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 & potato chowder on a chilly evening when I wanted something warming that didn't require fancy ingredients. The whole house smelled amazing as the vegetables simmered.
Ingredients
- Unsalted butter (or olive oil): 2 tablespoons, use olive oil for 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 (or unsweetened plant-based milk): 1 cup
- Heavy cream (or plant-based cream): 1/2 cup, optional
- Salt: 1 teaspoon, more to taste
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Smoked paprika: 1/4 teaspoon, optional
- 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.
- Add broth and 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.
- Add milk, cream, and seasonings:
- Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Blend for creamy 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.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Serve and garnish:
- Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Save to Pinterest My kids enjoy helping me stir the chowder and always request extra bread for dipping. It has become a favorite family weeknight meal.
Required Tools
Large pot, cutting board and knife, wooden spoon, immersion blender (optional), ladle
Allergen Information
Contains dairy (butter, milk, cream). Use plant-based options for a vegan version. Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 265 Total Fat: 8 g Carbohydrates: 43 g Protein: 6 g
Save to Pinterest This chowder is best served hot and enjoyed with loved ones. Make it ahead for easy lunches all week.