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.
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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)
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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.
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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.
