Potato Corn Chowder

Why Make This Recipe

Potato Corn Chowder is a comforting and hearty dish that warms you up on chilly days. It combines creamy potatoes and sweet corn for a delightful flavor. This chowder is not just tasty but also simple to make, making it perfect for weeknight dinners or gatherings. Loaded with vegetables and satisfying enough to be a meal on its own, this recipe is a great way to enjoy seasonal produce.

How to Make Potato Corn Chowder

Ingredients

• 2 medium potatoes, diced
• 2 cups corn kernels (fresh or frozen)
• 1 large sweet onion, chopped
• 2 celery stalks, sliced
• 2 carrots, diced
• 3 garlic cloves, minced
• 2 cups vegetable or chicken broth
• 1 cup cream (or whole milk)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon dried thyme
• Optional: a pinch of cayenne pepper for heat
• 2 tablespoons olive oil or butter

Directions

1. Heat olive oil or butter in a large pot over medium heat. Add the chopped sweet onion, celery, and carrots. Sauté until they begin to soften, about 5-7 minutes.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Stir in the diced potatoes and corn kernels.
4. Pour in the broth and bring the mixture to a simmer. Allow it to cook for 15-20 minutes, or until the potatoes are nearly tender.
5. Add the cream, salt, black pepper, paprika, thyme, and cayenne (if using). Stir well and continue simmering for another 5 minutes, ensuring the flavors meld together.
6. Taste and adjust the seasonings as necessary.
7. Serve hot, garnished with fresh herbs if desired.

How to Serve Potato Corn Chowder

Serve the Potato Corn Chowder hot in bowls. You can garnish it with fresh herbs like parsley or chives for added flavor and a pop of color. It pairs nicely with crusty bread or a side salad for a complete meal.

How to Store Potato Corn Chowder

Cool any leftover chowder to room temperature and transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; just make sure to use a freezer-friendly container. When ready to eat, thaw overnight in the refrigerator and reheat on the stove.

Tips to Make Potato Corn Chowder

• For a thicker chowder, you can blend a portion of it using an immersion blender before adding the cream.
• Adjust the spices according to your taste. If you like more heat, add more cayenne pepper.
• Feel free to add other vegetables like bell peppers or zucchini for variety.

Variation

You can change the base of this chowder by using other types of broth, like chicken broth or even a homemade stock. For a vegan option, use coconut milk instead of cream and vegetable broth.

FAQs

1. Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly and saves prep time.

2. How can I make this recipe dairy-free?
You can substitute the cream with coconut milk or any plant-based milk.

3. Is it possible to make this chowder in a slow cooker?
Absolutely! Just add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Blend if you prefer a creamier texture at the end.