Corn and Potato Chowder Simple Flavorful Versatile
Warm, comforting, and brimming with rich flavors, this Corn and Potato Chowder is the ultimate one-pot recipe that's as simple as it is versatile. Perfect for cozy weeknight dinners or a crowd-pleasing starter, this dish combines tender russet potatoes, sweet corn kernels, and aromatic spices like smoked paprika for a perfectly balanced, hearty meal. A dash of heavy cream elevates the texture, while pureed soup portions add a velvety richness without overwhelming the rustic bite of whole potato and corn pieces. Ready in just 45 minutes, this easy chowder is adaptable to either chicken or vegetable stock, making it a great option for both vegetarians and meat lovers. Garnished with freshly chopped parsley, it's a flavorful, satisfying dish that proves simplicity can still be deliciously indulgent.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 3 medium Russet potatoes (peeled and diced into 1/2-inch cubes)
- 3 cups Corn kernels (fresh, frozen, or canned and drained)
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley (chopped, 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 sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle in the flour and stir to combine. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly pour in the chicken or vegetable stock, stirring vigorously to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes, corn kernels, salt, pepper, and smoked paprika. Stir to combine.
Cover the pot with a lid and let the soup simmer gently over medium-low heat for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Using a ladle, transfer 2 cups of the soup to a blender or use an immersion blender to blend part of the soup until creamy. Be careful when blending hot liquids. Return the puréed portion back to the pot and stir to combine. This will give the chowder a creamier texture while leaving some potato and corn pieces intact.
Stir in the heavy cream and heat the chowder for another 5 minutes, making sure not to let it boil.
Taste and adjust seasoning as needed with additional salt or pepper.
Ladle the chowder into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 681 mg | 14% | |
*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.
