Creamy Corn Chowder

why make this recipe

Corn chowder is a comforting and hearty dish perfect for any time of the year. It brings together the delightful sweetness of corn, the creaminess of coconut milk, and the aromatic flavors of leeks and herbs. This recipe is not only simple but also packed with fresh ingredients, making it a nutritious choice for the whole family. Plus, it’s easily adaptable, so you can tweak it to your taste.

how to make Corn Chowder

Ingredients:

• 1-2 tablespoon olive oil (or ghee or butter)
• 2 large leeks, thinly sliced into rings
• 2 cups celery, diced
• 4 garlic cloves, rough chopped
• 3 cups corn (3 ears fresh cobs, or frozen)
• 3 cups diced baby potatoes, thinly sliced into 1/4 inch thick rounds (about 12-13 ounces)
• 3 cups water (see notes)
• 2 teaspoons Veggie Bouillon – I like Better than Bouillion (or 2-3 veggie bouillon cubes)
• 1 teaspoon salt
• 1/2 teaspoon pepper (or sub 1/4 teaspoon ground white pepper)
• 2 bay leaves
• 1 tablespoon fresh thyme (1 1/2 teaspoon dried)
• 14-ounces full-fat coconut milk (not lite)
• 1/2 teaspoon Apple Cider vinegar or lemon juice
• 1/4-1/2 teaspoon ground turmeric (to give it a lovely golden color)
• Pinch cayenne (optional)
• 4 cups boiling salted water
• 1 cup leeks tops, packed, sliced
• 1/2 cup parsley or chives, packed, rough chopped
• 1 cup light olive oil (or mildly flavored, not bitter, oil)
• Pinch salt

Directions:

1. Slice the leeks and soak them in a bowl of water. Separate the rings, rinse, and drain to remove any sediment. Save the leek tops for the Leek Oil if you like.
2. In a heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the leeks and sauté for 3 minutes, stirring until they begin to get tender. Lower the heat to medium and cover for 3-4 minutes to let them cook more thoroughly.
3. Add the celery and garlic, then reduce the heat to medium-low. Sauté until the leeks are meltingly tender, about 5-6 minutes.
4. Stir in the corn, potatoes, water, bouillon paste, salt, pepper, bay leaves, and thyme. Bring to a simmer, stirring a few times to incorporate the bouillon. Put the lid on, turn the heat to medium-low, and let it simmer until the potatoes are tender, about 8-10 minutes.
5. Remove 4 cups of the veggies from the soup and set them aside. Add the coconut milk to the pot and blend the remaining soup using an immersion blender. This will thicken the soup without flour. If you prefer, you can blend half of the soup in a regular blender.
6. Pour the veggies back into the pot. Taste and adjust the seasoning with salt and pepper if needed.
7. Add the vinegar to taste for a hint of brightness, and a pinch of cayenne if you’ll like some heat.
8. Whisk in a little ground turmeric for a lovely golden color, starting with 1/4 teaspoon, as it won’t add much flavor—just a beautiful hue!

how to serve Corn Chowder

Serve the corn chowder hot, garnished with fresh herbs like parsley or chives for an extra pop of color and flavor. It pairs perfectly with crusty bread or a simple green salad.

how to store Corn Chowder

Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, simply warm on the stove over low heat, adding a splash of water or broth if the chowder thickens too much.

tips to make Corn Chowder

• For a richer flavor, use homemade vegetable broth instead of water.
• Feel free to add more vegetables like carrots or bell peppers for extra nutrition.
• You can also use half-and-half or heavy cream instead of coconut milk for a creamier texture if you prefer.

variation

You can make this corn chowder vegan by ensuring you use vegetable broth and vegan butter in place of ghee or regular butter. Adding protein like beans or tofu will also give the dish more substance.

FAQs

Can I use frozen corn instead of fresh corn?
Yes, you can use frozen corn in this recipe. It’s a great time-saver and will taste delicious!

Can I make this chowder ahead of time?
Absolutely! This chowder stores well and can be made a day or two in advance. Just refrigerate and reheat before serving.

Can I freeze Corn Chowder?
Yes, you can freeze corn chowder. Make sure it cools completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove.

Corn Chowder

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A comforting and hearty corn chowder featuring sweet corn, creamy coconut milk, and aromatic leeks.

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Ingredients

Scale 1x2x3x

• 1–2 tablespoons olive oil (or ghee or butter)
• 2 large leeks, thinly sliced into rings
• 2 cups celery, diced
• 4 garlic cloves, rough chopped
• 3 cups corn (3 ears fresh cobs, or frozen)
• 3 cups diced baby potatoes, thinly sliced into 1/4 inch thick rounds (about 12–13 ounces)
• 3 cups water
• 2 teaspoons Veggie Bouillon
• 1 teaspoon salt
• 1/2 teaspoon pepper (or 1/4 teaspoon ground white pepper)
• 2 bay leaves
• 1 tablespoon fresh thyme (1 1/2 teaspoons dried)
• 14 ounces full-fat coconut milk
• 1/2 teaspoon apple cider vinegar or lemon juice
• 1/4–1/2 teaspoon ground turmeric
• Pinch cayenne (optional)
• 4 cups boiling salted water
• 1 cup leeks tops, packed, sliced
• 1/2 cup parsley or chives, packed, rough chopped
• 1 cup light olive oil (or mildly flavored oil)
• Pinch salt

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Instructions

1. Slice the leeks and soak them in a bowl of water. Separate the rings, rinse, and drain to remove any sediment.
2. In a heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the leeks and sauté for 3 minutes until tender.
3. Lower the heat to medium, cover, and let them cook for another 3-4 minutes.
4. Add the celery and garlic, reducing the heat to medium-low. Sauté until leeks are tender, about 5-6 minutes.
5. Stir in corn, potatoes, water, bouillon, salt, pepper, bay leaves, and thyme. Bring to a simmer and cover. Cook until potatoes are tender, about 8-10 minutes.
6. Remove 4 cups of veggies, then blend remaining soup until thick. You can use an immersion blender.
7. Return the veggies back to the pot, taste and adjust seasoning with salt and pepper.
8. Add vinegar and cayenne for brightness and heat, along with ground turmeric for color.
9. Serve hot, garnished with fresh herbs.

Notes

For a richer flavor, use homemade vegetable broth instead of water. Feel free to add more vegetables like carrots or bell peppers. This chowder can be made vegan by using vegetable broth and vegan butter.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 0mg

Keywords: corn, chowder, soup, vegetarian, comfort food