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Corn Chowder July Classic — Homemade

Corn Chowder July Classic — Homemade to Warm Your Soul

A classic corn chowder recipe made from scratch.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 4 cups fresh corn kernels
  • 1 medium onion, diced
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt to taste
  • Pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Melt the butter in a large pot over medium heat.
  2. Add the diced onion and sauté until translucent.
  3. Add the diced potatoes and corn, stirring for a few minutes.
  4. Pour in the vegetable broth and bring to a boil.
  5. Reduce heat and simmer until potatoes are tender.
  6. Stir in the heavy cream and season with salt and pepper.
  7. Serve hot, garnished with fresh parsley.

Notes

  • Use fresh corn for the best flavor.
  • Adjust the thickness by adding more or less cream.
  • This chowder can be frozen for later use.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: Corn Chowder, Homemade, Classic Soup