Sweet Corn and Potato Chowder
Cozy up with a comforting bowl of Sweet Corn and Potato Chowder, a velvety blend of hearty russet potatoes, sweet corn kernels, and fragrant seasonings like smoked paprika and thyme. This creamy, one-pot wonder is made with a base of vegetable broth and a touch of heavy cream, creating a luscious texture that feels indulgent yet wholesome. With tender chunks of potato, bursts of corn, and optional garnishes like crispy bacon and fresh scallions, this chowder is the perfect balance of rich flavors and rustic simplicity. Ready in just 45 minutes, it's an easy and satisfying meal that's ideal for weeknights or chilly evenings. Perfect for anyone craving a comforting, homemade soup with bold, savory-sweet notes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium russet potatoes, peeled and diced into ½-inch cubes
- 3 cups frozen or fresh corn kernels
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon thyme, fresh or dried
- 0.5 teaspoon smoked paprika
- 2 stalks scallions, sliced thinly for garnish
- 2 strips bacon, cooked and crumbled (optional for garnish)
Instructions
Heat a large pot over medium heat and melt the butter.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is soft and translucent, stirring occasionally.
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook off the raw flour taste.
Stir in the vegetable broth, making sure to scrape any bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Add the diced potatoes, corn, salt, black pepper, thyme, and smoked paprika to the pot. Stir well to combine.
Cover the pot with a lid and let the chowder simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Lower the heat to medium-low. Slowly stir in the heavy cream, mixing well to create a creamy consistency.
Taste the chowder and adjust seasoning with more salt or pepper if needed.
Using a ladle, transfer about 2 cups of the chowder (make sure to get some potatoes and corn) to a blender. Blend until smooth and return the pureed mixture back to the pot. Stir to combine. (Alternatively, use an immersion blender to partially puree the soup directly in the pot.)
Heat the chowder for another 2-3 minutes until fully heated through.
Ladle the chowder into bowls and garnish with sliced scallions and crumbled bacon (if using). Serve warm and enjoy!
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 6259 mg | 272% | |
| Total Carbohydrate | 311.3 g | 113% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 61.4 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6358 mg | 135% | |
*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.
