Creamy Corn and Potato Chowder (Printable Version)
Velvety chowder filled with sweet corn and tender potatoes for a cozy meal.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 3 cups fresh or frozen corn kernels
→ Liquids & Dairy
08 - 4 cups vegetable broth
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Seasonings
11 - 1 teaspoon kosher salt, plus more to taste
12 - ½ teaspoon freshly ground black pepper
13 - ½ teaspoon dried thyme
14 - 1 bay leaf
→ Garnish (optional)
15 - 2 tablespoons chopped fresh chives
16 - Crumbled cooked bacon (optional, omit for vegetarian)
# Directions:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn, vegetable broth, kosher salt, black pepper, thyme, and bay leaf. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until potatoes are tender.
04 - Remove bay leaf. Using an immersion blender, blend approximately one-third of the chowder in the pot to achieve a creamy texture while retaining chunky vegetables. Alternatively, puree a portion in a blender and return to the pot.
05 - Stir in whole milk and heavy cream. Heat gently for 5 minutes, avoiding boiling. Adjust seasoning to preference.
06 - Ladle chowder into bowls and garnish with fresh chives and crumbled bacon if desired. Serve warm.
# Expert Tips:
01 -
- It's naturally creamy without feeling heavy, thanks to the blending trick that transforms the potatoes into silk.
- Tastes like a homecooked meal but comes together faster than you'd expect on a weeknight.
- Forgiving enough for beginners, impressive enough to serve without apology to anyone at your table.
02 -
- The immersion blender technique is everything—blending too much makes it taste like baby food, and blending too little leaves it thin and watery.
- Don't skip the bay leaf; it adds a subtle depth that nobody can pinpoint but everyone notices is missing when you leave it out.
- Patience with the cream is non-negotiable; high heat will break it and leave you with grainy, separated soup that can't be undone.
03 -
- Make this in advance and refrigerate it; the flavors marry and deepen overnight, and it reheats beautifully on low heat with a splash of milk.
- If your chowder seems thin after blending, don't panic—mix a tablespoon of cornstarch with a tablespoon of cold water, stir it in slowly, and simmer for two minutes to thicken it.