Creamy Corn Chowder Potatoes (Printable Version)
Velvety chowder with sweet corn, tender potatoes, and fresh herbs for cozy meals.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 4 cups fresh or frozen corn kernels
06 - 2 celery stalks, diced
07 - 1 medium carrot, diced
→ Liquids
08 - 4 cups vegetable stock
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Herbs & Seasoning
11 - 1 teaspoon fresh thyme leaves
12 - 2 tablespoons chopped fresh chives
13 - 2 tablespoons chopped fresh parsley
14 - 1 bay leaf
15 - 3/4 teaspoon salt
16 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnishes
17 - Crumbled cooked bacon
18 - Extra chopped herbs
# Directions:
01 - Melt butter in a large soup pot over medium heat. Add diced onion, celery, and carrot. Sauté for 5 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Add diced potatoes, corn kernels, fresh thyme, bay leaf, salt, and black pepper to the pot. Stir well to combine all ingredients.
04 - Pour in vegetable stock and bring mixture to a boil. Reduce heat to low and simmer uncovered for 15-20 minutes until potatoes are fork-tender.
05 - Remove and discard bay leaf. Using an immersion blender, purée approximately one-third of the soup directly in the pot to create a creamy base while leaving most vegetables chunky for texture.
06 - Pour in whole milk and heavy cream. Stir gently and heat for 5 minutes over low heat until warmed through, being careful not to boil.
07 - Remove from heat and stir in fresh chives and parsley. Taste and adjust salt and pepper seasoning as needed.
08 - Ladle chowder into serving bowls. Garnish with additional chopped herbs and crumbled bacon if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The way the cream marries with the sweet corn creates something that feels like a hug from the inside out
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Don't rush the step where you soften the vegetables in butter, because that's where the deep flavor develops
- The immersion blender trick is what makes this feel like a restaurant chowder instead of vegetable soup
03 -
- Cut your vegetables into uniform dice so everything cooks at the same rate
- Taste your corn before adding it, because really sweet corn might need slightly less salt