Corn and Potato Chowder
Cozy up with a bowl of rich and velvety Corn and Potato Chowder, a comforting soup that perfectly blends sweet bursts of corn with the creamy heartiness of russet potatoes. Infused with the aromatics of sautéed onion, garlic, and celery, this chowder is thickened to perfection with a simple roux and finished with a splash of heavy cream for an indulgent texture. Fresh thyme and a hint of bay leaf bring depth of flavor, while an optional swirl with an immersion blender gives the soup a luscious yet chunky consistency. Whether you use fresh, frozen, or canned corn, this easy recipe is perfect for weeknight dinners or cozy gatherings, with just 50 minutes from start to finish. Serve it piping hot, garnished with parsley, and pair it with crusty bread or oyster crackers for a soul-warming meal the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 stalks Celery stalks, diced
- 3 cups Russet potatoes, peeled and diced
- 3 cups Corn kernels (fresh, frozen, or canned and drained)
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 3 tablespoons All-purpose flour
- 1 teaspoon Fresh thyme leaves
- 1 piece Bay leaf
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the diced onion and celery. Sauté for 5-6 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Sprinkle the all-purpose flour over the vegetables, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth while stirring to prevent lumps. Add the diced potatoes, thyme leaves, bay leaf, salt, and pepper.
Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
Stir in the corn kernels and simmer for an additional 5 minutes to heat them through.
Remove the bay leaf from the pot. Use an immersion blender to puree part of the chowder (optional) for a thicker consistency, leaving most of the vegetables intact for a hearty texture.
Stir in the heavy cream and simmer for 2-3 more minutes to warm through. Adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with chopped fresh parsley, if desired. Enjoy with crusty bread or oyster crackers!
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 8599 mg | 374% | |
| Total Carbohydrate | 288.4 g | 105% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 39.9 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5199 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
