Creamy Corn and Potato Chowder (Printable)
Comforting chowder with sweet corn, tender potatoes, and fresh herbs, ready in 45 minutes.
# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 cloves garlic, minced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 3 cups fresh or frozen corn kernels
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
→ Herbs & Seasonings
10 - 1 teaspoon fresh thyme leaves, chopped
11 - 2 tablespoons fresh chives, finely chopped
12 - 2 tablespoons fresh parsley, chopped
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
15 - Extra chopped chives
16 - Cracked black pepper
17 - A drizzle of olive oil
# How-To:
01 - In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery, sautéing for 4–5 minutes until softened but not browned.
02 - Stir in the garlic and cook for 30 seconds until fragrant.
03 - Add the potatoes, corn, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–18 minutes, or until the potatoes are tender.
04 - Remove the bay leaf. Using an immersion blender, blend about one-third of the soup directly in the pot to achieve a creamy texture while retaining some chunky vegetables.
05 - Stir in the milk and cream. Simmer gently for 5 minutes; do not boil.
06 - Add parsley and chives, then season to taste with salt and pepper. Ladle into bowls and garnish with extra chives, a drizzle of olive oil, and cracked black pepper if desired.
# Expert Advice:
01 -
- It's creamy and satisfying without being heavy, thanks to blending just enough of the soup to keep it textured.
- The fresh herbs at the end taste bright instead of buried, which is where most chowders go wrong.
- You can make it on a weeknight and still feel like you cooked something special.
02 -
- Don't skip removing the bay leaf—biting into it is the chowder equivalent of finding a pebble in your rice.
- If your soup breaks and looks separated after adding dairy, it usually means you boiled it; a splash of cold milk and gentle reheating can sometimes fix it, but prevention is easier.
03 -
- Make a double batch and freeze half in portions; it reheats beautifully and tastes even better the next day when flavors meld.
- Add the fresh herbs at the end, not the beginning—they should taste green and fresh, not cooked into the background.