Creamy Corn Chowder Potatoes (Print Page)

A comforting soup with sweet corn, tender potatoes, and rich dairy for a cozy meal.

# What You Need:

→ Vegetables

01 - 2 cups fresh or frozen corn kernels (about 3–4 ears fresh)
02 - 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, peeled and diced
06 - 2 cloves garlic, minced

→ Dairy

07 - 2 tablespoons unsalted butter
08 - 1 cup whole milk
09 - 1 cup heavy cream

→ Broth

10 - 3 cups vegetable broth (low sodium preferred)

→ Spices & Seasonings

11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon smoked paprika (optional)
14 - ¼ teaspoon dried thyme

→ Garnishes

15 - 2 tablespoons chopped fresh chives or parsley
16 - Crumbled cooked bacon (omit for vegetarian)
17 - Shredded cheddar cheese

# Directions:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, carrot, and garlic. Sauté for 4–5 minutes until vegetables are softened and fragrant.
02 - Add potatoes and corn. Stir to combine, then season with salt, pepper, smoked paprika, and thyme.
03 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–18 minutes, until potatoes are tender.
04 - Using an immersion blender, blend about one-third of the soup directly in the pot to create a creamy texture while leaving plenty of chunks. (Alternatively, transfer 2 cups of soup to a blender, puree, and return to the pot.)
05 - Stir in milk and heavy cream. Simmer gently for 5 minutes more; do not boil.
06 - Taste and adjust seasoning if needed. Ladle into bowls and garnish with chives, parsley, bacon, or cheese as desired.

# Expert Tips:

01 -
  • The velvety texture comes from a clever trick that keeps the soup chunky and satisfying
  • It uses simple ingredients you probably already have in your kitchen right now
  • Ready in under an hour but tastes like it simmered all afternoon
02 -
  • Never let the soup boil after adding the dairy or it might separate and ruin that silky texture
  • Blending too much of the soup will turn it into baby food, so stick to one third maximum
  • The potatoes keep cooking even after you remove the pot from heat, so slightly underdone is better than mushy
03 -
  • Cut your potatoes into evenly sized cubes so they all finish cooking at the same time
  • Reserve some corn kernels to stir in after blending for pockets of sweetness throughout

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