Corn & Potato Chowder
A creamy, comforting Corn & Potato Chowder made in one pot, packed with sweet corn, tender potatoes, and aromatic herbs. Naturally vegetarian with a vegan option, this chowder is high in fiber, easy to prepare, and perfect for a filling dinner or meal prep.
Equipment
- 1 large soup pot or Dutch oven
- 1 Sharp knife
- 1 Cutting Board
- 1 Wooden spoon or spatula
- 1 Tongs
Ingredients
- 4 ears fresh corn shucked (or 4 cups frozen corn)
- 1 tablespoon olive oil
- 1 tablespoon butter or extra oil for vegan version
- 1 cup finely chopped onion
- ¾ cup finely chopped celery
- 2 cloves garlic minced
- 1½ teaspoons kosher salt divided
- ½ teaspoon ground black pepper
- 2 teaspoons fresh thyme minced (or 1 teaspoon dried)
- ⅛ teaspoon ground cayenne pepper optional
- 4 cups low-sodium vegetable broth or chicken broth if not vegetarian
- 12 ounces small yellow potatoes cut into ½-inch pieces (or peeled Russet potatoes)
- 2 cups milk whole, 2%, or canned coconut milk for dairy-free
- 2 tablespoons minced chives
Instructions
- Prepare the Corn and Broth Base: Start by carefully removing the husks and silks from four fresh ears of corn. Using a sharp knife, cut the kernels off the cob into a medium bowl. Once the kernels are removed, take the back of your knife and scrape along the cob to release all the remaining milky residue and tiny bits of corn—it adds natural sweetness and depth to your broth. Don’t discard the cobs; you will simmer them in the soup to infuse extra flavor. If using frozen corn, simply measure 4 cups and set aside.
- Sauté Aromatics: Heat 1 tablespoon olive oil and 1 tablespoon butter (or additional oil for a vegan version) in a large soup pot or Dutch oven over medium heat. Once the fat is shimmering, add 1 cup finely chopped onion and ¾ cup finely chopped celery. Stir frequently and cook for 2–3 minutes, just until the vegetables soften and release their natural aroma. This forms the flavor foundation for the chowder.
- Add Garlic and Spices: Add 2 cloves minced garlic to the softened vegetables, stirring for about one minute until fragrant. Next, sprinkle in 1 teaspoon of kosher salt, ½ teaspoon black pepper, 2 teaspoons minced fresh thyme (or 1 teaspoon dried), and ⅛ teaspoon cayenne pepper if you like a subtle warmth. Stir thoroughly so the garlic and spices evenly coat the vegetables, allowing the aromatics to bloom and create a rich, savory base.
- Infuse Broth with Corn Cobs: Pour 4 cups of low-sodium vegetable broth into the pot. Add the reserved corn cobs, breaking them in half if necessary to fit comfortably in the pot.Increase the heat to bring the broth to a gentle simmer. Let it simmer for 10–15 minutes. This step extracts maximum sweetness and flavor from the cobs, creating a naturally rich, lightly sweet corn broth without added cream.
- Remove Corn Cobs: Using tongs, carefully remove the corn cobs from the simmering broth and discard them. Your broth should now be aromatic and slightly sweet, a perfect base for the potatoes and corn kernels.
- Cook the Potatoes: Add 12 ounces of small yellow potatoes, cut into ½-inch pieces, to the broth. Stir gently to ensure the potatoes are submerged. Reduce the heat to medium-low and simmer for about 10 minutes, or until the potatoes are about ¾ cooked—soft enough to be tender but firm enough to hold shape. Russet potatoes can be used as an alternative; peel them first for a smoother texture.
- Incorporate Corn Kernels and Milk: Once the potatoes are partially cooked, add the prepared corn kernels and 2 cups of milk (whole milk for creaminess, 2% for lighter texture, or canned coconut milk for a dairy-free option). Stir gently to combine. Add the remaining ½ teaspoon salt and adjust the seasoning with a little black pepper if needed. Reduce heat to low and simmer for an additional 5 minutes, allowing the flavors to meld and the corn and potatoes to become fully tender.
- Taste and Adjust Seasoning: Turn off the heat. Taste the chowder and adjust seasoning as needed. If it tastes slightly bland, add a pinch more salt or a dash of black pepper. At this stage, you can also adjust consistency—if you prefer a thicker chowder, remove 2 cups of the soup, blend it until smooth, and stir it back into the pot.
- Finish with Fresh Chives: Stir in 2 tablespoons of minced fresh chives for a bright, fresh flavor and a touch of color. The chives complement the sweetness of the corn and the creaminess of the potatoes, elevating the overall taste and presentation of the chowder.
- Serve and Enjoy: Ladle the warm chowder into bowls and serve immediately. This soup pairs beautifully with crusty bread, a light salad, or as a standalone hearty meal. It can be stored in an airtight container in the refrigerator for up to five days, though freezing is not recommended due to the potatoes’ texture.
Notes
- Fresh corn provides the best natural sweetness, but frozen corn works perfectly for year-round convenience.
- Scraping the “corn milk” from the cobs intensifies flavor, giving the chowder a naturally creamy texture without heavy cream.
- Yellow potatoes hold their shape well, while Russets can be peeled for a smoother, silkier chowder.
- Adjust the seasoning gradually; the chowder’s flavor deepens as it simmers, so tasting at the end ensures perfect balance.
- For thicker chowder, blend a portion of the soup and return it to the pot to create a rich, creamy consistency.
