Old Mill Restaurant's Signature Corn Chowder

Indulge in the comforting flavors of the **Old Mill Restaurant's Signature Corn Chowder**, a rich and hearty soup that combines the sweetness of tender corn kernels with the creaminess of heavy cream and the warmth of smoked paprika. This classic recipe features a velvety blend of diced potatoes, savory yellow onions, and a touch of garlic, thickened with a buttery roux for a luxurious texture. Perfectly seasoned with salt and pepper, this chowder strikes a balance between robust flavors and wholesome simplicity. For added flair, garnish each bowl with fresh parsley or crumbled bacon, transforming this rustic dish into an irresistible crowd-pleaser. Ready in under an hour, this creamy corn chowder is the ultimate comfort food for cozy nights or holiday gatherings. **Easy corn chowder recipe**, **hearty potato corn soup**, and **best restaurant-style chowder** are just a few keywords to keep in mind as you explore this timeless favorite!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 0.25 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 2 medium russet potatoes, peeled and diced
• 3 cups frozen sweet corn kernels
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped (optional garnish)
• 4 slices bacon, cooked and crumbled (optional topping)

Directions

Step 1

In a large pot or Dutch oven, melt the unsalted butter over medium heat.

Step 2

Add the diced onion and cook, stirring frequently, until it is soft and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

Step 3

Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 2-3 minutes to remove the raw flour taste.

Step 4

Gradually pour in the chicken or vegetable broth, whisking continuously to ensure the mixture is smooth without lumps.

Step 5

Add the diced potatoes to the pot, bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork.

Step 6

Stir in the frozen sweet corn kernels, heavy cream, salt, black pepper, and smoked paprika. Simmer gently for another 5-7 minutes to allow the flavors to meld and the soup to thicken slightly.

Step 7

Using an immersion blender, partially blend a portion of the soup directly in the pot to create a creamy texture while leaving some chunks intact. (Alternatively, transfer a third of the soup to a blender, puree it, then return it to the pot.)

Step 8

Taste the soup and adjust seasoning as necessary. If it's too thick, add a splash of broth to reach your desired consistency.

Step 9

Ladle the corn chowder into bowls, garnish with fresh parsley and crumbled bacon if desired, and serve warm.

Nutrition Facts

Serving size	(2583.2g)

Amount per serving	% Daily Value*
Calories	2506.9

Total Fat 151.2g	0%
Saturated Fat 82.1g	0%
Polyunsaturated Fat g
Cholesterol 392mg	0%
Sodium 6551.7mg	0%
Total Carbohydrate 246.3g	0%
Dietary Fiber 27.1g	0%
Total Sugars 49.4g
Protein 52.9g	0%

Vitamin D 0IU	0%
Calcium 195.6mg	0%
Iron 10.0mg	0%
Potassium 4355.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.2%

Protein: 8.3%

Carbs: 38.5%