Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 4 cups (950ml) chicken broth (low-sodium preferred)
  • 2 cups (450g) frozen corn kernels, thawed
  • 1 cup (240ml) heavy cream (double cream for you Brits!)
  • 1/2 teaspoon (2.5ml) dried thyme
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) salt (or to taste)
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • Optional garnish: fresh chives, crumbled bacon, a dollop of sour cream

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Pour in chicken broth and add thawed corn kernels. Bring to a simmer.
  3. In a small bowl, whisk together melted butter and flour until smooth to create a roux. Gradually whisk the roux into the simmering chowder.
  4. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until slightly thickened.
  5. Stir in heavy cream, thyme, salt, and pepper. Heat through, but don't boil.
  6. For a smoother chowder, use an immersion blender to partially blend the soup. Leave some chunks of corn for texture.
  7. Ladle into bowls and garnish with fresh chives, crumbled bacon, and/or a dollop of sour cream, if desired.