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Easy Creamy Corn Chowder - Cozy, Comforting, and Quick

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Butter or olive oil (2 tablespoons)
  • Onion (1 medium, diced)
  • Celery (2 ribs, diced)
  • Carrots (1 medium, diced; optional but nice)
  • Garlic (3 cloves, minced)
  • Russet or Yukon Gold potatoes (2 medium, peeled and diced)
  • Corn kernels (4 cups; fresh cut from cobs, or frozen, or canned and drained)
  • Chicken or vegetable broth (4 cups)
  • Heavy cream or half-and-half (1 cup; milk works in a pinch)
  • All-purpose flour (2 tablespoons, for thickening)
  • Bay leaf (1)
  • Thyme (1 teaspoon dried or 1 tablespoon fresh, chopped)
  • Paprika (1/2 teaspoon; smoked paprika adds depth)
  • Salt and black pepper (to taste)
  • Green onions or chives (for garnish)
  • Optional add-ins: Bacon, diced ham, red bell pepper, a pinch of cayenne, grated cheddar

Method
 

  1. Prep your ingredients: Dice the onion, celery, carrots, and potatoes. Mince the garlic. If using fresh corn, cut the kernels off 4–5 cobs and scrape the cob to release the milky juices.
  2. Sauté the aromatics: In a large pot, heat butter or oil over medium heat. Add onion, celery, and carrots. Cook 5–6 minutes until softened and fragrant. Stir in garlic and cook 30 seconds.
  3. Add the flour: Sprinkle flour over the vegetables and stir for 1 minute. This cooks off the raw taste and helps thicken the chowder later.
  4. Build the base: Pour in the broth gradually while stirring to avoid lumps. Add potatoes, bay leaf, thyme, paprika, and a pinch of salt and pepper. Bring to a gentle boil, then reduce to a simmer.
  5. Simmer until tender: Cook 12–15 minutes, or until the potatoes are just tender when pierced with a fork.
  6. Add the corn: Stir in the corn. If it’s frozen, no need to thaw. Simmer another 5–7 minutes so the flavors meld.
  7. Make it creamy: Reduce heat to low. Stir in the cream or half-and-half. Warm gently for 2–3 minutes—do not boil after adding dairy.
  8. Adjust the texture: For a thicker, creamier chowder, use an immersion blender to blend 2–3 quick pulses right in the pot. Or scoop out a cup of soup, blend until smooth, and return it to the pot.
  9. Season and finish: Taste and adjust salt and pepper. Remove the bay leaf. If using, stir in a handful of shredded cheddar for extra richness.
  10. Serve: Ladle into bowls and top with chopped chives or green onions. Crumbled bacon or a sprinkle of smoked paprika make great finishing touches.