Corn Chowder Recipe

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; Extra-virgin olive oil; 1 onion, diced; 2 garlic cloves, minced; 6 sprigs fresh thyme, leaves only; 1/4 cup all-purpose flour; 6 cups canned vegetable stock; 2 cups heavy cream; 2 Idaho potatoes, peeled and diced; 6 ears corn; Salt and freshly ground black pepper; 1/4 cup chopped fresh parsley leaves

Servings: persons

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

1
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
2
Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.
3
Dust the vegetables with flour and stir to coat everything well.
4
Pour in the vegetable stock and bring to a boil.
5
Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
6
Cut the corn kernels off the cob and add to the soup.
7
Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
8
Stir in the parsley and give it another little drink of olive oil.
9
Ladle the soup into bowls and serve.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, Extra-virgin olive oil, 1 onion, diced, 2 garlic cloves, minced, and more.

Yes, Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Chowder

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