Creamy Corn Chowder Herbs (Printable Version)
Hearty corn chowder blending potatoes and fresh herbs in a smooth, velvety broth.
# What You'll Need:
→ Vegetables
01 - 2 tbsp unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 4 cups fresh or frozen corn kernels
06 - 2 celery stalks, diced
07 - 1 medium carrot, diced
→ Liquids
08 - 4 cups vegetable stock
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Herbs & Seasoning
11 - 1 tsp fresh thyme leaves or ½ tsp dried
12 - 2 tbsp chopped fresh chives
13 - 2 tbsp chopped fresh parsley
14 - 1 bay leaf
15 - ¾ tsp salt, or to taste
16 - ½ tsp freshly ground black pepper
→ Optional Garnishes
17 - Crumbled cooked bacon, omit for vegetarian
18 - Extra chopped herbs
# Method:
01 - Melt butter in a large soup pot over medium heat. Add diced onion, celery, and carrot. Cook for 5 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Add diced potatoes, corn kernels, thyme leaves, bay leaf, salt, and black pepper. Stir well to combine all ingredients.
04 - Pour in vegetable stock and bring mixture to a boil. Reduce heat to low and simmer uncovered for 15–20 minutes until potatoes are fork-tender.
05 - Remove and discard bay leaf. Using an immersion blender, purée approximately one-third of the soup directly in the pot to create a creamy base while maintaining chunky vegetable texture. Alternatively, transfer a portion to a countertop blender and return to pot.
06 - Stir in whole milk and heavy cream. Heat gently for 5 minutes over low heat, being careful not to boil as this may cause the dairy to separate.
07 - Remove from heat. Fold in fresh chives and parsley. Taste and adjust salt and pepper seasoning as needed.
08 - Ladle hot chowder into bowls. Garnish with additional chopped fresh herbs and, if desired, crumbled cooked bacon.
# Chef's Tips:
01 -
- The way the cream melds with sweet corn creates this incredibly velvety texture that feels like a warm hug in a bowl
- Its one of those rare soups that actually improves overnight, making it perfect for meal prep or unexpected leftovers
02 -
- Never boil cream vigorously or it will separate into an unappealing, grainy mess that no amount of whisking can fix
- Puréeing only part of the soup creates that restaurant style texture that feels thick and substantial without needing any flour or cornstarch
03 -
- Room temperature cream incorporates more smoothly and is less likely to curdle than cold cream straight from the fridge
- Taste your corn before adding it, because exceptionally sweet corn might need less sugar and more acid to balance properly