Creamy Corn Chowder Potatoes (Printable Version)

Hearty chowder blending sweet corn, tender potatoes, and creamy base for warm and comforting meals.

# What You'll Need:

→ Vegetables

01 - 2 cups fresh or frozen corn kernels
02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced

→ Dairy

07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter

→ Liquids

10 - 3 cups vegetable broth

→ Seasonings

11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon smoked paprika
14 - 2 tablespoons chopped fresh parsley, for garnish

→ Other

15 - 2 tablespoons all-purpose flour
16 - 2 tablespoons chopped chives, for garnish

# Method:

01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
04 - Gradually whisk in vegetable broth until smooth.
05 - Add potatoes and bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes until potatoes are just tender.
06 - Stir in corn, salt, pepper, and smoked paprika. Simmer for another 8-10 minutes.
07 - Reduce heat to low. Add milk and heavy cream, stirring gently. Heat through without boiling.
08 - Use immersion blender to puree about ⅓ of the soup directly in the pot for creaminess while leaving some texture.
09 - Taste and adjust seasoning as needed.
10 - Ladle into bowls and garnish with parsley and chives.

# Chef's Tips:

01 -
  • Its the kind of soup that makes everyone pause and take a deep breath before eating
  • The texture hits that perfect spot between creamy and chunky, with tender potatoes in every spoonful
02 -
  • Never let the soup boil after adding the dairy, or it can separate and become grainy instead of smooth
  • The chowder continues to thicken as it sits, so if making ahead, you may need to add a splash more broth or milk when reheating
03 -
  • Cut your potatoes into uniform half-inch cubes so they all cook at the same rate
  • If using frozen corn, add it directly from frozen, no need to thaw first

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