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.
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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
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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 & 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.
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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); 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.
