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Corn chowder recipe with sweet corn, tender potatoes, onion, and thyme

Corn Chowder Recipe with Sweet Corn and Tender Potatoes

This Corn Chowder Recipe is creamy, hearty, and comforting, with sweet corn and tender potatoes in a rich, savory broth. It is an easy choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups vegetable or chicken broth
  • 3 cups corn kernels, fresh, frozen, or canned
  • 2 medium potatoes, diced
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Cooking
  1. Melt the butter in a large pot over medium heat.
  2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
  3. Stir in the minced garlic and cook for 1 minute.
  4. Sprinkle the flour over the onion and garlic, then stir for 1 minute to create a smooth paste.
  5. Gradually add the vegetable or chicken broth while stirring, then mix in the diced potatoes.
  6. Bring the mixture to a boil, lower the heat, and simmer for 12 to 15 minutes, until the potatoes are tender.
  7. Add the corn and cook for 5 to 7 minutes, until heated through.
  8. Stir in the heavy cream and dried thyme. Keep the chowder at a gentle simmer without bringing it to a boil.
  9. Season with the salt and black pepper.
  10. For a creamier consistency, partially blend the chowder with an immersion blender, leaving some corn and potato pieces whole.
Serving
  1. Serve the corn chowder hot, with optional crispy bacon, fresh chives, or shredded cheese.

Notes

For a thicker chowder, partially blend the soup or mash some of the cooked potatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days.