Save A hearty, comforting chowder featuring sweet corn and tender potatoes in a creamy broth. Perfect for a budget-friendly dinner or side dish.
I remember making this chowder for my family on chilly nights. It brought everyone together at the table to enjoy the warmth and creamy flavor.
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Ingredients
- Unsalted butter (or olive oil): 2 tablespoons
- 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 unsweetened plant-based milk): 1 cup
- Heavy cream (optional, or plant-based cream): 1/2 cup
- Salt: 1 teaspoon (more to taste)
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Smoked paprika (optional): 1/4 teaspoon
- Chopped fresh parsley or chives: Optional for garnish
- Crumbled cooked bacon or vegan bacon: Optional for garnish
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Instructions
- Sauté vegetables:
- In a large pot over medium heat, melt the butter. Add 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 minutes, stirring occasionally.
- Simmer with broth:
- Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until potatoes are tender.
- Add milk and seasonings:
- Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Make it creamy:
- 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. Leave plenty of chunky vegetables.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Garnish and serve:
- Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Save This chowder has always been a favorite for cozy evenings with my kids, who love the sweet corn flavor. We often make enough to enjoy for lunch the next day.
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Required Tools
Large pot, cutting board and knife, wooden spoon, immersion blender (optional), ladle
Allergen Information
Contains dairy. Use plant-based alternatives for vegan and dairy-free. Always check labels.
Nutritional Information (per serving)
Calories: 265. Total Fat: 8 g. Carbohydrates: 43 g. Protein: 6 g
Save 
This chowder is simple to prepare and great for making ahead. Enjoy a bowl as a satisfying lunch or dinner for any season.
Recipe FAQ
- → Can I make this chowder vegan?
Yes, substitute butter with olive oil and use plant-based milk and cream alternatives to keep the chowder creamy and vegan-friendly.
- → What is the best way to add texture variation?
Partially blending the chowder with an immersion blender while leaving chunks of vegetables creates a desirable creamy yet chunky consistency.
- → How can I enhance the flavor of this dish?
Add smoked paprika or a pinch of cayenne for warmth, or top with shredded cheddar cheese or crumbled vegan bacon for extra richness.
- → Is this chowder suitable for meal prep?
Yes, leftovers can be refrigerated for up to three days and reheated gently for convenient, flavorful meals later.
- → What sides pair well with this hearty chowder?
Crusty bread, fresh green salads, or roasted vegetables complement the creamy texture and savory notes perfectly.
