings to taste, adding more salt or pepper if needed.

Step 9

For a creamier texture, use an immersion blender to purée a portion of the chowder directly in the pot, or transfer 2 cups of the chowder to a blender, blend, and return it to the pot. This step is optional but helps thicken the chowder.

Step 10

Ladle the chowder into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	3023.6 grams (3023.6g)

Amount per serving	% Daily Value*
Calories	2565

Total Fat 130.80g	168%
Saturated Fat 66.40g	332%
Polyunsaturated Fat 1.30g
Cholesterol 302mg	101%
Sodium 6105mg	265%
Total Carbohydrate 316.20g	115%
Dietary Fiber 36.70g	131%
Total Sugars 63.70g
Protein 51.60g	103%

Vitamin D 0IU	0%
Calcium 267mg	21%
Iron 13mg	73%
Potassium 5986mg	127%

*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: 44.4%

Protein: 7.8%

Carbs: 47.8%