Hey there, chowder lovers! I’m so excited to share my super simple, super delicious corn chowder recipe with you. This isn’t your grandma’s all-day affair; we’re talking quick, easy, and bursting with sweet corn flavor. Trust me, this will become a regular in your dinner rotation!
Let’s be real, weeknights are hectic. This recipe is perfect because:
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: From start to finish, you’re looking at about 30 minutes.
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: Simple ingredients and straightforward steps mean anyone can make this.
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: Creamy, sweet, and comforting – what’s not to love?
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: Easily adaptable to your tastes and whatever you have in the fridge.
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: 10 minutes
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: 20 minutes
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: 4-6 servings
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4 cups frozen corn (or fresh, if you’re lucky!)
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1 medium onion, chopped
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2 cloves garlic, minced
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4 cups vegetable broth (or chicken broth)
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1 cup milk (any kind works, even non-dairy!)
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1/2 cup heavy cream (optional, for extra richness)
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2 tablespoons butter
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2 tablespoons all-purpose flour
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Salt and pepper to taste
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Optional toppings: chives, bacon bits, hot sauce
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: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for about 1 minute. This helps thicken the chowder.
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: Gradually whisk in the vegetable broth, making sure to smooth out any lumps.
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: Add the frozen corn, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the corn is tender.
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: Stir in the milk and heavy cream (if using). Heat through, but don’t boil.
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: For a super smooth chowder, use an immersion blender to blend a portion of the soup. Be careful when blending hot liquids! You can also transfer some of the soup to a regular blender, but make sure to vent it properly.
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: Season with more salt and pepper to taste.
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: Ladle into bowls and top with your favorite toppings!
This chowder is fantastic on its own, but here are some ideas to make it even better:
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: Serve it in a bread bowl for extra coziness.
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: Perfect for dipping your grilled cheese.
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: Pair it with a fresh salad for a complete meal.
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: Get creative with toppings! Think crispy bacon, fresh chives, a dollop of sour cream, or a drizzle of hot sauce.
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: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
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: Cooked bacon, ham, or shredded chicken would be delicious additions.
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: Add diced potatoes, carrots, or celery along with the onion for extra nutrients and flavor.
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: Use non-dairy milk and cream, and vegetable broth. You can also add a tablespoon of nutritional yeast for a cheesy flavor.
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Calories: 250-350 (depending on toppings and additions)
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Protein: 5-10g
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Carbohydrates: 30-40g
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Fat: 10-20g
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
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Absolutely! If you’re using fresh corn, you’ll need about 4 ears. Cut the kernels off the cob and proceed with the recipe.
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Yes, but the texture might change slightly. It’s best to freeze it before adding the milk and cream. Thaw it completely before reheating, and then stir in the milk and cream.
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This chowder will keep in the fridge for 3-4 days.
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You can skip it altogether, or use half-and-half or more milk.
