Creamy Corn and Potato Chowder (Printable)
Velvety chowder with sweet corn, tender potatoes, and aromatic vegetables
# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
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 fresh thyme leaves
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon ground black pepper
→ Garnishes (optional)
15 - 2 tablespoons chopped fresh chives or parsley
16 - Crumbled cooked bacon (omit for vegetarian)
# Directions:
01 - In a large pot or Dutch oven, melt the butter over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add potatoes, corn, thyme, smoked paprika, salt, and pepper. Stir to combine.
04 - Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes, or until potatoes are tender.
05 - Using an immersion blender, blend about one-third of the soup directly in the pot, or transfer a portion to a blender and return—this creates a creamy texture while keeping chunks.
06 - Stir in the milk and heavy cream. Simmer gently for 5 more minutes; do not boil.
07 - Taste and adjust seasoning. Serve hot, garnished with chives, parsley, or bacon if desired.
# Expert Suggestions:
01 -
- Its the kind of soup that makes people linger at the table long after theyve finished eating
- The partial blending trick creates restaurant worthy texture without any fancy equipment
02 -
- Do not let the chowder boil after adding the dairy, or it may separate and become grainy
- Pureeing more than one third of the soup can turn a chunky chowder into baby food consistency
03 -
- Cut your potatoes into even sized cubes so they all cook at the same rate
- If you do not have an immersion blender, carefully transfer about one third of the soup to a regular blender, puree, then return it to the pot