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Creamy Corn Chowder

Creamy Corn Chowder

5 from 1 vote
A heartwarming bowl of pure deliciousness that's both incredibly satisfying and surprisingly simple to whip up, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Chowder, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion about 1 medium
  • 1 cup chopped celery about 2 stalks
  • 2 cloves garlic minced
  • 4 cups fresh corn kernels from about 4-6 ears of corn OR 2 cups frozen corn kernels
  • 4 cups chicken or vegetable broth
  • 2 cups milk whole milk or half-and-half for extra creaminess
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
Optional garnishes
  • chopped fresh chives
  • cooked crumbled bacon
  • shredded cheese
  • croutons

Equipment

  • Large pot or Dutch oven

Method
 

  1. In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped yellow onion and celery and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Be sure not to rush this step, as it builds a crucial flavor base for your chowder.
    2 tablespoons unsalted butter, 1 cup chopped yellow onion, 1 cup chopped celery
  2. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Then, add the fresh or frozen corn kernels to the pot. If using fresh corn, you can cut it directly off the cob into the pot.
    2 cloves garlic, 4 cups fresh corn kernels
  3. Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 10-15 minutes, allowing the flavors to meld and the corn to become tender. This simmering period is essential for developing the depth of the chowder.
    4 cups chicken or vegetable broth
  4. Stir in the milk. If you're aiming for an extra rich and creamy chowder, now is the time to use half-and-half instead of regular milk. Continue to cook over low heat, stirring occasionally, until the chowder is heated through. Do not let it boil vigorously after adding the milk, as this can cause it to curdle.
    2 cups milk
  5. Season the chowder with salt and black pepper to your taste. Start with the suggested amounts and then add more if needed. A little taste test goes a long way in ensuring your chowder is perfectly seasoned.
    1/2 teaspoon salt, 1/4 teaspoon black pepper
  6. Ladle the hot Creamy Corn Chowder into bowls. Garnish generously with your favorite toppings such as fresh chives for a burst of freshness, crispy crumbled bacon for a savory crunch, shredded cheddar cheese for added richness, or toasted croutons for texture.
    chopped fresh chives, cooked crumbled bacon, shredded cheese, croutons

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling. For longer storage, freeze for up to 2-3 months.