White Corn Cream Chowder
White Corn Cream Chowder is a heartwarming dish that combines the sweetness of fresh corn with rich, creamy textures. Ideal for chilly nights or family gatherings, this chowder brings together simple ingredients to create a comforting bowl of goodness that will have everyone asking for seconds. Enjoy the delightful flavors and cozy vibes with every spoonful in this easy-to-follow recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 cups fresh sweet corn kernels (about 6 ears)
- 1 cup heavy cream
- 2 medium Yukon Gold potatoes, diced
- 1 medium sweet onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tsp fresh thyme
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
Instructions
- Shuck the corn and cut the kernels off the cobs. Dice the onions and potatoes while mincing the garlic.
- In a large pot over medium heat, melt butter or olive oil. Sauté onions until translucent, then add garlic and cook until fragrant.
- Add diced potatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
- Stir in corn kernels, thyme, cayenne pepper, salt, and pepper. Simmer for an additional 5-10 minutes.
- Slowly pour in heavy cream while stirring gently. Heat through without boiling.
- Serve warm, garnished with extra thyme or cracked pepper if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: For added protein, consider incorporating cooked chicken or shrimp. Substitute seasonal vegetables for corn to create variations. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.