Creamy Corn Chowder Potatoes (Print Version)
Velvety chowder blending sweet corn, tender potatoes, and aromatic vegetables for a comforting dish.
# What You Need:
→ Vegetables
01 - 2 cups fresh or frozen corn kernels (about 3–4 ears fresh)
02 - 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, peeled and diced
06 - 2 cloves garlic, minced
→ Dairy
07 - 2 tablespoons unsalted butter
08 - 1 cup whole milk
09 - 1 cup heavy cream
→ Broth
10 - 3 cups vegetable broth (low sodium preferred)
→ Spices & Seasonings
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon smoked paprika (optional)
14 - ¼ teaspoon dried thyme
→ Garnishes
15 - 2 tablespoons chopped fresh chives or parsley
16 - Crumbled cooked bacon (omit for vegetarian)
17 - Shredded cheddar cheese
# How-To:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, carrot, and garlic. Sauté for 4–5 minutes until vegetables are softened and fragrant.
02 - Stir in potatoes and corn. Season with salt, pepper, smoked paprika, and thyme, ensuring even distribution.
03 - Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 15–18 minutes, until potatoes are fork-tender.
04 - Using an immersion blender, blend approximately one-third of the soup directly in the pot to create a creamy consistency while leaving plenty of chunky vegetables intact. Alternatively, transfer 2 cups of soup to a standard blender, puree until smooth, and return to the pot.
05 - Stir in whole milk and heavy cream. Simmer gently for 5 minutes; do not allow to boil. Taste and adjust seasoning as needed.
06 - Ladle hot soup into serving bowls. Top with fresh chives, parsley, crumbled bacon (if desired), or shredded cheddar cheese.
# Expert Advice:
01 -
- The texture is incredible because you blend just part of it, leaving satisfying chunks in every spoonful.
- It comes together in under an hour but tastes like it simmered all afternoon.
02 -
- Blending the entire soup makes it baby food smooth, but blending none of it misses the velvety appeal entirely.
- Once the cream goes in, keep the heat at a gentle simmer because boiling can make the texture grainy and unappealing.
03 -
- Cut your potatoes into even sized pieces so they cook at the same rate and you do not end up with mushy spots and raw bits.
- Grating just a little fresh nutmeg into the cream phase adds this incredible warmth that people cannot quite put their finger on.