Creamy Corn Chowder Potatoes (Printable)
Velvety chowder featuring sweet corn, tender potatoes, and fragrant vegetables for a cozy dish.
# What You’ll Need:
→ Vegetables
01 - 2 cups fresh or frozen corn kernels (approximately 3-4 ears fresh)
02 - 2 medium Yukon Gold potatoes, peeled and diced (approximately 2 cups)
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, peeled and diced
06 - 2 cloves garlic, minced
→ Dairy
07 - 2 tablespoons unsalted butter
08 - 1 cup whole milk
09 - 1 cup heavy cream
→ Broth
10 - 3 cups vegetable broth (low sodium preferred)
→ Spices & Seasonings
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon smoked paprika (optional)
14 - ¼ teaspoon dried thyme
→ Garnishes
15 - 2 tablespoons chopped fresh chives or parsley
16 - Crumbled cooked bacon (omit for vegetarian)
17 - Shredded cheddar cheese
# How To Make It:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, carrot, and garlic. Sauté for 4-5 minutes until vegetables are softened and fragrant.
02 - Add diced potatoes and corn kernels to the pot. Stir to combine with the sautéed vegetables, then season with salt, black pepper, smoked paprika, and dried thyme.
03 - Pour in vegetable broth and bring mixture to a boil. Reduce heat to low and simmer uncovered for 15-18 minutes until potatoes are tender when pierced with a fork.
04 - Using an immersion blender, blend approximately one-third of the soup directly in the pot to create a creamy base while preserving chunky vegetables. Alternatively, transfer 2 cups of soup to a standard blender, puree until smooth, and return to the pot.
05 - Stir in whole milk and heavy cream. Simmer gently for 5 additional minutes, being careful not to boil the mixture. Taste and adjust salt and pepper seasoning as needed.
06 - Ladle hot chowder into serving bowls. Garnish with fresh chives, parsley, crumbled bacon (if desired), or shredded cheddar cheese.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The partially blended texture creates this perfect silky consistency while keeping satisfying chunks
- This soup freezes beautifully and actually tastes better the next day
02 -
- Overblending makes the soup weirdly gluey so just blend enough to thicken while keeping texture
- Letting the cream boil can cause it to separate so keep the heat gentle once dairy goes in
03 -
- Cut your potatoes into consistent even sized pieces so everything finishes cooking at the same time
- If you only have a standard blender blend in batches and leave the lid slightly cracked to let steam escape