Easy Corn and Potato Chowder Recipe
When you’re craving a creamy, hearty soup that showcases the taste of summer, this easy corn chowder recipe is a winner. Packed with sweet corn flavor and tender potatoes, it’s a dish that’s easy to whip up and perfect for any time of year. Whether you’re using fresh summer corn or relying on frozen for a winter meal, this potato corn chowder offers comfort in every bite. Let’s dive into how you can make the best corn chowder recipe right in your kitchen!
What is Chowder?
Chowders are thick, creamy soups traditionally made with potatoes and a base of milk or cream. Originating from New England, chowders have evolved to include a wide variety of ingredients. This potato corn chowder recipe focuses on fresh vegetables, making it a great year-round soup for those who love a little taste of summer, even in colder months.
Ingredients You’ll Need for This Easy Corn Chowder Recipe:
- Fresh Corn: Stripped from 4-5 ears of sweet summer corn for the best flavor.
- Russet Potatoes or Yukon Gold Potatoes: These creamy potatoes add texture, with Yukon Gold providing a rich color.
- Onion: Essential for building flavor.
- Unsalted Butter: Adds richness when sautéing the vegetables.
- Chicken Broth or Vegetable Broth: Creates a flavorful broth base.
- Heavy Cream or Whole Milk: Adds a creamy consistency to the soup.
- Fresh Herbs: Chopped chives or parsley for garnish.
Step-By-Step Instructions:
- Prep the Corn: Shuck the corn and strip the kernels from the cobs using a sharp knife. Save the kernels in a bowl and set aside. Don’t throw away the corn cobs! Place the stripped cobs into a soup pot with 4 cups of chicken stock or vegetable stock. Bring to a boil over high heat, then lower to medium heat and simmer for 20 minutes to infuse the broth with sweet corn flavor.
- Cook the Vegetables: Melt unsalted butter in a large Dutch oven over medium heat. Add diced potatoes (russet or Yukon Gold) and onion. Cook until the onion becomes translucent, about 5-7 minutes. Season with black pepper and salt to taste.
- Combine Ingredients: Remove the corn cobs from the broth and pour the flavorful broth into the soup pot with the onions and diced potatoes. Bring to a gentle simmer over low heat. Cook until the tender potatoes can easily be pierced with a fork.
- Add Corn and Cream: Stir in the reserved corn kernels, whole milk, or heavy cream, and continue cooking the soup until everything is heated through. This is where the chowder transforms into a creamy soup. Adjust seasoning with more salt and pepper as needed.
- Serve: Ladle your creamy corn chowder into bowls and garnish with fresh herbs and crispy bacon, if desired. The creamy broth, tender potatoes, and sweet corn combine to create the perfect potato chowder for a cozy main dish.
Tips for Success:
- Use Fresh Corn: Fresh sweet corn brings the best flavor, but frozen corn works well when fresh isn’t available. Frozen corn is a great way to enjoy this soup recipe year-round.
- Make it Thicker: If you prefer a thicker chowder, add a tablespoon of flour to the vegetables while cooking them. This will give the soup a thicker, more velvety consistency.
- Save Leftovers: Store leftover corn chowder in an airtight container in the fridge. The flavors get even better the next day!
- Add Crispy Bacon: Add some bacon for a garnish that adds a smoky, savory crunch.
Why You’ll Love This Creamy Corn Chowder Recipe:
This easy recipe is perfect for busy weeknights or a weekend lunch. The flavorful broth is rich but not too heavy, making it an ideal dish for both summer and cooler fall nights. The combination of sweet corn and creamy potatoes creates a comforting, hearty soup that feels like a taste of summer in every bite. It’s also a versatile base—add in chicken or swap out the russet potatoes for red potatoes to mix things up. Whether you’re looking for a potato chowder or chicken corn chowder, this recipe has something for everyone.
So next time you’re in the mood for a creamy soup, whip up this easy corn and potato chowder and enjoy the flavors of fresh vegetables and creamy broth in every spoonful. You might even find yourself with a new go-to soup recipe that’s great for any occasion!
Check out some more great soup recipes: Quick and Easy Creamy Roasted Tomato Bisque Recipe, Celery Root and Apple Soup with Crispy Pancetta.
Easy Corn and Potato Chowder
Ingredients
- 4-5 ears of corn
- 1 medium onion, chopped
- 3 medium potatoes, peeled and cubed
- 2 tablespoons butter
- 1 cup heavy cream or whole milk
- 4 cups chicken or vegetable broth
- chives for garnish
- salt and black pepper
Instructions
- Shuck the corn and strip the kernels from the cobs using a sharp knife. Save the kernels in a bowl and set aside. Place the stripped cobs into a large pot with 4 cups of chicken stock or vegetable stock. Bring to a boil over medium-high heat, then lower to medium heat and simmer for 20 minutes.
- In a large Dutch oven, melt unsalted butter over medium heat. Add diced potatoes and onion. Cook until the onion becomes translucent, about 5-7 minutes. Season with black pepper and salt to taste.
- Remove the corn cobs from the broth and pour the broth into the soup pot with the onions and diced potatoes. Bring to a gentle simmer over low heat. Cook until the potatoes are tender..
- Stir in the reserved corn kernels, whole milk, or heavy cream, and continue cooking the soup until everything is heated through. Adjust seasoning with more salt and pepper as needed.
- Ladle corn chowder into bowls and garnish with chives or other fresh herbs.
