Creamy Corn Chowder Potatoes (Printable)
Velvety chowder with sweet corn and tender potatoes offers comforting warmth and rich flavors.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced (about 3 cups)
07 - 3 cups corn kernels, fresh or frozen (about 4 ears or 1 pound frozen)
→ Liquids
08 - 4 cups vegetable stock, gluten-free if needed
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Seasonings
11 - 1 teaspoon kosher salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon smoked paprika, optional
14 - ¼ teaspoon dried thyme
→ Garnish (optional)
15 - 2 tablespoons chopped fresh chives
16 - Crumbled cooked bacon, omit to keep vegetarian
17 - Shredded cheddar cheese
# Steps:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes and corn kernels to the pot, stirring to combine.
04 - Pour in vegetable stock and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until potatoes are tender.
05 - Use an immersion blender to puree about one-third of the chowder in the pot, leaving chunks. Alternatively, blend a few cups separately and return to the pot.
06 - Stir in milk, heavy cream, salt, black pepper, smoked paprika, and thyme. Simmer gently for 5 minutes.
07 - Taste and adjust seasoning. Serve warm topped with optional chives, bacon, or shredded cheddar cheese.
# Expert Advice:
01 -
- This chowder feels like a secret indulgence, creamy yet light enough to savor without guilt
- It quickly became my favorite because it comes together effortlessly and fills the kitchen with inviting aromas
02 -
- Blending only part of the soup is the trick to creamy without losing that comforting chunkiness
- Using Yukon Gold potatoes keeps the chowder from turning gluey, which was a game changer for me
03 -
- Don't rush the sauté step; soft veggies build the soup's flavor foundation
- Using an immersion blender right in the pot saves cleanup and keeps the texture perfect