This creamy potato corn chowder is a cozy bowl of comfort! Made with tender potatoes, sweet corn, and a hint of spice, it’s perfect for chilly days.
I love how easy it is to whip up! Just mix everything in a pot and let it simmer. Plus, the leftovers are just as tasty—if they last that long! 😄
Key Ingredients & Substitutions
Potatoes: I like using Yukon Gold potatoes for their creaminess. If you’re in a pinch, Russets work too, but they may break apart more easily. For a lower-carb option, try cauliflower instead!
Corn: Fresh corn is fantastic when in season, but frozen corn is just as tasty and saves you time. Canned corn can be used too; just remember to rinse it first!
Heavy Cream: For a lighter chowder, substitute half-and-half or whole milk. If you’re dairy-free, coconut milk gives a different flavor but still keeps it creamy.
Smoked Paprika: This adds a warm, smoky flavor. If you don’t have it, regular paprika works fine, or a pinch of cayenne could spice things up!
How Do I Create a Creamy Texture Without Curdling the Chowder?
To keep your chowder creamy, make sure to slowly incorporate the heavy cream at a low temperature. Here’s how:
- After the potatoes are cooked, reduce the heat to low before adding the cream.
- Always stir gently, and avoid boiling once the cream is in. This prevents curdling and keeps that nice, smooth texture.
- If you’re concerned, let the cream sit at room temperature for a bit before adding to help it combine more smoothly.
Enjoy making this comforting and delicious Potato Corn Chowder!
How to Make Potato Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 large potatoes, peeled and diced
- 2 cups fresh or frozen corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
For Garnish:
- Fresh chives or green onions, chopped
- Bacon bits or additional smoked paprika (optional)
How Much Time Will You Need?
This Potato Corn Chowder takes about 10 minutes for prep and 25-30 minutes for cooking. In total, you’re looking at roughly 40 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by melting the butter in a large pot over medium heat. Add the chopped onions, diced celery, and minced garlic. Sauté them for about 5 minutes, or until they become soft and aromatic. This brings out their wonderful flavors!
2. Make a Roux:
Next, sprinkle the flour over the sautéed veggies. Stir continuously for about 1-2 minutes to cook the flour. This mixture, called a roux, will help thicken your chowder later on.
3. Add the Broth:
Now, slowly whisk in the vegetable or chicken broth. Be sure to dissolve any lumps from the flour to keep your chowder smooth. Once combined, bring the mixture to a gentle simmer.
4. Add Potatoes and Corn:
Time for the stars of the show! Add the diced potatoes and corn kernels to your pot. Season everything with salt, pepper, and smoked paprika if you like some extra flavor. Let it simmer for about 15-20 minutes, or until the potatoes are nice and tender.
5. Stir in the Cream:
Reduce the heat to low and gently stir in the heavy cream. Warm it through, but be careful not to boil it, as this can cause the cream to curdle. The chowder should be creamy and rich at this point!
6. Final Touches:
Give everything a taste and adjust the seasoning with more salt and pepper if needed. Your chowder should be flavorful and comforting.
7. Serve and Enjoy:
Dish up the chowder hot in bowls and garnish with chopped chives or green onions. If you want, sprinkle some bacon bits or additional smoked paprika on top for added flavor and a nice presentation. Enjoy your creamy, hearty Potato Corn Chowder!
Happy cooking! 🍲
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold potatoes are a great choice for their creaminess, but Russets work too. If you’re looking for a lower-carb option, you can use cauliflower instead of potatoes for a unique twist!
How Can I Thicken the Chowder Without Flour?
If you prefer to avoid flour, try blending a cup of the finished chowder until smooth and then stir it back into the pot. This will naturally thicken the chowder while keeping it creamy. You can also use cornstarch mixed with water as an alternative thickening agent.
Can I Make This Chowder in Advance?
Definitely! You can prepare the chowder a day ahead. Just cook it, let it cool, and then refrigerate. When ready to serve, gently reheat on the stove, adding a splash of cream to refresh its texture if necessary.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat gently on the stove or in the microwave, making sure to stir occasionally for even heating.
