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!
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.
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