Description
A straightforward recipe for creamy corn chowder.
Ingredients
Scale
- 4 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 cup diced potatoes
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and celery; cook until soft, about 5 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth.
- Add potatoes and corn. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in milk and heavy cream. Heat through, but do not boil.
- Season with salt and pepper.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.
- Use fresh corn for the best flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8
- Sodium: 550
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 4
- Protein: 10
- Cholesterol: 45
Keywords: corn chowder, creamy soup, potato soup, easy chowder