Creamy Corn Chowder Potatoes (Printable Version)
Velvety soup with sweet corn, diced potatoes, and aromatic vegetables for a comforting meal.
# 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 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon smoked paprika (optional)
14 - 1/4 teaspoon dried thyme
→ Garnishes
15 - 2 tablespoons chopped fresh chives or parsley
16 - Crumbled cooked bacon (omit for vegetarian)
17 - Shredded cheddar cheese
# Directions:
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 - Add diced potatoes and corn kernels to the pot. Stir to combine, then season with salt, black pepper, smoked paprika, and dried thyme.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15-18 minutes, until potatoes are tender when pierced with a fork.
04 - Using an immersion blender, blend about one-third of the soup directly in the pot to create a creamy texture while leaving plenty of chunks. Alternatively, transfer 2 cups of soup to a blender, puree until smooth, and return to the pot.
05 - Stir in whole milk and heavy cream. Simmer gently for 5 minutes more; do not boil to prevent dairy from separating.
06 - Taste and adjust seasoning if needed. Ladle into bowls and garnish with chives, parsley, bacon, or cheese as desired.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The combination of creamy broth and tender potato chunks is pure comfort food magic
02 -
- Never let the soup boil after adding the cream or it will separate and become grainy
- Partially blending the soup is what makes it feel restaurant quality rather than just chunky vegetable soup
03 -
- Cut your potatoes into evenly sized cubes so they all finish cooking at the same time
- Let the chowder sit for about 10 minutes before serving, it thickens slightly and the flavors meld together