corn and potato chowder recipe
The Best corn and potato chowder recipe
I also love how balanced this recipe is for everyday eating. The potatoes and corn provide fiber and vitamins, while the cream adds a satisfying richness that kids and adults alike adore. It’s not so heavy that it feels like a weight on the stomach, but it’s hearty enough to hold you over until dinner. Plus, it’s the perfect dish for gatherings—whether it’s a potluck, a family dinner, or just a quiet night in with the kids. The flavors are warm and inviting, making it feel like a celebration, even when you’re not celebrating anything in particular. And honestly, there’s nothing better than a bowl of chowder that’s been simmering all day, smelling delicious and warming up the kitchen.
Classic Corn and Potato Chowder
A hearty, creamy soup that balances tender potatoes and sweet corn with savory broth and a touch of cheese. Perfect for a comforting meal.
🥘Ingredients
- 4 large russet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups fresh corn kernels (or frozen, thawed)
- 4 cups vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded sharp cheddar cheese
👨🍳Directions
-
1
In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. -
2
Add cubed potatoes to the pot. Pour in vegetable broth, cover, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until potatoes are tender. -
3
Remove the pot from heat. Stir in corn kernels, heavy cream, and shredded cheese until melted and creamy. Adjust seasoning with salt and pepper if needed.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in a splash of milk or cream at the end.
- If using frozen corn, thaw it first to avoid a watery soup.
- Serve with a sprinkle of fresh parsley or a dollop of sour cream.
Watch Video Of How Classic Corn and Potato Chowder Works
❓ Frequently Asked Questions About Corn and Potato Chowder
How long does it take to make this corn and potato chowder?
This chowder typically takes about 45 minutes to prepare, including simmering time. If you’re short on time, you can prep the ingredients ahead—just assemble and simmer in a single pot.
Can I use frozen corn instead of fresh?
Absolutely. Frozen corn works perfectly and is often more convenient. Just thaw it first if needed, then drain any excess liquid before adding it to the pot.
What if I don’t have a thick-skinned potato?
A mix of russet and Yukon Gold potatoes works great. Russets add creaminess, while Yukons hold shape better. If you only have one type, russets are the better choice for this recipe.
How do I adjust the consistency if it’s too thick or too thin?
For a thicker chowder, simmer uncovered for a few extra minutes or blend a small portion with a bit of broth. For a thinner consistency, add a splash of milk, cream, or vegetable broth and stir in.
Is there a way to make this chowder ahead of time?
Yes! Assemble the chowder in a single pot, cover, and refrigerate for up to 2 days. Reheat gently over medium heat, stirring occasionally, until bubbly and hot through.
