introduction
This potato and corn chowder is warm, creamy, and easy to make. It uses simple ingredients you may already have. Serve it on a cool day for comfort and fast clean up. You can also pair it with a main like baked chicken with potatoes and green beans for a full meal.
why make this recipe
Make this chowder because it is quick, gentle on the budget, and full of taste. The soup is thick and soothing. It works for weeknights or as a simple lunch. If you like one-pan meals, this recipe fits the same easy-cook idea as one-pan honey mustard chicken and potatoes.
how to make Potato and Corn Chowder
This recipe moves fast. You cook the onion and garlic first. Then add the potatoes, corn, and broth. Simmer until the potatoes are soft. Stir in cream or milk at the end and heat through.
Ingredients :
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups potatoes, diced
- 2 cups corn (fresh or frozen)
- 4 cups vegetable broth
- 1 cup heavy cream or milk
- Salt and pepper to taste
- Chopped parsley for garnish
Directions :
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the diced potatoes and corn to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream or milk, and season with salt and pepper. Heat through but do not boil.
- Serve hot, garnished with chopped parsley.
how to serve Potato and Corn Chowder
Serve hot in bowls. Add parsley on top for color. Offer bread or crackers on the side. A green salad also goes well.
how to store Potato and Corn Chowder
Cool the soup to room temperature before storing. Put it in a sealed container. Keep in the fridge for up to 4 days. Reheat on the stove over low heat. Do not boil when you add the cream again. You can freeze the soup for up to 2 months in a freezer-safe container.
tips to make Potato and Corn Chowder
- Cut potatoes in even pieces so they cook at the same rate.
- Use cream for a richer soup or milk for a lighter version.
- If the soup is too thick, add a little more broth or milk.
- For a smoother chowder, mash some potatoes in the pot.
- If you want to make this recipe in a slow cooker, see this similar idea: slow cooker garlic parmesan chicken and potatoes.
variation (if any)
- Add cooked bacon or ham for a smoky taste.
- Stir in chopped chives or green onions at the end.
- Use coconut milk instead of dairy for a dairy-free twist.
- Add a pinch of smoked paprika for warmth.
FAQs
Q: Can I use frozen corn?
A: Yes. Frozen corn works well and you can add it frozen.
Q: Can I make this dairy-free?
A: Yes. Use a plant milk like almond or oat milk, or coconut milk for creaminess.
Q: Can I use chicken broth instead of vegetable broth?
A: Yes. Chicken broth adds a richer flavor if you do not need a vegetarian version.
Q: How do I thicken the chowder more?
A: Mash some of the cooked potatoes in the pot or add a small slurry of flour and water and cook a few minutes.
Conclusion
For a slightly different one-pot take on corn and potato chowder, you can compare techniques and ideas with this one-pot corn and potato chowder recipe.
Potato and Corn Chowder
Ingredients
Method
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the diced potatoes and corn to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream or milk, and season with salt and pepper. Heat through but do not boil.
- Serve hot, garnished with chopped parsley.