Creamy Corn Chowder Potatoes

Last November, after a particularly brutal commute home through freezing rain, I stood in my kitchen shivering and craving something that felt like a warm embrace. I'd bought way too much corn at the farmers market that weekend, and my pantry had some aging potatoes that needed using. That impromptu chowder, thrown together while still wearing my coat, became my go-to comfort recipe for the entire winter season.

My sister-in-law stayed over during a nasty flu season, and I made a double batch of this chowder. She was so obsessed she asked for the recipe before she even left our house, and now it's her family's Sunday dinner staple during cold months.

Ingredients

• 2 tablespoons unsalted butter: Butter creates a richer flavor base than oil, but go ahead and use olive oil if you're keeping it vegan
• 1 medium yellow onion, diced: Yellow onions have the perfect sweetness that mellows beautifully in this soup
• 2 celery stalks, diced: Don't skip these—they provide that classic chowder backbone flavor
• 2 cloves garlic, minced: Add this right after the onions soften so it doesn't burn and turn bitter
• 3 medium Yukon Gold potatoes, peeled and diced: Yukon Golds hold their shape better than Russets and naturally cream when cooked
• 4 cups corn kernels: Fresh corn is incredible in season, but frozen works perfectly year-round and saves prep time
• 4 cups vegetable stock: Use a good-quality stock you'd drink on its own since it's the primary flavor base
• 1 cup whole milk: Whole milk adds body without making the soup overwhelmingly heavy
• 1 cup heavy cream: This is what transforms it from soup to chowder—don't be tempted to skip it
• 1 teaspoon fresh thyme leaves: Fresh thyme pairs perfectly with corn and potatoes
• 2 tablespoons chopped fresh chives: Add these at the very end to preserve their bright onion flavor and pop of green
• 2 tablespoons chopped fresh parsley: Flat-leaf parsley brings freshness that cuts through all that creaminess
• 1 bay leaf: This subtle addition adds depth that people notice but can't quite identify
• 1 teaspoon salt, plus more to taste: You'll need to taste at the end since cream mutes saltiness
• ½ teaspoon freshly ground black pepper: Grind it fresh—it makes a noticeable difference in this gentle soup

Instructions

Build your flavor base:

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery, and sauté until softened and translucent, about 5 minutes—they should be fragrant but not browned.

Add the aromatics:

Stir in the garlic and cook for just 1 minute until it becomes fragrant, watching carefully so it doesn't scorch.

Combine the soup vegetables:

Add the diced potatoes, corn kernels, thyme, bay leaf, salt, and pepper. Stir everything together so the potatoes get coated in those buttery aromatics.

Simmer the base:

Pour in the vegetable stock and bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 20 minutes, or until the potatoes are completely tender when pierced with a fork.

Remove the bay leaf:

Fish out and discard the bay leaf before pureeing so you don't accidentally blend it into the soup.

Create the perfect texture:

Using an immersion blender, puree about one-third of the soup directly in the pot, leaving most of the potatoes and corn chunky. If you don't have an immersion blender, transfer about one-third of the soup to a regular blender, puree until smooth, and return it to the pot.

Add the creamy finish:

Stir in the milk and heavy cream, then simmer gently for 5 to 7 minutes, stirring occasionally. Keep the heat low enough that it never comes to a boil—boiling can cause the cream to separate.

Season to perfection:

Taste and add more salt or pepper as needed, remembering that creamy dishes often need more salt than you'd expect.

Finish with fresh herbs:

Remove from heat completely, then stir in the fresh chives and parsley. This step matters—cooking them kills their bright flavor and vibrant color.

Serve it up:

Ladle into warmed bowls and garnish with additional fresh herbs, crumbled bacon, or shredded cheddar cheese if you're feeling indulgent.

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This chowder has become my emergency comfort food, the thing I make when friends need feeding or when the world feels overwhelming. Something about watching it simmer makes everything feel manageable again.

Making It Your Own

After making this recipe dozens of times, I've found that smoked paprika adds incredible depth if you want a subtle smoky note without bacon. A dash of hot sauce also cuts beautifully through the creaminess without overwhelming the delicate corn flavor.

Storage And Reheating

This chowder actually tastes better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, do it gently over low heat and add a splash of milk or cream if it's thickened up too much.

Perfect Pairings

A crusty baguette for dipping is absolutely essential, and a simple green salad with an acidic vinaigrette balances all that richness perfectly. For a complete comfort meal, serve alongside grilled cheese sandwiches made with sharp cheddar.

• Use sweet white corn for the best flavor—yellow corn can taste a bit too earthy here
• Cut your potatoes into uniform cubes so everything cooks at the same rate
• Warm your bowls before serving to keep the soup hot longer at the table

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There's something profoundly comforting about a pot of chowder bubbling away on the stove, and this recipe has earned its permanent spot in my regular rotation.

Recipe FAQs

→ What vegetables are used in this chowder?

The chowder includes yellow onion, celery, garlic, Yukon Gold potatoes, and sweet corn kernels.

→ How is the chowder texture achieved?

About one-third of the chowder is pureed to create a creamy base, while the rest remains chunky for texture contrast.

→ Which herbs enhance the flavor?

Fresh thyme, chives, and parsley provide aromatic, savory notes throughout the chowder.

→ Can this be made vegetarian or vegan?

Use plant-based milk and cream and substitute olive oil for butter to make a vegan-friendly version.

→ What optional garnishes work well?

Crumbled cooked bacon, extra fresh herbs, or shredded cheddar cheese can be added as garnishes.