Creamy Potato Corn Chowder (Printable Format)

A velvety blend of potatoes, corn, and savory vegetables simmered in creamy broth.

# What You Need:

→ Vegetables

01 - 3 medium russet potatoes, peeled and diced
02 - 2 cups corn kernels, fresh or frozen
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced

→ Dairy & Liquids

07 - 3 cups vegetable broth
08 - 1 1/2 cups whole milk or unsweetened plant-based milk
09 - 1/2 cup heavy cream or coconut cream for vegan option
10 - 2 tablespoons unsalted butter or olive oil for vegan option

→ Seasonings

11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon smoked paprika
14 - 1/4 teaspoon dried thyme
15 - 1 bay leaf

→ Optional Garnishes

16 - Chopped fresh chives or parsley
17 - Crumbled cooked bacon (omit for vegetarian)
18 - Shredded cheddar cheese (omit for vegan)

# How-To Steps:

01 - Melt butter in a large soup pot over medium heat. Add onion, celery, and carrot; sauté for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, corn kernels, salt, black pepper, smoked paprika, dried thyme, and bay leaf. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to a simmer. Cover and cook for 15 minutes until potatoes are tender.
05 - Remove bay leaf. Using an immersion blender, blend approximately one-third of the soup directly in the pot to achieve a creamy texture; alternatively, blend a portion separately then return to pot.
06 - Stir in milk and cream. Heat gently without boiling for 5 to 7 minutes until warmed through and slightly thickened.
07 - Taste and modify seasoning as needed before serving.
08 - Ladle soup into bowls and garnish with choice of fresh herbs, bacon, or cheese as desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour, making it perfect for busy weeknights when you crave something that tastes like you've been cooking all day
  • One pot means one pot to clean—and honestly, that's half the battle on a chilly evening
  • The texture is pure comfort: creamy enough to feel indulgent, but light enough that you won't feel weighed down
  • It's naturally vegetarian and easily adaptable for vegan diets without sacrificing a single bit of that velvety richness
02 -
  • Don't over-blend the soup or you'll end up with baby food instead of chowder. You want texture—whole pieces of corn and potato chunks are your friends
  • If your soup seems too thick after blending, add more broth a quarter-cup at a time. If it's too thin, just let it simmer a few extra minutes to reduce and thicken naturally
  • The moment you add cream, lower your heat. High heat and cream are enemies; high heat causes separation and breaks the magic
03 -
  • Make your vegetable broth the day before if you can—room temperature broth blends better with hot ingredients and helps prevent hot spots in your pot
  • If your soup breaks or looks separated after adding cream, don't panic. Whisk in a tablespoon of flour mixed with cold water (a slurry) and it will come back together smoothly

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