This chowder is creamy, hearty, and built around ForYou® onions, carrots, and celery — the holy trinity of soup-base vegetables. It works as a quick weeknight dinner with a hunk of crusty bread, or alongside a sandwich for lunch. Leftovers reheat beautifully.
- 2 T. butter, divided
- 1 large yellow onion, cut into a 1/2″ dice
- 2 russet potatoes, peeled and cut into 1/2″ pieces
- 1 large celery stalk, cut into 1/2″ pieces
- 2 medium carrots, peeled and cut into 1/2″ pieces
- 1 C. fresh or frozen corn kernels
- 2 tsp. chopped fresh thyme
- 1 T. all-purpose flour
- 1 C. chicken broth
- 2 C. heavy cream
- 1 tsp. lemon juice
- 2 tsp. chopped fresh chives
- salt and freshly ground pepper to taste
1. Place a large saucepan over medium heat.
2. Add 1 tablespoon of the butter followed by the onion, potato, celery, carrots, corn, salt, and pepper to the pan and cook until the vegetables begin to become tender, about 10 minutes.
3. Add the remaining 1 tablespoon of butter and the flour to the pan and stir until well combined. While stirring quickly, slowly pour in the chicken broth followed by the heavy cream. Taste the chowder and season with salt and pepper, as needed.
4. Bring the chowder to a boil over medium-high heat, stirring frequently, then reduce to a low heat and simmer until the vegetables become tender, about 10 minutes.
5. Stir in the lemon juice.
6. Ladle the chowder into 4 bowls and top with an even amount of the corn mixture, placing a mound in the middle in each bowl.
7. Sprinkle the chowder with chopped chives and serve.
