Save to Pinterest 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 and potato chowder for my family on a chilly evening, and everyone asked for seconds. It's become a staple in our weekly meal rotation, especially when we're looking for something both satisfying and easy.
Ingredients
- Unsalted butter (or olive oil): 2 tablespoons
- 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 (or plant-based milk): 1 cup
- Heavy cream (optional, or plant-based cream): 1/2 cup
- Salt: 1 teaspoon (more to taste)
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Smoked paprika (optional): 1/4 teaspoon
- Chopped fresh parsley or chives (optional): for garnish
- Crumbled cooked bacon or vegan bacon (optional): for garnish
Instructions
- Sauté vegetables:
- In a large pot over medium heat, melt the butter. Add the onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Add potatoes and corn:
- Stir in the potatoes and corn. Cook for 2–3 minutes, stirring occasionally.
- Simmer:
- Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–18 minutes, or until potatoes are tender.
- Finish soup:
- Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Creamier texture (optional):
- For a creamier texture, use an immersion blender to puree a portion of the soup (or mash some potatoes against the side of the pot), leaving plenty of chunky vegetables.
- Season and serve:
- Taste and adjust seasoning as needed. Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Save to Pinterest This chowder was a hit at our last family gathering. Even picky eaters came back for another helping!
Required Tools
Large pot, cutting board and knife, wooden spoon, immersion blender (optional), ladle
Allergen Information
Contains dairy (butter, milk, cream). Plant-based alternatives can be used for a vegan, dairy-free version. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 265, Total Fat: 8 g, Carbohydrates: 43 g, Protein: 6 g (per serving)
Save to Pinterest Enjoy a warm bowl of corn & potato chowder for a comforting, easy meal the whole family will love. It's perfect for busy nights or meal prep!
Questions & Answers
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well and can be added directly without thawing, maintaining the dish's sweetness and texture.
- → What can I substitute for heavy cream?
Unsweetened plant-based cream or additional milk can replace heavy cream to keep it lighter or vegan-friendly.
- → How do I achieve a creamier texture without cream?
Use an immersion blender to puree a portion of the chowder or mash some potatoes against the pot for a naturally thickened consistency.
- → Can I prepare this chowder ahead of time?
Yes, it stores well in the refrigerator for up to 3 days; reheat gently to preserve flavors and texture.
- → What garnishes complement this dish?
Chopped fresh parsley, chives, or crumbled cooked bacon (or vegan bacon) add flavor and a pleasing finish.
- → Is this suitable for vegan diets?
By substituting butter with olive oil and dairy with plant-based milk and cream, it becomes fully vegan and dairy-free.