Potato and Corn Chowder
Creamy, hearty, and brimming with comforting flavors, this Potato and Corn Chowder is a soul-warming dish that’s perfect for any season. Made with tender russet potatoes, sweet bursts of corn, and a velvety base of heavy cream and savory spices, this chowder strikes the perfect balance between rustic charm and rich indulgence. Smoked paprika and thyme add depth, while a touch of blending creates a luscious texture that still retains satisfying chunks of potato and corn. Quick to prepare in under an hour, this one-pot recipe is ideal for busy weeknights or cozy family dinners. Garnish with fresh parsley and serve with crusty bread to elevate this classic soup into a truly memorable meal. Ideal keywords: potato and corn chowder, creamy soup recipe, hearty chowder, easy weeknight dinners, comfort food ideas.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 stalks celery stalks, diced
- 4 medium russet potatoes, peeled and diced
- 2 cups frozen or fresh corn kernels
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 0.5 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the garlic and celery, and cook for an additional 2 minutes, stirring occasionally.
Add the diced potatoes and corn to the pot, then pour in the vegetable or chicken broth. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let simmer for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, carefully blend about half of the soup directly in the pot to achieve a creamy texture while leaving some chunks of potato and corn for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, smoked paprika, dried thyme, salt, and black pepper. Simmer for an additional 5 minutes to allow the flavors to meld.
Taste the soup and adjust seasoning if necessary. Ladle the chowder into bowls and garnish with chopped parsley, if desired.
Serve warm with crusty bread for a complete meal. Enjoy!
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 6056 mg | 263% | |
| Total Carbohydrate | 271.0 g | 99% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 40.1 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5938 mg | 126% | |
*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.
