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Classic Creamy Corn Chowder Soup

Close-up of a creamy, yellow corn chowder soup with chunks of potato, corn, and carrots in a white bowl.
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Make this easy corn chowder from scratch for a comforting, thick soup perfect for any season.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cups fresh or frozen corn kernels
  • 2 medium potatoes (like Yukon Gold), peeled and diced small
  • 4 cups low-sodium chicken or vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • Optional: 1/2 cup shredded sharp cheddar cheese

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the corn kernels, diced potatoes, broth, salt, pepper, and thyme.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  5. In a small bowl, whisk the flour with the milk until smooth to create a slurry.
  6. Pour the milk and flour mixture into the simmering soup, stirring constantly until the soup begins to thicken.
  7. Stir in the heavy cream. Heat through for 2 minutes, but do not let the soup boil after adding the cream.
  8. If using, stir in the shredded cheddar cheese until melted and smooth.
  9. Taste and adjust seasoning if needed before serving your homemade corn chowder.

Notes

  • For a thicker corn chowder, remove about 1 cup of the soup after the potatoes are tender, blend it until smooth, and stir it back into the pot.
  • You can substitute half-and-half for the milk and cream combination for a slightly lighter texture.
  • Use fresh corn when available for the best flavor in this fresh corn soup.

Nutrition

Find it online: https://cookingzenith.com/corn-chowder-soup-recipe/