Creamy Corn Chowder Potatoes (Printable Version)
Velvety chowder with sweet corn, tender potatoes, and aromatic herbs.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 cloves garlic, minced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 4 cups corn kernels, fresh or frozen (about 5 ears if fresh)
→ Liquids
07 - 4 cups vegetable stock
08 - 1 cup whole milk
09 - 1 cup heavy cream
→ Herbs & Seasonings
10 - 1 teaspoon fresh thyme leaves
11 - 2 tablespoons chopped fresh chives
12 - 2 tablespoons chopped fresh parsley
13 - 1 bay leaf
14 - 1 teaspoon salt, plus additional to taste
15 - ½ teaspoon freshly ground black pepper
→ Optional Garnishes
16 - Crumbled cooked bacon
17 - Extra fresh herbs
18 - Shredded cheddar cheese
# Directions:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and celery, sauté until softened, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add diced potatoes, corn kernels, fresh thyme, bay leaf, salt, and pepper. Stir thoroughly to combine all ingredients.
04 - Pour in vegetable stock and bring to a boil. Reduce heat to maintain a gentle simmer and cook uncovered for 20 minutes, or until potatoes are fork-tender.
05 - Discard the bay leaf from the simmered soup mixture.
06 - Using an immersion blender, puree approximately one-third of the soup directly in the pot to create a creamy base while preserving chunky texture. Alternatively, transfer a portion to a countertop blender, puree, and return to pot.
07 - Stir in whole milk and heavy cream. Simmer gently for 5 to 7 minutes, stirring occasionally. Do not allow the soup to come to a full boil to prevent dairy separation.
08 - Taste the chowder and adjust salt and pepper as needed to achieve desired flavor balance.
09 - Remove from heat and stir in fresh chives and parsley just before serving.
10 - Ladle hot chowder into serving bowls. Garnish with additional fresh herbs, crumbled bacon, or shredded cheddar cheese if desired.
# Expert Tips:
01 -
- The secret ratio of cream to stock creates restaurant-quality richness without feeling heavy
- Pureeing just a third of the soup gives you the best of both worlds: silky texture with satisfying chunks
02 -
- I once boiled the cream and ended up with an unappealing separated soup—keep the heat gentle after adding dairy
- Pureeing too much of the soup turns it into baby food; one-third is the sweet spot for texture
03 -
- If you're using frozen corn, add it directly from frozen—no need to thaw first
- Yukon Gold potatoes are worth seeking out because they naturally cream when cooked, unlike waxy red potatoes