Creamy Corn Chowder

• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cups fresh corn kernels (about 3 ears)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste

Steps

1. 1 Melt butter in a large pot over medium heat.
2. 2 Add onion and celery, cook until softened, about 5 minutes.
3. 3 Stir in potatoes, corn, and thyme. Cook for 2 minutes.
4. 4 Pour in chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
5. 5 Stir in heavy cream, season with salt and pepper. Heat through without boiling.
6. 6 Serve hot, ensuring the chowder reaches an internal temperature of 165°F for food safety.

Nutrition

Tips

• Use frozen corn if fresh isn't available.
• For a dairy-free option, swap heavy cream with coconut milk.
• Add cooked bacon or shrimp for extra flavor.
• Top with crispy fried shallots for a crunchy garnish.
• Double the recipe and freeze leftovers for future meals.

Storage

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with a grilled cheese sandwich.
• Serve with a side of crusty bread.
• Enjoy with a fresh green salad.
• Add a sprinkle of paprika for color and spice.

FAQ