Description
A rich and comforting creamy corn chowder made with sweet corn, tender potatoes, and a velvety broth. This easy one-pot soup is perfect for a cozy and satisfying meal.
Ingredients
1 tablespoon olive oil
1 small white onion, diced
2 celery ribs, chopped
2 cloves garlic, minced
1 can (11 ounces) corn, drained
1 can (15 ounces) diced potatoes, drained
1 cup heavy cream
3 cups chicken broth, divided
2 tablespoons cornstarch
Salt to taste
Black pepper to taste
1/4 cup chopped scallions for serving
Instructions
- Heat olive oil over medium heat in a large pot or Dutch oven.
- Add diced onion, celery, and garlic, and cook for about 5 minutes until softened and fragrant.
- Stir in corn, diced potatoes, heavy cream, and 2 3/4 cups of the chicken broth. Bring to a boil.
- Reduce heat to low and simmer for 10 minutes to develop flavor.
- In a small bowl, whisk the remaining 1/4 cup chicken broth with cornstarch until smooth.
- Stir the cornstarch mixture into the soup and simmer for another 3 to 5 minutes until thickened.
- Season with salt and black pepper to taste.
- Serve hot, topped with chopped scallions.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth.
Use fresh or frozen corn instead of canned if preferred.
For a lighter version, replace part of the heavy cream with milk.
Store leftovers in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
