Creamy Corn Chowder with Potatoes

The first time I made corn chowder was during a particularly brutal February when my apartment radiators were hissing and the windows had drafty fingers that wouldn't quit.

My neighbor Sarah showed up with a bag of sweet corn from her fathers garden that summer, and we spent the afternoon freezing kernels in portions, knowing full well they'd become soup gold come winter.

Ingredients

• 2 tablespoons unsalted butter: Butter creates that restaurant quality richness that olive oil just can't match in a chowder, though I've made it work in a pinch
• 1 medium yellow onion, diced: Yellow onions become sweet and mellow when they've had time to soften in the butter, which is exactly what you want here
• 2 celery stalks, diced: Don't skip these, they provide that subtle backbone flavor that makes people ask what's different about your soup
• 2 medium carrots, diced: These add sweetness and color, plus they hold their shape beautifully through the simmer
• 3 garlic cloves, minced: Fresh garlic is non-negotiable here, the jarred stuff never quite develops the same mellow depth
• 3 medium Yukon Gold potatoes, peeled and diced: Yukon Golds are the chowder MVP because they break down slightly to thicken while keeping some bite
• 4 cups fresh or frozen corn kernels: If using frozen, don't bother thawing first, they'll cook up just fine and actually release more natural sweetness
• 4 cups low-sodium vegetable broth: Low sodium is crucial since you'll be adding salt and the flavors concentrate as it simmers
• 1 cup whole milk: The milk mellows the cream and adds body without making the soup overwhelmingly heavy
• 1 cup heavy cream: This is what transforms a decent soup into something that makes people close their eyes when they take that first spoonful
• 1 teaspoon salt, plus more to taste: This is a starting point, you'll likely need more depending on your broth
• ½ teaspoon black pepper: Freshly ground makes a genuine difference you can taste
• ¼ teaspoon smoked paprika: Even if you think you don't like smoked paprika, trust me on this one, it adds impossible to place depth
• ¼ teaspoon dried thyme: Thyme plays so nicely with corn, like they were always meant to be together

Instructions

Build your flavor foundation:

Melt the butter in your largest pot or Dutch oven over medium heat, then add the onion, celery, and carrots, letting them soften and become fragrant for about 5 minutes

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until you can smell it, being careful not to let it brown or it'll turn bitter

Bring it all together:

Add the diced potatoes, corn, vegetable broth, salt, pepper, smoked paprika, and thyme, then bring everything to a boil before reducing the heat and letting it simmer uncovered for about 20 minutes until the potatoes are completely tender

Create the magic texture:

Use an immersion blender to puree about one third of the soup right in the pot, leaving plenty of chunky vegetables, or transfer 2 cups to a regular blender, blend until smooth, and return it to the pot

Creamy perfection:

Stir in the milk and heavy cream, then let the chowder simmer gently for 5 to 10 more minutes, tasting and adding more salt if needed

The finishing touch:

Ladle into warmed bowls and scatter with fresh chives, parsley, or a bit of crumbled bacon if you're feeling indulgent, then serve immediately while it's steaming hot

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My brother, who claims to not like soup, ate three bowls during a snow day last winter and asked if I could teach him how to make it for his new girlfriend.

Getting That Perfect Texture

Over the years I've learned that the secret to a really memorable chowder is that intentional inconsistency in texture. Some people want their soup completely smooth, while others insist on leaving every single vegetable chunky and intact.

Making It Your Own

This chowder is incredibly forgiving and welcomes all kinds of additions, which is probably why it's become my go to when I need to feed a crowd with varying preferences and dietary restrictions.

Serving Suggestions

A hunk of crusty bread is the classic accompaniment, but I've also served this alongside a simple green salad with a bright vinaigrette to cut through the richness.

• Grilled cheese sandwiches cut into strips make for the ultimate dunking experience
• A glass of crisp white wine like Sauvignon Blanc cuts through the cream beautifully
• If serving for a dinner party, consider a lighter dessert since the soup is quite rich

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There's something deeply satisfying about a recipe that turns humble ingredients into something that feels like a genuine hug in a bowl, and this chowder has become that recipe in my kitchen.

Recipe FAQs

→ Can I make the chowder vegan?

Yes, substitute butter with olive oil and use plant-based milk and cream alternatives to maintain a creamy texture.

→ How do I achieve a creamy yet chunky texture?

Blend about one-third of the chowder using an immersion blender, leaving the rest chunky for contrast.

→ What vegetables contribute to the flavor base?

Onion, celery, carrots, and garlic are sautéed at the start to build depth and aroma before adding potatoes and corn.

→ Can I add protein to the chowder?

Yes, cooked shrimp or chicken can be added for a heartier dish without altering core flavors.

→ Is smoked paprika necessary?

No, smoked paprika adds depth and subtle warmth but can be omitted without losing the chowder’s essence.

→ What garnishes work best with this chowder?

Fresh chives or parsley brighten the dish; bacon or shredded cheddar add savory richness if desired.