Save A hearty, comforting chowder featuring sweet corn and tender potatoes in a creamy broth. Perfect for a budget-friendly dinner or side dish.
The first time I made this chowder, my family was impressed with how flavorful and creamy it turned out using only basic vegetables. It quickly became a weeknight favorite during cold weather.
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Ingredients
- Unsalted butter (or olive oil): 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: 1 cup (or unsweetened plant-based milk)
- Heavy cream: 1/2 cup (optional, or plant-based cream)
- Salt: 1 teaspoon (more to taste)
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Smoked paprika: 1/4 teaspoon (optional)
- Chopped fresh parsley or chives: optional, for garnish
- Crumbled cooked bacon or vegan bacon: optional, for garnish
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Instructions
- Sauté vegetables:
- In a large pot over medium heat, melt butter. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add potatoes & corn:
- Stir in potatoes and corn. Cook for 2 3 minutes, stirring occasionally.
- Simmer:
- Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 18 minutes, or until potatoes are tender.
- Add dairy & seasonings:
- Stir in milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Blend or mash:
- 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:
- Taste and adjust seasoning as needed.
- Garnish & serve:
- Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Save This chowder is especially popular during our family movie nights, served hot with crusty bread alongside great conversation at the dinner table.
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Required Tools
You will need a large pot, cutting board and knife, wooden spoon, immersion blender (optional), and a ladle for this chowder recipe.
Allergen Information
Contains dairy from butter, milk, and cream. Use plant-based options for vegan and dairy-free needs. Always check ingredient packaging for hidden allergens.
Nutritional Information
Per serving: Calories 265, Total Fat 8 g, Carbohydrates 43 g, Protein 6 g.
Save 
This corn & potato chowder is warm and nourishing, great for sharing with friends or family. Enjoy the comfort in every bowl.
