Pin it A hearty, comforting chowder featuring sweet corn and tender potatoes in a creamy broth. Perfect for a budget-friendly dinner or side dish.
I first made this Corn & Potato Chowder when searching for a warm, filling soup that everyone in my family would enjoy. The touch of sweetness from corn and creamy texture quickly made it a favorite for chilly nights.
Ingredients
- Unsalted butter (or olive oil): Use 2 tablespoons for sautéing; olive oil keeps it vegan.
- Onion: 1 medium, diced.
- Garlic: 2 cloves, minced.
- Russet potatoes: 2 medium, peeled and diced.
- Corn kernels: 3 cups (fresh, frozen, or canned and drained).
- Carrot: 1 medium, diced.
- Celery: 1 stalk, diced.
- Vegetable broth: 4 cups.
- Milk: 1 cup (unsweetened plant-based option available).
- Heavy cream (optional): 1/2 cup, or plant-based cream.
- Salt: 1 teaspoon, more as needed.
- Black pepper: 1/2 teaspoon.
- Dried thyme: 1/2 teaspoon.
- Smoked paprika (optional): 1/4 teaspoon.
- Garnish: Chopped parsley, chives, or crumbled cooked bacon/vegan bacon.
Instructions
- Sauté vegetables:
- In a large pot over medium heat, melt butter. Add onion, carrot, and celery. Cook for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add potatoes & corn:
- Stir in potatoes and corn. Cook for 2 to 3 minutes, stirring occasionally.
- Add broth & simmer:
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer. Cover and cook for 15 to 18 minutes until potatoes are tender.
- Add dairy & seasonings:
- Stir in milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Optional blending:
- For creamy texture, use immersion blender to puree some soup or mash potatoes against pot side, leaving chunks.
- Season & serve:
- Taste and adjust seasonings. Ladle into bowls and garnish with parsley, chives, or crumbled bacon.
Pin it This chowder became a staple for Sunday dinners where everyone took turns adding their favorite garnishes. Even the kids love customizing their bowls.
Required Tools
Essential kitchen items include a large pot, cutting board, knife, wooden spoon, and optionally an immersion blender for a silky finish.
Allergen Information
This recipe contains dairy. For a vegan and dairy-free version, choose olive oil, plant-based milk, and cream alternatives. Check labels to avoid hidden allergens.
Nutritional Information
Per serving: 265 calories, 8 g total fat, 43 g carbohydrates, 6 g protein. Nutrition may vary by ingredients used.
Pin it Serve this chowder piping hot and enjoy every creamy, sweet spoonful. It tastes even better the next day.
Recipe FAQs
- → Can I make the chowder vegan?
Yes, replace butter with olive oil and use plant-based milk and cream alternatives to keep it vegan without sacrificing creaminess.
- → What is the best way to achieve a creamy texture?
Partially blending the chowder with an immersion blender while leaving some vegetables chunky adds a creamy texture and hearty mouthfeel.
- → How long does it take to prepare this dish?
Preparation takes about 15 minutes and cooking around 30 minutes, resulting in a total time of approximately 45 minutes.
- → Can I add extra flavors to the chowder?
Yes, consider adding a pinch of cayenne pepper or shredded cheddar cheese for an extra layer of flavor.
- → What garnishes work well with this dish?
Fresh parsley, chives, or crumbled cooked bacon (or vegan bacon) complement the chowder by adding color and a hint of freshness or smokiness.
- → How should leftovers be stored?
Leftovers can be refrigerated for up to three days in an airtight container, making meal prep convenient.