Fresh or frozen corn kernels are simmered with potatoes and aromatic vegetables until tender, creating a hearty base with plenty of texture. A blend of milk and cream gives the chowder its signature smooth, creamy consistency while enhancing the natural sweetness of the corn.
Seasoned with garlic, thyme, and black pepper, this chowder is flavorful without overpowering the fresh ingredients. For an extra creamy finish, blend a portion of the soup while leaving some corn and potato pieces intact.
Serve Corn Chowder with crusty bread, oyster crackers, or a crisp green salad for a satisfying meal that's easy to prepare and perfect for any season.
Butter – 2 tablespoons , Olive oil – 1 tablespoon , Onion – 1 medium (finely chopped)
Celery – 2 stalks (diced) , Garlic – 2 cloves (minced) , All-purpose flour – ¼ cup
Sweet corn kernels – 4 cups (fresh, frozen, or canned and drained) , Potatoes – 2 medium (peeled and diced)
Vegetable or chicken broth – 4 cups , Whole milk – 2 cups
Heavy cream – 1 cup , Dried thyme – 1 teaspoon , Salt – 1 teaspoon, or to taste
Black pepper – ½ teaspoon
Fresh parsley – 2 tablespoons (chopped, for garnish)
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