Save 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 for a chilly weeknight when everyone wanted something quick and satisfying. It warmed my whole family and has been a regular favorite ever since.
Ingredients
- Unsalted butter (or olive oil for vegan): 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 unsweetened plant-based milk for vegan): 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 & corn:
- Stir in the potatoes and corn. Cook for 2–3 minutes, stirring occasionally.
- Add broth & 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 dairy & seasoning:
- Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- 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.
- Final seasoning:
- Taste and adjust seasoning as needed.
- Serve:
- Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Pin it Everyone loves gathering around the table for this simple corn & potato chowder. It always reminds me of my grandma's kitchen and the comfort of homemade soups.
Required Tools
Large pot, cutting board and knife, wooden spoon, immersion blender (optional), ladle
Allergen Information
Contains dairy (butter, milk, cream); substitute plant-based options if needed. Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 265, Total Fat: 8 g, Carbohydrates: 43 g, Protein: 6 g
Pin it This chowder makes a comforting meal on its own or paired with crusty bread. It comes together quickly and is sure to satisfy everyone at your table.
Frequently Asked Questions
- → What is the best way to achieve a creamy texture?
Using an immersion blender to puree part of the chowder creates a smooth, creamy base while leaving some vegetables chunky for texture.
- → Can this dish be made vegan?
Yes, substituting butter with olive oil and using plant-based milk and cream alternatives maintains the creamy richness without dairy.
- → How can I enhance the flavor profile?
Adding smoked paprika and fresh herbs like thyme brings warmth and depth, while a pinch of cayenne adds subtle heat.
- → What ingredients provide the dish’s heartiness?
Russet potatoes and corn kernels provide a satisfying texture and natural sweetness, balanced by savory aromatics like onion and garlic.
- → How should leftovers be stored?
Refrigerate leftovers in an airtight container for up to three days; reheat gently to preserve texture and flavor.