There’s something magical about a steaming bowl of creamy corn chowder with potatoes. Imagine the aroma wafting through your kitchen, rich and inviting, as you prepare to dive headfirst into this comfort food classic. The smooth texture paired with the sweet crunch of corn makes each spoonful feel like a warm hug on a chilly day—perfect for those moments when you need a little extra love. For more inspiration, check out this easy dinner recipes recipe.

This chowder isn’t just a meal; it’s a memory maker. I remember the first time I served this creamy delight at a family gathering. Laughter filled the room as everyone slurped down their bowls, and my Aunt Marge even declared it “better than her famous lasagna.” High praise indeed! Whether it’s a rainy day or you’re simply looking to impress guests, this chowder is sure to steal the show.

I still chuckle when I think about how my friends fought over the last drop of this chowder at our last potluck!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious lunch recipes recipe.

• Fresh Corn: Sweet summer corn is best; use frozen if fresh isn’t available for convenience.

• Potatoes: Yukon Golds are perfect here for their creamy texture and buttery flavor.

• Onion: A medium-sized yellow onion adds sweetness and depth to the chowder.

• Garlic: Fresh garlic cloves enhance the flavor; look for firm bulbs for the best taste.

• Vegetable Broth: Use low-sodium broth to control salt levels while keeping it flavorful.

• Cream: Heavy cream gives that luscious texture; half-and-half can be used for a lighter version.

• Herbs (Thyme & Bay Leaf): Fresh thyme adds earthiness while bay leaves infuse subtle complexity to the soup.

• Salt & Pepper: Essential seasonings that elevate all flavors; adjust according to your taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Corn Chowder with Potatoes

Sautéing Base Ingredients: Start by heating olive oil in a large pot over medium heat. Add diced onions and minced garlic, cooking until fragrant and onions become translucent.

Add Potatoes and Broth: Toss in diced potatoes along with vegetable broth. Bring everything to a gentle boil before reducing heat and simmering until potatoes are tender.

Add Corn and Seasonings: Stir in fresh corn kernels, thyme, bay leaf, salt, and pepper. Allow it all to simmer together for about 10 minutes so flavors meld beautifully.

Create Creaminess: Remove bay leaf before stirring in heavy cream. Simmer gently for another 5 minutes until heated through and perfectly blended.

Final Touches: Taste your chowder and adjust seasoning if necessary. Serve hot with fresh herbs sprinkled on top for an added pop of color!

This creamy corn chowder with potatoes will not only fill bellies but will also warm hearts with every delightful bite!

Perfecting the Cooking Process

Start by sautéing onions in butter for a fragrant base, then add corn and potatoes to enhance flavor. Pour in broth, simmer until tender, and finish with cream for ultimate richness.

Add Your Touch

Feel free to swap out regular potatoes for sweet potatoes or add jalapeños for a spicy kick. Fresh herbs like thyme can elevate the flavor profile significantly.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain creaminess without separation.

Sharing this recipe brings back memories of cozy nights with friends, where laughter filled the room alongside the rich aroma of creamy chowder simmering on the stove.

FAQ

Can I freeze Creamy Corn Chowder with Potatoes?

Yes, but be aware that the cream may separate upon thawing.

What is the best type of corn to use?

Fresh sweet corn works best, but frozen corn can also deliver great results.

How do I make this chowder vegetarian?

Use vegetable broth instead of chicken broth for a delicious vegetarian option.

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Creamy Corn Chowder with Potatoes

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• Author: Ann Foster
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Indulge in a bowl of creamy corn chowder that perfectly blends sweet corn and tender potatoes. This delightful dish, rich in flavor and texture, is ideal for cozy nights or gatherings with friends. With its vibrant colors and comforting aroma, this chowder will warm your heart and fill your belly. Easy to make in just 30 minutes, it’s sure to become a family favorite!

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Ingredients

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• 2 cups fresh corn kernels (or frozen)
• 2 medium Yukon Gold potatoes, diced (about 2 cups)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 tsp fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil

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Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until onions are translucent.
2. Add diced potatoes and vegetable broth; bring to a gentle boil. Reduce heat and simmer until potatoes are tender (about 15 minutes).
3. Stir in corn kernels, thyme, bay leaf, salt, and pepper. Simmer for an additional 10 minutes.
4. Remove the bay leaf and stir in the heavy cream. Let it simmer gently for another 5 minutes.
5. Adjust seasoning as needed before serving hot with fresh herbs on top.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 290
• Sugar: 4g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 45mg