Creamy Corn Chowder With Goat Cheese Recipe

Name: Creamy Corn Chowder With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Butter; 1 tablespoon Olive Oil; 1/2 Large Yellow Onion, Chopped; 2 Celery Ribs, Chopped; 1 Medium Carrot, Peeled and Chopped; 2 Garlic Cloves, Minced; 1/2 teaspoon Dried Thyme; 2 tablespoons Fresh Rosemary, Chopped; 2 Medium Russet Potatoes, Peeled and Small Diced; 4 cups Vegetable Stock; 1 Bay Leaf; 4 Ears Fresh Corn, Husk + Silk Removed and Kernels Cut From Cob (or 3 Cups Frozen Corn); 1 Medium Zucchini, Small Diced; 1 cup Heavy Cream; 2 ounces Goat Cheese; 2 tablespoons Fresh Basil, Chopped; Salt and Pepper to Taste

Servings: persons

1 tablespoon Butter
1 tablespoon Olive Oil
1/2 Large Yellow Onion, Chopped
2 Celery Ribs, Chopped
1 Medium Carrot, Peeled and Chopped
2 Garlic Cloves, Minced
1/2 teaspoon Dried Thyme
2 tablespoons Fresh Rosemary, Chopped
2 Medium Russet Potatoes, Peeled and Small Diced
4 cups Vegetable Stock
1 Bay Leaf
4 Ears Fresh Corn, Husk + Silk Removed and Kernels Cut From Cob (or 3 Cups Frozen Corn)
1 Medium Zucchini, Small Diced
1 cup Heavy Cream
2 ounces Goat Cheese
2 tablespoons Fresh Basil, Chopped
Salt and Pepper to Taste

1
In a large dutch oven or heavy bottomed pot, melt butter over medium heat with olive oil.
2
Add onion, celery, carrots, garlic, rosemary and thyme; cook until vegetables begin to soften, stirring several times, about 5 minutes.
3
Add potatoes, vegetable stock, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
4
Add zucchini and corn; simmer for additional 8-12 minutes or until the vegetables are completely tender.
5
Discard the bay leaf and transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add heavy cream and goat cheese and cook just until heated through and goat cheese is evenly distributed. Season with salt and pepper to taste.
6
Serve garnished with fresh chopped basil and toasted bread.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 tablespoon Butter, 1 tablespoon Olive Oil, 1/2 Large Yellow Onion, Chopped, 2 Celery Ribs, Chopped, and more.

Yes, Creamy Corn Chowder With Goat Cheese 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.

That's it — enjoy your meal!

Creamy Corn Chowder With Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions