When the temperature drops, there’s nothing better than a warm, comforting bowl of chowder to lift your spirits. This potato and corn chowder is creamy, hearty, and packed with fresh vegetables. It’s a simple yet satisfying recipe that comes together in under an hour, making it perfect for weeknight dinners or cozy weekend lunches. With tender potatoes, sweet corn, and aromatic seasonings, this chowder will quickly become a family favorite.
Ingredients
For a single batch (serves 4):
- 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.
Conclusion
This cozy potato and corn chowder is a wonderful dish to keep on rotation during colder months. It’s quick to make, deliciously creamy, and the perfect way to enjoy seasonal vegetables. Whether you’re cooking for family or enjoying a solo meal, this chowder promises warmth and comfort in every bite.
Cozy Potato and Corn Chowder for Chilly Evenings
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.