Save Pin A hearty, comforting chowder featuring sweet corn and tender potatoes in a creamy broth. Perfect for a budget-friendly dinner or side dish.
Every time I make this chowder, it takes me back to cool evenings when my family gathers around the table, eagerly waiting to dig in. The sweet corn and creamy potatoes always make it a hit with both kids and adults.
Ingredients
- Unsalted butter or olive oil: 2 tablespoons (vegan option: use olive oil)
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Russet potatoes: 2 medium, peeled and diced
- Corn kernels: 3 cups (fresh, frozen, or canned and drained)
- Carrot: 1 medium, diced
- Celery: 1 stalk, diced
- Vegetable broth: 4 cups
- Milk or plant-based milk: 1 cup
- Heavy cream or plant-based cream: 1/2 cup (optional)
- Salt: 1 teaspoon (more to taste)
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Smoked paprika: 1/4 teaspoon (optional)
- Chopped fresh parsley or chives: (optional), for garnish
- Crumbled cooked bacon or vegan bacon: (optional), for garnish
Instructions
- Sauté vegetables:
- In a large pot over medium heat, melt the butter. Add the onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Add potatoes and corn:
- Stir in the potatoes and corn. Cook for 2 3 minutes, stirring occasionally.
- Add broth and simmer:
- Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 18 minutes, or until potatoes are tender.
- Add milk, cream, and seasonings:
- Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Blend for creaminess (optional):
- For a creamier texture, use an immersion blender to puree a portion of the soup (or mash some potatoes against the side of the pot), leaving chunky vegetables.
- Final seasoning:
- Taste and adjust seasoning as needed.
- Serve and garnish:
- Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Save Pin My kids love sprinkling their own garnishes on top and occasionally request extra corn for added sweetness. This chowder is a staple at family gatherings, especially when served with warm crusty bread.
Required Tools
Large pot, cutting board and knife, wooden spoon, immersion blender (optional), ladle
Allergen Information
Contains dairy. For vegan and dairy-free, use plant-based substitutes. Always check ingredient labels for allergens.
Nutritional Information
Per serving: 265 calories, 8 g total fat, 43 g carbohydrates, 6 g protein
Save Pin This chowder is as flavorful as it is simple to make. Enjoy it on a chilly evening or as a hearty midday meal.
Recipe FAQs
- → Can I make this chowder vegan?
Yes, replace butter with olive oil and use unsweetened plant-based milk and cream alternatives to keep it vegan-friendly.
- → How can I achieve a creamier texture without cream?
Partially blending the soup with an immersion blender or mashing some potatoes will create a naturally creamy consistency.
- → What can I use to garnish the chowder?
Fresh parsley, chives, or crumbled bacon (or vegan bacon) add a nice finish and flavor contrast.
- → Is it possible to prepare this dish ahead of time?
Yes, leftovers can be refrigerated up to three days and reheated gently on the stove.
- → What variations can enhance the flavor?
Adding a pinch of cayenne pepper or a handful of shredded cheddar cheese can provide extra depth and spice.