Corn Chowder Recipe
Make Corn Chowder Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Aromatics
Vegetables & Potatoes
Liquids & Dairy
Seasoning & Finish
Method
Base & Aromatics
- 1
Sweat aromatics
In a large heavy pot or Dutch oven set over medium heat, melt 2 tbs butter. Add the diced onion, celery, and carrot with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.
Vegetables & Potatoes
- 2
Add corn and potatoes
Stir in 3 cups corn kernels, 2 cups diced potatoes, 1 tsp thyme, and the bay leaf. Cook for 2–3 minutes to combine flavors.
Liquids & Dairy
- 3
Make roux and add stock
Sprinkle 2 tbs flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. Slowly pour in 4 cups stock while stirring or whisking to prevent lumps. Bring the mixture to a gentle simmer.
- 4
Simmer
Reduce heat to medium-low and simmer uncovered until the potatoes are tender, about 12–15 minutes. Stir occasionally to prevent sticking.
- 5
Cream and milk
Once potatoes are tender, remove and discard the bay leaf. Stir in 1 cup whole milk and 1/2 cup heavy cream. Heat gently—do not boil—until warmed through, about 3–4 minutes.
Seasoning & Finish
- 6
- 7
Season
Stir in 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp sugar (if using). Taste and adjust seasoning as needed.
- 8