Creamy Corn Chowder
Creamy Corn Chowder simmers large onion with cup butter for a comforting bowl that tastes full and homemade.
About This Recipe
Creamy Corn Chowder gets its flavor from building the pot in stages.
Soften the aromatics first, add the main ingredients, and simmer until the broth tastes rounded.
Ingredients
- ✓1 large onion, chopped
- ✓1/2 cup butter
- ✓2-1/2 cups water
- ✓2 cans (14-3/4 ounces each) cream-style corn
- ✓4 medium potatoes, peeled and cut into 1/2-inch cubes
- ✓2 cups milk
- ✓1-1/2 teaspoons salt
- ✓3/4 teaspoon pepper
- ✓Minced fresh parsley
Ingredient Notes
- Aromatics: Onion, garlic, celery, or spices should soften before the liquid goes in.
- Broth: Use a broth you like because it carries the whole bowl.
- Finishing Salt: Taste at the end because soups change as they reduce.
- Seasoning: Season in layers so the finished dish is not flat.
Instructions
- 1
In a Dutch oven, saute the onion in butter until they're tender.
- 2
Add the water, corn and potatoes. Increase the heat and bring the mixture to a boil. Reduce the heat, and cover the Dutch oven. Simmer the mixture for 16 to 20 minutes, until the potatoes are tender.
- 3
Reduce the heat to low. Stir in the milk, salt and pepper. Simmer the soup for 5 to 10 minutes, stirring occasionally, until it's heated through. Garnish the soup with parsley before serving it. Editor's Tip: Feel free to add other tasty garnishes like chopped cooked bacon, shredded cheddar cheese, crunchy fried onions or sliced green onions.
Katy’s Kitchen Tips
- Start by softening aromatics to build a flavorful base.
- Simmer gently instead of boiling hard.
- Taste and adjust salt near the end.
- Add delicate herbs or dairy after the strongest heat has passed.
Variations and Substitutions
- More vegetables: Add greens, carrots, corn, potatoes, or mushrooms.
- Spicier bowl: Add chili flakes, hot sauce, or fresh chiles.
- Creamy finish: Stir in cream, coconut milk, or blended vegetables.
- Heartier meal: Serve over rice, noodles, or with bread.
What to Serve With Creamy Corn Chowder
Serve Creamy Corn Chowder with crusty bread, cornbread, rice, salad, or a simple sandwich.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Boiling too hard: A rough boil can make meat tough and vegetables mushy.
- Adding dairy too early: Creamy ingredients can split under high heat.
- Forgetting salt at the end: Soup often needs final seasoning after simmering.
- Thin flavor: A little acid, herbs, or extra simmering can deepen the bowl.
FAQ
Can I make Creamy Corn Chowder ahead?
Yes. Soups and stews often taste better after resting.
Can I freeze it?
Broth-based soups usually freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Add salt carefully, then finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 271 calories
- Carbohydrates: 35g carbohydrate (8g sugars
- Cholesterol: 39mg cholesterol
- Fiber: 3g fiber)
- Protein: 5g protein.
- Sodium: 889mg sodium
- Fat: 14g fat (8g saturated fat)