Creamy Chowder with Corn and Potato (Printable)
Hearty chowder featuring sweet corn, tender potatoes, and a rich cream base. Easy to prepare, serves 4. Vegetarian-friendly option available.
# Ingredient List:
→ 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 and 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 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon smoked paprika
14 - 1/4 teaspoon dried thyme
15 - 1 bay leaf
→ Optional Garnishes
16 - 2 tablespoons chopped fresh chives or parsley
17 - Crumbled cooked bacon
# Steps:
01 - In a large soup pot, melt butter over medium heat. Add onion, celery, and carrot. Sauté until softened, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn, salt, pepper, paprika, thyme, and bay leaf. Stir thoroughly to combine all ingredients.
04 - Pour in vegetable broth and bring to a boil. 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 creamier texture while leaving some chunks for body. Alternatively, transfer 2 cups of chowder to a standard blender, purée, and return to the pot.
07 - Stir in whole milk and heavy cream. Simmer gently for 5 minutes to heat through without boiling.
08 - Taste the chowder and adjust seasoning as needed with additional salt and pepper.
09 - Ladle into bowls and garnish with fresh chives, parsley, and crumbled bacon if desired.
# Expert Advice:
01 -
- The trick of partially blending creates this magical texture where every spoonful gives you both velvety creaminess and satisfying chunks of potato and corn.
- Its impressively adaptable to whatever vegetables are looking sad in your crisper drawer, turning potential food waste into absolute comfort.
02 -
- Adding the dairy too early or over too high heat will cause it to separate, resulting in a grainy texture rather than silky smoothness.
- The chowder actually tastes better the next day, after all those flavors have had a chance to get properly acquainted in the refrigerator overnight.
03 -
- Reserve some corn kernels to add in the final minutes of cooking for pops of texture and fresh flavor against the creamier background.
- When using frozen corn, thaw and pat it dry before adding to the pot, as excess moisture dilutes those concentrated sweet flavors.