Description
A simple and creamy corn chowder recipe. This homemade soup is easy and fast to make, perfect for a comforting meal.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups milk (dairy or non-dairy)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and celery. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the vegetable broth until smooth.
- Add the corn kernels. Bring to a simmer, then reduce heat and cook for 10 minutes.
- In a separate bowl, whisk together the milk and salt and pepper.
- Slowly pour the milk mixture into the pot, stirring constantly.
- Cook for another 5 minutes, stirring, until the chowder is heated through and has thickened. Do not boil.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a thicker chowder, use less milk or more flour.
- For a thinner chowder, add more vegetable broth or milk.
- Can be made vegetarian by using vegetable broth and non-dairy milk.
- This recipe can be adapted for a slow cooker. Combine all ingredients except milk and flour in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Whisk together milk and flour and stir into the chowder during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 12g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg