This is the best way to make Corn Chowder from scratch with fresh sweet corn and no roux! It’s a simple chunky creamy recipe with less fat and it’s gluten-free too.
Adding the spices to the onion and butter mixture will allow the spices to bloom. To get any fond off the bottom of the soup pot add in the wine (or alcohol-free alternative.)
Once the potatoes are soft, remove the chowder to a trivet on the work surface. Ladle out some soup. Make sure to get a blend of liquid and solids. Set that aside. Puree the remaining soup in the pot with an immersion blender or (carefully) in a blender. Blend until smooth.
Stir the reserved three cups of chunky chowder and the heavy cream into the pureed chowder. Serve hot in bowls with your favorite toppings. I recommend bacon and scallions and maybe some black pepper and corn kernels too!