Creamy Corn Chowder Herbs (Print version)
Velvety chowder blending sweet corn, potatoes, and fresh herbs for a warming dish.
# What you'll need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 4 cups fresh or frozen corn kernels
06 - 2 celery stalks, diced
07 - 1 medium carrot, diced
→ Liquids
08 - 4 cups vegetable stock (gluten-free if needed)
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Herbs & Seasoning
11 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
12 - 2 tablespoons chopped fresh chives
13 - 2 tablespoons chopped fresh parsley
14 - 1 bay leaf
15 - ¾ teaspoon salt, or to taste
16 - ½ teaspoon freshly ground black pepper
→ Optional Garnishes
17 - Crumbled cooked bacon (omit for vegetarian)
18 - Extra chopped herbs
# Method:
01 - Melt butter in a large soup pot over medium heat. Add diced onion, celery, and carrot. Sauté for 5 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning. The garlic should become aromatic but not brown.
03 - Add diced potatoes, corn kernels, fresh thyme, bay leaf, salt, and black pepper. Stir well to combine all ingredients and distribute seasonings evenly.
04 - Pour in vegetable stock and bring mixture to a boil. Reduce heat to maintain a gentle simmer and cook uncovered for 15–20 minutes, or until potatoes are easily pierced with a fork.
05 - Remove and discard bay leaf. Using an immersion blender, puree approximately one-third of the soup directly in the pot, leaving the majority of vegetables chunky for texture. Alternatively, transfer a portion to a standard blender and return to the pot.
06 - Stir in whole milk and heavy cream. Heat gently over low heat for 5 minutes, stirring occasionally. Do not allow the mixture to reach a boil to prevent curdling.
07 - Remove pot from heat. Fold in chopped fresh chives and parsley. Taste and adjust salt and pepper seasoning as needed.
08 - Ladle hot chowder into serving bowls. Garnish with additional fresh herbs and, if desired, crumbled cooked bacon on top.
# Expert advice:
01 -
- The combination of fresh sweet corn and creamy potatoes creates the most velvety texture without needing any fancy techniques
- Its one of those rare soups that actually tastes better the next day, making it perfect for meal prep or unexpected guests
- The broth strikes that magical balance between light enough for a first course and hearty enough to stand alone as dinner
02 -
- I once made the mistake of adding cold cream directly to boiling soup and watched it separate into unappetizing bits, so always let the soup cool slightly and bring your dairy to room temperature first
- Blending too much of the soup turns it into baby food, so start with just a few quick pulses and check the texture before continuing
03 -
- If you only have frozen corn on hand, roast it in the oven for 10 minutes before adding it to the soup for a deeper, sweeter flavor
- A splash of sherry or white wine vinegar added at the very end brightens all the rich flavors without being detectable as acidity