Creamy Corn Chowder
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8
Ingredients
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • ¼ cup all-purpose flour
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 4 ears yellow sweet corn, husks and silks removed, kernels sliced off cob
  • 1 pound yukon gold or baby red potatoes, diced into ½ inch pieces
  • ¼ teaspoon dried thyme
  • ¼ teaspoon smoked paprika
  • kosher salt and freshly ground black pepper
  • 1 cup heavy cream
  • handful of chopped fresh chives
Instructions
  1. Add butter to pot and melt over medium heat.Add onions, season with kosher salt, and cook until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
  2. While whisking, pour in vegetable broth and increase heat to medium-high. Add in corn, potatoes, thyme, and smoked paprika. Season generously with kosher salt and freshly ground black pepper. Bring to a boil, lower heat to low and simmer, uncovered for 25 minutes, stirring every so often.
  3. Use an immersion blender to blend about half the soup until smooth.
  4. Add in half and half, and a handful of the chopped chives. Stir well.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/creamy-corn-chowder/