📝 About This Recipe
This creamy, velvety chowder is a treasure chest of sweet corn and tender potatoes, specifically designed to delight even the pickiest of little eaters. Drawing from classic American farmhouse traditions, we've softened the flavors with a touch of cream and mild aromatics to create a comforting hug in a bowl. It’s a nutritious, colorful meal that brings the warmth of summer to your table any time of year.
🥗 Ingredients
The Flavor Base
- 3 tablespoons Unsalted Butter
- 1 Yellow Onion (very finely minced to 'hide' from picky eaters)
- 2 stalks Celery (finely diced)
- 1 large Carrot (peeled and grated for sweetness)
The Heart of the Soup
- 4 cups Sweet Corn (fresh off the cob or frozen gold kernels)
- 2 large Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 2 tablespoons All-purpose Flour (to thicken the chowder)
- 4 cups Low-Sodium Chicken or Vegetable Broth
- 1/2 teaspoon Dried Thyme (rubbed between palms to release oils)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Mild Paprika (for a golden glow)
The Creamy Finish & Garnish
- 1/2 cup Heavy Cream (can substitute with whole milk for a lighter version)
- 1/2 cup Mild Cheddar Cheese (shredded)
- 4 strips Crispy Bacon bits (optional, for topping)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or Dutch oven over medium heat and melt the butter until it begins to foam slightly.
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2
Add the finely minced onion, celery, and grated carrot. Sauté for 5-6 minutes until the vegetables are soft and translucent, but not browned.
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3
Sprinkle the flour over the softened vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and creates a 'roux' that will thicken our soup.
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4
Slowly pour in one cup of the broth while whisking or stirring vigorously to ensure there are no flour lumps. Gradually add the remaining broth.
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5
Add the cubed Yukon Gold potatoes, dried thyme, salt, and paprika to the pot. Bring the mixture to a gentle boil.
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6
Once boiling, reduce the heat to low, cover the pot, and simmer for 10-12 minutes or until the potatoes are fork-tender.
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7
Stir in the corn kernels. If using frozen corn, cook for 5 minutes; if using fresh corn, cook for 3 minutes to maintain that 'pop' texture.
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8
To make the soup extra kid-friendly and creamy, take 1 cup of the soup (mostly corn and broth) and blend it in a blender or use an immersion blender directly in the pot for just a few pulses. This thickens the base naturally.
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9
Stir in the heavy cream and let the soup heat through for another 2 minutes. Do not let it reach a hard boil once the cream is added.
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10
Turn off the heat and stir in the shredded cheddar cheese until melted and smooth.
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11
Taste and add a tiny pinch more salt if needed. Ladle into warm bowls.
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12
Garnish with a few bacon bits and chives for the grown-ups, or keep it plain and golden for the little ones.
💡 Chef's Tips
For the smoothest texture, peel the potatoes thoroughly; the skins can sometimes be a texture 'deal-breaker' for kids. If using fresh corn, use the back of a knife to scrape the 'milk' from the cob into the pot for extra flavor. To save time, you can use a bag of frozen 'corn and peppers' mix if your kids enjoy a bit of extra color. If the chowder is too thick, simply splash in a little extra milk or broth until you reach the desired consistency. Store leftovers in an airtight container for up to 3 days; the flavors actually improve the next day!
🍽️ Serving Suggestions
Serve inside a hollowed-out sourdough bread bowl for a fun 'edible bowl' experience. Pair with buttery oyster crackers or 'goldfish' crackers for a playful crunch. Add a side of steamed broccoli florets for dipping into the cheesy broth. Serve with a crisp apple slices on the side to cleanse the palate between bites. A warm grilled cheese sandwich cut into 'soldiers' (strips) makes the perfect dipping companion.