Creamy Corn Chowder Potatoes (Printable Version)

Velvety chowder featuring sweet corn, diced potatoes, and fragrant vegetables in a creamy base.

# What You'll 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
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

# 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 evenly with the sautéed vegetables. Season with salt, black pepper, smoked paprika, and dried thyme.
03 - Pour in vegetable broth and bring mixture to a boil. Reduce heat to low and simmer uncovered for 15-18 minutes, until potatoes are fork-tender.
04 - Using an immersion blender, puree approximately one-third of the soup directly in the pot to achieve a velvety consistency while maintaining substantial chunks. 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 over low heat for 5 additional minutes, taking care not to boil. Taste and adjust seasoning as needed.
06 - Ladle hot chowder into serving bowls. Top with fresh chives, parsley, crumbled bacon, or shredded cheddar cheese as desired.

# Expert Advice:

01 -
  • Its the kind of soup that makes people pause after their first spoonful and ask whats in it
  • The texture is somehow both creamy and chunky in the most satisfying way possible
02 -
  • Do not let the soup boil after adding the dairy or it may separate and become grainy
  • The immersion blender trick is what makes this chowder special, creating both body and chunks
03 -
  • Cut your potatoes into even sized cubes so they all finish cooking at the same time
  • Let the soup cool slightly before pureeing to avoid splattering hot soup everywhere

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