Creamy Corn Chowder
This easy corn chowder showcases the sweet flavors of summer corn, perfect year-round with fresh or frozen corn.
Recipe Details
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Servings: 4 servings
Full Ingredient List
- 2 tablespoons butter
- 4 scallions, chopped (white and green parts separated)
- 1 red bell pepper, chopped
- 4 ribs celery, chopped
- 1 pound boiling potatoes, peeled and diced
- 4 cups fresh corn kernels, divided
- 1 bay leaf
- 1 (32-ounce) can low-sodium chicken broth
- 2 cups milk
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Sour cream (optional, for serving)
Corn Chowder Base
Tools and Equipment
- large saucepan
- blender or food processor
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 tablespoons | butter | melted in pan | olive oil |
| 4 | scallions | chopped, white bulbs separated from green tops | shallots |
| 1 | red bell pepper | chopped | green bell pepper |
| 4 ribs | celery | chopped | fennel |
| 1 pound | boiling potatoes | peeled and diced | russet potatoes |
| 4 cups | corn kernels | divided, fresh or frozen | canned corn |
| 1 | bay leaf | ||
| 32-ounce can | low-sodium chicken broth | vegetable broth | |
| 2 cups | milk | cream | |
| 2 teaspoons | kosher salt | ||
| 1/4 teaspoon | black pepper | freshly ground |
Instructions
- Step 1: Melt butter in a large saucepan over moderately low heat, then add scallion bulbs, red bell pepper, and celery. Cook, stirring occasionally, until vegetables soften, about 10 minutes. (Tips: Saute vegetables gently to prevent burning.)
- Step 2: Add potatoes, 2 cups of corn, bay leaf, broth, and salt. Bring to a boil, then reduce heat and simmer for about 15 minutes. (Tips: Ensure potatoes are cut into even pieces for uniform cooking.)
- Step 3: In a blender or food processor, puree the remaining 2 cups of corn with the milk until smooth. (Tips: Blend until the mixture is creamy.)
- Step 4: Stir the corn puree into the soup along with black pepper. Simmer until slightly thickened, about 5 to 10 minutes. (Tips: Adjust seasoning if needed.)
- Step 5: Remove the bay leaf and stir in scallion greens before serving. Add a dollop of sour cream if desired. (Tips: Serve hot and enjoy with optional toppings.)
Additional Information
Notes: Frozen corn can be used instead of fresh corn. Puree two cups of frozen corn with the milk, and add the rest to the soup later for a fresher taste. For a rich pairing, consider serving with a full-bodied Chardonnay.