Creamy Corn Potato Chowder (Printable)

Velvety blend of corn, potatoes, and fresh vegetables simmered to a comforting finish.

# What You 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 medium Yukon Gold potatoes, peeled and diced
06 - 3 cups fresh or frozen corn kernels
07 - 2 cloves garlic, minced

→ Liquids

08 - 4 cups vegetable broth
09 - 1 cup whole milk or plant-based milk
10 - 1 cup heavy cream or coconut cream

→ Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon smoked paprika
13 - Salt and black pepper to taste

→ Garnishes (optional)

14 - 2 tablespoons fresh chives, chopped
15 - Crumbled cooked bacon (omit for vegetarian)
16 - Shredded cheddar cheese (omit for vegan)

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion, celery, and carrots; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn kernels, dried thyme, smoked paprika, salt, and pepper; mix thoroughly.
04 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
05 - Purée approximately one-third of the soup using an immersion blender or regular blender, then return it to the pot to maintain a balance of creamy and chunky consistency.
06 - Stir in milk and heavy cream; simmer gently for 5 minutes. Adjust seasoning as needed.
07 - Ladle into bowls and top with fresh chives, crumbled bacon, and shredded cheddar cheese as desired.

# Expert Suggestions:

01 -
  • It tastes like comfort in a bowl, rich and creamy without feeling heavy.
  • You can make it with whatever vegetables you have on hand and it still turns out perfectly.
  • The texture is magic, half smooth, half chunky, so every spoonful feels different.
  • It reheats beautifully the next day, sometimes even better than the first time.
02 -
  • Dont skip the blending step, thats what makes it creamy without adding flour or cornstarch.
  • If you add the cream while the heat is too high, it can curdle, so keep it on a gentle simmer.
  • Yukon Golds are key because they break down just enough to thicken the broth naturally.
03 -
  • Use an immersion blender instead of transferring hot soup to a blender, its safer and way less messy.
  • If you want deeper flavor, roast the corn in a dry skillet for a few minutes before adding it to the pot.
  • Smoked paprika is the secret ingredient that makes people think youve been cooking all day.

Return