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.
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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
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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!
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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.
