Creamy Corn Chowder Potatoes Herbs (Print version)
Velvety chowder blending sweet corn, tender potatoes, and fresh herbs for a satisfying dish.
# What you'll need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 cloves garlic, minced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 4 cups corn kernels (fresh or frozen; about 5 ears if fresh)
→ Liquids
07 - 4 cups vegetable stock (gluten-free if needed)
08 - 1 cup whole milk
09 - 1 cup heavy cream
→ Herbs & Seasonings
10 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
11 - 2 tablespoons chopped fresh chives
12 - 2 tablespoons chopped fresh parsley
13 - 1 bay leaf
14 - 1 teaspoon salt, plus more to taste
15 - ½ teaspoon freshly ground black pepper
→ Optional Garnishes
16 - Crumbled cooked bacon (omit for vegetarian)
17 - Extra fresh herbs
18 - Shredded cheddar cheese
# Method:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and celery, sauté until softened, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add diced potatoes, corn kernels, thyme, bay leaf, salt, and pepper. Stir thoroughly to distribute seasonings evenly.
04 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, or until potatoes are fork-tender.
05 - Discard the bay leaf from the simmered soup base.
06 - Using an immersion blender, purée approximately one-third of the soup directly in the pot to achieve a creamy texture while maintaining chunky consistency. Alternatively, transfer a portion to a countertop blender, purée, and return to pot.
07 - Stir in whole milk and heavy cream. Simmer gently for 5–7 minutes, stirring occasionally. Do not allow soup to reach a rolling boil.
08 - Taste the chowder and adjust salt and pepper as needed to achieve proper seasoning balance.
09 - Remove from heat and stir in fresh chives and parsley just before serving.
10 - Ladle into individual bowls. Garnish with additional fresh herbs, crumbled bacon, or shredded cheddar cheese as desired.
# Expert advice:
01 -
- The combination of creamy and chunky textures means every bite feels substantial
- Fresh herbs transform simple ingredients into something restaurant worthy
02 -
- Boiling the cream after adding it can cause separation and ruin the silky texture
- Pureeing only part of the soup creates the perfect balance of creamy and chunky
03 -
- Cut your vegetables into uniform sizes so everything cooks evenly
- Letting the soup rest off the heat for ten minutes before serving allows flavors to settle