Ingredients
Scale
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups corn kernels (fresh or frozen)
- 4 cups chicken or vegetable broth
- 2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- Salt and black pepper to taste
Instructions
- In a large pot over medium heat, melt the butter and sauté the onion, carrots, and celery until softened (about 5-7 minutes).
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the chicken or vegetable broth until smooth. Bring to a simmer.
- Add corn kernels and reduce heat. Cover and simmer for about 10-15 minutes until vegetables are tender.
- In another saucepan, gently warm the milk and heavy cream together (do not boil).
- Pour the warm milk mixture into the chowder while stirring constantly until well combined.
- Season with salt and black pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg