Save 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 chowder, my kitchen filled with a sweet, savory aroma that had everyone excited for dinner. It quickly became a staple any time we wanted something warming but simple.
Ingredients
- Unsalted butter (or olive oil): 2 tablespoons for sautéing vegetables
- 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 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 butter. Add onion, carrot, and celery. Sauté 5 minutes until softened.
- Add Garlic:
- Add garlic and cook 1 minute until fragrant.
- Add Potatoes and Corn:
- Stir in potatoes and corn. Cook 2 to 3 minutes, stirring occasionally.
- Add Broth and Simmer:
- Pour in vegetable broth. Bring to boil, reduce heat to simmer. Cover and cook 15 to 18 minutes, until potatoes are tender.
- Add Dairy and Seasonings:
- Stir in milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Blend if Desired:
- For creamier texture, puree a portion with immersion blender or mash some potatoes in pot. Leave plenty of chunky vegetables.
- Taste and Finish:
- Taste and adjust seasoning. Ladle into bowls. Garnish with parsley, chives, or bacon if desired.
Save We love to enjoy this chowder together on chilly evenings with a loaf of warm, crusty bread. It always brings comfort and happiness to our table.
Required Tools
Large pot, cutting board and knife, wooden spoon, immersion blender (optional), and ladle are all you need for easy chowder prep.
Allergen Information
This recipe contains dairy. To make it vegan and dairy-free, use plant-based butter, milk, and cream alternatives. Always check labels for hidden allergens.
Nutritional Information
Per serving: 265 calories, 8 g total fat, 43 g carbohydrates, 6 g protein.
Save Finish each bowl with a sprinkle of fresh herbs for color and flavor. Enjoy every spoonful of this comforting corn & potato chowder.
Recipe FAQ Section
- → What vegetables are used in this dish?
Onion, garlic, russet potatoes, corn kernels, carrot, and celery create the base flavors and texture.
- → How can I make it vegan?
Substitute butter with olive oil and use plant-based milk and cream alternatives instead of dairy products.
- → What cooking method brings out the best flavors?
Sautéing the aromatics before simmering the ingredients in broth helps develop rich, comforting flavors.
- → Can leftovers be stored safely?
Yes, store leftovers in the refrigerator for up to three days and reheat gently before serving.
- → What garnishes complement this dish?
Chopped fresh parsley or chives enhance freshness, while crumbled cooked bacon adds a smoky contrast.