Get the Recipe Creamy Corn Chowder

Name: Get the Recipe 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 cloves; 1 red bell pepper; 1/2 /2 cup celery; 1 teaspoon salt; 2 teaspoons fresh thyme; dash of red pepper flakes; 2 small yukon gold potatoes; 4 cups vegetable broth; 5 cups fresh corn kernels; 3/4 /4 cups heavy cream; Parsley for Garnish

User Reviews

5.0

12 reviews

Excellent

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

Get the Recipe Creamy Corn Chowder

Uri Fleming

Report

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

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

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.