Pin 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 when looking for a way to use up extra corn and potatoes. It became a staple for chilly evenings, and my family now requests it whenever we need something comforting and filling.
Ingredients
- Unsalted butter or olive oil: 2 tablespoons (vegan option: olive oil)
- 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: 1 cup (or unsweetened plant-based milk)
- Heavy cream: 1/2 cup (optional, or plant-based cream)
- Salt: 1 teaspoon (more to taste)
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Smoked paprika: 1/4 teaspoon (optional)
- Fresh parsley or chives: chopped, for garnish (optional)
- Crumbled cooked bacon or vegan bacon: for garnish (optional)
Instructions
- Sauté vegetables:
- In a large pot over medium heat, melt the butter. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add potatoes and corn:
- Stir in potatoes and corn. Cook for 2 to 3 minutes, stirring occasionally.
- Add broth:
- Pour in vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 to 18 minutes until potatoes are tender.
- Add dairy and seasonings:
- Stir in milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
- Blend (optional):
- For a creamier texture, use immersion blender to puree a portion of the soup, or mash some potatoes against the side of the pot.
- Adjust flavor:
- Taste and adjust seasoning as needed.
- Garnish and serve:
- Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.
Pin 
On weekends, we gather around the table for a big pot of this chowder. Everyone loves personalizing their bowl with extra toppings, making it a fun and interactive meal for all ages.
Serving Suggestions
Pair this chowder with warm crusty bread or a simple green salad for a satisfying and complete meal.
Allergen Info
This recipe contains dairy. Substitute plant-based alternatives for a vegan and allergy-friendly version. Always check labels for hidden allergens.
Nutrition
Each serving provides about 265 calories, 8 g total fat, 43 g carbohydrates, and 6 g protein, making it a nourishing meatless option.
Pin This chowder is perfect for cozy nights and can be tailored to suit any taste. Enjoy every creamy spoonful!
Recipe Questions & Answers
- → Can I make this chowder vegan?
Yes, substitute butter with olive oil and use unsweetened plant-based milk and cream alternatives to keep it vegan.
- → What type of potatoes work best here?
Russet potatoes are ideal for their tender texture and ability to partially break down, thickening the chowder.
- → How can I thicken the chowder without cream?
Puree a portion of the soup or mash some potatoes against the pot’s side to create natural thickness without adding cream.
- → Can I use frozen or canned corn?
Absolutely, both frozen and canned corn work well once drained, providing sweet flavor and texture.
- → What herbs enhance the flavor in this dish?
Dried thyme adds subtle earthiness, while fresh parsley or chives brighten the finish when garnished.
- → Is it possible to add a smoky flavor?
Yes, a pinch of smoked paprika gives a gentle smoky note that complements the sweetness of the corn and potatoes.