Creamy Corn Chowder Potatoes (Print version)
Hearty chowder with sweet corn and tender potatoes in a rich, creamy base ideal for any time.
# What you'll need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 3 garlic cloves, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced (approximately 1.1 pounds)
07 - 4 cups fresh or frozen corn kernels (approximately 5–6 ears or 1.3 pounds)
→ Liquids & Dairy
08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Seasonings
11 - 1 teaspoon salt, plus additional to taste
12 - ½ teaspoon black pepper
13 - ¼ teaspoon smoked paprika
14 - ¼ teaspoon dried thyme
→ Garnish
15 - 2 tablespoons chopped fresh chives or parsley
16 - Crumbled cooked bacon or shredded cheddar cheese (omit for vegetarian)
# Method:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until vegetables begin to soften and onions turn translucent.
02 - Stir minced garlic into the pot and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced potatoes, corn kernels, vegetable broth, salt, pepper, smoked paprika, and dried thyme. Bring mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 20 minutes or until potatoes are fork-tender.
04 - Using an immersion blender, purée approximately one-third of the soup directly in the pot to create a creamy base while preserving chunky vegetable texture. Alternatively, transfer 2 cups of soup to a standard blender, purée until smooth, and return to the pot.
05 - Pour in whole milk and heavy cream, stirring gently to incorporate. Simmer for an additional 5–10 minutes until heated through and slightly thickened. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Ladle hot chowder into serving bowls. Top with chopped fresh chives or parsley. Add crumbled bacon or shredded cheddar cheese if desired. Serve immediately while hot.
# Expert advice:
01 -
- Its the kind of soup that somehow makes even the worst winter day feel manageable and warm
- The contrast between creamy base and sweet corn pops in a way that keeps everyone coming back for seconds
02 -
- Over-blending turns this into baby food so stop once about a third is creamy
- Yukon Gold potatoes really do make a difference here since they hold up better than others
03 -
- Let the cream come to room temperature before adding to prevent any separating
- Taste after simmering since salt intensity increases as liquid reduces