Go Back
- 4 cups fresh or frozen corn kernels - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced into small cubes - 3 cups vegetable broth - 1 cup heavy cream I love using fresh corn when it's in season. It adds sweetness and crunch. If fresh corn isn’t available, frozen corn works great too. The onion and garlic create a strong base. They add flavor and aroma that make the chowder special. Diced potatoes give the chowder a nice texture. They also help to thicken it. The vegetable broth provides depth of flavor. Finally, the heavy cream makes it rich and smooth. - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 jalapeño, finely diced for spice Extra virgin olive oil helps to sauté the onions. It adds a touch of richness. Smoked paprika gives a hint of smokiness that elevates the chowder. For those who love heat, jalapeño adds a nice kick. You can adjust the amount based on your taste. - 1/4 cup fresh cilantro, chopped - Crusty bread or baguettes Garnishing is key to a beautiful dish. Fresh cilantro adds color and a burst of freshness. Pairing the chowder with crusty bread or baguettes makes for a satisfying meal. You can dip the bread right into the chowder for a comforting experience. Enjoy every spoonful! {{ingredient_image_2}} First, grab a large, heavy pot. Heat two tablespoons of olive oil over medium heat. Once it's hot, add one medium onion, finely diced. Stir it often. Cook until the onion is soft and clear, which takes about five minutes. Now, add two cloves of minced garlic and one teaspoon of smoked paprika. Cook for one more minute. The smell will be amazing! Next, add two peeled and diced potatoes to the pot. Pour in three cups of vegetable broth. Stir well to mix everything. Turn up the heat until it boils, then lower it to a gentle simmer. Keep it uncovered and let it cook for about ten to fifteen minutes. The potatoes should be tender when you poke them with a fork. Once the potatoes are soft, stir in four cups of corn kernels. Let them cook for five more minutes. Now it's time to blend! Use an immersion blender to puree half of the chowder. This gives it a nice creamy texture while keeping some chunks. If you don’t have an immersion blender, a regular blender works too. Just blend in small batches. Now, stir in one cup of heavy cream. Season with salt and freshly ground black pepper to taste. If you want some heat, add a finely diced jalapeño. Warm the chowder for five more minutes on low heat. Let it rest a few minutes before serving. This helps the chowder thicken. When serving, ladle it into deep bowls. Top with fresh cilantro for color. Serve with crusty bread for dipping! Enjoy your warm and hearty bowl of chowder. To get the best texture, you want a mix of smooth and chunky. Start by pureeing half of the chowder. This gives you a creamy base while keeping some corn and potato chunks. Use an immersion blender for easy mixing. If you like it thicker, add a little more potato when cooking. Adding herbs and spices can boost the flavor. Fresh cilantro adds a nice touch. If you want heat, add jalapeño when cooking. This spice gives the chowder a kick. Also, don’t forget to taste as you go. Adjust the salt and pepper to fit your liking. You can make this chowder in advance. Just store it in an airtight container in the fridge. It lasts for about four days. To reheat, warm it slowly on the stove. Stir well to keep the texture nice. If you want to freeze it, let it cool first. Use freezer-safe containers, and it can last for three months. When you thaw it, reheat gently and add a splash of cream for extra richness. Pro Tips Choose Fresh Corn: Using fresh corn in season enhances the sweetness and flavor of your chowder. If fresh corn isn't available, frozen corn is a great alternative. Customize Your Creaminess: If you're looking for a lighter version, substitute half of the heavy cream with unsweetened almond milk or coconut milk for a creamy yet dairy-free option. Enhance with Herbs: Experiment with different herbs like thyme or parsley for additional layers of flavor. Adding them during the simmering process can elevate your chowder. Texture Matters: For a more rustic texture, reserve some corn kernels before blending and stir them back into the chowder after blending to create a delightful contrast. {{image_4}} To make a vegetarian version of creamy corn chowder, swap heavy cream for coconut milk or cashew cream. Both will add creaminess without dairy. For a vegan option, use vegetable broth instead of chicken broth. This keeps the soup rich and tasty while staying plant-based. For a heartier chowder, you can add cooked chicken or crumbled bacon. Both give a nice boost to the flavor. If you prefer seafood, try adding shrimp or crab. Just cook them until they turn pink and tender. They will blend well with the corn and spices. If you like heat, add more jalapeño to your chowder. You can also toss in diced bell peppers for more flavor. They give a nice crunch and color. Adjust the spice level to fit your taste. This chowder can be as mild or spicy as you want! To keep your chowder fresh, follow these steps: - Refrigeration guidelines: Place the chowder in the fridge within two hours of cooking. It stays good for about three to four days. - Container recommendations: Use an airtight container. Glass or BPA-free plastic works best. Make sure it seals tightly to prevent spills and keep odors out. You can freeze chowder for later enjoyment. Here’s how: - Best practices for freezing: Cool the chowder completely before freezing. Portion it into containers or freezer bags. Leave some space at the top of the container. Chowder expands when it freezes. - Thawing methods: To thaw, place the chowder in the fridge overnight. If you're in a hurry, use the microwave on the defrost setting. You can also run warm water over the bag if you used one. Reheating chowder keeps it creamy and tasty. Follow these tips: - Methods to reheat without losing texture: Use a stovetop over low heat. Stir often to prevent sticking. You can also use a microwave. Heat it in short bursts, stirring in between. - Adjusting seasonings after reheating: Taste the chowder after reheating. Add more salt, pepper, or smoked paprika if needed. A splash of cream can brighten the flavor too. You can make chowder without cream by using several substitutes. Here are some great options: - Coconut milk: This gives a rich flavor and creamy texture. - Cashew cream: Blend soaked cashews with water for a smooth, nutty base. - Almond milk: A lighter choice that still adds some creaminess. - Soy milk: This works well as a dairy-free option. Each substitute changes the flavor a bit, so pick one that suits your taste. Coconut milk adds sweetness, while cashew cream offers richness. Yes, you can use canned corn. Here are the pros and cons: Advantages: - Canned corn is convenient and saves time. - It has a long shelf life, so you can keep it on hand. Disadvantages: - Canned corn may lack the fresh taste of other options. - It can be softer in texture than fresh or frozen corn. To use canned corn, just drain and rinse before adding it to the chowder. Creamy Corn Chowder lasts about 3 to 4 days in the fridge. Here are some tips for safe storage: - Store it in an airtight container. This keeps it fresh longer. - Allow the chowder to cool before sealing it. This helps prevent moisture build-up. - If you notice any off smells or signs of spoilage, it’s best to discard it. For longer storage, consider freezing the chowder. It can last up to 3 months in the freezer. Creamy corn chowder is easy to make and oh so tasty. You learned about key ingredients like corn, potatoes, and broth. I showed you how to blend flavors for a rich taste. Using my tips, you can tweak the recipe to your style, whether you're a veggie lover or a spice fan. Try making it ahead for busy days. Remember to store and reheat it right for best results. Enjoy your creamy corn chowder, knowing you made something special and homemade. Happy cooking!

Creamy Corn Chowder Delight

A rich and creamy corn chowder that combines fresh corn, potatoes, and spices for a delightful meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 cups fresh or frozen corn kernels
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced into small cubes
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 4 cup fresh cilantro, chopped (for garnish)
  • 1 jalapeño finely diced (optional)

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and sauté, stirring frequently until the onion becomes soft and translucent, about 5 minutes.
  • Incorporate the minced garlic and smoked paprika into the pot, cooking for an additional minute until the mixture becomes aromatic and the garlic is fragrant.
  • Add the diced potatoes and vegetable broth to the pot, stirring well to combine. Increase the heat until the mixture reaches a boil, then reduce the heat to low and let it simmer uncovered for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.
  • Once the potatoes are cooked, gently stir in the corn kernels and let them cook for an additional 5 minutes, allowing the flavors to meld together.
  • Using an immersion blender, carefully puree about half of the chowder until it reaches a velvety smooth consistency, while leaving some chunks for added texture.
  • Incorporate the heavy cream into the blended chowder and season generously with salt and freshly ground black pepper to taste. For an extra kick, stir in the diced jalapeño if desired, and warm through for another 5 minutes on low heat.
  • Remove the chowder from heat and allow it to rest for a few minutes, during which time it will thicken slightly, enhancing the creamy texture.

Notes

Serve with crusty bread for dipping.
Keyword chowder, corn, soup, vegetarian