Ingredients
Main Ingredients
- 2 cups corn kernels
- 2 cups diced potatoes
- 1 small onion, chopped
- 2 tablespoons butter
- 2 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
- 1/2 teaspoon thyme
- Salt and black pepper to taste
Instructions
- Melt Butter: In a large pot over medium heat, melt the butter completely, preparing the base for the chowder to build rich flavor.
- Sauté Onion: Add the chopped onion to the melted butter and cook until it softens and becomes translucent, which usually takes about 4-5 minutes, releasing its sweetness.
- Add Flour: Stir in the flour, cooking it for about 1 minute. This step helps to create a roux that will thicken the soup properly.
- Add Broth: Gradually whisk in the chicken or vegetable broth to the roux, making sure the mixture stays smooth without lumps.
- Simmer Potatoes: Add the diced potatoes to the pot and let it simmer until the potatoes are tender but not falling apart, roughly 15 minutes.
- Add Corn and Dairy: Stir in the corn kernels, milk, heavy cream, and thyme. This combination enhances the creamy texture and flavor profile.
- Thicken Chowder: Continue cooking the chowder for 5 to 10 minutes until it thickens to your desired consistency, stirring occasionally to prevent sticking.
- Season and Serve: Season the chowder with salt and black pepper according to taste. Serve the chowder warm for the best comforting experience.
Notes
- For a thicker chowder, blend a portion of the soup and then stir it back into the pot.
- Enhance the flavor by adding crispy cooked bacon as a topping or mixed in.
- Whenever possible, use fresh corn kernels for a more natural sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
