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    Creamy Corn Chowder Recipe for Thanksgiving

    Posted: Nov 7, 2023 · Last updated: Nov 7, 2023 · by Shai Cohen · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Indulge in the rich and comforting flavors of a creamy corn chowder. This classic soup is a perfect blend of sweet corn, tender vegetables, and velvety broth. Whether enjoyed as a comforting meal on a chilly evening or as a delightful starter, this creamy corn chowder is sure to satisfy your taste buds.

    My love for corn chowder began during a family vacation to the countryside. We stumbled upon a charming little diner that served the most incredible corn chowder I had ever tasted. Since then, I've been on a quest to recreate that same comforting experience in my own kitchen. After numerous trials and errors, I've finally perfected my own version of this beloved soup.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Dietary Restrictions
    • Equipment
    • Storage and Reheating
    • Pro Tips
    • Creamy Corn Chowder Recipe for Thanksgiving
    • Comments

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    Ingredients

    The ingredients for my creamy corn chowder recipe
    The ingredients for my creamy corn chowder recipe
    • Butter — 4 tablespoons
    • Onion — Finely chopped, 1 medium
    • Celery — Finely chopped, 2 stalks
    • Carrots — Finely chopped, 2 medium
    • Potatoes — Peeled and diced, 2 medium
    • Fresh or frozen corn kernels — 4 cups
    • All-purpose flour — ¼ cup
    • Chicken or vegetable broth — 4 cups
    • Heavy cream — 1 cup
    • Fresh thyme leaves — 1 tablespoon
    • Salt — 1 teaspoon
    • Black pepper — ½ teaspoon
    • Chopped fresh parsley — For garnish

    Instructions

    The making of creamy corn chowder
    The making of creamy corn chowder
    1. In a large pot, melt the butter over medium heat.
    1. Add the chopped onion, celery, and carrots. Sauté until the vegetables are tender, about 5 minutes.
    1. Sprinkle the flour over the vegetables and stir well to coat.
    1. Add the diced potatoes, corn kernels, and thyme leaves. Stir to combine.
    1. Pour in the chicken or vegetable broth and bring the mixture to a boil.
    1. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
    1. Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the chowder while still leaving some texture.
    1. Return the pureed soup to the pot and stir in the heavy cream.
    1. Season with salt and black pepper, adjusting to taste.
    1. Simmer for an additional 5 minutes to allow the flavors to meld together.
    1. Serve the creamy corn chowder hot, garnished with chopped fresh parsley.

    Substitutions

    • Heavy cream — For a lighter version, you can substitute half-and-half or whole milk. However, keep in mind that the cream adds richness and creaminess to the chowder.
    • Thyme leaves — If you don't have fresh thyme, you can use dried thyme. Use 1 teaspoon of dried thyme instead of the tablespoon of fresh thyme.
    • Vegetarian version — To make this chowder vegetarian, simply replace the chicken broth with vegetable broth. The flavors will still be delicious and satisfying.

    Variations

    • Seafood chowder — For a delightful twist, add cooked seafood such as shrimp, crab, or clams to the chowder. The combination of sweet corn and seafood creates a heavenly flavor.
    • Spicy corn chowder — If you enjoy a bit of heat, add diced jalapeños or a pinch of cayenne pepper to the chowder. The subtle spiciness will add an exciting kick to the creamy base.
    • Bacon and corn chowder — Fry crispy bacon until golden brown and crumble it over the chowder just before serving. The smoky and salty bacon complements the sweetness of the corn beautifully.
    Creamy corn chowder, ready to serve
    Creamy corn chowder, ready to serve

    Dietary Restrictions

    • Gluten-free — This creamy corn chowder is naturally gluten-free, as it does not contain any gluten-containing ingredients. However, always double-check the labels of store-bought broth to ensure it is gluten-free.
    • Vegetarian — To make this chowder vegetarian, use vegetable broth instead of chicken broth. Ensure that the other ingredients, such as the butter and cream, align with your vegetarian dietary preferences.
    • Dairy-free — To make this chowder dairy-free, substitute the butter with a dairy-free alternative, such as olive oil or vegan butter. Replace the heavy cream with a non-dairy milk, such as coconut milk or almond milk.

    Equipment

    • Large pot
    • Knife and cutting board
    • Immersion blender or regular blender
    • Stirring spoon

    Storage and Reheating

    • Allow the chowder to cool completely before storing.
    • Transfer any leftovers to an airtight container and refrigerate.
    • The creamy corn chowder can be stored in the refrigerator for up to 3 days.
    • Reheat gently on the stovetop over low heat, stirring occasionally, until heated through.

    Pro Tips

    • Fresh corn — If fresh corn is in season, use it for the best flavor. Simply cut the kernels off the cob and add them to the chowder.
    • Garnish with flair — Elevate the presentation of your creamy corn chowder by topping it with a sprinkle of crispy bacon, a drizzle of truffle oil, or a handful of grated cheddar cheese.
    • Texture variation — For a chunkier chowder, reserve some of the corn kernels and add them back into the soup after pureeing. This will provide a delightful contrast in texture.
    • Make it ahead — Prepare the chowder in advance and let it cool before refrigerating. The flavors will continue to develop, resulting in an even more delicious soup.
    Creamy corn chowder, ready to serve

    Creamy Corn Chowder Recipe for Thanksgiving

    Warm up your Thanksgiving meal with this creamy corn chowder recipe, filled with corn, vegetables, and a hint of thyme. Check it out now!
    5 from 158 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Soup
    Cuisine American
    Servings 4 people
    Calories 396 kcal

    Equipment

    • Large pot
    • Knife and cutting board
    • Immersion blender or regular blender
    • Stirring spoon

    Ingredients
      

    • 4 tablespoons Butter
    • 1 medium Onion finely chopped
    • 2 stalks Celery finely chopped
    • 2 medium Carrots finely chopped
    • 2 medium Potatoes peeled and diced
    • 4 cups Fresh or frozen corn kernels
    • ¼ cup All-purpose flour
    • 4 cups Chicken or vegetable broth
    • 1 cup Heavy cream
    • 1 tablespoon Fresh thyme leaves
    • 1 teaspoon Salt
    • ½ teaspoon Black pepper
    • Chopped fresh parsley for garnish

    Instructions
     

    • In a large pot, melt the butter over medium heat.
    • Add the chopped onion, celery, and carrots. Sauté until the vegetables are tender, about 5 minutes.
    • Sprinkle the flour over the vegetables and stir well to coat.
    • Add the diced potatoes, corn kernels, and thyme leaves. Stir to combine.
    • Pour in the chicken or vegetable broth and bring the mixture to a boil.
    • Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
    • Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the chowder while still leaving some texture.
    • Return the pureed soup to the pot and stir in the heavy cream.
    • Season with salt and black pepper, adjusting to taste.
    • Simmer for an additional 5 minutes to allow the flavors to meld together.
    • Serve the creamy corn chowder hot, garnished with chopped fresh parsley.

    Notes

    • Fresh corn — If fresh corn is in season, use it for the best flavor. Simply cut the kernels off the cob and add them to the chowder.
     
    • Garnish with flair — Elevate the presentation of your creamy corn chowder by topping it with a sprinkle of crispy bacon, a drizzle of truffle oil, or a handful of grated cheddar cheese.
     
    • Texture variation — For a chunkier chowder, reserve some of the corn kernels and add them back into the soup after pureeing. This will provide a delightful contrast in texture.
     
    • Make it ahead — Prepare the chowder in advance and let it cool before refrigerating. The flavors will continue to develop, resulting in an even more delicious soup.

    Nutrition

    Nutrition Facts
    Creamy Corn Chowder Recipe for Thanksgiving
    Amount per Serving
    Calories
    396
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Saturated Fat
     
    14
    g
    88
    %
    Trans Fat
     
    0.04
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    67
    mg
    22
    %
    Sodium
     
    750
    mg
    33
    %
    Potassium
     
    724
    mg
    21
    %
    Carbohydrates
     
    45
    g
    15
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    6147
    IU
    123
    %
    Vitamin C
     
    29
    mg
    35
    %
    Calcium
     
    117
    mg
    12
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Comforting soup, Creamy corn chowder, Hearty soup, Sweet corn recipe, Vegetable chowder
    Tried this recipe?Let us know how it was!

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    Shai Cohen portrait

    Shai Cohen

    Blending the lessons of global culinary classes with a passion for nutritious eating, Shai Cohen offers readers a blend of delectable recipes and invaluable health articles. Here, the love of food and well-being dance together.

    More about Shai Cohen →

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