Creamy Chowder Corn Potato (Printable)
Velvety chowder with sweet corn, tender potatoes, and aromatic vegetables. A comforting dish perfect for cozy evenings.
# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 3 cups fresh or frozen corn kernels
→ Liquids & Dairy
08 - 4 cups vegetable broth
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Seasonings
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
→ Optional Garnish
15 - 2 tablespoons chopped fresh chives
16 - Crumbled cooked bacon (optional)
# Directions:
01 - In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion, diced celery, and diced carrots; cook until softened, approximately 5 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the diced potatoes, corn kernels, vegetable broth, kosher salt, freshly ground black pepper, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes, or until the potatoes are tender.
04 - Carefully remove and discard the bay leaf. Using an immersion blender, blend approximately one-third of the soup directly in the pot to create a rich, creamy base while preserving ample chunky vegetables. Alternatively, transfer a few cups of the soup to a standard blender, process until smooth, and then return to the pot.
05 - Stir in the whole milk and heavy cream. Heat the chowder gently for 5 minutes, ensuring it does not come to a boil. Taste and adjust seasonings as needed.
06 - Ladle the hot chowder into individual bowls. Garnish with chopped fresh chives and crumbled bacon, if desired. Serve immediately.
# Expert Suggestions:
01 -
- You can whip up this restaurant-worthy chowder with minimal fuss, making it perfect for a weeknight treat.
- The secret partial blend gives it that silky, rich texture without sacrificing any of those delightful chunky bits.
02 -
- Never bring your chowder to a rolling boil once you've added the milk and cream; it's a quick way to curl your beautiful soup.
- That trick of blending only a portion of the soup makes all the difference, giving you a smooth, thick base while still enjoying those satisfying potato and corn pieces.
03 -
- Using Yukon Gold potatoes is key; their waxy texture means they hold their shape better while still contributing to the soup's creamy body.
- For perfectly tender vegetables, make sure all your dice are roughly the same size so they cook evenly, avoiding crunchy bits or mushy surprises.