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 discovered this corn & potato chowder on a cold weeknight when I needed a simple, filling soup that everyone would enjoy. I am always surprised by how quickly this dish comes together and how much flavor it packs!
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): 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.
- Mix 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 and seasonings:
- Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Blend for texture:
- 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 and serve:
- Taste and adjust seasoning as needed. Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Save This chowder became a favorite during our annual autumn gathering, where even picky eaters requested seconds. Its simple, nourishing flavors bring everyone together for an easy, satisfying meal.
Required Tools
Large pot, cutting board and knife, wooden spoon, immersion blender (optional), ladle
Allergen Information
Contains dairy unless made vegan. Always check labels for hidden allergens.
Nutritional Information
Calories: 265, Total Fat: 8 g, Carbohydrates: 43 g, Protein: 6 g (per serving)
Save Garnish your chowder with fresh herbs or vegan bacon for a delicious final touch. It is perfect when you crave comfort in a bowl.
Recipe FAQs
- → Can I make this chowder vegan?
Yes, substitute butter with olive oil and use plant-based milk and cream alternatives to keep it dairy-free and vegan friendly.
- → How can I thicken the chowder without cream?
Use an immersion blender to puree part of the potatoes and vegetables, giving a creamy texture without adding dairy.
- → What herbs enhance the chowder's flavor?
Thyme adds earthy notes, while a touch of smoked paprika brings subtle warmth and depth to the broth.
- → Can I prepare the chowder ahead of time?
Yes, store leftovers in the refrigerator for up to 3 days and reheat gently before serving.
- → What garnishes work best for this dish?
Fresh parsley or chives add brightness, while crumbled cooked bacon provides a smoky contrast.
- → Is it possible to add more vegetables?
Absolutely, additional diced carrots, celery, or even bell peppers can enhance texture and flavor.