Save to Pinterest 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 corn & potato chowder, the creamy richness and sweetness of corn brought back childhood memories of family suppers. Now, it remains a requested favorite during colder months for its warmth and comforting flavor.
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Ingredients
- Vegetables: 2 tablespoons unsalted butter (or olive oil for vegan), 1 medium onion (diced), 2 cloves garlic (minced), 2 medium russet potatoes (peeled and diced), 3 cups corn kernels (fresh, frozen, or canned and drained), 1 medium carrot (diced), 1 stalk celery (diced)
- Liquids: 4 cups vegetable broth, 1 cup milk (or unsweetened plant-based milk for vegan), 1/2 cup heavy cream (optional, or plant-based cream)
- Seasonings: 1 teaspoon salt (more to taste), 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/4 teaspoon smoked paprika (optional)
- Garnish: Chopped fresh parsley or chives (optional), Crumbled cooked bacon or vegan bacon (optional)
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Instructions
- Sauté the vegetables:
- 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.
- Combine potatoes and corn:
- Stir in the potatoes and corn. Cook for 2–3 minutes, stirring occasionally.
- Simmer in broth:
- 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.
- Add cream and spices:
- Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Blend partially (if desired):
- 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.
- Finish and taste:
- Taste and adjust seasoning as needed.
- Serve and garnish:
- Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Save to Pinterest This chowder is always requested for family dinners, and we love making a double batch to enjoy during busy weekdays. Watching everyone gather around the steaming pot truly makes this recipe special.
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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
Calories: 265, Total Fat: 8 g, Carbohydrates: 43 g, Protein: 6 g (per serving)
Save to Pinterest 
This easy chowder makes any meal more comforting. Every family member will want seconds!
Ask About This Recipe
- → What variations can I make to this chowder?
You can swap butter for olive oil to make it vegan, add shredded cheddar for richness, or include a pinch of cayenne for heat.
- → How can I thicken the chowder without cream?
Use an immersion blender to puree some of the potatoes and corn, which naturally thickens the broth while keeping texture.
- → Can this dish be stored for later?
Yes, leftovers keep well refrigerated for up to three days and reheat nicely on the stove or microwave.
- → What garnishes complement this chowder best?
Fresh chopped parsley, chives, or crumbled bacon (regular or vegan) add fresh aroma and texture contrast.
- → Is this chowder suitable for dietary restrictions?
It’s naturally vegetarian and can be made vegan by substituting dairy with plant-based alternatives.
