This creamy Potato Corn Chowder is a warm bowl of comfort! With tender potatoes and sweet corn, it’s perfect for chilly days. Just a sprinkle of herbs adds great flavor!
Whenever I make this chowder, it’s like a big cozy hug in a bowl. I love serving it with some crusty bread on the side—it makes every bite even better!
Key Ingredients & Substitutions
Corn: Fresh corn gives the best flavor, but frozen corn works perfectly too. I often keep frozen corn on hand for convenience—it’s just as sweet!
Potatoes: Yukon Gold or Russet potatoes are great choice for chowder. They get creamy when cooked. If you’re looking for low-carb options, cauliflower can be a good substitute!
Onion: A yellow onion adds sweetness to your chowder. If you prefer milder flavors, you could use shallots instead for a softer taste.
Thyme: Fresh thyme adds a lovely aroma. Don’t have any? Italian seasoning works well too. Just remember that a little goes a long way!
Half-and-half: For a lighter version, swap half-and-half with whole milk. If you’re dairy-free, coconut milk can give you creaminess without the dairy.
Bacon: It’s optional, but it gives a nice crunch and flavor. You can use turkey bacon or omit it entirely for a vegetarian option.
How Do You Achieve the Perfect Creamy Texture?
To get your chowder nice and creamy, the roux is key. Here’s how to craft the perfect base:
- Start by cooking the onions and garlic slowly so they become soft and sweet.
- Mix in the flour until incorporated, and let it cook for just a minute to eliminate the raw taste.
- Whisk in the broth gradually to avoid lumps. This will help thicken the chowder as it cooks.
- When adding the cream, heat the chowder gently—boiling can cause it to separate!
By following these steps, the chowder will be wonderfully creamy every time! Keep stirring gently for the best texture.
Potato Corn Chowder
Ingredients:
For the Chowder:
- 4 cups fresh or frozen corn kernels
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 1/2 cups half-and-half or heavy cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and pepper to taste
For Garnish:
- Fresh chives or parsley, chopped
- Optional: 4 slices of bacon, cooked and crumbled
Time Needed:
You will need about 10 minutes for preparation and about 30 minutes for cooking. In total, this recipe takes around 40 minutes from start to finish!
Instructions:
1. Start with the Base:
In a large pot, melt the butter over medium heat. Once it’s melted, add the chopped onion and minced garlic. Sauté them for about 4-5 minutes until they’re softened and smell great.
2. Make the Roux:
Next, stir in the flour and thyme. Keep cooking this mixture for another minute. This will create a roux which helps thicken your chowder.
3. Add the Broth:
Gradually whisk in the vegetable or chicken broth. Make sure there are no lumps left from the flour. This is important for a smooth texture!
4. Cook the Potatoes:
Add the diced potatoes to the pot and bring the mixture to a gentle simmer. Let it cook until the potatoes are tender, which should take about 15 minutes.
5. Mix in the Corn and Cream:
Stir in the corn kernels and the half-and-half or cream. Let the chowder cook gently for another 5-7 minutes. Remember, do not let it boil! This will help the chowder thicken up a little.
6. Season It Up:
Once everything is heated through, taste the chowder and add salt and pepper as needed.
7. Serve and Garnish:
Ladle the delicious chowder into bowls. Garnish with fresh chopped chives or parsley, and if you like, add some crumbled bacon on top.
8. Enjoy!
Serve the chowder hot with a side of crusty bread for dipping. Enjoy the rich, creamy flavors and the comforting warmth of this classic Potato Corn Chowder!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great option and often just as sweet as fresh corn. Plus, it saves you the hassle of shucking!
How Can I Make This Recipe Dairy-Free?
You can easily make this chowder dairy-free by substituting heavy cream with coconut milk or almond milk, and using vegan butter instead of regular butter. Just ensure your broth is also dairy-free!
What Are the Best Ways to Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water to loosen it up if it thickens too much.
Can I Add Other Vegetables to the Chowder?
Definitely! Feel free to incorporate other vegetables like diced carrots, celery, or bell peppers for added flavor and nutrition. Just make sure to adjust the cooking time so everything is tender!