Creamy Corn Potato Chowder (Printable)

A velvety chowder featuring sweet corn, tender potatoes, and fragrant vegetables for warm comfort.

# What You'll Need:

→ 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
07 - 3 cups fresh or frozen corn kernels

→ Liquids & Dairy

08 - 4 cups vegetable broth
09 - 1 cup whole milk
10 - 1 cup heavy cream

→ Seasonings

11 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon ground black pepper

→ Garnishes

15 - 2 tablespoons chopped fresh chives or parsley
16 - Crumbled cooked bacon (optional)

# How to Make It:

01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced potatoes, corn kernels, thyme leaves, smoked paprika, salt, and black pepper. Stir thoroughly to distribute seasonings evenly.
04 - Pour in vegetable broth and bring mixture to a gentle boil. Reduce heat to low and simmer for 15 minutes, or until potatoes are fork-tender.
05 - Using an immersion blender, blend approximately one-third of the soup directly in the pot to create a velvety base while maintaining chunky vegetable pieces. Alternatively, transfer a portion to a countertop blender and return to pot.
06 - Stir in whole milk and heavy cream. Simmer gently for 5 additional minutes to heat through and flavors meld. Do not allow soup to reach a rolling boil.
07 - Taste chowder and adjust seasoning with additional salt or pepper if needed. Serve hot in bowls, garnished with chopped fresh chives, parsley, or crumbled bacon if desired.

# Expert Advice:

01 -
  • The texture hits that perfect middle ground between chunky and silky smooth without needing fancy techniques
  • It comes together in under an hour but tastes like it simmered all afternoon
  • This is the kind of soup that makes people forgive you for being late to dinner
02 -
  • The step where you partially blend the soup is what separates chowder from vegetable soup so do not skip it
  • Do not let the cream boil or it might separate and ruin the silky consistency you worked to create
03 -
  • Cut your vegetables into similar sized pieces so everything cooks evenly and no one bites into a crunchy potato
  • Warm your milk and cream slightly before adding them to the hot soup to prevent shocking the dairy

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