Corn Chowder

Corn chowder is a comforting and hearty soup that celebrates the sweetness of fresh corn in a creamy base. Originally popular in the northeastern United States, this dish has roots in early American cuisine, particularly in New England, where corn was a staple crop.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, heat the olive oil and butter over medium heat until melted and combined.

Step 2

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the diced potatoes and cook for about 5 minutes, stirring occasionally.

Step 5

Pour in the chicken or vegetable broth and bring to a boil.

Step 6

Reduce the heat to low, cover, and simmer until the potatoes are tender, about 15 minutes.

Step 7

Stir in the corn kernels and cook for another 5 minutes.

Step 8

Use an immersion blender to partially blend the soup, leaving some chunks of potato and corn for texture. Alternatively, blend about half of the soup in a regular blender and return it to the pot.

Step 9

Pour in the heavy cream, and season with salt, black pepper, thyme, and paprika if using. Stir well and heat through.

Step 10

Garnish with chopped fresh chives or parsley before serving.

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