Hearty Corn Chowder Recipe

This corn chowder brings together sweet corn, tender potatoes, and fresh herbs in a velvety, satisfying soup. Perfect for cooler days or when you crave something hearty yet fresh, it balances richness from cream with the earthy sweetness of vegetables.

Ingredients

• 2 tablespoons butter

• Extra-virgin olive oil

• 1 onion, diced

• 2 garlic cloves, minced

• 6 sprigs fresh thyme, leaves only

• 1/4 cup all-purpose flour

• 6 cups canned vegetable stock

• 2 cups heavy cream

• 2 Idaho potatoes, peeled and diced

• 6 ears fresh corn

• Salt and freshly ground black pepper

• 1/4 cup chopped fresh parsley leaves

Instructions

1. Sauté the aromatics
   In a large soup pot, melt butter with 1 tablespoon olive oil over medium heat. Add onion, garlic, and thyme leaves. Cook until vegetables are soft, about 8–10 minutes.

2. Thicken the base
   Sprinkle flour over the vegetables, stirring to coat evenly. Slowly pour in vegetable stock, stirring constantly, and bring to a boil.

3. Add cream and potatoes
   Stir in heavy cream and diced potatoes. Bring to a boil and cook for about 7 minutes, allowing potatoes to break down slightly this helps thicken the chowder.

4. Prepare and add the corn
   Slice kernels off the cobs and add them to the soup. Season with salt and pepper. Simmer until the corn is tender, about 10–12 minutes.

5. Finish and serve
   Stir in parsley and drizzle with a touch more olive oil. Ladle into bowls and serve hot.

Cooking Tip: For an even creamier texture, blend half the chowder before adding the parsley, then stir it back into the pot.

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