Vermont Corn Chowder Recipe

A classic, creamy, and comforting chowder made with fresh corn, potatoes, and aromatic herbs, this Vermont Corn Chowder is perfect for cozy dinners or family gatherings. 🌽🍲

Ingredients

🕒 Prep Time: 15 minutes | ⏱️ Cook Time: 30 minutes | 🍽️ Servings: 4-6

• 🌽 Fresh corn kernels – 4 cups (about 5-6 ears of corn)
• 🥔 Potatoes – 3 medium, diced
• 🧅 Onion – 1 medium, finely chopped
• 🥛 Milk – 2 cups (or use half-and-half for creamier texture)
• 🧄 Garlic – 2 cloves, minced
• 🧈 Butter – 2 tbsp
• 🌿 Fresh thyme – 1 tsp
• 🧂 Salt – to taste
• 🌶️ Black pepper – to taste
• 🌶️ Optional: Paprika – for garnish
• 🌿 Fresh parsley – chopped, for garnish

Instructions

1. Prep the vegetables: Chop the potatoes, onions, and garlic. Cut kernels from corn cobs if using fresh corn.
2. Sauté aromatics: In a large pot, melt butter over medium heat. Add onions and garlic, sauté until softened.
3. Cook the chowder base: Add potatoes, corn, and fresh thyme. Pour in milk and stir. Simmer gently for 20-25 minutes, until potatoes are tender.
4. Blend (optional): For a creamier texture, use an immersion blender to puree some of the soup while leaving chunks.
5. Season: Add salt, black pepper, and paprika to taste.
6. Garnish and serve: Sprinkle with fresh parsley and serve hot with crusty bread.