Corn chowder recipe. Hearty and chunky soup
This creamy and chunky corn chowder is the ultimate comfort food! Loaded with corn, potatoes, and a rich, creamy broth. Find the easy recipe here!
Ingredients
4 cups fresh or frozen corn kernels (from about 6-8 ears of corn)
4 cups chicken broth or vegetable broth
1 medium onion, chopped
2 medium potatoes, peeled and diced
1 red bell pepper, diced (optional)
2 tablespoons butter or olive oil
1/2 cup milk or cream (or half-and-half, or coconut milk for vegan)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Optional: 1/2 teaspoon smoked paprika
Optional garnishes: chopped chives, bacon bits, a dollop of sour cream or Greek yogurt
Instructions
Sauté the aromatics: Melt the butter or heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. If using, add the diced bell pepper and cook for another 2-3 minutes.
Add potatoes, corn, and broth: Add the diced potatoes, corn kernels, and broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Optional partial blending: For a slightly thicker soup, you can use an immersion blender to partially blend about 1-2 cups of the soup. This creates a creamy base while still leaving some chunks of corn and potato.
Stir in milk/cream and seasonings: Stir in the milk or cream (or coconut milk). Season with salt, pepper, and smoked paprika (if using). Heat gently; do not boil.
Serve: Ladle the soup into bowls and garnish with chopped chives, bacon bits, or a dollop of sour cream or Greek yogurt, if desired.
