Corn Chowder
It's an old Southern favorite. Loaded with sweet corn and chunks of golden potatoes, this luscious chowder includes an array of supporting flavors from onions and celery with the earthiness of fresh thyme. Simmered in a rich chicken stock and finished with the creaminess of half and half, you’ll find it’s a welcome dish any day of the year!
Equipment
- Large Dutch oven or stockpot
Ingredients
- 8 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 medium sweet yellow onion, diced, about ¾ cup
- 1 cup chopped celery, about 3 to 4 stalks
- 5 tablespoons flour, divided
- 4 cups peeled and cubed potatoes, Yukon gold or new, about 1-½ pounds
- 4 cups chicken stock
- 1-½ tablespoons concentrated chicken base
- 6 sprigs fresh thyme or 1-½ teaspoon dried thyme
- 1 tablespoon sugar
- 2 teaspoons kosher salt, or to taste
- ½ teaspoon freshly ground pepper, or to taste
- 2 cups kernel corn, one 10-ounce organic bag, thawed slightly
- 2 cans cream style corn, each about 14.75 ounces
- 2 cups half and half
Instructions
- In a large Dutch oven or stockpot melt 4 tablespoons of the butter with the olive oil over medium heat. Add the onions and celery and sauté until the vegetables are tender, about 10 minutes.
- Toss the remaining 4 tablespoons of butter into the pan. When it’s melted add 3 tablespoons of the flour, stirring into the onions and celery.
- Stir in the diced potatoes and continue to cook for about 5 minutes, over medium heat, stirring frequently.
- Add the chicken base, thyme, sugar, kosher salt, and pepper. Pour in the chicken stock, stir to blend together.
- Reduce the heat to medium low, cover the pan and simmer until the potatoes are tender, about 30 minutes.
- Mix the remaining 2 tablespoons of flour with the half and half, (a jar or lidded container works well for this), mixing to dissolve the flour. Pour into the soup with the corn.
- Continue to cook over medium-low heat until the chowder has thickened, stirring frequently to prevent the corn from sticking, about 15 minutes. Remove the thyme sprigs before serving.
Notes
You can make this soup a day or two ahead. The flavors will continue to meld together and the chowder will thicken slightly.