Creamy Corn Potato Chowder (Printable)

Comforting blend of sweet corn and tender potatoes in a rich, creamy broth for warm meals.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 large russet potatoes, peeled and diced
05 - 3 cups fresh or frozen corn kernels
06 - 2 celery stalks, diced
07 - 1 medium carrot, diced

→ Liquids

08 - 4 cups vegetable broth or chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream

→ Seasonings

11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon smoked paprika (optional)
14 - 1/4 teaspoon dried thyme

→ Garnish

15 - 2 tablespoons chopped fresh chives or parsley
16 - Crumbled cooked bacon (omit for vegetarian)

# How-To:

01 - Melt butter in a large pot over medium heat. Add diced onion, celery, and carrot. Sauté for 4–5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced potatoes, corn kernels, salt, pepper, smoked paprika, and dried thyme. Cook for 2 minutes, stirring occasionally to coat vegetables with seasonings.
04 - Pour in the vegetable broth. Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 15–18 minutes until potatoes are fork-tender.
05 - Use an immersion blender to partially puree the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer 2 cups of soup to a standard blender, puree until smooth, and return to the pot.
06 - Stir in whole milk and heavy cream. Simmer gently over low heat for 5–7 minutes, being careful not to let the mixture boil.
07 - Taste chowder and adjust salt and pepper as needed. Ladle hot soup into bowls and garnish with fresh chives or parsley. Add crumbled bacon if desired.

# Expert Advice:

01 -
  • That first spoonful hits you like a warm blanket on a cold day
  • The combination of sweet corn and creamy potatoes somehow tastes like childhood comfort without needing a recipe card
02 -
  • Stop blending before it becomes completely smooth, those chunks of potato and corn are non negotiable
  • Let the cream come to room temperature before adding it, or whisk a little hot soup into it first
03 -
  • Cut your potatoes into even sized cubes so they all finish cooking at the same time
  • Taste the corn before adding it to the pot, exceptionally sweet batches might need slightly less carrot

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