Save It A hearty, comforting chowder featuring sweet corn and tender potatoes in a creamy broth. Perfect for a budget-friendly dinner or side dish.
The first chilly evening I made this chowder, my family was drawn to the kitchen by the aroma. Everyone had seconds, and it quickly became our go-to soup for casual gatherings.
Ingredients
- Unsalted butter or olive oil: 2 tablespoons, for sauteing the vegetables
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Russet potatoes: 2 medium, peeled and diced
- Corn kernels: 3 cups, fresh, frozen, or canned and drained
- Carrot: 1 medium, diced
- Celery: 1 stalk, diced
- Vegetable broth: 4 cups
- Milk: 1 cup, or unsweetened plant-based milk for vegan
- Heavy cream: 1/2 cup, optional or plant-based cream
- Salt: 1 teaspoon, more to taste
- Black pepper: 1/2 teaspoon
- Dried thyme: 1/2 teaspoon
- Smoked paprika: 1/4 teaspoon, optional
- Chopped fresh parsley or chives: for garnish, optional
- Crumbled cooked bacon or vegan bacon: for garnish, optional
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Sauté vegetables:
- In a large pot over medium heat, melt butter. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add potatoes and corn:
- Stir in potatoes and corn. Cook for 2 or 3 minutes, stirring occasionally.
- Add liquids:
- Pour in vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 or 18 minutes until potatoes are tender.
- Add milk & seasoning:
- Stir in milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered 5 minutes.
- Adjust texture:
- For a creamier soup, puree part with immersion blender or mash some potatoes, leaving plenty of chunky vegetables.
- Adjust seasoning:
- Taste and adjust salt and pepper as needed.
- Serve:
- Ladle into bowls and garnish with parsley, chives, or crumbled bacon as desired.
Save It The kids love to dip warm bread into their chowder, and it always turns dinner into a fun, cozy meal at our table.
Required Tools
Large pot, cutting board and knife, wooden spoon, immersion blender (optional), ladle
Allergen Information
Contains dairy, but can be made vegan and dairy-free by substituting plant-based ingredients. Always check labels for hidden allergens.
Nutritional Information
Calories: 265, Total Fat: 8 g, Carbohydrates: 43 g, Protein: 6 g (per serving)
Save It Enjoy this easy chowder for a comforting meal: it is delicious served with crusty bread or a simple salad.
Common Questions About Recipes
- → What vegetables are used in this dish?
It features onions, garlic, carrots, celery, corn kernels, and diced potatoes for a hearty blend.
- → Can this be made vegan?
Yes, by substituting butter with olive oil and using plant-based milk and cream alternatives.
- → How can I adjust the texture?
Using an immersion blender to puree part of the mixture creates a creamier consistency while retaining some chunks.
- → What seasonings enhance the flavor?
Thyme, smoked paprika, salt, and black pepper contribute to a well-rounded, savory profile.
- → How long does it take to prepare?
Preparation takes about 15 minutes, with 30 minutes of cooking for tender vegetables and melded flavors.
- → Are there suggested garnishes?
Fresh parsley, chives, or crumbled cooked bacon (or vegan bacon) add a fresh or savory finishing touch.
