Potato Corn Chowder is a comforting and satisfying dish that brings a delightful mix of flavors and a creamy texture. This chowder is particularly appealing during chilly evenings when you crave something hearty. It’s a versatile recipe that can be enjoyed as a warm meal any time of the year, making it ideal for weeknight dinners or cozy gatherings.

Why cook this at home

Making Potato Corn Chowder at home allows you to control the ingredients, ensuring a fresh and wholesome dish. It’s budget-friendly, using readily available ingredients like potatoes and corn, which makes it accessible for everyone. This chowder is sure to please with its creamy texture and subtle hints of thyme, perfect for feeding a family or enjoying as a hearty lunch.

Preparing Potato Corn Chowder

• Heat olive oil and sauté onion and garlic.
• Add diced potatoes and corn to the pot.
• Pour in the broth and bring the mixture to a boil.
• Simmer until potatoes are tender.
• Mix flour with milk, then add to the soup.
• Stir in cream and season to taste.

Key ingredients

• 4 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups corn kernels (fresh, frozen, or canned)
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)
• 1/2 cup shredded cheddar cheese (optional)
• Fresh parsley for garnish (optional)

All these ingredients combined contribute to a luscious chowder. If you’re opting for a lighter version, you can reduce or skip the heavy cream without sacrificing too much flavor.

Cooking method

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic, sauté for 3-4 minutes until the onion is translucent.
3. Stir in the diced potatoes and corn, cooking for an additional 3 minutes.
4. Pour in the chicken or vegetable broth, then bring the mixture to a boil.
5. Reduce heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are tender.
6. In a small bowl, mix the flour with the milk until smooth.
7. Gradually add the milk mixture to the pot, stirring constantly to avoid lumps.
8. Stir in the heavy cream and continue cooking for another 5-10 minutes, until the chowder thickens.
9. Add the dried thyme, and season with salt and pepper to taste. You may also mix in shredded cheddar cheese at this stage for enhanced creaminess.

What to serve it with

Potato Corn Chowder pairs wonderfully with a variety of sides. Consider serving it alongside crusty bread for dipping or a fresh garden salad to balance the richness of the chowder. For a more filling meal, you can add protein by including a side of grilled chicken or beef sausage. A sprinkle of fresh herbs, like parsley, on top of the chowder adds a nice touch of color and flavor.

How to store and freeze

Store any leftovers in an airtight container in the refrigerator, where they will keep for about 3 to 4 days. For longer storage, you can freeze the chowder for up to 3 months. When reheating, ensure the chowder reaches a safe temperature of 165°F. If you’ve left it out at room temperature for more than two hours, it’s best to discard it for food safety.

Tips for best results

• Choose starchy potatoes like Russet for the best texture.
• Thicken the chowder with flour only if you prefer a creamier consistency; otherwise, you can skip it for a lighter soup.
• Adjust the thickness by adding more or less cream according to your preference.
• Fresh corn is delightful when in season, but frozen or canned corn work perfectly as well.
• Taste and adjust the seasoning according to your liking, especially if you’re adding cheese.

Creative twists

Feel free to get creative with this chowder! You can add diced bell peppers or carrots for additional flavor and color. For a kick of heat, consider including minced jalapeños or a dash of hot sauce. For a healthier version, swap out the heavy cream for coconut milk or a non-dairy alternative. You can also try using vegetable broth to make it even more wholesome.

Your questions answered

Can I prepare this chowder in advance?

Yes, you can prepare the chowder in advance. Just store it in the refrigerator and reheat when ready to serve.

Can I use different types of corn?

Absolutely! Fresh, frozen, or canned corn works well in this recipe. Choose based on what you have available.

Can I substitute with different proteins?

For added protein, consider incorporating beef sausage or shredded chicken. Just cook it through before adding it to the chowder.

How can I thicken the chowder without flour?

For a flour-free thickener, blend a portion of the completed chowder and stir it back into the pot to achieve a creamier consistency.

What should I do if the chowder is too thick?

If your chowder turns out too thick, simply add a bit more broth or milk until you reach your desired consistency.

It’s time to try this Potato Corn Chowder recipe in your kitchen. With its creamy and comforting nature, you’ll find it easy to make and customize to your liking. Don’t hesitate to share your variations or any tips you discover along the way!

Potato Corn Chowder

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A comforting and satisfying Potato Corn Chowder with a creamy texture and delightful flavors, perfect for chilly evenings.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups corn kernels (fresh, frozen, or canned)
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)
• 1/2 cup shredded cheddar cheese (optional)
• Fresh parsley for garnish (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic, sauté for 3-4 minutes until the onion is translucent.
3. Stir in the diced potatoes and corn, cooking for an additional 3 minutes.
4. Pour in the chicken or vegetable broth, then bring the mixture to a boil.
5. Reduce heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are tender.
6. In a small bowl, mix the flour with the milk until smooth.
7. Gradually add the milk mixture to the pot, stirring constantly to avoid lumps.
8. Stir in the heavy cream and continue cooking for another 5-10 minutes, until the chowder thickens.
9. Add the dried thyme, and season with salt and pepper to taste. Optionally, mix in shredded cheddar cheese for enhanced creaminess.

Notes

For a lighter version, reduce or skip the heavy cream. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 30mg