Creamy Corn Chowder Herbs (Printable Version)

Velvety chowder featuring corn, potatoes, and fresh herbs, perfect for cozy moments.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 cloves garlic, minced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 4 cups corn kernels (fresh or frozen; about 5 ears if fresh)

→ Liquids

07 - 4 cups vegetable stock (gluten-free if needed)
08 - 1 cup whole milk
09 - 1 cup heavy cream

→ Herbs & Seasonings

10 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
11 - 2 tablespoons chopped fresh chives
12 - 2 tablespoons chopped fresh parsley
13 - 1 bay leaf
14 - 1 teaspoon salt, plus more to taste
15 - ½ teaspoon freshly ground black pepper

→ Optional Garnishes

16 - Crumbled cooked bacon (omit for vegetarian)
17 - Extra fresh herbs
18 - Shredded cheddar cheese

# Method:

01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and celery, cooking until softened, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add diced potatoes, corn kernels, thyme, bay leaf, salt, and pepper. Stir thoroughly to distribute seasonings evenly.
04 - Pour in vegetable stock and bring to a boil. Reduce heat to maintain a gentle simmer and cook uncovered for 20 minutes until potatoes are fork-tender.
05 - Discard the bay leaf from the soup.
06 - Using an immersion blender, puree approximately one-third of the soup directly in the pot to create a creamy base while preserving chunky texture. Alternatively, transfer a portion to a standard blender, process until smooth, and return to the pot.
07 - Stir in whole milk and heavy cream. Simmer gently for 5 to 7 minutes, stirring occasionally to prevent scorching. Do not allow the soup to reach a rolling boil.
08 - Taste the chowder and adjust salt and pepper levels as needed.
09 - Remove from heat and fold in chopped fresh chives and parsley.
10 - Ladle hot chowder into bowls and garnish with additional herbs, crumbled bacon, or shredded cheddar cheese if desired.

# Chef's Tips:

01 -
  • The way the sweetness of fresh corn balances with the creamy base is absolute magic
  • Its one of those rare soups that feels luxurious but comes together in under an hour
  • The texture contrast between silky broth and tender potato chunks makes every spoonful interesting
02 -
  • Never let the soup boil after adding the dairy or it might separate and become grainy
  • Pureeing only part of the soup is the secret to that restaurant quality texture
  • The soup continues to thicken as it sits, so plan accordingly if making it ahead
03 -
  • Use fresh corn when it's in season because the difference is remarkable
  • Let the soup rest for 10 minutes before serving to allow the flavors to settle

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