Creamy Corn Potato Chowder (Printable)
Velvety blend of corn and potatoes enhanced with fresh herbs for a cozy meal.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 cloves garlic, minced
05 - 3 medium Yukon Gold potatoes, peeled and diced (about 1.1 pounds)
06 - 3 cups fresh or frozen corn kernels (about 3.2 ounces per cup, total 9.6 ounces)
→ Liquids
07 - 4 cups vegetable broth (use gluten-free if necessary)
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
→ Herbs & Seasonings
10 - 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme)
11 - 2 tablespoons fresh chives, finely chopped
12 - 2 tablespoons fresh parsley, chopped
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
15 - Extra chopped chives
16 - Cracked black pepper
17 - A drizzle of olive oil
# How-to Steps:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and diced celery, and sauté for 4 to 5 minutes until softened without browning.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add diced potatoes, corn kernels, thyme leaves, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 to 18 minutes until potatoes are tender.
04 - Remove bay leaf. Using an immersion blender, purée about one-third of the soup directly in the pot, or transfer 2 cups to a blender, blend until smooth, and return to the pot to create a creamy yet chunky texture.
05 - Stir in whole milk and heavy cream. Simmer gently for 5 minutes without boiling.
06 - Fold in chopped parsley and chives. Season to taste with salt and freshly ground black pepper.
07 - Ladle chowder into bowls and garnish with extra chives, a drizzle of olive oil, and cracked black pepper if desired.
# Expert Pointers:
01 -
- It comes together in under an hour, making weeknight dinners feel less rushed and more intentional.
- The blend of corn sweetness with tender potatoes and fresh herbs creates a flavor that tastes like care in a bowl.
02 -
- Blending only a portion of the soup is the secret—it gives you creaminess without turning everything into mush or needing cream by the bucket.
- Fresh herbs stirred in at the very end taste bright and alive, while herbs added early lose their personality to the heat.
03 -
- If the chowder seems too thick, thin it with more broth or milk, adding it slowly and tasting as you go—it's easier to thin than to thicken.
- Make this soup a day ahead and reheat it gently; the flavors deepen and marry overnight, making tomorrow's lunch even better than tonight's dinner.