Creamy Corn and Potato Chowder (Printable)

A comforting, velvety blend of sweet corn, tender potatoes, and aromatic vegetables perfect for cozy evenings.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 3 cups fresh or frozen corn kernels

→ Liquids & Dairy

08 - 4 cups vegetable broth
09 - 1 cup whole milk
10 - 1 cup heavy cream

→ Seasonings

11 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon ground black pepper

→ Garnishes

15 - 2 tablespoons chopped fresh chives or parsley

# How to Make It:

01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until vegetables begin to soften and onions become translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown the garlic.
03 - Add diced potatoes, corn kernels, fresh thyme, smoked paprika, salt, and black pepper. Stir well to distribute seasonings evenly throughout the vegetable mixture.
04 - Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and simmer for 15 minutes, or until potatoes are easily pierced with a fork.
05 - Using an immersion blender, blend approximately one-third of the soup directly in the pot until partially smooth. Alternatively, transfer 1 to 2 cups of soup to a countertop blender, puree, and return to the pot. This technique creates a creamy base while preserving hearty vegetable chunks.
06 - Stir in whole milk and heavy cream. Simmer gently for 5 additional minutes to heat through and meld flavors. Do not allow the soup to reach a rolling boil, as this may cause the dairy to separate.
07 - Taste the chowder and adjust salt and pepper as needed. Ladle hot into bowls and garnish with fresh chives or parsley. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Its the kind of soup that makes people pause and take that first appreciative spoonful before anyone speaks at the table
  • The recipe comes together in under an hour but tastes like it simmered all afternoon
  • You can customize it based on whats in your fridge and it still turns out beautifully every time
02 -
  • The partial blending step is what transforms this from vegetable soup into true chowder
  • Adding the dairy at the end prevents it from separating or curdling during the longer simmer
03 -
  • Cut your vegetables uniformly so they cook at the same rate
  • Resist the urge to boil after adding the cream—gentle heat keeps everything silky smooth

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