Potato Corn Chowder
Dive into a bowl of comforting warmth with this hearty Potato Corn Chowder, a rich and creamy soup packed with vibrant flavors and wholesome ingredients. This easy-to-make recipe features tender russet potatoes, sweet corn kernels, and a medley of sautéed onions, carrots, and celery, all simmered in a velvety broth made creamy with a touch of heavy cream. Seasoned with fragrant garlic, a hint of paprika, and freshly chopped parsley, this chowder hits all the cozy, savory notes you crave. Perfect for busy weeknights or as a crowd-pleaser on chilly days, this one-pot dish is thickened naturally by mashing some of the potatoes for a rustic texture. Serve it with a sprinkle of optional sharp cheddar cheese and a side of crusty bread for an irresistible meal!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 large garlic cloves, minced
- 2 tablespoons all-purpose flour
- 5 cups chicken or vegetable broth
- 4 medium russet potatoes, peeled and diced
- 2 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground paprika
- 2 tablespoons fresh parsley, chopped
- 1 cup sharp cheddar cheese, shredded (optional)
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, carrots, and celery, and sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable broth while stirring to combine. Bring the mixture to a gentle boil.
Add the diced potatoes, reduce the heat to medium-low, and simmer for 15 minutes, or until the potatoes are tender and easily pierced with a fork.
Stir in the corn kernels, heavy cream, salt, black pepper, and paprika. Cook for another 5 minutes, allowing the flavors to meld together.
Using a potato masher, mash the potatoes slightly in the pot to thicken the chowder, leaving some chunks for texture. Alternatively, for a creamier consistency, remove about 2 cups of the chowder, blend it until smooth, and return it to the pot.
Taste and adjust seasoning as needed with more salt or pepper.
Remove from heat and garnish with fresh parsley. If desired, sprinkle individual bowls with shredded cheddar cheese.
Serve hot with crusty bread or crackers and enjoy!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.4 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 964 mg | 21% | |
*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.
