Creamy Corn Chowder
 
Prep time
Cook time
Total time
 
A hearty, comforting bowl of corn chowder on a chilly autumn or winter day is an absolute must and will quickly become a family favorite!
Author:
Recipe type: Soup
Cuisine: American
Ingredients
  • 6 Tablespoons Butter
  • ¾ cups Flour (use rice flour for Gluten-free)
  • 3 Cups Chicken Stock, home made if possible
  • 3 Cups Milk
  • 1 Cup Heavy Cream
  • 1 Tablespoon Sugar
  • 2 Tablespoons olive oil
  • ½ onion, diced
  • ½ green bell pepper, diced
  • 2 Yukon Gold Potatoes, cubed
  • 3 corn on the cobs, corn removed
  • 2 garlic cloves, minced
  • ½ teaspoon black pepper
  • thyme
  • salt to taste, depending if your chicken stock is salted
  • nutmeg
  • cayenne pepper
  • ¼ teaspoon cumin seed
  • ¼ teaspoon cumin, ground
Instructions
  1. In a large dutch oven or other heavy-bottomed pot, melt 3 tablespoons butter with oil on medium heat.
  2. Sweat the diced onions and bell pepper. Add minced garlic.
  3. Add 3 tablespoons butter and flour. Mix to combine 1-2 minutes on high heat.
  4. Gradually add chicken stock and milk.
  5. Add cubed potato and sugar and bring to a boil. Add spices. Stir occasionally. Mixture will thicken.
  6. Lower the heat, partially cover with a lid and cook for 8-10 minutes or until the potato is cooked.
  7. Add corn and heavy cream. Bring to a light boil. Taste and adjust seasonings. Serve hot.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/creamy-corn-chowder/