Creamy Chowder with Corn and Potato (Printable)

Hearty chowder featuring sweet corn, tender potatoes, and creamy base. Easy to make comfort soup perfect for cozy evenings.

# 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 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

# How to Make It:

01 - In a large 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 to combine evenly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 to 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 to achieve a creamier consistency while preserving some chunks for body. Alternatively, transfer 2 cups of chowder to a standard blender, purée, and return to the pot.
07 - Stir in milk and heavy cream. Simmer gently for 5 minutes to heat through without boiling.
08 - Taste chowder and adjust seasoning as needed with salt and pepper.
09 - Ladle into bowls and garnish with fresh chives, parsley, and crumbled bacon if desired.

# Expert Advice:

01 -
  • The partial blending technique creates this magical texture where some spoonfuls are silky smooth while others have that perfect chunky potato bite.
  • It somehow tastes even better the next day, making it my secret weapon for stress-free entertaining when I need to cook ahead.
02 -
  • I once cranked the heat too high after adding the cream and watched in horror as the chowder separated into a grainy mess – always keep it below a simmer after adding dairy.
  • The first time I made this, I skipped blending any portion and missed out on that magical creamy-yet-chunky texture that makes this chowder special.
03 -
  • When corn is in season, cut kernels from the cob directly over the pot to catch all that precious corn milk that adds natural sweetness and thickening power.
  • If you find yourself without cream, a mixture of cream cheese whisked with milk creates a surprisingly similar richness without a last-minute grocery run.

Return