Save A hearty, comforting chowder featuring sweet corn and tender potatoes in a creamy broth. Perfect for a budget-friendly dinner or side dish.
I first made this chowder on a chilly weekend when I wanted something rich but without a lot of fuss. Chopping the vegetables lets you unwind, and the soup comes together all in one pot.
Ingredients
- Unsalted butter (or olive oil for vegan): 2 tablespoons
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Russet potatoes: 2 medium, peeled and diced
- Corn kernels: 3 cups (fresh, frozen, or canned and drained)
- Carrot: 1 medium, diced
- Celery: 1 stalk, diced
- Vegetable broth: 4 cups
- Milk (or unsweetened plant-based milk for vegan): 1 cup
- Heavy cream (optional, or plant-based cream): 1/2 cup
- Salt: 1 teaspoon (more to taste)
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Smoked paprika (optional): 1/4 teaspoon
- Garnish: Chopped fresh parsley or chives, crumbled cooked bacon or vegan bacon (optional)
Instructions
- Sauté vegetables:
- In a large pot over medium heat melt the butter. Add the onion carrot and celery. Cook for 5 minutes until softened.
- Add garlic:
- Stir in the garlic and cook for 1 minute until fragrant.
- Incorporate potatoes and corn:
- Add the potatoes and corn. Cook for 2 3 minutes stirring occasionally.
- Add broth and simmer:
- Pour in the vegetable broth. Bring to a boil then reduce heat to a simmer. Cover and cook for 15 18 minutes or until potatoes are tender.
- Add dairy and seasonings:
- Stir in the milk cream (if using) salt pepper thyme and smoked paprika. Simmer uncovered for 5 minutes.
- Blend for texture:
- Use an immersion blender to puree some soup or mash some potatoes to thicken leaving plenty of chunky vegetables.
- Adjust and finish:
- Taste and adjust seasoning as needed.
- Serve:
- Ladle into bowls and garnish as desired.
Save This chowder is a family favorite for busy evenings. My kids love helping sprinkle the fresh herbs on top before serving.
Required Tools
Large pot cutting board knife wooden spoon immersion blender (optional) and ladle help make prep and serving a breeze.
Allergen Information
Contains dairy: use plant-based butter milk and cream for a vegan dairy-free version. Always check ingredient labels for hidden allergens.
Nutritional Information
Each serving contains about 265 calories 8 g fat 43 g carbohydrates and 6 g protein.
Save This simple chowder is cozy and satisfying. Enjoy each bite with crusty bread for the ultimate comfort.
Common Questions
- → Can I make this chowder vegan?
Yes, swap butter for olive oil and use plant-based milk and cream alternatives to keep it dairy-free and vegan.
- → What types of corn work best?
Fresh, frozen, or canned corn kernels all work well. Just ensure canned corn is drained before use.
- → How can I adjust the thickness?
Blend a portion of the chowder with an immersion blender or mash some potatoes to create a creamier, thicker texture.
- → What garnishes complement this dish?
Chopped fresh parsley or chives add brightness, while crumbled cooked or vegan bacon lends smoky richness.
- → How long does the chowder keep refrigerated?
Store leftovers in the fridge for up to 3 days, reheating gently before serving.