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
Scale
- 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