Creamy Corn Chowder

This warm, comforting chowder features sweet cob corn, tender potatoes, and roasted red peppers in an herby, velvety broth. It's everything you crave in a chowder, and it's ready in minutes.

Course Appetizer, Soup

Cuisine American

Diet Gluten Free, Vegetarian

Keyword chowder, cob corn, corn chowder, corn soup, summer corn

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 379kcal

Author Robin Miller

Ingredients

2 tablespoons butter
1/4 cup chopped onion any color
2 stalks celery chopped
2 cloves garlic minced
3 cups chicken broth or vegetable broth
1 pound small gold or red potatoes scrubbed clean and cut into 1/2-inch pieces
4 cups fresh or frozen/thawed corn kernels cut from 6 to 7 ears, divided
1 bay leaf
2 cups milk
1/2 cup diced roasted red peppers from water-packed jar
Salt and freshly ground black pepper
Chopped green onions or fresh parsley for serving optional

Instructions

Melt the butter in large saucepan or stock pot over medium heat. Add the onion and celery and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
Add the broth, potatoes, 2 cups of the corn, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.
Meanwhile, in a blender or food processor, puree the remaining 2 cups of corn with the milk.
Add the puree to the pot with the roasted red peppers and bring return to a simmer. Simmer for 5 to 7 minutes, until the soup thickens slightly.
Remove the bay leaf and season to taste with salt and black pepper.
Ladle the soup into bowls, top with green onions and/or parsley (if using), and serve.

Nutrition