Corn Chowder
Rich, creamy corn and potato chowder loaded with sweet corn and tender potatoes, perfect for a cozy and comforting meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 1 tablespoon garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 1 pound Yukon gold potatoes, peeled, diced
- 2 cans (14.75 ounces each) creamed corn
- 1 can (15.25 ounces) sweet corn, drained
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- ⅛ teaspoon smoked paprika
- parsley, chopped for garnish
- kosher salt, to taste
Instructions
- In a large pot or Dutch oven over medium heat, melt butter.
- Add onions and cook for 3-5 minutes, or until softened. Add garlic and cook for 1 minute.
- Whisk in flour and continue cooking, stirring constantly, for 1 minute.
- Slowly drizzle in chicken broth and milk, whisking constantly until smooth and no flour lumps remain.
- Add potatoes. Cover and simmer for 15-18 minutes, or until potatoes are fork-tender.
- Add creamed corn, sweet corn, kosher salt, black pepper, crushed red pepper flakes, and smoked paprika. Stir to combine.
- Carefully transfer half of the soup to a blender and blend until smooth. (Be very careful, the liquid will be hot.)
- Return the blended soup to the pot. Stir to combine and cook for 3-5 more minutes, or just until heated through.
- Serve hot, garnished with chives or green onions.