Creamy Corn and Potato Chowder

By Benjamin Moore Eubank

A creamy American-style chowder built on a butter-and-flour base, loaded with sweet corn and tender potato chunks, and finished with fresh herbs. Part of the soup is blended smooth to naturally thicken the broth while leaving plenty of texture.

Yield: 6 servings · Prep: 15 min · Cook: 30 min · Total: 45 min

Ingredients

• 1 bay leaf
• 4 cups vegetable broth
• 2 tablespoons fresh chives or parsley, chopped
• 3 cups fresh or frozen corn kernels
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 2 cloves garlic, minced
• 3 cups russet or yukon gold potatoes, peeled and diced
• 1 medium yellow onion, diced
• to taste salt
• 1 cup heavy cream
• to taste black pepper
• 4 tablespoons unsalted butter
• 2 stalks celery, diced

Steps

1. Melt the butter in a large heavy pot over medium heat. Add the onion, celery, and garlic, and cook, stirring occasionally, until softened and translucent, about 6 minutes.
2. Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook off the raw taste, coating the vegetables evenly.
3. Slowly whisk in the vegetable broth, making sure to scrape up any flour stuck to the bottom of the pot, then add the milk.
4. Add the diced potatoes and bay leaf, bring to a gentle simmer, and cook uncovered for 12 to 15 minutes, until the potatoes are just tender.
5. Stir in the corn kernels and simmer for another 5 minutes.
6. Remove about 1 cup of the soup and blend it smooth (or mash with a fork), then stir it back into the pot to thicken the chowder without pureeing the whole thing.
7. Reduce heat to low, stir in the heavy cream, and warm through gently for 2 to 3 minutes; do not let it boil.
8. Remove the bay leaf, then season with salt and black pepper to taste.
9. Ladle into bowls and top with fresh chives or parsley and an extra crack of black pepper before serving.