Save to Pinterest A hearty, comforting chowder featuring sweet corn and tender potatoes in a creamy broth. Perfect for a budget-friendly dinner or side dish.
The first time I made this corn & potato chowder, the creamy richness and sweetness of corn brought back childhood memories of family suppers. Now, it remains a requested favorite during colder months for its warmth and comforting flavor.
Ingredients
- Vegetables: 2 tablespoons unsalted butter (or olive oil for vegan), 1 medium onion (diced), 2 cloves garlic (minced), 2 medium russet potatoes (peeled and diced), 3 cups corn kernels (fresh, frozen, or canned and drained), 1 medium carrot (diced), 1 stalk celery (diced)
- Liquids: 4 cups vegetable broth, 1 cup milk (or unsweetened plant-based milk for vegan), 1/2 cup heavy cream (optional, or plant-based cream)
- Seasonings: 1 teaspoon salt (more to taste), 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/4 teaspoon smoked paprika (optional)
- Garnish: Chopped fresh parsley or chives (optional), Crumbled cooked bacon or vegan bacon (optional)
Instructions
- Sauté the 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.
- Combine potatoes and corn:
- Stir in the potatoes and corn. Cook for 2–3 minutes, stirring occasionally.
- Simmer in broth:
- 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 cream and spices:
- Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Blend partially (if desired):
- 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.
- Finish and taste:
- Taste and adjust seasoning as needed.
- Serve and garnish:
- Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Save to Pinterest This chowder is always requested for family dinners, and we love making a double batch to enjoy during busy weekdays. Watching everyone gather around the steaming pot truly makes this recipe special.
Required Tools
Large pot, cutting board and knife, wooden spoon, immersion blender (optional), ladle
Allergen Information
Contains dairy (butter, milk, cream). Use plant-based alternatives for a vegan and dairy-free version. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 265, Total Fat: 8 g, Carbohydrates: 43 g, Protein: 6 g (per serving)
Save to Pinterest This easy chowder makes any meal more comforting. Every family member will want seconds!
Ask About This Recipe
- → What variations can I make to this chowder?
You can swap butter for olive oil to make it vegan, add shredded cheddar for richness, or include a pinch of cayenne for heat.
- → How can I thicken the chowder without cream?
Use an immersion blender to puree some of the potatoes and corn, which naturally thickens the broth while keeping texture.
- → Can this dish be stored for later?
Yes, leftovers keep well refrigerated for up to three days and reheat nicely on the stove or microwave.
- → What garnishes complement this chowder best?
Fresh chopped parsley, chives, or crumbled bacon (regular or vegan) add fresh aroma and texture contrast.
- → Is this chowder suitable for dietary restrictions?
It’s naturally vegetarian and can be made vegan by substituting dairy with plant-based alternatives.