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Creamy Corn Chowder
5 from 12 votes

Creamy Corn Chowder

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.

Notes

  • Serve with a warm baguette for the ultimate experience.