Corn Chowder
Dinner · American
Sweet corn and tender potatoes in a creamy, buttery broth, the kind of chowder that makes a plain Tuesday feel special.
Recipe code 4WCH3U · enter it in Anychef
Ingredients
- 4 cups frozen corn
- 1 lb potatoes
- 1 onion
- 2 stalks celery
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups vegetable stock
- 2 cups milk
- 1/2 tsp dried thyme
- 2 scallions
Make it part of your week. Save this to Anychef, add it to your meal plan, and the grocery list writes itself.
Save this recipeInstructions
- Step 1 of 6
Dice the onion, celery, and potatoes into small cubes.
- Step 2 of 6
Melt the butter in a large pot over medium heat and cook the onion and celery until soft, about 6 minutes.
- Step 3 of 6
Stir in the flour and thyme for 1 minute, then gradually whisk in the stock and milk.
- Step 4 of 6
Add the potatoes and corn and simmer gently, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Step 5 of 6
Blend 2 cups of the chowder and stir it back in for a creamy body with plenty of texture.
- Step 6 of 6
Season with salt and black pepper and serve topped with sliced scallions.
