Potato Corn Chowder Recipe

A steaming pot of creamy potato corn chowder garnished with fresh herbs.

Potato Corn Chowder is a delicious and satisfying soup made up of a delightful combination of potatoes, corn, milk/cream and butter. It is a great choice to go for when you're in the mood for a cozy and filling meal.

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 373.3kcal

Ingredients

3 tablespoons butter
2 tablespoons olive oil
1 medium onion finely chopped
2 cloves garlic minced
3 medium russet potatoes peeled and diced
2 carrots peeled and diced
2 celery stalks diced
4 cups broth vegetable or chicken
2 bay leaves
1 teaspoon dried thyme
2 cups corn kernels fresh or frozen
1 cup heavy cream
½ teaspoon paprika optional
Salt and pepper to taste
Chopped fresh parsley or chives for garnish
Grated cheddar cheese optional

Instructions

In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 3 minutes.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the diced potatoes, carrots, and celery. Sauté for about 5 minutes, allowing the vegetables to slightly soften.
Pour in the vegetable or chicken broth, and add the bay leaves and dried thyme.
Increase the heat to bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 15-20 minutes or until the potatoes are tender.
Add the corn kernels to the pot and continue to simmer for an additional 5 minutes.
Pour in the heavy cream, stirring gently to combine.
Season the chowder with salt, pepper, and paprika (if using). Adjust the seasoning according to your taste preferences. Remove the bay leaves from the pot and discard them.
Ladle the creamy potato corn chowder into bowls and garnish with chopped fresh parsley or chives and a sprinkle of grated cheddar cheese if desired.
Serve the chowder hot with crusty bread, oyster crackers, or a side salad for a complete meal.

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