Corn and Potato Chowder for Masako
Warm up your table with the comforting flavors of Corn and Potato Chowder for Masako, a creamy and hearty soup that's perfect for any season. This recipe combines tender russet potatoes, sweet bursts of corn, and a velvety base made with whole milk and heavy cream, creating a luscious chowder with a rich yet delicate texture. A hint of paprika and black pepper adds a subtle kick, while the sautéed onions and garlic infuse each bite with savory depth. Whether topped with crispy bacon or fresh parsley, this one-pot wonder is as simple to make as it is satisfying. Ready in just under an hour, this cozy chowder is the ultimate crowd-pleaser for weeknight dinners or gatherings. Perfectly balanced, naturally gluten-free (with easy flour substitutions), and endlessly customizable, it's your go-to recipe for creamy potato corn chowder cravings!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 3 medium Russet potatoes, peeled and diced into 1/2-inch cubes
- 3 cups Corn kernels (fresh, frozen, or canned, drained)
- 4 cups Chicken or vegetable broth
- 1.5 cups Whole milk
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
- 0.25 cup Crumbled cooked bacon (optional, for topping)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion and sauté for 4-5 minutes, or until the onion becomes soft and translucent.
Stir in the minced garlic and cook for another 1 minute, being careful not to burn it.
Sprinkle the flour over the onion and garlic mixture. Stir constantly for about 1-2 minutes to cook off the raw flour taste.
Slowly pour in the chicken or vegetable broth, whisking continuously to avoid lumps. Bring the mixture to a gentle boil.
Add the diced potatoes, salt, pepper, and paprika. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the corn kernels and continue to cook for an additional 5 minutes.
Lower the heat to low and pour in the whole milk and heavy cream. Heat gently, stirring occasionally, until the chowder is warmed through. Do not bring it to a boil to prevent the milk from curdling.
Taste and adjust the seasoning with more salt and pepper, if needed.
Serve the chowder in bowls, garnished with fresh parsley and crumbled bacon, if desired.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 11.8 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 756 mg | 16% | |
*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.
