Creamy Corn and Potato Chowder (Printable Version)
Sweet corn and tender potatoes swim in a velvety cream base for ultimate comfort in a bowl.
# What You'll Need:
→ Vegetables
01 - 2 cups fresh or frozen corn kernels
02 - 2 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 1 celery stalk, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced
→ Dairy & Liquids
07 - 2 tablespoons unsalted butter
08 - 3 cups vegetable broth
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Seasonings
11 - 1 teaspoon salt
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon smoked paprika
14 - ¼ teaspoon dried thyme
15 - 1 bay leaf
→ Optional Garnishes
16 - 2 tablespoons chopped fresh chives or parsley
17 - Crumbled cooked bacon
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot. Sauté until softened, about 5 minutes.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn, salt, pepper, paprika, thyme, and bay leaf. Stir to combine thoroughly.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
05 - Remove and discard the bay leaf from the pot.
06 - Using an immersion blender, blend a portion of the chowder directly in the pot for a creamier texture, leaving some chunks for body. Alternatively, transfer 2 cups of chowder to a blender, purée, and return to the pot.
07 - Stir in milk and heavy cream. Simmer gently for 5 minutes to heat through without boiling.
08 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with chives, parsley, or bacon if desired.
# Expert Advice:
01 -
- The way the cream mingles with the sweet corn creates this incredible richness that still feels somehow light and wholesome
- Its the kind of soup that makes people linger at the table longer than they planned
02 -
- Never let the chowder boil after adding the dairy or it will separate and become grainy
- Partial blending creates that perfect balance between silky broth and satisfying chunks
03 -
- Cut your potatoes into evenly sized cubes so they all finish cooking at the same time
- Let the chowder sit for 5 minutes off the heat before serving the flavors meld and it thickens slightly