Classic Corn Chowder
Dinner · American
Sweet corn and tender potatoes in a buttery, creamy broth, the summer cookout flavor you can make any night of the year.
Recipe code BACW6Q · enter it in Anychef
Ingredients
- 3 tbsp butter
- 1 onion
- 2 stalks celery
- 2 potatoes
- 4 cups frozen corn
- 3 cups vegetable stock
- 1 cup half and half
- 2 tbsp all-purpose flour
- 1/2 tsp dried thyme
- 1/2 tsp salt
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Save this recipeInstructions
- Step 1 of 6
Dice the onion and celery. Melt the butter in a large pot over medium heat and cook them until soft, about 6 minutes.
- Step 2 of 6
Stir in the flour and cook 1 minute, stirring constantly.
- Step 3 of 6
Slowly whisk in the vegetable stock. Add the potatoes, peeled and diced into 1/2 inch pieces, plus the thyme and salt.
- Step 4 of 6
Simmer until the potatoes are tender, 12 to 15 minutes.
- Step 5 of 6
Add the corn and simmer 5 more minutes. Blend about 2 cups of the soup and stir it back in to thicken.
- Step 6 of 6
Stir in the half and half, warm through, and season with black pepper. Serve hot.
