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Creamy Corn Chowder with Potatoes Recipe

Creamy Corn Chowder with Potatoes Recipe
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★★★★★

4.8 from 18 reviews

This creamy corn chowder with potatoes is a comforting and hearty soup perfect for chilly days. Made with fresh or frozen corn, tender potatoes, and a smooth milk-based broth thickened with a buttery roux, it combines simple ingredients into a rich and flavorful meal. Enhanced with onions, garlic, and a touch of smoked paprika, this chowder is easy to prepare and ideal for a satisfying lunch or dinner.

Ingredients

Scale

Main Ingredients

  • 4 cups fresh or frozen corn kernels
  • 4 medium potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 2 cups milk or cream
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes, to build the base flavor.
  2. Make Roux: Stir in the all-purpose flour to the melted butter mixture to create a roux. Cook for 1-2 minutes until golden and bubbling to eliminate the raw flour taste and thicken the chowder later.
  3. Add Broth and Potatoes: Gradually whisk in the vegetable or chicken broth, ensuring the mixture is smooth with no lumps. Add the diced potatoes and bring the soup to a boil.
  4. Simmer Potatoes: Reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes, allowing the potatoes to cook through and flavor the broth.
  5. Add Corn: Stir in the corn kernels and continue cooking for 5 more minutes so the flavors can meld and the corn heats through.
  6. Incorporate Milk and Season: Pour in the milk or cream and season with salt, black pepper, and smoked paprika if desired. Allow the chowder to simmer gently for a few minutes, but do not boil, to prevent curdling.
  7. Adjust Seasoning and Consistency: Taste and adjust the salt and pepper as needed. If the chowder is too thick, thin it by adding extra broth or milk until you reach the preferred consistency.
  8. Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley if using. Serve hot for a comforting meal.

Notes

  • Use fresh corn in season for the best flavor; frozen corn is a great alternative year-round.
  • For a richer chowder, substitute cream for milk or use a mix of half-and-half.
  • Smoked paprika adds a lovely depth but can be omitted if you prefer a milder flavor.
  • To make this chowder vegetarian, use vegetable broth instead of chicken broth.
  • Leftover chowder can be refrigerated for up to 3 days or frozen for up to 2 months.
  • If you want a thicker chowder, mash a few pieces of cooked potato before adding the corn.

Nutrition

Keywords: corn chowder, creamy corn soup, potato chowder, vegetarian soup, comfort food, easy soup recipe, fall soup

Find it online: https://bakedbylisa.com/creamy-corn-chowder-with-potatoes-recipe/