Creamy Corn Chowder Potatoes (Printer-Friendly)
Velvety chowder with sweet corn and tender potatoes, ideal for warm, comforting dining moments.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced (about 3 cups)
07 - 3 cups fresh or frozen corn kernels (about 4 ears or 1 lb frozen)
→ Liquids
08 - 4 cups vegetable stock (gluten-free if needed)
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Seasonings
11 - 1 teaspoon kosher salt (or to taste)
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon smoked paprika (optional)
14 - ¼ teaspoon dried thyme
→ Garnish (optional)
15 - 2 tablespoons chopped fresh chives
16 - Crumbled cooked bacon (omit for vegetarian)
17 - Shredded cheddar cheese
# How to Make It:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots; cook for 5 minutes until softened.
02 - Stir in minced garlic and sauté for 1 minute until fragrant.
03 - Add diced potatoes and corn kernels, stirring to combine evenly.
04 - Pour in vegetable stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes until potatoes are tender.
05 - Using an immersion blender, puree about one-third of the soup directly in the pot to create a creamy consistency while retaining chunks. Alternatively, blend a portion in a blender and return to the pot.
06 - Stir in whole milk, heavy cream, kosher salt, black pepper, smoked paprika, and dried thyme. Simmer gently for 5 minutes.
07 - Taste and adjust salt and pepper as desired.
08 - Ladle hot chowder into bowls and garnish with fresh chives, bacon, or shredded cheddar cheese as preferred.
# Expert Advice:
01 -
- This chowder feels like a warm hug from an old friend on a cold day
- The way the potatoes soften just right while the corn keeps its sweet pop will surprise and delight you
02 -
- Blending only part of the soup is key to nailing the texture; too much and you lose the delightful chunks
- Using Yukon Gold potatoes really changed the game for me - they stay creamy and soft, not grainy
03 -
- Toast your spices briefly in butter before adding the liquids to boost their aroma
- Fresh corn on the cob makes a huge difference in flavor when in season