Creamy Corn Chowder with Potatoes Recipe

Nothing beats a hearty, comforting bowl like Creamy Corn Chowder with Potatoes. This delightful soup marries the sweet pop of fresh corn with tender, buttery potatoes in a rich, velvety broth that warms you from the inside out. Every spoonful is a celebration of simple ingredients transformed into a masterpiece of flavor and texture, perfect for cozy nights or casual gatherings alike.

Ingredients You’ll Need

These ingredients are straightforward but essential, each bringing something special to make this chowder unforgettable. From the sweetness of fresh corn to the creamy base created by butter and milk, every component plays a vital role in building layers of taste and texture.

• 4 cups fresh or frozen corn kernels: The star ingredient that adds natural sweetness and a satisfying crunch.
• 4 medium potatoes, peeled and diced: They give body and a soft, comforting bite to the chowder.
• 1 medium onion, chopped: Adds a subtle sweetness and depth once sautéed.
• 2 garlic cloves, minced: Offers a gentle kick and fragrant aroma.
• 4 cups vegetable or chicken broth: The flavorful base that ties everything together.
• 2 cups milk or cream: Brings the creamy richness that turns this chowder into a luscious treat.
• 3 tablespoons butter: Essential for that silky texture and enhances the overall taste.
• 3 tablespoons all-purpose flour: Creates a roux to thicken the soup perfectly.
• 1 teaspoon salt: Balances and elevates the flavors throughout.
• 1/2 teaspoon black pepper: Adds a mild heat that complements the sweet corn.
• 1/2 teaspoon smoked paprika (optional): Introduces a smoky dimension that’s simply irresistible.
• 2 tablespoons chopped fresh parsley (optional): For a fresh, vibrant finish when garnishing.

How to Make Creamy Corn Chowder with Potatoes

Step 1: Sauté the Aromatics

Start by melting the butter in a large pot over medium heat. Once the butter is shimmering, add the chopped onion and minced garlic. Cook these until the onion turns translucent, about five minutes, allowing their natural sweetness and fragrance to bloom and build a strong flavor foundation for your chowder.

Step 2: Make the Roux

Next, sprinkle the flour into the pot and stir constantly, cooking for one to two minutes. This roux will bubble and develop a light golden color, acting as the thickening agent that gives your soup that perfect creamy texture without being too heavy.

Step 3: Add Broth and Potatoes

Slowly whisk in the vegetable or chicken broth, making sure to whisk out any lumps so the chowder stays smooth. Once the broth is incorporated, toss in the diced potatoes and crank up the heat just enough to bring everything to a boil. This step starts softening the potatoes while infusing the soup with welcoming warmth.

Step 4: Simmer Until Tender

Reduce the heat to maintain a gentle simmer. Let the potatoes cook for 15 to 20 minutes or until fork-tender. This slow cooking melds the flavors beautifully and thickens the broth naturally as the potatoes release their starches.

Step 5: Add Corn and Finish the Cream

Stir in the corn kernels and cook for five more minutes, letting the sweetness of the corn shine through and blend with the softened potatoes. Pour in the milk or cream next, then season with salt, black pepper, and smoked paprika if you like a hint of smoky warmth. Stir gently and allow the chowder to come back to a gentle simmer—do not boil—to keep the dairy from curdling.

Step 6: Taste and Adjust

Give your chowder a final taste test, tweaking the seasoning as needed. If the texture feels thicker than you prefer, simply add a splash more broth or milk until it reaches your ideal creaminess. This step ensures the chowder is just right, tailored perfectly to your palate.

How to Serve Creamy Corn Chowder with Potatoes

Garnishes

A sprinkle of freshly chopped parsley adds not only a pop of color but also a bright herbaceous note that cuts through the richness of the chowder. You can also consider topping with crispy bacon bits, shredded cheddar cheese, or a dollop of sour cream for extra indulgence.

Side Dishes

This chowder pairs wonderfully with crusty bread or warm dinner rolls, perfect for dipping. A light, crisp salad balances the creaminess and adds refreshing texture, while a side of roasted vegetables can turn the meal into a hearty feast.

Creative Ways to Present

For a fun twist, serve the chowder inside hollowed-out mini pumpkins or bread bowls—they add rustic charm and make your meal feel special. If you’re hosting, serve it in small cups as an appetizer to tease the appetite before the main course.

Make Ahead and Storage

Storing Leftovers

Creamy Corn Chowder with Potatoes keeps well refrigerated in an airtight container for up to three days. The flavors actually deepen overnight, making the next-day bowl even more satisfying. Just be sure to cool it completely before storing.

Freezing

If you want to save some for later, this chowder freezes nicely. Use freezer-safe containers, leaving some headspace as the soup will expand. When ready to enjoy, thaw in the fridge overnight for best results.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring often to prevent scorching and to maintain that silky smooth texture. You might need to add a bit more milk or broth to loosen the chowder if it thickens too much during chilling or freezing.

FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! Just drain the canned corn well before adding it to avoid watering down the chowder. The flavor might be slightly different, but it will still be delicious.

Is there a way to make this chowder vegan?

Yes, swap the butter for a plant-based alternative, use vegetable broth, and replace milk or cream with unsweetened plant milk like almond or oat milk. The chowder will still be creamy and comforting.

What if I want a thicker chowder?

Simply increase the flour slightly during the roux step or let the chowder simmer longer to reduce and thicken. You can also mash a few of the cooked potatoes to add extra body without changing the flavor.

How can I add a smoky flavor without smoked paprika?

Try adding a small amount of chipotle chili powder or liquid smoke. They’ll provide that deep smoky twist, just be careful not to overpower the chowder’s natural sweetness.

Can I prepare this chowder in a slow cooker?

Yes, start by sautéing the onions and garlic on the stove, then transfer all ingredients except the milk/cream to your slow cooker. Cook on low for 6-8 hours, add the milk/cream in the last 30 minutes to avoid curdling, then season and serve.

Final Thoughts

If you haven’t yet tried Creamy Corn Chowder with Potatoes, you’re in for a treat that’s as comforting as a warm hug. It’s a beloved recipe that’s both simple and deeply satisfying, perfect for everyday dinners or feeding a crowd with minimal fuss. I hope this recipe brings a little extra joy and coziness to your table as it has in mine.

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