New England Corn Chowder

Ingredients

• 3 tablespoons unsalted butter
• 1 whole large yellow onion
• 2 whole large celery stalks
• 3 whole medium Yukon Gold potatoes
• 4 cups fresh corn kernels (or frozen)
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• ½ cup whole milk
• 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 1 whole bay leaf

Instructions

1. 1

   Dice one large yellow onion into 1/4-inch pieces — you want them small and uniform so they cook quickly and distribute evenly throughout the soup. Trim 2 celery stalks and slice them into 1/4-inch half-moons, keeping the pieces roughly the same size as the onion. Peel 3 medium Yukon Gold potatoes and cut them into 1/2-inch cubes — uniform sizing prevents some pieces from turning to mush while others stay firm.

2. 2

   If using fresh corn, hold an ear upright on a cutting board and carefully slice the kernels off using a sharp chef's knife, rotating as you go — you should have about 4 cups. If using frozen corn, measure out 4 cups and let it sit at room temperature while you prep the other ingredients.

3. 3

   Set a heavy-bottomed 4-quart pot over medium heat. Add 3 tablespoons of unsalted butter and let it melt, swirling the pot occasionally — you should hear a gentle sizzle and smell the butter turn nutty and golden, about 2 minutes.

4. 4

   Add the diced onion and celery to the melted butter. Sauté, stirring occasionally with a wooden spoon, until the onion turns soft and translucent and the celery begins to soften, about 5-6 minutes. You should smell sweet onion aroma — if it's browning or smells harsh, the heat is too high; reduce to medium-low.

5. 5

   Sprinkle 2 tablespoons of all-purpose flour directly over the vegetables and stir constantly for 1 minute, coating everything evenly — this creates a roux that will thicken the soup later and prevents lumps. The mixture should smell slightly toasted and nutty.

6. 6

   Pour in 4 cups of low-sodium vegetable broth, stirring continuously to dissolve the roux and break up any lumps. Add the cubed potatoes, 4 cups of corn kernels, 1 bay leaf, and 1 teaspoon of fresh thyme leaves. Increase the heat to medium-high and bring the mixture to a gentle boil — you'll see large bubbles breaking at the surface.

7. 7

   Once boiling, reduce the heat to medium and maintain a gentle simmer (small bubbles breaking occasionally). Cook uncovered for 12-15 minutes, stirring occasionally, until the potato cubes are fork-tender and a knife slides through with no resistance — this is your cue that they've cooked through but not started to break down.

8. 8

   Remove the pot from the heat and fish out the bay leaf with a slotted spoon or small strainer. Stir in 1 cup of heavy cream and 0.5 cup of whole milk, stirring gently and continuously until fully combined — cold dairy can briefly cool the soup, so stir gently to avoid breaking the emulsion. Season with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper. Taste a spoonful and adjust seasoning as needed — the soup should taste rich, sweet from the corn, and deeply savory.

9. 9

   Return the pot to medium heat and warm through until small wisps of steam rise from the surface, about 3-4 minutes — do not let it boil, or the cream may break and separate. Stir occasionally to ensure even heating.

10. 10

    Ladle the chowder into four bowls, making sure each bowl gets an equal share of vegetables and broth. If you'd like, top each bowl with a small handful of chopped fresh chives, a crack of black pepper, and a crusty piece of oyster cracker for texture.

Tools you’ll need

• 4-quart heavy-bottomed pot
• wooden spoon
• slotted spoon or fine-mesh strainer
• instant-read thermometer (optional, to verify potato doneness)
• sharp chef's knife
• cutting board
• ladle

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min