Instructions
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Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until the onions are translucent.
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Add Garlic and Herbs: Stir in the minced garlic and dried thyme. Cook for another 1 minute until fragrant.
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Simmer the Veggies: Add the diced potatoes and pour in the broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12–15 minutes, or until the potatoes are fork-tender.
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Add the Corn: Stir in the corn and let it cook for another 3–5 minutes.
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Make it Creamy: Lower the heat and stir in the heavy cream. Season with salt and pepper.
Pro Tip: For a thicker chowder, use a potato masher to lightly mash some of the potatoes directly in the pot before adding the cream.
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Serve: Ladle the hot chowder into bowls and top with bacon, chives, or cheese if desired.
Why this works
This recipe relies on the natural starches from the potatoes to create body, while the thyme adds an earthy “winter” aroma. It’s incredibly versatile—you can add smoked fish (like salmon) or shredded chicken to turn it into a full meal.
