Creamy Corn and Potato Chowder

The first snow was falling outside my kitchen window when I decided chowder was the only logical response to the weather. Something about the way the potatoes soften into that velvety broth just makes you feel held. I ended up making three batches that winter because my roommates kept accidentally dropping by around dinnertime.

I once served this at a dinner party where two guests swore they hated soup. They went back for thirds. Theres something about the combination of sweet corn and savory potatoes that just works on a primal level.

Ingredients

• 2 cups corn kernels: Fresh corn gives you those sweet pops of texture but frozen works perfectly fine in a pinch
• 2 medium Yukon Gold potatoes: These hold their shape better than russets while still getting creamy in the broth
• 1 medium onion: Finely chopped so it melts into the base rather than staying in distinct pieces
• 1 celery stalk: Adds that subtle savory backbone that people cant quite put their finger on
• 1 medium carrot: Diced small so it cooks through at the same rate as everything else
• 2 cloves garlic: Minced fresh because garlic powder just doesnt have the same punch here
• 2 tablespoons unsalted butter: The foundation of your flavor base
• 3 cups vegetable broth: Use a good quality one since it makes up half your soup
• 1 cup whole milk: Adds body without making things too heavy
• 1 cup heavy cream: The secret to that restaurant style velvety finish
• 1 teaspoon salt: Start here and adjust as you go
• ½ teaspoon black pepper: Freshly ground makes a noticeable difference
• ¼ teaspoon smoked paprika: Gives this subtle depth that keeps people guessing
• ¼ teaspoon dried thyme: Earthy and perfect with corn and potatoes
• 1 bay leaf: Classic aromatics that get removed before serving

Instructions

Build your flavor foundation:

Melt the butter in a large pot over medium heat then toss in your onion celery and carrot letting them soften until theyre fragrant and translucent

Wake up the garlic:

Stir in the minced garlic and let it cook for just one minute until you can really smell it

Add the heart of the chowder:

Dump in the potatoes corn salt pepper paprika thyme and bay leaf stirring everything together so the spices get distributed evenly

Let it simmer:

Pour in the broth bring everything to a bubble then turn down the heat and let it cook for 15 to 20 minutes until the potatoes yield easily when pierced

Remove and blend:

Fish out the bay leaf then use your immersion blender to partially purée the soup right in the pot leaving plenty of chunks for texture

Add the cream:

Stir in the milk and heavy cream letting everything heat through gently for about 5 minutes but watch carefully because it will separate if it comes to a full boil

Final touch:

Taste and adjust the seasoning then ladle into bowls and finish with whatever garnishes speak to you

Save

This recipe became my go to the year I lived in that drafty apartment where the heater never quite worked. Something warm and substantial in a bowl made everything better.

Making It Your Own

Ive found that substituting half and half for heavy cream works beautifully when I want something lighter. The texture changes slightly but the comfort factor remains exactly the same.

Protein Additions

Sometimes I stir in diced cooked chicken right at the end or add shrimp during the last few minutes of simmering. Both options turn this from a side into a full meal.

Serving Suggestions

Crusty bread is non negotiable in my house but oyster crackers also have their place. A simple green salad on the side cuts through the richness nicely.

• Make it gluten free by checking your broth label carefully
• Bacon garnish adds smoky depth even in small amounts
• Fresh herbs at the end brighten everything up

Save

There are few things as honest as a bowl of chowder made with actual care. Hope this one finds you on a day you need it.

Recipe FAQs

→ Can I make this chowder ahead of time?

Absolutely. This chowder actually tastes better the next day as flavors have time to meld. Store in the refrigerator for up to 3 days and reheat gently over low heat, adding a splash of milk if it thickens too much.

→ What potatoes work best for chowder?

Yukon Gold potatoes are ideal because they hold their shape during cooking while becoming creamy inside. Avoid waxy red potatoes which won't break down enough, or Russets which may completely dissolve.

→ How can I make this lighter?

Replace heavy cream with half-and-half or evaporated milk for less fat while maintaining creaminess. You can also increase the ratio of broth to dairy for a lighter but still satisfying bowl.

→ Can I freeze corn chowder?

Freezing is possible but the dairy may separate slightly upon thawing. For best results, cool completely before freezing in airtight containers for up to 2 months. Reheat slowly while whisking to restore texture.

→ What toppings complement this chowder?

Fresh chives or parsley add bright color and flavor. Crispy cooked bacon brings salty contrast. Oyster crackers, crusty bread, or crusty sourdough are classic accompanments for soaking up the creamy broth.

→ Is fresh corn necessary or can I use frozen?

Frozen corn works perfectly fine and is often sweeter since it's picked at peak ripeness. Thaw slightly before adding to the pot. Fresh corn adds more texture but frozen is convenient year-round.