Creamy Corn and Potato Chowder (Print Version)
This velvety chowder combines sweet corn, tender potatoes, and aromatic vegetables, finished with cream for a hearty meal.
# What You'll Need:
→ Fresh Produce
01 - 1 medium onion, finely chopped
02 - 2 celery stalks, diced
03 - 2 carrots, peeled and diced
04 - 3 medium Yukon Gold potatoes, peeled and cubed
05 - 3 cups fresh or frozen corn kernels
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh chives or parsley, chopped (for garnish)
→ Dairy & Liquids
08 - 2 tablespoons unsalted butter
09 - 4 cups vegetable broth
10 - 1 cup whole milk
11 - 1 cup heavy cream
→ Seasonings
12 - 1 teaspoon dried thyme
13 - 1 bay leaf
14 - 1/2 teaspoon smoked paprika
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
# Directions:
01 - In a large, heavy-bottomed pot, melt the unsalted butter over medium heat. Add the finely chopped onion, diced celery, and diced carrots. Sauté the vegetables, stirring occasionally, until they have softened, which typically takes about 5 minutes.
02 - Add the minced garlic, dried thyme, and smoked paprika to the softened vegetables. Continue to cook for approximately 1 minute, stirring constantly, until the aromatics become fragrant.
03 - Introduce the cubed potatoes, corn kernels, bay leaf, and vegetable broth to the pot. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Cook uncovered for 15 to 18 minutes, or until the potatoes are fork-tender.
04 - Carefully remove and discard the bay leaf. For a thicker consistency, use an immersion blender to purée about one-third of the soup directly in the pot. Alternatively, transfer a few cups of the chowder to a standard blender, purée until smooth, and then return it to the pot.
05 - Stir in the whole milk and heavy cream. Gently heat the chowder through for approximately 2 to 3 minutes, ensuring it does not come to a boil. Adjust seasoning with salt and freshly ground black pepper to your preference.
06 - Ladle the hot creamy corn and potato chowder into serving bowls. Garnish each portion with chopped fresh chives or parsley, if desired. Serve immediately.
# Expert Tips:
01 -
- It’s surprisingly quick to get on the table for how satisfying and rich it tastes.
- You can easily customize it with whatever vegetables or garnishes you have on hand, making it a versatile favorite.
02 -
- Never let the milk and cream boil at the end; a gentle simmer is all you need to prevent curdling and maintain that silky smooth finish.
- Pureeing only part of the soup is key to achieving a rich, thick base while still enjoying those lovely chunky bits of corn and potato.
03 -
- Always taste and adjust your seasoning at the very end; different broths have varying salt levels, so trust your palate.
- For an extra layer of savory depth, deglaze the pot with a splash of dry white wine after sautéing the aromatics and before adding the broth.