Creamy Corn Chowder (Printable)

Velvety corn and potatoes combined with savory aromatics for a warm, comforting dish.

# What You'll Need:

→ Vegetables

01 - 2 cups fresh or frozen corn kernels
02 - 2 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced

→ Dairy

07 - 2 tablespoons unsalted butter
08 - 2 cups whole milk
09 - 1 cup heavy cream

→ Broth & Liquids

10 - 3 cups vegetable broth

→ Seasonings

11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon smoked paprika
14 - 1 bay leaf
15 - 2 tablespoons fresh chives or parsley, chopped (for garnish)

→ Optional

16 - ¼ cup cooked, crumbled bacon (omit for vegetarian)
17 - ½ cup shredded cheddar cheese (for topping)

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot, then sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn, and bay leaf to the pot. Pour in vegetable broth and bring to a boil.
04 - Reduce heat to low, cover, and simmer for 15 minutes until potatoes are tender.
05 - Remove bay leaf. Partially puree soup using an immersion blender, leaving some chunks for texture. Alternatively, blend half the soup and return it to the pot.
06 - Stir in milk, heavy cream, salt, pepper, and smoked paprika. Simmer gently for 5 to 7 minutes, stirring occasionally without boiling.
07 - Adjust seasoning to taste. Ladle into bowls and garnish with fresh chives or parsley. Optionally, top with crumbled bacon or shredded cheese.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
  • The partial puree gives you creamy comfort without feeling heavy, and you still get those satisfying potato and corn pieces.
  • It's endlessly adaptable—add bacon for richness, swap in roasted garlic for depth, or keep it vegan with plant-based cream and olive oil.
02 -
  • Never let the soup boil after you add the dairy, or you risk curdling and ending up with a grainy texture that can't be fixed.
  • The immersion blender is your friend, but blend just enough to reach that velvety consistency—over-blending makes it too smooth and loses the comfort-food appeal.
  • Taste constantly as you season, because the soup will taste different before and after the cream goes in.
03 -
  • If your soup breaks or curdles, don't panic—strain it through a fine-mesh sieve to separate the broken dairy, then whisk in a splash of cold milk and heat very gently while stirring constantly to bring it back together.
  • For the smoothest immersion blending, tilt the pot slightly and work the blender in circular motions rather than straight up and down.

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