Classic Corn Chowder for Cozy Nights
This creamy soup is perfect for chilly evenings, offering a rich and savory flavor that warms the soul.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 4 cups Fresh Corn Kernels Can use frozen corn if fresh is unavailable.
- 2 medium Russet Potatoes Peeled and diced into small cubes.
- 1 medium Onion Finely chopped.
- 2 stalks Celery Finely chopped.
- 3 cloves Garlic Minced.
- 4 cups Vegetable Broth Low-sodium recommended.
- 1 cup Heavy Cream For a rich texture.
- 2 tablespoons Unsalted Butter For sautéing vegetables.
- to taste Salt
- to taste Pepper
- optional Fresh Herbs Chopped chives or parsley for garnish.
Instructions
- Prepare your ingredients by cutting the corn from the cobs if using fresh corn, and measuring out all your vegetables and seasonings.
- In a large pot, melt the butter over medium heat until foamy.
- Add the chopped onion and celery, sauté for about 5 minutes until the onion is translucent.
- Incorporate the minced garlic and cook for an additional minute.
- Add the diced potatoes, stirring to combine, and cook for another 2 minutes.
- Pour in the vegetable broth, bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in the corn kernels and let simmer for an additional 5 minutes.
- Pour in the heavy cream, stirring gently, and simmer for another 5-10 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let sit for a few minutes before serving.
- Serve hot, garnished with fresh herbs if desired.
Notes
For variations, consider adding smoked paprika, bell peppers, or different herbs.