Creamy Corn and Potato Chowder (Printable)
Velvety chowder brimming with sweet corn and tender potatoes. Comforting, easy to prepare, and perfect for any occasion.
# What You'll Need:
→ Vegetables
01 - 3 cups Yukon Gold potatoes, peeled and diced
02 - 2 cups fresh or frozen corn kernels
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 garlic cloves, minced
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup whole milk
09 - 1 cup heavy cream
→ Spices & Seasoning
10 - 2 tablespoons unsalted butter
11 - 1/2 teaspoon dried thyme
12 - 1 bay leaf
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - 2 tablespoons chopped fresh chives or parsley
15 - Crumbled cooked bacon, optional
# How To Make It:
01 - In a large pot, melt butter over medium heat. Add onion, celery, and carrot, sautéing for 5 to 6 minutes until softened but not browned.
02 - Stir in minced garlic and dried thyme, cooking for 1 minute until fragrant.
03 - Add diced potatoes, corn, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 18 to 20 minutes until potatoes are tender.
04 - Remove bay leaf. Using an immersion blender, purée approximately one-third of the soup directly in the pot, leaving the remaining portion chunky for texture. Alternatively, transfer one portion to a blender and return to the pot.
05 - Stir in milk and cream, heating gently for 3 to 5 minutes without boiling.
06 - Adjust seasoning with salt and freshly ground black pepper according to preference.
07 - Ladle into bowls and garnish with fresh chives or parsley, adding crumbled bacon if desired. Serve immediately while hot.
# Tips from dashanddishes:
01 -
- The velvety texture comes from partially blending just a third of the soup, creating that perfect balance of creamy and chunky that keeps you coming back for another spoonful.
- This chowder somehow tastes even better the next day, making it my secret weapon for stress-free entertaining or meal prep magic.
02 -
- The first time I made this, I boiled it after adding the cream and ended up with a slightly curdled mess, so remember that gentle heat is absolutely crucial after dairy goes in.
- Blending just a portion rather than the whole pot creates that perfect middle ground between brothy soup and thick porridge, a texture revelation I discovered entirely by accident.
03 -
- Warm your serving bowls in the oven for a few minutes before ladling in the chowder to keep it hot all the way to the bottom of the bowl.
- Reserve a handful of fresh corn kernels to stir in right at the end for bursts of sweet texture against the creamy background.