Creamy Corn and Potato Chowder (Printable)
A comforting, velvety chowder featuring sweet corn, tender potatoes, and rich cream for a hearty, satisfying meal.
# What You'll Need:
→ 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 (optional)
15 - 2 tablespoons fresh chives or parsley, chopped
# Directions:
01 - In a large pot, melt the butter over medium heat. Add the finely chopped onion, diced celery, and diced carrots. Sauté for approximately 5 minutes until the vegetables are softened.
02 - Stir in the minced garlic, dried thyme, and smoked paprika. Cook for an additional minute, stirring continuously, until the spices become fragrant.
03 - Incorporate the cubed Yukon Gold potatoes, fresh or frozen corn kernels, bay leaf, and vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15 to 18 minutes, or until the potatoes are tender when pierced.
04 - Carefully remove and discard the bay leaf. For a thicker consistency, use an immersion blender to purée approximately one-third of the soup directly in the pot. Alternatively, transfer a few cups of the soup to a standard blender, purée until smooth, and then return it to the pot.
05 - Stir in the whole milk and heavy cream. Gently heat the chowder for about 2 to 3 minutes, ensuring it does not come to a boil. Taste and adjust seasoning with salt and freshly ground black pepper as desired.
06 - Ladle the hot creamy corn and potato chowder into serving bowls. Garnish with chopped fresh chives or parsley, if desired, before serving immediately.
# Expert Advice:
01 -
- It&s pure comfort in a bowl, perfect for those days you need a hug from the inside out, without spending hours in the kitchen.
- The way the creamy texture and sweet corn mingle with tender potatoes is just magical; it truly feels like a special meal every time.
02 -
- Never let the soup boil once the milk and cream are added; it can curdle and ruin that silky texture we&re aiming for.
- Blending just a portion of the soup, rather than all of it, gives you the perfect balance of creamy texture and chunks of tender vegetables.
03 -
- If you&re using frozen corn, toss it in straight from the freezer; no need to thaw, as it will warm up beautifully in the simmering broth.
- To really intensify the flavor of the smoked paprika, bloom it in the butter with the garlic for just 30 seconds before adding the liquids; it truly awakens its depth.