Creamy Corn Chowder with Potatoes (Printable Version)
Velvety chowder with sweet corn, tender potatoes, and a creamy broth ideal for cozy meals.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 3 garlic cloves, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 4 cups fresh or frozen corn kernels
→ Liquids & Dairy
08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Seasonings
11 - 1 teaspoon salt, plus more to taste
12 - ½ teaspoon black pepper
13 - ¼ teaspoon smoked paprika
14 - ¼ teaspoon dried thyme
→ Garnish
15 - 2 tablespoons chopped fresh chives or parsley
16 - Crumbled cooked bacon or shredded cheddar cheese (optional)
# Directions:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
03 - Add diced potatoes, corn kernels, vegetable broth, salt, pepper, smoked paprika, and dried thyme. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes or until potatoes are fork-tender.
04 - Using an immersion blender, purée approximately one-third of the soup directly in the pot to achieve a creamy consistency while preserving chunky vegetables. Alternatively, transfer 2 cups of soup to a standard blender, purée until smooth, and return to the pot.
05 - Pour in whole milk and heavy cream. Stir gently to combine and simmer for 5–10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
06 - Ladle hot chowder into serving bowls. Garnish with fresh chives, parsley, bacon bits, or shredded cheddar cheese as desired. Serve immediately while hot.
# Expert Tips:
01 -
- This chowder hits that impossible sweet spot between creamy indulgence and actual vegetables you can feel good about
- The magic is in the partial blending technique, which gives you velvety richness while keeping plenty of satisfying texture
02 -
- Don't skip the partial blending step, it's the difference between a chunky vegetable soup and a true restaurant style chowder
- The soup will thicken as it cools, so if you're reheating leftovers, you might need to splash in a little extra broth or milk
03 -
- If you're using fresh corn on the cob, scrape the cobs with the back of your knife after cutting off the kernels and add the milky liquid to the soup for extra natural sweetness
- Leftovers actually taste better the next day once the flavors have had time to get acquainted, and it freezes beautifully for up to three months