Corn Potato Chowder
Creamy, comforting, and bursting with the sweet and savory flavors of fresh vegetables, this Corn Potato Chowder is the ultimate cozy meal. Perfect for busy weeknights or leisurely weekends, this hearty soup combines tender potatoes, sweet corn, and a medley of aromatic vegetables, all simmered in a rich broth with a hint of smoked paprika and thyme. Finished with a touch of cream for velvety smoothness, this chowder strikes the perfect balance between rustic and indulgent. A quick immersion blend gives the soup a luscious, creamy texture while keeping satisfying chunks for extra heartiness. Ready in just 50 minutes and easily customizable as vegetarian or non-vegetarian, this chowder is ideal for family dinners or meal prepping. Pair it with crusty bread for the ultimate comforting experience!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 2 celery stalks (diced)
- 2 carrots (diced)
- 3 garlic cloves (minced)
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 4 medium potatoes (peeled and diced)
- 3 cups fresh or frozen corn kernels
- 1 cup heavy cream or half-and-half
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and combined.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle in the flour and stir constantly for 2 minutes to create a roux. This will help thicken the chowder.
Slowly pour in the vegetable or chicken broth, stirring constantly to avoid lumps.
Add the diced potatoes, smoked paprika, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender.
Stir in the corn kernels and heavy cream (or half-and-half). Simmer for an additional 5-7 minutes to heat through and allow the flavors to meld.
Using an immersion blender, lightly puree some of the soup to achieve desired consistency, leaving some chunks for texture. Alternatively, transfer about 1/3 of the soup to a blender, pulse until smooth, and stir it back into the pot.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the chowder into bowls and garnish with chopped fresh parsley before serving. Enjoy warm!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 12.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 934 mg | 20% | |
*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.
