Creamy Corn and Potato Chowder (Printable Version)
A velvety chowder loaded with sweet corn, tender potatoes, and aromatic vegetables. Easy to make and naturally vegetarian.
# What You'll Need:
→ Vegetables
01 - 3 cups Yukon Gold potatoes, peeled and diced
02 - 2 cups fresh or frozen corn kernels
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 garlic cloves, minced
→ Liquids
07 - 4 cups vegetable broth, gluten-free variety
08 - 1 cup whole milk
09 - 1 cup heavy cream
→ Spices & Seasoning
10 - 2 tablespoons unsalted butter
11 - 1/2 teaspoon dried thyme
12 - 1 bay leaf
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - 2 tablespoons chopped fresh chives or parsley
15 - Crumbled cooked bacon, optional
# Method:
01 - In a large pot, melt butter over medium heat. Add onion, celery, and carrot. Sauté for 5 to 6 minutes until softened but not browned.
02 - Stir in garlic and thyme; cook for 1 minute until fragrant.
03 - Add diced potatoes, corn, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 18 to 20 minutes until potatoes are tender.
04 - Remove bay leaf. Using an immersion blender, purée approximately one-third of the soup directly in the pot for a creamy consistency, leaving remaining portion chunky.
05 - Stir in milk and cream. Heat gently for 3 to 5 minutes without boiling.
06 - Season with salt and pepper according to preference.
07 - Ladle into bowls and garnish with chives or parsley and optional bacon. Serve hot.
# Chef's Tips:
01 -
- The silky texture comes from blending just a portion of the soup, giving you both creaminess and delightful chunks of vegetable in each spoonful.
- Its adaptable to any season - equally comforting with summer fresh corn or winter frozen kernels when summer feels like a distant memory.
02 -
- Temperature control is crucial when adding dairy - if the soup boils after adding milk and cream, it can separate and give your chowder a grainy texture instead of silky smoothness.
- Seasoning at the end matters more than you think - I once added all the salt at the beginning and the reduced soup became too salty as the liquid cooked down.
03 -
- Reserve a handful of fresh corn kernels to stir in right before serving - this adds a delightful textural contrast and burst of sweet corn flavor that elevates the entire dish.
- For special occasions, I infuse the cream with a sprig of fresh thyme for 10 minutes before adding it to the soup, then remove the sprig - this subtle step transforms an everyday chowder into something restaurant-worthy.