Creamy Corn Potato Chowder (Printable)
A creamy blend of corn, potatoes, and herbs offering a warm, hearty meal.
# What You Need:
→ Vegetables
01 - 3 cups fresh corn kernels (from approximately 4 ears)
02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, diced
04 - 2 celery stalks, diced
05 - 1 large carrot, peeled and diced
06 - 2 cloves garlic, minced
→ Liquids
07 - 4 cups vegetable broth (gluten-free if required)
08 - 1 cup whole milk
09 - 1 cup heavy cream
→ Herbs & Seasonings
10 - 2 tablespoons fresh chives, finely chopped (plus extra for garnish)
11 - 2 tablespoons fresh parsley, chopped
12 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
13 - 1 bay leaf
14 - 1/2 teaspoon paprika
15 - Salt and freshly ground black pepper, to taste
→ Other
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons olive oil
# How To Make:
01 - Warm olive oil and unsalted butter over medium heat in a large pot or Dutch oven.
02 - Add diced onion, celery, and carrot; sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Incorporate diced potatoes, corn kernels, bay leaf, thyme, and paprika; stir to blend evenly.
05 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15 to 18 minutes until potatoes are tender.
06 - Remove and discard the bay leaf from the pot.
07 - Use an immersion blender to partially puree the contents, retaining some texture; alternatively, blend one-third in a standard blender and return to pot.
08 - Stir in whole milk and heavy cream, then gently simmer for 8 to 10 minutes, stirring occasionally.
09 - Add chopped parsley and chives; season with salt and freshly ground black pepper to taste.
10 - Ladle chowder into bowls and garnish with extra chives and a pinch of paprika as desired; serve hot.
# Expert Tips:
01 -
- It comes together in less than an hour, which means you can make it on a weeknight without stress.
- The partial puree creates a creamy texture without being heavy, so you actually feel like eating the whole bowl.
- Fresh herbs brighten everything up—this isn't a dull beige soup, it tastes alive.
02 -
- Don't skip the partial puree step—it sounds complicated but it transforms what could be a chunky vegetable soup into something luxurious and cohesive.
- Add the dairy at the end and keep the heat gentle after that; if it boils hard, the cream can curdle and separate, which looks unpleasant even if it still tastes fine.
03 -
- Cut your vegetables roughly the same size so they cook evenly and give the soup a polished, intentional look.
- If your chowder turns out thinner than you'd like, you can simmer it uncovered for a few extra minutes to reduce the liquid, or stir in a slurry of cornstarch and water to thicken it quickly.