Easy Corn and Potato Chowder
Cozy up with a bowl of this Easy Corn and Potato Chowder, the ultimate one-pot comfort food perfect for any season! Loaded with tender russet potatoes, sweet corn kernels, and a creamy base infused with aromatic garlic and dried thyme, this hearty chowder is as satisfying as it is simple to make. With just 15 minutes of prep time and a total cook time of under an hour, you can have a delicious, home-cooked meal on your table that’s perfect for busy weeknights or lazy weekends. The recipe includes the flexibility to use fresh, frozen, or canned corn, making it convenient year-round, while customizable garnishes like fresh parsley add a vibrant finish. Serve it with crusty bread for dipping, and you’ve got an irresistibly creamy, filling meal that will warm everyone up on a chilly day. Perfect for families and ideal for meal prep, this dish is a crowd-pleaser you’ll make over and over again.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 3 medium Russet potatoes, peeled and diced
- 3 cups Corn kernels (fresh, frozen, or canned)
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced potatoes and corn kernels to the pot, stirring well to combine.
Pour in the chicken or vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to a simmer and cook uncovered for 15-20 minutes, or until the potatoes are tender.
Use an immersion blender to lightly blend part of the chowder, leaving some chunks for texture. Alternatively, transfer 2 cups of the chowder to a blender, purée until smooth, and return it to the pot.
Stir in the heavy cream, dried thyme, salt, and black pepper. Let the chowder simmer for an additional 5 minutes to meld the flavors.
Taste and adjust seasoning as needed. Garnish with fresh parsley, if desired.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6005 mg | 261% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 49.4 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 5131 mg | 109% | |
*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.
