Potato Corn Chowder is a hearty and comforting dish perfect for chilly days. This creamy soup combines the sweetness of corn and the heartiness of potatoes, making it a favorite for many. It’s easy to make and is sure to please everyone at the dinner table.
Why Make This Recipe
There are many reasons to make Potato Corn Chowder. It’s simple, delicious, and uses ingredients you likely already have in your pantry. This chowder is not only filling but also packed with flavor. Plus, it can be a great meal for sharing with friends and family. Whether you’re in need of a warm dinner or a comforting lunch, this chowder fits the bill.
How to Make Potato Corn Chowder
Ingredients:
- 4 medium potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
Directions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion becomes translucent.
- Add the diced potatoes and corn to the pot, stirring to combine. Cook for about 3 minutes.
- Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to medium-low, and let it simmer for 15-20 minutes, or until the potatoes are tender.
- In a small bowl, mix the flour with the milk until smooth. Gradually add the mixture to the pot, stirring constantly to avoid lumps. Add the heavy cream, and continue cooking for another 5-10 minutes, until the chowder thickens.
- Stir in the thyme, and season with salt and pepper to taste. If you like, you can add shredded cheddar cheese for extra creaminess and flavor.
- Ladle the chowder into bowls, garnish with fresh parsley (optional), and serve hot!
How to Serve Potato Corn Chowder
Serve Potato Corn Chowder hot in bowls. You can add extra toppings like shredded cheese or fresh parsley for a nice touch. This chowder goes well with crusty bread or crackers for dipping.
How to Store Potato Corn Chowder
If you have leftovers, let the chowder cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just remember to reheat it on the stove or in the microwave before serving.
Tips to Make Potato Corn Chowder
- For a thicker chowder, use the optional flour to create a roux.
- Experiment with different types of cheese for varied flavors.
- Always taste and adjust the seasoning according to your preference.
Variation
You can customize this chowder by adding other vegetables like carrots or bell peppers. For a spicier kick, add some diced jalapeños or a pinch of cayenne pepper.
FAQs
Q: Can I make Potato Corn Chowder vegan?
A: Yes, you can substitute chicken broth with vegetable broth and use plant-based milk and cream.
Q: Can I use canned corn?
A: Absolutely! Canned corn works well in this recipe. Just drain it before adding to the pot.
Q: How do I make the chowder gluten-free?
A: You can skip the flour or use a gluten-free thickener like cornstarch instead. Just mix it with a little water before adding it to the soup.
Potato Corn Chowder
Ingredients
Main Ingredients
- 4 medium medium potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken or vegetable broth
- 1 cup whole milk or plant-based milk for a vegan option
- 1 cup heavy cream or plant-based cream for a vegan option
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening) Use a gluten-free thickener like cornstarch if needed
- 1/2 cup shredded cheddar cheese (optional) Use a different cheese for varied flavors
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion becomes translucent.
- Add the diced potatoes and corn to the pot, stirring to combine. Cook for about 3 minutes.
- Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to medium-low, and let it simmer for 15-20 minutes, or until the potatoes are tender.
- In a small bowl, mix the flour with the milk until smooth. Gradually add the mixture to the pot, stirring constantly to avoid lumps. Add the heavy cream, and continue cooking for another 5-10 minutes, until the chowder thickens.
- Stir in the thyme, and season with salt and pepper to taste. Optionally, add shredded cheddar cheese for extra creaminess and flavor.
- Ladle the chowder into bowls, garnish with fresh parsley (optional), and serve hot!
