Creamy Corn Chowder Potatoes

The first snowfall of November had just started when my neighbor Sarah texted about extra corn from her garden. I'd been planning something cozy anyway, and those sweet kernels became the heart of this soup. We ended up eating it by candlelight when the power flickered out halfway through cooking.

Last winter my sister claimed she hated corn chowder until I made this version. She sat there polishing off her bowl, picking out every last potato cube, and finally admitted maybe she'd just been eating bad chowder her whole life. Now she requests it every time she visits.

Ingredients

• 2 cups corn kernels: Fresh corn is wonderful but frozen works perfectly here—just dont use canned corn which turns mushy
• 2 medium Yukon Gold potatoes: These hold their shape better than Russets and have this naturally buttery flavor that suits cream soups
• 1 medium yellow onion: Finely chopped so it virtually disappears into the base
• 2 celery stalks: Provides this subtle savory backbone that people cant quite identify
• 1 medium carrot: Adds sweetness and pretty color contrast against the yellow corn
• 2 cloves garlic: Minced right before adding so it doesnt turn bitter
• 2 tablespoons unsalted butter: The foundation for sautéing vegetables—salted butter works but adjust your seasoning accordingly
• 1 cup whole milk: Use whatever milk you have on hand though whole milk gives the best richness
• 1 cup heavy cream: This is what makes it luxurious though you can lighten it up with the variation below
• 3 cups vegetable broth: Low sodium lets you control the salt level completely
• 1 teaspoon salt: Start here and adjust at the end—broths vary wildly in sodium content
• ½ teaspoon freshly ground black pepper: White pepper works too if you want the flavor without visible specks
• ¼ teaspoon smoked paprika: Completely optional but adds this lovely subtle smokiness
• ¼ teaspoon dried thyme: Fresh thyme is gorgeous but dried works perfectly in long cooked soups
• 2 tablespoons fresh chives: For that bright finishing pop of color and mild onion flavor

Instructions

Sauté the aromatics:

Melt butter in your large pot over medium heat and add onion celery carrot and garlic cooking until they soften and your kitchen starts smelling wonderful

Add the hearty vegetables:

Stir in the potatoes and corn letting them hang out in the hot vegetables for a minute then sprinkle in your seasonings

Simmer the base:

Pour in the vegetable broth and bring everything to a bubble then drop the heat to low and let it simmer until those potatoes are completely tender

Create the texture:

Use your immersion blender to puree about one third of the soup right in the pot leaving plenty of chunks for substance

Add the creaminess:

Stir in the milk and heavy cream and keep it at a gentle simmer for just five minutes—dont let it boil or the cream might separate

Finish and serve:

Taste and adjust your seasoning then ladle into bowls and top with whatever garnishes make you happy

Save

My father in law still talks about the time I made this for Christmas Eve dinner. He kept sneaking back to the stove for just one more taste until we had to formally serve it before there was nothing left for the actual meal.

Making It Lighter

Sometimes I skip the heavy cream entirely and use all half and half or even just milk. The soup is less decadent but still satisfying and I dont feel guilty going back for seconds.

Building Flavor Depth

A strip of crumbled bacon cooked with the vegetables adds incredible depth even if you remove the bacon bits before adding the liquid. The smoky fat carries flavor throughout the whole soup.

Serving Ideas That Work

This chowder shines alongside crusty bread for soaking up every drop. I've also served it in bread bowls for special occasions and loaded it up with extra toppings for a main event dinner.

• Toasted oyster crackers add the best salty crunch
• A dash of hot sauce wakes up the creamy richness
• Grilled cheese cut into soldiers makes this a complete meal

Save

This soup has become my go to for bringing comfort to anyone who needs it. Theres something about a warm creamy bowl that says everything will be okay.

Common Questions

→ What vegetables are used in this chowder?

Fresh corn kernels, Yukon Gold potatoes, yellow onion, celery, carrot, and garlic make up the vegetable base.

→ How is the creamy texture achieved?

Part of the chowder is blended to create a velvety texture while leaving some chunky bits intact.

→ Can this dish be made vegetarian?

Yes, simply omit bacon and use vegetable broth to keep it vegetarian-friendly.

→ Are there lighter alternatives to heavy cream?

You can substitute half-and-half or additional milk for a lighter consistency without sacrificing flavor.

→ What garnishes pair well with this chowder?

Fresh chives, parsley, shredded cheddar, or crumbled cooked bacon add complementary flavors and textures.

→ What tools are essential for preparation?

A large pot or Dutch oven, knife and cutting board, immersion or standard blender, and ladle are key for making this dish.