Creamy Corn Chowder Potatoes (Printable Version)
Hearty chowder blending sweet corn, tender potatoes, and creamy richness for a cozy meal.
# Ingredient List:
→ Vegetables
01 - 2 cups fresh or frozen corn kernels
02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced
→ Dairy
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter
→ Liquids
10 - 3 cups vegetable broth
→ Seasonings
11 - 1 teaspoon salt (or to taste)
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon smoked paprika (optional)
14 - 2 tablespoons chopped fresh parsley, for garnish
→ Other
15 - 2 tablespoons all-purpose flour
16 - 2 tablespoons chopped chives, for garnish (optional)
# Directions:
01 - Melt the butter in a large pot over medium heat. Add the chopped onion, diced celery, and diced carrot. Sauté for 5 minutes until the vegetables are softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a smooth roux and eliminate the raw flour taste.
04 - Gradually whisk in the vegetable broth, ensuring there are no lumps. Continue whisking until the mixture is smooth and slightly thickened.
05 - Add the diced potatoes to the pot and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes until the potatoes are just tender when pierced with a fork.
06 - Stir in the corn kernels, salt, black pepper, and smoked paprika if using. Simmer for another 8-10 minutes until the corn is heated through and flavors have melded.
07 - Reduce heat to low. Pour in the whole milk and heavy cream, stirring gently to incorporate. Heat through until the soup is hot and steaming, but do not allow it to boil as this may cause the dairy to separate.
08 - Use an immersion blender to puree approximately one-third of the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer about 1 cup of soup to a regular blender, puree, and return to the pot.
09 - Taste the chowder and adjust salt and pepper as needed to achieve the desired flavor balance.
10 - Ladle the hot chowder into individual bowls and garnish with freshly chopped parsley and chives. Serve immediately while hot.
# Expert Tips:
01 -
- Its the kind of soup that makes everyone pause and take a deep breath before eating
- The balance of sweet corn and creamy potatoes feels like comfort food at its finest
- Comes together in under an hour but tastes like it simmered all afternoon
02 -
- Never let the soup boil after adding the dairy or it can separate and become grainy
- Pureeing just a portion creates that restaurant quality texture while keeping plenty of satisfying chunks
- The chowder thickens as it stands, so if you prefer it thinner, add a splash more broth or milk when reheating
03 -
- If you have time, cut the kernels off fresh corn cobs and simmer the stripped cobs in the broth for 15 minutes before removing them, adding even more corn flavor to the base
- Grate a little Parmesan cheese over each bowl right before eating for a salty, savory finish that takes it over the top