This Potato Corn Chowder is a warm hug in a bowl! With creamy potatoes, sweet corn, and a touch of seasoning, it is super comforting, especially on chilly days.
Every spoonful feels like a cozy evening at home. I love pairing it with some crusty bread for dipping. What’s better than a one-bowl meal? 🌽🥣
Key Ingredients & Substitutions
Potatoes: Starchy potatoes like Russets give the chowder a creamy texture, but Yukon Golds also work well for a buttery flavor. Don’t have fresh potatoes? You can use canned potatoes in a pinch; just chop them smaller.
Corn: Fresh corn adds sweetness, but frozen corn is a great alternative and often more convenient. If you’re feeling adventurous, try using canned corn—just drain it well to avoid too much liquid.
Heavy Cream: This makes the chowder rich and creamy. If you’re looking for a lighter option, half-and-half or whole milk can work, but the soup won’t be as rich. Dairy-free? Use coconut milk or a good plant-based cream instead.
Broth: Vegetable broth keeps things vegetarian-friendly, but chicken broth can enrich the flavor if that’s not an issue for your diet. Homemade broth is always a solid choice if you have it on hand!
Bacon: While bacon adds a yummy crunch and flavor, feel free to skip it for a vegetarian version. You can also use turkey bacon or crispy chickpeas for a twist.
How Can I Make the Perfect Creamy Base?
Creating a creamy base without lumps is important for this chowder. Here’s a foolproof way to get it right:
- Start by sautéing onions and garlic until soft. This builds a flavor foundation.
- When you add the flour to the melted butter, stir continuously to combine and cook out the raw flour taste for about 1-2 minutes.
- Gradually whisk in the heavy cream to the roux, ensuring there are no lumps. Stir until it thickens slightly.
- Once the cream mixture is thick, slowly add it to the chowder pot. This helps keep it smooth.
Remember, don’t rush it! Take your time to build flavors and texture for a memorable chowder experience.
How to Make Potato Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 large potatoes, peeled and diced
- 2 cups fresh corn kernels (or frozen)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dried thyme (optional)
- Salt and black pepper, to taste
- Fresh chives, chopped (for garnish)
- Optional: cooked bacon bits (for garnish)
- Olive oil (for sautéing)
How Much Time Will You Need?
This Potato Corn Chowder takes about 10 minutes to prep and 30 minutes to cook. So, in just around 40 minutes, you can have a warm, comforting bowl ready to enjoy!
Step-by-Step Instructions:
1. Sauté Aromatics:
Start by heating a drizzle of olive oil in a large pot over medium heat. Add in the chopped onion and minced garlic, and sauté for about 3-4 minutes, or until they become translucent and fragrant. This step builds a wonderful base of flavor for your chowder!
2. Add Potatoes and Corn:
Next, toss in the diced potatoes and fresh or frozen corn kernels. Stir everything together until well mixed.
3. Simmer the Chowder:
Pour in the vegetable or chicken broth and add the dried thyme if you’re using it. Bring the mix to a boil, then reduce the heat and let it simmer. Cook until the potatoes are fork-tender, which should take about 15-20 minutes. Your kitchen will start to smell amazing!
4. Make the Creamy Base:
While the soup is simmering, prepare a small saucepan. Melt the butter over medium heat, then stir in the flour. Cook this mixture for 1-2 minutes, creating a roux. This helps to thicken your chowder!
5. Combine Cream with Roux:
Gradually whisk in the heavy cream to the roux, stirring continuously until it becomes slightly thickened. This creamy mixture will give your chowder its deliciously rich texture.
6. Mix and Simmer:
Slowly pour the cream mixture into the pot with the potatoes and corn, stirring well. Let the chowder simmer for another 5 minutes to let those fantastic flavors meld together.
7. Final Seasoning:
Taste your chowder and season with salt and freshly ground black pepper according to your preference. Remember, flavors can always be adjusted!
8. Create a Creamy Texture:
For added creaminess, use a potato masher or an immersion blender to lightly mash some of the potatoes in the soup. This creates a lovely texture while still keeping some chunky pieces!
9. Serve and Garnish:
Now it’s time to serve! Ladle the hot chowder into bowls and garnish with fresh chives and optional bacon bits for an extra crunch.
10. Enjoy!
Pair your delicious Potato Corn Chowder with some toasted rustic bread for dipping. Dig in and enjoy this comforting bowl of goodness!
Can I Use Different Types of Potatoes?
Absolutely! While starchy potatoes like Russets are great for creamy chowder, Yukon Golds will give a lovely buttery flavor. Just avoid waxy potatoes like red potatoes, as they won’t break down as nicely.
Can I Substitute the Heavy Cream?
Yes! If you’re looking for a lighter option, you can use half-and-half or whole milk, but the chowder won’t be as rich. For a dairy-free version, try coconut milk or a plant-based cream alternative.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the creamy texture, stirring occasionally. If it’s too thick after storage, adding a splash of broth or cream can help regain that desired consistency.
Can I Make This Chowder Ahead of Time?
Definitely! You can prepare the chowder in advance and store it. The flavors often deepen and improve after sitting. Just remember to add the cream when you’re ready to serve to keep it fresh and creamy!
