Quick Corn Chowder
Creamy, buttery corn chowder made in one pot in under 20 minutes. Comfort in a bowl—no cream needed, just fresh corn and simple technique.
- Total time
- 18 min
- Servings
- 4
- Calories
- 208
- Protein
- 5g
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced into 1/4-inch cubes
- 1 stalk celery, diced into 1/4-inch cubes
- 4 cups corn kernels (fresh or frozen)
- 3 cups vegetable broth
- salt and pepper to taste
Instructions
- 1
Cut the onion in half lengthwise from root to tip, then place flat-side down on the cutting board and dice it into 1/4-inch cubes by slicing parallel to the board, then rotating and slicing perpendicular.
- 2
Hold the celery stalk upright and slice it crosswise at a slight angle into 1/4-inch pieces, creating roughly coin-shaped pieces, about 6 to 8 pieces per stalk.
- 3
Place a large pot on the stove and set the heat to medium-high.
- 4
Add 2 tablespoons of butter to the pot and wait until it melts and stops foaming, about 45 seconds.
- 5
Add the diced onion and celery to the melted butter, then stir with a wooden spoon once every 20 seconds until the onion becomes translucent and begins to soften, about 3 to 4 minutes total.
- 6
Pour 4 cups of corn kernels into the pot, then stir gently with a wooden spoon to mix with the onion and celery.
- 7
Pour 3 cups of vegetable broth into the pot, then stir once to combine all ingredients evenly.
- 8
Increase the heat to high and bring the mixture to a boil, watching for large bubbles breaking the surface vigorously, about 4 to 5 minutes.
- 9
Once boiling, reduce the heat to medium-low so the surface bubbles gently once every 2 to 3 seconds, then let it simmer undisturbed for 5 minutes to soften the corn fully.
- 10
Remove the pot from the heat and let it cool for 1 minute so it's safe to work with.
- 11
Using an immersion blender, plunge the blender blade into the liquid just below the surface and blend in overlapping circles for 20 to 30 seconds, breaking up about half the corn and vegetables to create a chunky purée, leaving some whole kernels visible.
- 12
Taste a spoonful by carefully lifting a small amount to your mouth and blowing on it first to cool it. Sprinkle salt and pepper into the pot a pinch at a time, stir, and taste again until it tastes savory and balanced.
- 13
Ladle the chowder into bowls, filling each bowl about 3/4 full, and serve while still steaming.
Tools you’ll need
- large pot (at least 4-quart capacity)
- cutting board
- chef's knife
- wooden spoon
- measuring cups
- measuring spoons
- immersion blender
- ladle
- spoon for tasting
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