Creamy Potato Corn Chowder (Printable)

Velvety chowder featuring tender potatoes, sweet corn, and aromatic vegetables in a creamy broth.

# What You'll Need:

→ Vegetables

01 - 3 medium russet potatoes, peeled and diced
02 - 2 cups corn kernels (fresh or frozen)
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced

→ Dairy & Liquids

07 - 3 cups vegetable broth
08 - 1 1/2 cups whole milk or unsweetened plant-based milk
09 - 1/2 cup heavy cream or coconut cream
10 - 2 tablespoons unsalted butter or olive oil

→ Seasonings

11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon smoked paprika
14 - 1/4 teaspoon dried thyme
15 - 1 bay leaf

→ Optional Garnishes

16 - Chopped fresh chives or parsley
17 - Crumbled cooked bacon (omit for vegetarian)
18 - Shredded cheddar cheese (omit for vegan)

# How To Make It:

01 - Melt butter in a large pot over medium heat, then add onion, celery, and carrot. Cook for 5 minutes until softened.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Add potatoes, corn, salt, black pepper, smoked paprika, dried thyme, and bay leaf. Stir and cook for 2 minutes.
04 - Pour in vegetable broth, bring to a simmer, cover, and cook for 15 minutes until potatoes are tender.
05 - Remove bay leaf, then blend approximately one-third of the soup with an immersion or regular blender until creamy. Return to pot.
06 - Stir in milk and cream, heating gently for 5 to 7 minutes without boiling until warmed through and slightly thickened.
07 - Taste and modify seasoning if needed. Serve warm with desired garnishes.

# Tips from dashanddishes:

01 -
  • The velvety texture comes from blending just enough of the soup to keep it hearty without turning it into a puree, so every spoonful feels substantial and satisfying.
  • Fresh or frozen corn brings natural sweetness that balances the earthiness of potatoes, creating depth that makes this taste like it simmered for hours when it really only takes 50 minutes.
  • This recipe adapts beautifully whether you're cooking for dairy lovers or need a vegan version, so everyone at the table can enjoy it exactly how they want.
02 -
  • The bay leaf is a silent player that adds complexity, but you must remember to fish it out before eating. I learned this lesson the hard way at a dinner party.
  • Using an immersion blender right in the pot is a game changer—it gives you control over exactly how creamy you want it without any complicated transferring.
  • Don't let the soup boil once you've added the cream. Boiling breaks the cream's structure and creates a grainy texture that's hard to fix. Medium-low heat is your friend here.
03 -
  • Quality broth makes all the difference—taste it before you buy it if you can, because a good broth tastes like it was made with care, not just salt and water.
  • The immersion blender technique is the secret weapon that gives this soup its signature texture. Don't skip it thinking you'll get the same result by not blending at all.
  • If you're ever stuck without heavy cream, a combination of whole milk and a bit of cream cheese whisked in creates a similar richness and body.

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