Potato and Corn Chowder Yummm
Cozy up with a bowl of this hearty and creamy Potato and Corn Chowder Yummm, the ultimate comfort food that’s perfect for chilly nights or anytime you’re craving a warm, satisfying meal. This rich chowder boasts tender chunks of russet potatoes, the natural sweetness of corn kernels, and a velvety broth infused with aromatic thyme, smoky paprika, and a touch of garlic. Thickened with a buttery roux and balanced with a splash of heavy cream, this one-pot wonder is both flavorful and easy to make in just 45 minutes. Garnish with fresh parsley and optional shredded cheddar cheese for a restaurant-quality finish. Whether you serve it with crusty bread or savor it solo, this potato corn soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 3 medium russet potatoes, peeled and diced
- 2 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley, for garnish
- 0.5 cup shredded cheddar cheese, for garnish (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux, and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain.
Add the diced potatoes, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender but not falling apart.
Stir in the corn kernels and heavy cream. Allow the chowder to simmer for an additional 5 minutes, stirring occasionally, to heat the corn through and meld the flavors.
Taste and adjust seasonings, adding more salt or pepper as needed.
Using a potato masher, slightly mash some of the potatoes in the pot to create a thicker, creamier texture. Alternatively, you can remove a portion of the soup, blend it, and return it to the pot.
Ladle the chowder into bowls and garnish with fresh parsley and shredded cheddar cheese, if desired.
Serve hot and enjoy your comforting Potato and Corn Chowder Yummm!
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 6340 mg | 276% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 38.6 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 629 mg | 48% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4723 mg | 100% | |
*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.
