Ultimate Creamy Corn Chowder with Potatoes Recipe

The aroma of a warm bowl of creamy corn chowder with potatoes wafts through the kitchen, inviting everyone to gather around the table. Each spoonful is a delightful blend of sweet corn, tender potatoes, and rich cream that dances on your taste buds like it’s auditioning for a Broadway show. For more inspiration, check out this lunch ideas recipe.

I can still hear my grandmother’s laughter as she stirred her famous chowder, a recipe that has been passed down through generations. It was our go-to dish during chilly family gatherings, where every sip felt like a warm hug. Whether it’s a cozy weeknight dinner or a festive holiday gathering, this chowder promises to be the star of your culinary show. For more inspiration, check out this dinner recipes recipe.

I remember serving this classic dish at my last family reunion, and you could practically hear the collective sigh of satisfaction as everyone dug in.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Sweet, juicy kernels are essential; fresh corn off the cob elevates the flavor immensely.

• Peeled Potatoes: Use Yukon Gold or Russet potatoes for that creamy texture; they soak up all the delicious flavors.

• Onion: A finely chopped onion adds aromatic sweetness; sautéing it releases its natural sugars.

• Garlic: Don’t skimp on garlic; it adds depth and warmth to your chowder.

• Heavy Cream: For that luscious creaminess; you can substitute half-and-half if you’re watching calories.

• Vegetable Broth: Use low-sodium broth to keep the dish balanced; homemade broth is always best if you have it!

• Butter: A small amount adds richness to the base of your chowder.

• Salt and Pepper: Season to taste; these staples enhance all other flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Corn Chowder with Potatoes

Sautéing Aromatics: Start by melting butter in a large pot over medium heat until bubbly. Add chopped onions and cook until translucent and fragrant, about 5 minutes.

Add Garlic & Corn: Stir in minced garlic and fresh corn, cooking for another 2-3 minutes until the corn brightens in color and smells irresistible.

Incorporate Potatoes & Broth: Add diced potatoes along with vegetable broth. Bring it all to a boil over high heat before reducing to a simmer for about 15-20 minutes until the potatoes are tender.

Blend & Creamify!: Once cooked, use an immersion blender to puree part of the mixture for creaminess while leaving some chunks intact for texture. Stir in heavy cream and season generously with salt and pepper.

Final Touches & Serve!: Allow your chowder to simmer gently for another 5 minutes so flavors meld beautifully. Serve hot with crusty bread or fresh herbs sprinkled on top.

Now you’re not just making soup; you’re creating a family tradition worthy of its own place in your cookbook! Enjoy each comforting bowl!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add your potatoes and corn. Pour in broth and let it simmer until the potatoes are tender. Finally, stir in cream for that luxurious finish.

Add Your Touch

Feel free to swap out potatoes for sweet potatoes or add cooked bacon for extra flavor. Fresh herbs like thyme or parsley can elevate the taste even more.

Storing & Reheating

Store leftover chowder in an airtight container in the fridge for up to three days. Reheat gently on the stove over medium heat, adding a splash of milk if it thickens too much.

Memories flood back when I think about making this chowder with my grandmother on rainy afternoons, where laughter mingled with the warm aromas wafting through her kitchen.

FAQ

Can I freeze creamy corn chowder with potatoes?

Yes, but cream may separate upon thawing; stir well before serving.

How can I make this recipe dairy-free?

Substitute cream with coconut milk and use vegetable broth instead of chicken broth.

What can I serve alongside this chowder?

Crusty bread or a fresh salad pairs beautifully with creamy corn chowder.

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Creamy Corn Chowder with Potatoes

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• Author: Lena
• Total Time: 40 minutes
• Yield: Serves approximately 6 portions 1x

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Description

Creamy Corn Chowder with Potatoes is the ultimate comfort food, perfect for chilly evenings and family gatherings. This rich, velvety soup combines sweet corn, tender potatoes, and aromatic herbs into a bowl of warmth that feels like a loving embrace. Easy to prepare and versatile, this chowder is sure to become a cherished recipe in your home.

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Ingredients

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• 2 cups fresh corn kernels (about 4 ears)
• 2 medium Yukon Gold potatoes, peeled and diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream (or half-and-half)
• 4 cups low-sodium vegetable broth
• 2 tablespoons unsalted butter
• Salt and pepper to taste

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Instructions

1. In a large pot, melt butter over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Stir in garlic and corn; cook for an additional 2-3 minutes until fragrant.
3. Add diced potatoes and vegetable broth; bring to boil then reduce heat to simmer for 15-20 minutes or until potatoes are tender.
4. Use an immersion blender to puree part of the chowder for creaminess while leaving some chunks for texture. Stir in heavy cream and season with salt and pepper.
5. Let simmer for another 5 minutes before serving hot with crusty bread or fresh herbs on top.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 45mg