A rich and creamy corn chowder filled with sweet corn, tender potatoes, and savory aromatics for a cozy and satisfying meal.

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Melt butter in a large pot over medium heat. Add onion, garlic, and celery; sauté until softened.
Sprinkle in flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Slowly whisk in the broth, ensuring no lumps form.
Add potatoes, thyme, salt, and pepper; bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
Stir in corn and heavy cream; simmer for another 5 minutes until heated through.
Use an immersion blender to lightly blend part of the chowder for a creamier texture, leaving plenty of corn and potato chunks.
Adjust seasoning if necessary and serve hot, garnished with fresh chives or parsley.

Use a mix of sweet corn and creamed corn for extra creaminess.
For a smoky flavor, add cooked, crumbled bacon before serving.
For a lighter version, use milk instead of cream.
Store leftovers in the fridge for up to 4 days; reheat gently to avoid curdling the cream.