Basil Corn Chowder made with corn, potatoes and fresh basil in a creamy broth based soup is deliciously flavorful and perfect for lunch or dinner.
I first shared this recipe in 2011 and though I've made corn chowder before, this Basil Corn Chowder is slightly different.
For starters, I decided to make this soup even easier to make by using frozen diced potatoes and corn kernels.
Where the other version was absolutely delicious, it did take almost an hour to make. With time being the utmost importance when trying to make meals for my family, this version was ready in under 30 minutes!
What is chowder?
Technically chowder refers to a type of soup that is thick and chunky. Examples are New England Clam Chowder, Shrimp Corn Chowder with Bacon and this Cajun Sweet Potato Seafood Chowder.
It's a hearty soup that is super filling because it's usually loaded with protein, vegetables and potatoes.
How do you make Basil Corn Chowder?
For this recipe you'll need fresh basil, scallions, butter, all purpose flour, chicken broth, corn kernels, frozen diced potatoes, and heavy cream.
If you would prefer to use regular potatoes, peel two small Russet potatoes; then dice into small pieces.
You can also use cooked leftover corn on the cob, canned corn or my preference, frozen kernels.
Start by melting the butter in a medium to large pot over high heat; then add the scallions and basil. Cook for 1 minute; then add the flour and whisk until a roux forms.
Next, add the chicken broth, heavy cream, corn and potatoes. Stir, bring to a boil; then reduce heat to medium.
Allow the chowder to simmer on low for 15 minutes; then season with sa
lt and pepper.
Can you make this in a Crock Pot?
Absolutely, just follow these steps! You'll want to add the cream near the end so it doesn't curdle while cooking.
- Add the corn and potatoes to the crock pot.
- Melt the butter in a medium pot over high heat; then add the scallions and basil. Cook for 1 minute; then add the flour and whisk until a roux forms.
- Add the chicken broth; then whisk until thickened. Add the mixture to the crock pot and simmer on low for 4-6 hours.
- 1 hour before ready to serve, heat the heavy cream in a small pan until warmed; then add to the crock pot and mix well. Season with salt and pepper.
As simple as this Basil Corn Chowder recipe was to make, it was super flavorful. The fresh basil really gave it a nice flavor.
You can serve this in a bread bowl or in a regular soup bowl for lunch or dinner. ~Enjoy!
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Basil Corn Chowder
Ingredients
- 4 tablespoons butter
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped scallions
- 4 tablespoons all purpose flour
- 2 cups corn kernels
- 2 cups frozen diced potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Melt the butter in a medium pot over high heat; then add the scallions and basil. Cook for 1 minute; then add the flour and whisk until a roux forms.
- Next, add the chicken broth, heavy cream, corn and potatoes. Stir, bring to a boil; then reduce heat to medium. Allow the chowder to simmer on low for 15 minutes; then season with salt and pepper.
Notes
Nutrition
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Sarah says
The basil and scallion roux was fantastic! My house smells amazing right now. I added a tiny dash of liquid smoke and maybe 1/2tsp smoked paprika as we like a smokey chowder, but as a base, this was great. Topped ours with more fresh basil and scallions, and some fresh bacon bits. I think my partner is in a food coma right now.
Carrie's Experimental Kitchen says
I love the additions you made, it sounds delicious! Thank you for trying the recipe 🙂
YtheWait says
Easy and Healthy Recipe!!!