Creamy Corn Potato Chowder (Printable Version)
A warm, creamy blend of corn, potatoes, and vegetables simmered to tender perfection.
# What You'll 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 (optional)
15 - 2 tablespoons chopped fresh chives or parsley
16 - Crumbled cooked bacon (omit for vegetarian)
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add diced onion, celery, and carrot. Sauté for 4–5 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, 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 vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 15–18 minutes until potatoes are tender when pierced with a fork.
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 for 5–7 minutes until heated through. Taste and adjust salt and pepper seasoning as needed.
07 - Ladle hot chowder into serving bowls. Garnish with chopped fresh chives or parsley and crumbled bacon if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The partial puree technique gives you the best of both worlds, creamy and chunky texture in every spoonful
- This soup comes together in under an hour but tastes like it simmered all afternoon
- Its endlessly adaptable and somehow even better the next day
02 -
- Using an immersion blender makes the partial puree step so much easier than transferring hot soup back and forth to a regular blender
- The soup will thicken as it sits, so don't worry if it seems slightly thinner than you want initially
03 -
- Dice your potatoes uniformly so they all finish cooking at the same time
- If you prefer a thicker chowder, mash a few extra potatoes against the side of the pot instead of pureeing with a blender