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.
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
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.
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.