Description
Enjoy a comforting bowl of creamy corn chowder. This recipe delivers a rich and satisfying soup perfect for any day.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrots, and celery and cook until softened, about 7-10 minutes.
- Stir in corn kernels and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
- Pour milk and heavy cream into the pot. Simmer for another 5 minutes, stirring occasionally. Do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker chowder, you can mash some of the corn and vegetables against the side of the pot.
- Add cooked bacon or ham for a meatier chowder.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg