Soups & Stews > Chowders > Corn Chowder > Corn and Potato Chowder Recipe

Creamy Corn and Potato Chowder

This hearty and comforting corn and potato chowder is the perfect meal for a chilly day. It's packed with sweet corn, creamy potatoes, and savory flavors. This recipe uses both fresh and frozen corn for a delightful texture and taste.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
6-8
Ingredients
  • 2 tablespoons Olive Oil
  • 1 medium, diced Yellow Onion
  • 2 stalks, diced Celery
  • 2 cloves, minced Garlic
  • 2 pounds, peeled and diced Yukon Gold Potatoes
  • 6 cups Chicken Broth
  • 2 cups Frozen Corn
  • 1 cup (from about 2 ears) Fresh Corn Kernels
  • 1 cup Heavy Cream
  • 1 teaspoon, or to taste Salt
  • 0.5 teaspoon, or to taste Black Pepper
  • 2 tablespoons, chopped, for garnish Fresh Chives
  • 4 slices, cooked and crumbled, for garnish (optional) Bacon

Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Potatoes and Broth

Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Incorporate the Corn

Stir in the frozen corn and fresh corn kernels. Cook for another 5 minutes, or until the corn is heated through.

Add Cream and Season

Stir in the heavy cream. Season with salt and black pepper to taste. Heat through, but do not boil.

Serve and Garnish

Ladle the chowder into bowls. Garnish with fresh chives and crumbled bacon (if using). Serve hot.

Nutrition Facts Estimated per 100g of product

Note: These values are approximate and can vary based on specific ingredients and portion sizes.
<ul> <li>Calories: Approximately 120-150 kcal</li><li>Protein: 3-4g</li><li>Fat: 8-10g</li><li>Carbohydrates: 10-15g</li><li>Fiber: 2-3g</li></ul>

Other Considerations for Nutrition

To reduce the fat content, you can use milk instead of heavy cream. However, this will affect the richness and creaminess of the chowder. Using low-sodium chicken broth can also help reduce the sodium content. Adding more vegetables, such as carrots or bell peppers, can increase the nutritional value of the chowder.

← Creamy Corn Chowder Decadent Creamy Corn Chowder →

FAQ

  • Can I use a different type of potato?

    Yes, you can use other types of potatoes, such as russet or red potatoes. However, Yukon Gold potatoes are recommended for their creamy texture and flavor.
  • Can I make this chowder ahead of time?

    Yes, you can make the chowder ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
  • Can I freeze this chowder?

    While you can freeze chowder, the texture of the potatoes and cream may change slightly upon thawing. It's best consumed fresh or within a few days of making it.
  • Can I add other vegetables?

    Absolutely! Carrots, bell peppers, or even spinach would be great additions. Add them along with the onion and celery.