Cook the Vegetables:

• In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the diced potatoes and corn kernels. Cook for 5 minutes, stirring occasionally.

Make the Chowder Base:

• If using flour for thickening, sprinkle it over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
• Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce heat and simmer uncovered for about 15-20 minutes, or until the potatoes are tender.

Blend (optional):

• For a thicker chowder, use an immersion blender to partially blend the soup, leaving some chunks of vegetables for texture. Alternatively, transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.

Add Milk/Cream:

• Stir in the milk or heavy cream. Allow the chowder to heat through but do not boil after adding the dairy to prevent curdling. Season with salt and pepper to taste.

Serve:

• Ladle the corn chowder into bowls. Garnish with fresh herbs like thyme or parsley if desired.

Enjoy:

• Serve hot and enjoy this creamy and comforting corn chowder!