Creamy Corn and Potato Chowder (Print)
A velvety comfort soup brimming with sweet corn, tender potatoes, and aromatic vegetables finished with cream.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 carrots, peeled and diced
05 - 3 medium Yukon Gold potatoes, peeled and cubed
06 - 3 cups fresh or frozen corn kernels
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup whole milk
09 - 1 cup heavy cream
→ Seasonings
10 - 2 cloves garlic, minced
11 - 1 teaspoon dried thyme
12 - 1 bay leaf
13 - ½ teaspoon smoked paprika
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tablespoons fresh chives or parsley, chopped
# How-To Steps:
01 - In a large pot, melt the butter over medium heat. Add onion, celery, and carrots, and sauté until softened, about 5 minutes.
02 - Stir in garlic, thyme, and smoked paprika, and cook for 1 minute until fragrant.
03 - Add potatoes, corn, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–18 minutes, until potatoes are tender.
04 - Remove bay leaf. Using an immersion blender, puree about one-third of the soup directly in the pot for a thicker consistency, or transfer a few cups to a blender and return to pot.
05 - Stir in milk and cream. Gently heat through without boiling, about 2–3 minutes. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with chopped chives or parsley if desired. Serve hot.
# Expert Suggestions:
01 -
- The velvety texture comes from blending just a portion of the soup, leaving delightful chunks of potato and corn that make each spoonful interesting.
- It adapts beautifully to what you have on hand, whether its fresh summer corn or freezer staples in the dead of winter.
02 -
- Never boil the soup after adding dairy or youll end up with a grainy texture instead of silky smoothness.
- Partially blending creates the perfect balance between creamy and chunky, giving you the best of both worlds.
03 -
- For an incredible flavor boost, use the cobs too if using fresh corn, simply simmer the stripped cobs in your broth for 15 minutes before removing and proceeding with the recipe.
- The texture is best when you leave some potatoes unblended, so be deliberate about which portions you puree.