There’s something magical about a warm bowl of creamy corn chowder with potatoes. Imagine the aroma wafting through your kitchen, filling the air with buttery sweetness and savory goodness, as kernels of corn and tender potatoes mingle in a lush broth. Each spoonful is like a hug from your favorite cozy blanket, soothing and satisfying in every way. For more inspiration, check out this delicious dinner recipes recipe.
This chowder isn’t just food; it’s an experience! I remember a chilly autumn evening when my family gathered around the table, laughter echoing as we dug into this delightful dish. It was the perfect way to celebrate the harvest season, and let’s just say that no one left the table hungry that night. Whether you’re hosting friends or enjoying a quiet night in, creamy corn chowder with potatoes will make any occasion feel special. For more inspiration, check out this perfect lunch options recipe.
Why You'll Love This Recipe
- This creamy corn chowder is incredibly easy to prepare, making it perfect for busy weeknights
- The rich flavors come together beautifully, creating a comforting dish that appeals to all ages
- Its vibrant yellow color and chunky texture make it visually appealing for any dinner table
- You can easily customize this recipe by adding vegetables or proteins based on your preferences
I will never forget the first time I served this chowder at a family gathering; everyone went back for seconds—and thirds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Corn: Use sweet, juicy corn for the best flavor; frozen corn works too if fresh isn’t available.
Potatoes: Choose Yukon Gold for their creamy texture; they hold up well when cooked and add heartiness.
Onion: A finely chopped onion adds depth; sauté until soft to release its natural sweetness.
Garlic: Fresh garlic cloves are essential for that aromatic punch; use 2-3 cloves for optimal flavor.
Vegetable Broth: Low-sodium vegetable broth keeps it healthy while enhancing the overall taste—feel free to substitute with chicken broth!
Cream or Milk: Heavy cream provides richness; half-and-half or whole milk can be used if you’re looking for lighter options.
Butter: A couple of tablespoons enhance creaminess and flavor—never underestimate butter!
Seasonings: Salt, pepper, thyme, and cayenne pepper are key players here—a pinch of cayenne adds warmth without overwhelming.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Creamy Corn Chowder with Potatoes
Prepare Your Ingredients: Start by shucking fresh corn off the cob if using; otherwise, grab your frozen stash. Chop potatoes into bite-sized pieces and finely dice onion and garlic.
Sauté Aromatics: In a large pot over medium heat, melt butter until bubbly. Add onions and garlic, cooking until they’re translucent and fragrant—about 3-4 minutes. This step sets the flavor foundation!
Add Corn and Potatoes: Toss in your fresh or frozen corn along with diced potatoes. Stir everything together for about 2-3 minutes until the corn brightens up from the heat.
Pour in Broth and Simmer: Pour in vegetable broth until it covers all ingredients well. Bring to a boil, then reduce heat to low. Let it simmer gently for 15-20 minutes until potatoes are fork-tender.
Add Creaminess Factor!: Stir in cream or milk gradually while maintaining a gentle simmer. Taste and adjust seasoning with salt and pepper to your liking.
Blend (Optional): For an extra creamy texture, use an immersion blender to puree part of the soup while leaving some chunks intact—this gives you that delightful chowder consistency.
Now you have a hearty bowl of creamy corn chowder with potatoes ready to enjoy! Pair it with crusty bread or a fresh salad for a complete meal experience that everyone will rave about.
You Must Know
- This Creamy Corn Chowder with Potatoes is not only delicious; it’s a warm hug in a bowl
- The sweet corn and tender potatoes create a comforting dish that will make your kitchen smell heavenly
- Perfect for chilly nights and cozy gatherings!
Perfecting the Cooking Process
Start by sautéing onions and garlic before adding potatoes, corn, and broth. Let it simmer until potatoes are tender, then stir in cream for that luscious finish.
Add Your Touch
Feel free to add spicy jalapeños for heat or throw in some cooked bacon for extra flavor. Fresh herbs like thyme or chives can elevate this chowder further!
Storing & Reheating
Store leftover chowder in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain creaminess.
Chef's Helpful Tips
- When selecting corn, fresh sweet corn is best, but frozen works too!
- Avoid overcooking potatoes to keep them tender
- A splash of lemon juice at the end brightens flavors beautifully
Cooking this chowder always brings back memories of Sunday family dinners, where laughter filled the air and everyone slurped happily from their bowls.
FAQ
Can I use canned corn for this Creamy Corn Chowder with Potatoes?
Yes, canned corn works well if fresh corn isn’t available.
How can I make this chowder vegetarian?
Substitute vegetable broth instead of chicken broth to keep it vegetarian-friendly.
What’s the best way to thicken my chowder?
For a thicker consistency, mash a portion of the potatoes in the chowder.
Creamy Corn Chowder with Potatoes
- Total Time: 40 minutes
- Yield: Serves 6
Description
Warm up your evenings with a bowl of creamy corn chowder that combines sweet corn and tender Yukon Gold potatoes in a rich, buttery broth. This comforting dish is perfect for chilly nights or cozy gatherings, delivering a delightful blend of flavors and textures that will leave everyone asking for seconds. Simple to prepare yet satisfying, this chowder is a family favorite that brings back warm memories of shared meals and laughter.
Ingredients
- 4 cups fresh corn kernels (or 3 cups frozen corn)
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or whole milk)
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
Instructions
- Prepare your ingredients by shucking the corn and chopping the potatoes, onion, and garlic.
- In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic; sauté until translucent (about 3-4 minutes).
- Add the corn and diced potatoes to the pot, stirring for about 2-3 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 15-20 minutes until potatoes are fork-tender.
- Stir in the heavy cream gradually while maintaining a gentle simmer. Season with salt, pepper, thyme, and cayenne.
- For a creamier texture, use an immersion blender to puree part of the chowder while leaving some chunks intact.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
