Creamy Corn Chowder Potatoes (Print version)
Delicious chowder combining sweet corn and tender potatoes in a smooth creamy base.
# What you'll need:
→ Vegetables
01 - 2 cups fresh or frozen corn kernels
02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced
→ Dairy
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter
→ Liquids
10 - 3 cups vegetable broth
→ Seasonings
11 - 1 teaspoon salt (or to taste)
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon smoked paprika (optional)
14 - 2 tablespoons chopped fresh parsley, for garnish
→ Other
15 - 2 tablespoons all-purpose flour
16 - 2 tablespoons chopped chives, for garnish (optional)
# Method:
01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour into the pot, stirring constantly for 1-2 minutes to form a smooth roux and cook out raw flour taste.
04 - Gradually whisk in vegetable broth until fully incorporated and smooth, ensuring no lumps remain.
05 - Add diced potatoes and bring mixture to a boil. Reduce heat, cover, and simmer for 12-15 minutes until potatoes are fork-tender.
06 - Stir in corn kernels, salt, black pepper, and smoked paprika. Simmer for an additional 8-10 minutes until corn is heated through.
07 - Reduce heat to low. Pour in milk and heavy cream, stirring gently to combine. Heat through thoroughly but avoid boiling to prevent curdling.
08 - Use an immersion blender to puree approximately one-third of the soup directly in the pot, creating a creamy base while preserving chunky texture.
09 - Taste the chowder and adjust salt and pepper as needed to achieve desired flavor balance.
10 - Ladle hot chowder into serving bowls and sprinkle generously with fresh parsley and chives.
# Expert advice:
01 -
- The combination of fresh corn sweetness and velvety cream creates pure comfort in a bowl
- This chowder comes together in under an hour but tastes like it simmered all day
- Perfect for feeding a crowd or enjoying as leftovers throughout the week
02 -
- Never let the soup boil after adding the dairy or it will separate and become grainy instead of smooth
- The roux must cook fully or your chowder will have an unpleasant raw flour taste that ruins the experience
03 -
- Letting the chowder rest for 15 minutes before serving allows the flavors to marry and the texture to thicken slightly
- Always reheat leftover chowder gently over low heat to prevent the dairy from separating