There’s nothing quite like coming home on a chilly evening and being greeted by the comforting aroma of a warm, hearty soup simmering on the stove. Cozy Potato and Corn Chowder for Chilly Evenings is exactly the kind of dish that wraps you in its warmth and fills your heart as much as your belly. Creamy, savory, and packed with wholesome ingredients, this chowder is like a hug in a bowl.
This dish isn’t just a meal—it’s an experience. Imagine creamy potatoes, sweet corn kernels, and tender vegetables, all infused with subtle herbaceous notes from thyme and a hint of garlic. It’s the perfect way to unwind after a long day, and it’s so simple to make that you’ll find yourself cooking it again and again. Let’s dive into the recipe and learn how to make this delightful chowder, step by step.
Ingredients for Cozy Potato and Corn Chowder
Before you begin, gather all your ingredients to make the cooking process seamless. Here’s what you’ll need for this comforting chowder:
| Ingredient | Quantity |
|---|---|
| Butter | 2 tablespoons |
| Onion, diced | 1 small |
| Celery, diced | 2 ribs |
| Carrot, finely chopped | 1 small |
| Garlic, minced | 2 cloves |
| Baking potatoes, peeled and diced | 2 medium |
| Chicken broth | 3 cups |
| Dried thyme leaves | ½ teaspoon |
| Salt | ½ teaspoon (adjust to taste) |
| Black pepper | ¼ teaspoon |
| Bay leaf | 1 |
| Corn kernels (fresh or frozen) | 2 cups |
| Half-and-half or light cream | 1 cup |
Why This Chowder Is Perfect for Chilly Evenings
What makes Cozy Potato and Corn Chowder for Chilly Evenings so special? It’s not just the flavor; it’s the way this recipe combines simple, fresh ingredients into a bowl of pure comfort.
- Rich and Creamy: The half-and-half adds a luxurious creaminess, while the potatoes naturally thicken the chowder for a velvety texture.
- Nutritious and Hearty: Packed with veggies, potatoes, and corn, this soup is as nourishing as it is filling.
- Simple and Affordable: You likely have most of the ingredients on hand, making it budget-friendly without compromising on taste.
- Customizable: You can easily tweak the recipe to suit your preferences, whether you want a dairy-free option or an extra kick of spice.
Step-by-Step Instructions for Potato and Corn Chowder
Follow these easy steps to create the perfect bowl of chowder:
1. Sauté the Vegetables
- In a large pot, melt the butter over medium heat.
- Add the diced onion, celery, and carrot, and sauté for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
- Add the minced garlic and cook for another minute, allowing the garlic to release its fragrant aroma.
2. Add the Potatoes and Broth
- Stir in the diced potatoes, chicken broth, thyme, salt, black pepper, and bay leaf.
- Bring the mixture to a simmer over medium-high heat, then reduce the heat to low.
- Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Incorporate the Corn and Cream
- Add the corn kernels to the pot and stir to combine.
- Pour in the half-and-half or light cream and let the chowder simmer for another 5-7 minutes, allowing the flavors to meld together.
4. Adjust Seasoning and Serve
- Taste the chowder and adjust the seasoning if necessary.
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh herbs like parsley or chives if desired.
Tips for Making the Best Potato and Corn Chowder
- Use Fresh Corn When Possible: If it’s in season, fresh corn adds an unbeatable sweetness to the chowder. Simply cut the kernels off the cob and add them to the pot.
- Blend for Extra Creaminess: For an ultra-creamy texture, blend a portion of the soup using an immersion blender before adding the cream.
- Substitute for Dairy-Free Options: If you’re avoiding dairy, use coconut milk or a plant-based cream alternative. It will still provide a rich and creamy consistency.
- Make It Heartier: Add diced cooked chicken, ham, or crispy bacon for an extra layer of flavor and protein.
- Double the Batch: This recipe doubles easily, so make extra to freeze for later or share with friends and family.
Nutritional Information
Here’s an approximate breakdown of the nutritional values per serving of chowder (based on four servings):
| Nutrient | Per Serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 6-8g |
| Fat | 10-12g |
| Carbohydrates | 35-40g |
| Fiber | 3-4g |
| Sodium | 600-700mg |
Why This Recipe Works Every Time
Perfectly Balanced Flavors
The thyme and bay leaf add a subtle earthiness that complements the sweetness of the corn. Combined with creamy potatoes and savory broth, it creates a perfect harmony of flavors.
Great for Meal Prep
This chowder tastes even better the next day as the flavors develop further. You can store leftovers in the fridge for up to three days or freeze for longer storage.
Quick to Make
With a prep and cook time of under an hour, this chowder is ideal for weeknight dinners.
What to Serve with Potato and Corn Chowder
This hearty chowder pairs beautifully with:
- Crusty Bread: Perfect for soaking up every last drop of the creamy broth.
- Green Salad: A simple side salad with a light vinaigrette balances the richness of the chowder.
- Grilled Cheese Sandwich: Add a melty, cheesy element for the ultimate comfort food pairing.
Frequently Asked Questions
1. Can I make this chowder vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth and skip any optional meat additions.
2. How do I thicken the chowder if it’s too thin?
Mash some of the cooked potatoes in the pot or stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
3. Can I freeze Potato and Corn Chowder?
Absolutely! Let the chowder cool completely before transferring it to freezer-safe containers. It will keep well for up to three months. Note that the cream may separate slightly upon reheating, but stirring should fix it.
4. Can I use canned corn instead of fresh or frozen?
Yes, canned corn works well. Be sure to drain and rinse it before adding it to the chowder.
5. How do I reheat leftovers?
Reheat the chowder gently over low heat on the stovetop or in the microwave, stirring occasionally to prevent the cream from curdling.
6. Can I add other vegetables?
Definitely! Diced zucchini, bell peppers, or peas would make great additions to this chowder.
Conclusion: Make Cozy Potato and Corn Chowder Tonight!
Now that you have everything you need to make Cozy Potato and Corn Chowder for Chilly Evenings, it’s time to get cooking. This easy, hearty recipe is guaranteed to become a family favorite, perfect for warming up on a cold night or enjoying as leftovers the next day.
So grab your ingredients, follow the steps, and treat yourself to a bowl of creamy, delicious chowder. Your taste buds—and your loved ones—will thank you!
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Cozy Potato and Corn Chowder for Chilly Evenings
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Warm up on cold nights with this Cozy Potato and Corn Chowder, a creamy, savory soup packed with tender potatoes, sweet corn, and hearty vegetables. Perfect for a comforting family meal or a quick weeknight dinner, this chowder is easy to make, nourishing, and endlessly satisfying.
Ingredients
- 2 tablespoons butter
- 1 small onion (diced)
- 2 ribs celery (diced)
- 1 small carrot (finely chopped)
- 2 cloves garlic (minced)
- 2 medium baking potatoes (peeled and diced)
- 3 cups chicken broth
- ½ teaspoon dried thyme leaves
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 cups corn kernels (fresh or frozen)
- 1 cup half-and-half or light cream
Instructions
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Sauté the chopped onion, celery, and carrot in a pan until they begin to soften, approximately 5-6 minutes. Add the garlic and continue cooking for an additional minute, letting the flavors meld and the garlic become aromatic.
- Add Potatoes and Broth: Add the diced potatoes, chicken broth, thyme, salt, pepper, and bay leaf to the pot. Stir well, bring the mixture to a simmer, and cook for 15-20 minutes or until the potatoes are tender.
- Incorporate Corn and Cream: Once the potatoes are cooked, add the corn kernels and half-and-half. Stir and let the chowder simmer for another 5-7 minutes, allowing the flavors to meld.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed, removing the bay leaf before serving. Garnish with fresh herbs if desired.
Notes
- Fresh or Frozen Corn: If fresh corn is in season, it adds incredible sweetness to the chowder. Simply cut the kernels off the cob before adding.
- Thicker Chowder: For a thicker consistency, mash some of the cooked potatoes in the pot with a fork or blend a small portion of the soup.
- Dairy-Free Alternative: Substitute the half-and-half with coconut milk or cashew cream for a rich, dairy-free option.
- Add Protein: Add cooked chicken, crispy bacon, or ham to make the chowder more filling.
- Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months (best to freeze before adding cream).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American