Potato and Corn Chowder Recipe

Introduction

Potato and Corn Chowder is a creamy, comforting soup perfect for cozy evenings. This easy-to-make chowder blends tender potatoes with sweet corn, creating a deliciously satisfying dish that’s both hearty and flavorful.

Ingredients

• 4 large potatoes, peeled and diced
• 2 cups corn (fresh, frozen, or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped chives for garnish (optional)

Instructions

1. Step 1: In a large pot, sauté the chopped onion in a little oil over medium heat until translucent.
2. Step 2: Add the minced garlic and sauté for another minute until fragrant.
3. Step 3: Stir in the diced potatoes and corn, then pour in the broth. Bring to a boil, then reduce to a simmer.
4. Step 4: Cook for about 20-25 minutes, or until the potatoes are tender.
5. Step 5: Use an immersion blender to blend the chowder until smooth, or leave it chunky if preferred.
6. Step 6: Stir in the heavy cream and season with salt and pepper to taste. Heat through.
7. Step 7: Serve hot, garnished with chopped chives if desired.

Tips & Variations

• For a richer flavor, swap out heavy cream for half-and-half or whole milk, but add gradually to avoid curdling.
• Add crumbled bacon or smoked sausage for a smoky twist.
• Use fresh corn in summer for the best sweetness and texture.
• If you don’t have an immersion blender, carefully transfer half the soup to a blender and blend before mixing back in.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking or curdling. This chowder can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder vegetarian or vegan?

Yes, use vegetable broth and substitute heavy cream with coconut milk or a plant-based cream alternative to keep it vegan and dairy-free.

How can I thicken the chowder if it’s too thin?

If your chowder is too thin, simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, mix a small amount of cornstarch or flour with cold water and stir it in while heating to thicken quickly.

Potato and Corn Chowder Recipe

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★★★★★

4.7 from 109 reviews

This comforting Potato and Corn Chowder combines tender potatoes, sweet corn, and a creamy broth for a hearty and satisfying meal. Perfect as a warming lunch or dinner, this easy-to-make chowder is velvety smooth or chunky depending on your preference, topped with fresh chives for an added burst of flavor.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 large potatoes, peeled and diced
• 2 cups corn (fresh, frozen, or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced

Liquids and Seasonings

• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Garnish

• Chopped chives for garnish (optional)

Instructions

1. Sauté Aromatics: In a large pot, heat a little oil over medium heat and sauté the chopped onion until it becomes translucent, about 5 minutes.
2. Add Garlic: Add the minced garlic to the pot and cook for another minute until it releases a fragrant aroma.
3. Combine Vegetables and Broth: Stir in the diced potatoes and corn, then pour in the broth. Increase the heat to bring the mixture to a boil.
4. Simmer: Reduce heat to low and simmer the chowder for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
5. Blend Chowder: Use an immersion blender to puree the chowder until smooth or leave it chunky based on your preference.
6. Add Cream and Season: Stir in the heavy cream and season with salt and pepper to taste. Warm through gently without boiling.
7. Serve: Ladle the chowder into bowls and garnish with chopped chives if desired. Serve hot.

Notes

• You can use fresh, frozen, or canned corn depending on availability.
• For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream.
• If you prefer a thicker chowder, mash a few potatoes before blending.
• Store leftovers in the refrigerator for up to 3 days and reheat gently on the stovetop.
• Adding some cooked bacon or smoked paprika can enhance the flavor if you are not vegetarian.

Keywords: potato chowder, corn chowder, creamy soup, vegetarian soup, fall recipes, easy soup