Old Fashioned Corn and Potato Chowder
Cozy up with a bowl of Old Fashioned Corn and Potato Chowder, a hearty and comforting dish that perfectly balances creamy richness with wholesome ingredients. Featuring tender russet potatoes, sweet corn kernels, and a velvety base enriched with heavy cream, this classic chowder is brought to life with aromatic sautéed onions, celery, and garlic. A touch of fresh thyme adds an optional garnish of brightness, making it an irresistible choice for a weeknight dinner or a cold-weather meal. Ready in under an hour, this easy-to-make recipe is perfect for anyone craving a warm and satisfying dish. Pair it with crusty bread or oyster crackers for the ultimate cozy dining experience.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 3 medium russet potatoes (peeled and diced into 1/2-inch cubes)
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and celery. Sauté for 5 minutes, stirring occasionally, or until the onions are translucent and the celery is softened.
Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable stock, whisking constantly to prevent lumps from forming. Bring to a simmer.
Add the diced potatoes, bay leaf, salt, and black pepper. Stir well, then reduce the heat to low. Cover the pot and let simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the corn kernels and heavy cream. Simmer uncovered for an additional 5–7 minutes to let the chowder thicken slightly and the corn heat through.
Taste and adjust seasoning with more salt and pepper if needed. Discard the bay leaf.
Ladle the chowder into bowls and garnish with fresh thyme if desired. Serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 7421 mg | 323% | |
| Total Carbohydrate | 283.3 g | 103% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 44.3 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 5036 mg | 107% | |
*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.
