Sweet Corn Chowder

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Sweet corn chowder that highlights the natural sweetness of fresh corn. Potatoes add body while milk creates a smooth, creamy base, finished with a touch of butter for richness.

Serves: 6–8 | Prep Time: 10 minutes | Cook Time: 35–40 minutes

Ingredients

• 3 tbsp unsalted butter

•  1 clove garlic, minced

•  1 medium onion, chopped

• 2 cups water or salt-free chicken stock

•  1½ cups potatoes, peeled and diced

•  2 cups corn kernels

• 2 cups milk

•  Freshly ground black pepper

•  Parsley for garnish

Instructions

1. Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the garlic and onion and cook until softened and translucent.

2. Add the water or chicken stock and the potatoes. Bring to a gentle simmer and cook until the potatoes are tender, about 15–20 minutes.

3. Stir in the corn and cook for a few minutes until heated through and tender.

4. Add the milk and black pepper, and cook over low heat until warmed through. Do not boil.

5. For a slightly thicker texture, lightly mash some of the potatoes in the pot.

6. Stir in the remaining tablespoon of butter just before serving.

7. Ladle into bowls and garnish with chopped parsley.

Cook’s Notes:

Fresh corn will give the best flavor, but frozen corn works well when corn is out of season.

For more depth, use chicken stock instead of water.

Lightly mashing the potatoes helps create a thicker, more satisfying texture.

Looking for more recipes?
 This pairs well with Balsamic Honey Pork Tenderloin and Beet Salad with Mint.