Creamy Corn and Potato Chowder (Printable)

A velvety chowder with sweet corn and tender potatoes, blended to creamy perfection for cozy meals.

# What goes in:

→ Vegetables

01 - 3 cups Yukon Gold potatoes, peeled and diced
02 - 2 cups fresh or frozen corn kernels
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 garlic cloves, minced

→ Liquids

07 - 4 cups vegetable broth
08 - 1 cup whole milk
09 - 1 cup heavy cream

→ Spices & Seasoning

10 - 2 tablespoons unsalted butter
11 - 1/2 teaspoon dried thyme
12 - 1 bay leaf
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 2 tablespoons chopped fresh chives or parsley
15 - Crumbled cooked bacon, optional

# Directions:

01 - In a large soup pot, melt butter over medium heat. Add onion, celery, and carrot. Sauté for 5-6 minutes until softened but not browned.
02 - Stir in minced garlic and dried thyme; cook for 1 minute until fragrant.
03 - Add diced potatoes, corn kernels, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes until potatoes are tender.
04 - Remove bay leaf. Using an immersion blender, purée approximately one-third of the soup directly in the pot for a creamy texture while maintaining some chunky pieces. Alternatively, transfer a portion to a standard blender and return to the pot.
05 - Stir in whole milk and heavy cream. Heat gently for 3-5 minutes without boiling.
06 - Adjust seasoning with salt and freshly ground black pepper according to preference.
07 - Ladle into bowls and garnish with fresh chives or parsley, and bacon if desired. Serve hot.

# Expert Advice:

01 -
  • The partial blending creates this magical texture where every spoonful delivers both silky creaminess and satisfying chunks of vegetables.
  • Its incredibly forgiving if youre multitasking, as the flavors only deepen if it sits a few extra minutes on the stove.
02 -
  • Never boil the soup after adding the dairy or youll end up with a slightly curdled texture that cant be fixed.
  • Letting the soup rest off heat for about 10 minutes before serving allows the flavors to marry in a way that makes it taste like it simmered all day.
03 -
  • Reserve the corn cobs after removing the kernels and simmer them in the broth for 10 minutes before starting the recipe for an incredible depth of sweet corn flavor.
  • If you have herb stems left from the garnish, tie them with kitchen twine and simmer with the vegetables then remove before serving for a subtle herbal infusion.

Return