Save A hearty, comforting chowder featuring sweet corn and tender potatoes in a creamy broth. Perfect for a budget-friendly dinner or side dish.
The first time I made this chowder, my friends loved how creamy and rich it tasted despite using simple ingredients. It quickly became a staple for busy weeknights in my kitchen.
Ingredients
- Unsalted butter (or olive oil for vegan): 2 tablespoons
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Russet potatoes: 2 medium, peeled and diced
- Corn kernels: 3 cups (fresh, frozen, or canned and drained)
- Carrot: 1 medium, diced
- Celery: 1 stalk, diced
- Vegetable broth: 4 cups
- Milk (or unsweetened plant-based milk): 1 cup
- Heavy cream (optional, or plant-based cream): 1/2 cup
- Salt: 1 teaspoon (more to taste)
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Smoked paprika (optional): 1/4 teaspoon
- Chopped fresh parsley or chives (optional): for garnish
- Crumbled cooked bacon or vegan bacon (optional): for garnish
Instructions
- Sauté the aromatics:
- In a large pot over medium heat, melt the butter. Add the onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add garlic:
- Add the garlic and cook for 1 minute until fragrant.
- Add potatoes and corn:
- Stir in the potatoes and corn. Cook for 2 3 minutes, stirring occasionally.
- Pour liquids and simmer:
- Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 18 minutes, or until potatoes are tender.
- Stir in remaining ingredients:
- Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Make it creamy:
- For a creamier texture, use an immersion blender to puree a portion of the soup (or mash some potatoes against the side of the pot), leaving plenty of chunky vegetables.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Garnish and serve:
- Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Save My family enjoys this chowder most on chilly evenings, crowded around the dinner table with warm slices of bread. It brings back sweet memories of cozy weekends together.
Required Tools
Large pot, cutting board and knife, wooden spoon, immersion blender (optional), ladle
Allergen Information
Contains dairy (butter, milk, cream). Use plant-based alternatives for a vegan and dairy-free version. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: 265 calories, 8 g total fat, 43 g carbohydrates, 6 g protein
Save This chowder is hearty yet light, making it perfect for both lunch and dinner. Enjoy customizing with your favorite garnishes.
Recipe Questions & Answers
- → Can I make this dish vegan?
Yes, substitute butter with olive oil and use plant-based milk and cream alternatives for a fully vegan version.
- → What thickens the chowder?
The combination of potatoes breaking down during cooking and partial pureeing lends a creamy, thick texture naturally.
- → Which vegetables are essential here?
Onion, carrot, celery, potatoes, and corn provide the base flavors and textures in this hearty blend.
- → How can I add smoky flavor?
A pinch of smoked paprika or crumbled bacon adds a pleasant smoky depth to the dish.
- → What is the best way to serve it?
Serve warm with fresh parsley or chives garnishes and a side of crusty bread for a filling meal.