Save to Pinterest A hearty, comforting chowder featuring sweet corn and tender potatoes in a creamy broth. Perfect for a budget-friendly dinner or side dish.
I first made this chowder on a chilly evening and the whole family loved its creamy texture and sweet corn flavor. It quickly became one of our favorite comfort foods for a cozy night in.
Ingredients
- Unsalted butter (or olive oil for vegan): 2 tablespoons
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Russet potatoes: 2 medium, peeled and diced
- Corn kernels: 3 cups (fresh, frozen, or canned and drained)
- Carrot: 1 medium, diced
- Celery: 1 stalk, diced
- Vegetable broth: 4 cups
- Milk (or unsweetened plant-based milk): 1 cup
- Heavy cream (optional, or plant-based cream): 1/2 cup
- Salt: 1 teaspoon (more to taste)
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Smoked paprika (optional): 1/4 teaspoon
- Chopped fresh parsley or chives (optional): For garnish
- Crumbled cooked bacon or vegan bacon (optional): For garnish
Instructions
- Sauté Vegetables:
- In a large pot over medium heat, melt the butter. Add the onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add Garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Add Potatoes & Corn:
- Stir in the potatoes and corn. Cook for 2–3 minutes, stirring occasionally.
- Add Liquids & Simmer:
- Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–18 minutes, or until potatoes are tender.
- Finish Soup:
- Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Blend (Optional):
- For a creamier texture, use an immersion blender to puree a portion of the soup (or mash some potatoes against the side of the pot), leaving plenty of chunky vegetables.
- Season & Serve:
- Taste and adjust seasoning as needed. Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Save to Pinterest My children love helping with the stirring and mashing, and we always enjoy sharing this meal together around the dinner table. It's become a tradition to serve it on cold weekends with crusty bread.
Required Tools
Large pot, cutting board and knife, wooden spoon, immersion blender (optional), ladle
Allergen Information
Contains dairy if made traditionally. Use plant-based alternatives for a vegan and dairy-free version. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 265, Total Fat: 8 g, Carbohydrates: 43 g, Protein: 6 g (per serving)
Save to Pinterest This chowder is always warming and satisfying. Enjoy it with your favorite garnishes for a personalized touch.
Recipe FAQs
- → Can I make this chowder vegan?
Yes, substitute butter with olive oil and use plant-based milk and cream alternatives to keep it dairy-free and vegan.
- → What type of potatoes work best?
Russet potatoes are ideal as they become tender without falling apart, contributing to a creamy texture.
- → How can I adjust thickness of the chowder?
Use an immersion blender to puree some of the soup or mash a few potatoes against the pot for a thicker consistency.
- → Can I use frozen or canned corn?
Both frozen and canned corn work well when drained properly, offering convenience without sacrificing flavor.
- → What garnishes complement this dish?
Fresh parsley, chives, or crumbled cooked bacon (or vegan bacon) add color and enhance the savory profile.
- → How long can leftovers be stored?
Refrigerate leftovers for up to three days, ensuring proper storage in an airtight container for freshness.