Creamy Corn Potato Chowder (Printable)
Velvety soup featuring sweet corn, potatoes, and a blend of fresh vegetables for warmth and flavor.
# What's Needed:
→ Vegetables
01 - 2 tbsp unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 3 cups fresh or frozen corn kernels
07 - 2 cloves garlic, minced
→ Liquids
08 - 4 cups vegetable broth
09 - 1 cup whole milk (or plant-based milk for vegan)
10 - 1 cup heavy cream (or coconut cream for vegan)
→ Seasonings
11 - 1 tsp dried thyme
12 - 1 tsp smoked paprika
13 - Salt and pepper to taste
→ Garnishes
14 - 2 tbsp fresh chives, chopped
15 - Crumbled cooked bacon (optional, omit for vegetarian)
16 - Shredded cheddar cheese (optional, omit for vegan)
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add diced onion, celery, and carrots, sautéing for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn kernels, dried thyme, smoked paprika, salt, and pepper; mix thoroughly.
04 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
05 - Using an immersion blender, purée approximately one-third of the soup in the pot to achieve a creamy consistency while retaining some texture.
06 - Stir in whole milk and heavy cream, then simmer gently for 5 minutes. Adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with chopped chives, crumbled bacon, and shredded cheddar cheese as desired.
# Tips for Success:
01 -
- The immersion blender trick makes it creamy and luxurious without being heavy or pretentious.
- It comes together faster than you'd expect, perfect for weeknights when you want comfort food without the fuss.
- Smoked paprika adds a subtle depth that makes people ask what your secret ingredient is.
02 -
- Blending only part of the chowder is the secret that keeps it from becoming baby food; the chunks matter as much as the creaminess.
- Don't let the finished soup boil after you add the cream, or it can break and look separated instead of silky.
- Taste before you serve, always, because every broth is different and you might need more seasoning than you expect.
03 -
- Cut your potatoes smaller than you think you need to; they finish cooking faster and distribute better throughout the soup.
- Keep a small bowl of extra cream nearby because letting people swirl in more cream at the table feels like you're giving them permission to indulge.