Pin It A hearty, comforting chowder featuring sweet corn and tender potatoes in a creamy broth. Perfect for a budget-friendly dinner or side dish.
I first tried this chowder when I wanted something warming yet simple after a chilly day. The blend of creamy broth and sweet corn always brings me comfort.
Ingredients
- Unsalted butter or olive oil: 2 tablespoons, use olive oil for a vegan version
- 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 or plant-based milk: 1 cup
- Heavy cream or plant-based cream: 1/2 cup (optional)
- Salt: 1 teaspoon (more to taste)
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Smoked paprika: 1/4 teaspoon (optional)
- Chopped parsley or chives: (optional, for garnish)
- Crumbled cooked bacon or vegan bacon: (optional, for garnish)
Instructions
- Sauté Vegetables:
- In a large pot over medium heat, melt the butter. Add the onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add Garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Add Potatoes and Corn:
- Stir in the potatoes and corn. Cook for 2(3 minutes, stirring occasionally.
- Add Liquids:
- Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15(18 minutes, or until potatoes are tender.
- Finish with Dairy and Seasonings:
- Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Create Creamy Texture:
- 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 to Taste:
- Taste and adjust seasoning as needed.
- Serve and Garnish:
- Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Pin It This chowder quickly became a family favorite, especially on busy weeknights when everyone gathers hungry around the table.
Required Tools
Large pot, cutting board, knife, wooden spoon, immersion blender (optional), and ladle make preparation smooth and easy.
Allergen Information
Contains dairy if using butter, milk, or cream. Substitute with plant-based alternatives for a dairy-free, vegan version. Always check ingredient labels for possible allergens.
Nutritional Information
Per serving: 265 calories, 8 g total fat, 43 g carbohydrates, 6 g protein.
Pin It Enjoy this simple chowder warm for instant comfort. It is just as tasty the next day.
Recipe Questions & Answers
- → Can I make this chowder vegan?
Yes, substitute butter with olive oil and use plant-based milk and cream alternatives to keep it dairy-free and vegan-friendly.
- → How do I achieve a creamy texture without cream?
Use an immersion blender to puree part of the chowder or mash some potatoes against the pot side to create creaminess while retaining chunks.
- → What garnishes work best with this dish?
Fresh parsley or chives add brightness, while crumbled cooked bacon or vegan bacon adds a savory finish.
- → Can I use frozen corn for this chowder?
Yes, frozen, fresh, or canned corn can be used—just make sure to drain canned corn before adding.
- → How long can leftovers be stored?
Store leftovers in the refrigerator for up to three days for best freshness and flavor.
- → Can I add cheese to enhance flavor?
A handful of shredded cheddar stirred in before serving adds depth and richness.