This creamy corn chowder recipe is a delightful blend of sweet corn, tender potatoes, and aromatic herbs, all simmered together in a rich and flavorful broth. It’s a perfect comfort food, ideal for cozy nights in or casual get-togethers. I actually created this recipe last summer, after a particularly grueling hike with friends; the memory of that creamy goodness makes me smile every time.

I love to use fresh corn when it’s in season, but frozen corn works just as well in a pinch. The key is to make sure the corn is cooked through and tender before blending. Remember, this recipe is as much about the process as it is the final result; that's what makes it so comforting. I always feel like I'm embracing my roots, you know?

Creamy Corn Chowder

Name: Creamy-Corn-Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Winter
Ingredients: 1 tablespoon Olive oil; 1/2 cup Onion, chopped; 1/2 cup Bell pepper, chopped; 2 cloves Garlic, minced; 2 cups Corn, fresh or frozen; 2 medium Potatoes, peeled and diced; 4 cups Chicken broth; 1/2 cup Half-and-half; to taste Salt; to taste Black pepper

This creamy corn chowder is a warm and comforting dish, perfect for a chilly evening. Made with fresh or frozen corn, potatoes, and a rich broth, it's easy to make and always a crowd-pleaser.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

📖 Instructions

First things first, gather your ingredients. Make sure everything is at room temperature – it helps with blending. You know, like a well-oiled machine.
Next, grab your large pot. Heat a tablespoon of olive oil over medium heat. Don't burn it! We don't want any smoky flavors.
Now, add your diced onion and bell pepper to the pot. Sauté those veggies until they're nice and softened – about 5-7 minutes. Don't rush this step, take your time.
Once your onion and pepper are looking good, add in the garlic. Cook for another minute or so, until fragrant. Mmm, smells good already!
Stir in the corn (fresh or frozen), potatoes, and chicken broth. Bring this mixture to a boil, then reduce heat to a simmer. Let it gently bubble away for about 15-20 minutes, or until the potatoes are tender. This is where patience pays off.
Once your potatoes are cooked through, you can use an immersion blender to blend the soup until it reaches your desired creaminess. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches. Be careful when blending hot liquids!
Finally, stir in the half-and-half and season with salt and pepper to taste. Taste as you go, my friend. This is where the magic happens. Adjust the seasoning according to your own preference.
Serve it hot, garnish with some fresh herbs and enjoy every delicious spoonful! I like to add a little bit of freshly cracked black pepper, just for a bit of extra oomph!

📝 Notes

For extra flavor, you can add a bay leaf while simmering the chowder. Remove before blending.
Feel free to experiment with other vegetables, such as carrots or celery.
If you like a thicker chowder, you can simmer it a bit longer to reduce the broth.
Garnish with fresh herbs before serving, it gives a pop of color