Description

Creamy Potato Corn Chowder is a comforting, hearty soup featuring tender diced potatoes and sweet corn in a rich, creamy broth enriched with milk and heavy cream. Enhanced with aromatic onions, celery, garlic, and a blend of thyme and smoked paprika, this cozy chowder is simple to prepare in one pot, making it ideal for a satisfying lunch or dinner.

Ingredients

Vegetables and Aromatics

1 medium yellow onion, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups potatoes, peeled and diced
3 cups corn kernels, fresh or frozen
2 green onions, sliced (for garnish)
2 tablespoons fresh parsley, chopped (for garnish)

Dairy and Liquids

2 tablespoons butter
1 cup whole milk
1 cup heavy cream
4 cups vegetable or chicken broth

Dry Ingredients and Seasonings

1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the diced onion and celery, cooking for 4–5 minutes until softened and fragrant.
Add Garlic: Stir in the minced garlic and cook for about 30 seconds, being careful not to let it brown.
Create Roux: Sprinkle the flour evenly over the vegetables and stir continuously for 1 minute to form a light roux, which will help thicken the chowder.
Add Broth: Gradually whisk in the vegetable or chicken broth until the mixture is smooth and without lumps.
Add Vegetables and Spices: Stir in the diced potatoes, corn kernels, dried thyme, smoked paprika, salt, and black pepper.
Simmer: Bring the soup to a gentle boil, then lower the heat and simmer uncovered for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Add Creaminess: Stir in the whole milk and heavy cream gently. Allow the chowder to simmer for another 5 minutes without boiling to incorporate the dairy.
Adjust Texture: For a thicker chowder, mash some of the potatoes against the side of the pot or carefully blend about 1 cup of the soup and return it to the pot, stirring to combine evenly.
Season and Serve: Taste the chowder and adjust salt and pepper as needed. Garnish with sliced green onions and chopped fresh parsley before serving to add freshness and color.

Notes

Fresh, frozen, or canned corn can be used depending on availability.
Yukon Gold potatoes are recommended for a naturally creamy texture when cooked.
For a lighter version, replace the heavy cream with additional milk or a lower-fat dairy alternative.
Add cooked bacon or shredded chicken to increase protein and add more heartiness.
Store leftovers in an airtight container in the refrigerator for up to 4 days for best freshness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup, Main Course, Lunch
Method: Stovetop
Cuisine: American