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, I was searching for something filling and cozy for a chilly evening. The sweet corn and creamy potatoes paired perfectly, and everyone in my family came back for seconds.
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 (fresh, frozen, or canned and drained): 3 cups
- Carrot: 1 medium, diced
- Celery: 1 stalk, diced
- Vegetable broth: 4 cups
- Milk (or unsweetened plant-based milk for vegan): 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
- Garnish - Chopped fresh parsley or chives, crumbled cooked bacon or vegan bacon (optional): as desired
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.
- Add 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, cream, and seasonings:
- Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Optional blending:
- 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 seasoning:
- Taste and adjust seasoning as needed.
- Garnish and serve:
- Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Save Serving this chowder brings everyone together on busy weeknights or for a laid-back weekend lunch, and it's always a hit at our dinner table.
Required Tools
You'll need a large pot, cutting board with knife, wooden spoon, immersion blender (optional), and ladle for easy serving.
Allergen Information
Contains dairy unless plant-based alternatives are substituted. Always check ingredient labels if you have allergies.
Nutritional Information
Each serving provides about 265 calories, 8 g total fat, 43 g carbohydrates, and 6 g protein.
Save This comforting chowder is sure to become a staple in your kitchen. Enjoy every creamy, hearty spoonful!
Recipe FAQs
- → Can I make this chowder vegan?
Yes, substitute butter with olive oil and use unsweetened plant-based milk and cream alternatives to keep it vegan.
- → What type of potatoes work best?
Russet potatoes are ideal as they soften well and help create the creamy texture while holding some shape.
- → How can I thicken the chowder naturally?
Puree a portion of the soup with an immersion blender or mash some potatoes against the pot side to thicken without flour.
- → Is it possible to use frozen corn?
Absolutely, frozen corn works well and provides a sweet flavor similar to fresh kernels.
- → What garnishes complement this dish?
Chopped parsley, chives, or crumbled bacon (or vegan bacon) add fresh, savory notes and texture contrast.