Creamy Corn Chowder

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Loaded with fresh sweet corn and lots of tender vegetables in a rich broth, this creamy corn chowder comes together in minutes and is perfect for using up an abundance of sweet corn!

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 232kcal

Ingredients

6 medium ears sweet corn, husk and silk removed
1 tablespoon vegetable oil
1 medium sweet onion, finely diced
1 large sweet pepper, diced into 1/4-inch cubes
3 medium cloves garlic, minced
4 cups chicken broth
1 lb yellow potatoes, diced into 1/4-inch cubes
1 bay leaf
1 cup 2% or skim milk
1/2 cup heavy whipping cream
Salt and pepper to taste
Sliced green onions and bread for serving

Instructions

Bring a medium pot or Dutch oven full of water to a boil over high heat. Add corn and boil 3-5 minutes until corn is a bright yellow.
Transfer corn to a cutting board and allow to cool slightly. Remove corn from cobs and reserve 3 of the cobs. Set aside.
Heat vegetable oil in same pot you used to boil corn over medium-high heat. Add onion and pepper and sauté 3-4 minutes until tender. Add garlic and sauté 1 additional minute until fragrant.
Add corn kernels, 3 reserved corn cobs, chicken broth, potatoes, and bay leaf to pot. Bring soup to a simmer over medium-high heat, then reduce heat to medium-low, cover pot, and allow to simmer 15-20 minutes until potatoes are tender, stirring occasionally. Remove pot from heat and discard corn cobs and bay leaf.
Add milk and cream to chowder and stir well until combined. Transfer 1-1/2 cups chowder to a blender or food processor and blend until smooth. Add back to pot of chowder and stir well until combined.
Season chowder with salt and pepper to taste. Ladle into bowls and top with green onions. Serve hot with bread for dipping and enjoy!

Notes

Storing Instructions

Store corn chowder in refrigerator up to 6 days. Corn chowder can also be frozen up to 2 months.

Nutrition