Creamy Corn Chowder

Name: Creamy Corn Chowder
Prep time: 10 min
Cook time: 20 min
Yield: 4 -6 servings
Ingredients: 2 1/2 /2 Tablespoons butter; 2/3 /3 cup yellow onion; 2 garlic; 1 red bell pepper; 1/2 /2 cup celery; 1 teaspoon salt; 2 teaspoons thyme; red pepper flakes; 2 Yukon Gold potatoes; 4 cups vegetable broth; 5 cups corn kernels; 3/4 /4 cups heavy cream; parsley

User Reviews

5

12 reviews

Excellent

Prep Time
10 mins
Cook Time
20 mins
Servings
4 -6 servings
Course
Soup

Creamy Corn Chowder

Uri Fleming

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A summer chowder full of fresh sweet corn, potatoes, red bell pepper, and lots of flavors!

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Ingredients

Servings

2 1/2 /2 Tablespoons butter
2/3 /3 cup yellow onion diced
2 garlic finely chopped, cloves
1 red bell pepper diced
1/2 /2 cup celery chopped
1 teaspoon salt
2 teaspoons thyme coarsely chopped, fresh
red pepper flakes dash
2 Yukon Gold potatoes small dice, small
4 cups vegetable broth
5 cups corn kernels approx. 8 cobs, fresh
3/4 /4 cups heavy cream
parsley optional, for garnish

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Instructions

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In a stock pot, melt butter over medium-high heat. Add onion, garlic, red bell pepper, celery, salt, thyme, and red pepper flakes. Cook for 2 minutes.
Add potatoes and cook for an additional 2-3 minutes. Add vegetable broth and bring to a boil. Cook for 5-7 minutes once boiling, until potatoes are able to be pierced with a fork. Add 3 cups of corn kernels. Simmer for 8-10 minutes.
Meanwhile, puree remaining 2 cups of corn kernels and cream in a food processor or blender. Add to chowder for the final 5 minutes of simmering. Be sure to simmer on a low setting or the cream may separate - whisk quickly if this happens. Salt and pepper to taste.