5-Ingredient Corn Chowder
Corn chowder gets a reputation for being complicated — cream-heavy, roux-thickened, multi-ingredient. This version proves that the only things you actually need are corn, potato, butter, broth, and cream. The trick is browning the corn first, which concentrates its sweetness and adds a depth you'd otherwise need ten more ingredients to achieve.
What You Need
- 4 ears fresh corn, or 3 cups frozen kernels
- 2 medium potatoes, diced small, about 1/2 inch
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 4 tablespoons butter
How to Make It
- 1
If using fresh corn, cut kernels off the cob. Melt butter in a heavy pot over medium heat. Add corn kernels and cook, stirring occasionally, until they begin to brown at the edges and smell nutty, about 5–6 minutes.
- 2
Add diced potatoes and broth. Bring to a simmer and cook until potatoes are completely tender when pierced with a fork, about 15 minutes.
- 3
Transfer half the soup to a blender and purée until smooth, then stir back into the pot. Add cream, season generously with salt and black pepper, and simmer 5 more minutes. Serve hot.
