Creamy Corn Potato Chowder (Print Version)

Velvety chowder with corn, potatoes, and smoky accents perfect for warming chilly evenings.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, diced
03 - 2 celery stalks, diced
04 - 2 garlic cloves, minced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 3 cups corn kernels (fresh, frozen, or canned and drained)
07 - 1 carrot, diced

→ Liquids

08 - 4 cups vegetable broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream

→ Seasonings

11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon dried thyme

→ Optional Garnishes

15 - 3 slices cooked bacon, crumbled (omit for vegetarian)
16 - 2 tablespoons fresh chives, chopped

# How-To Steps:

01 - Melt butter in a large pot over medium heat, then add diced onion, celery, and carrot. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn kernels, kosher salt, black pepper, smoked paprika, and dried thyme. Stir until combined.
04 - Pour in vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook 15 to 20 minutes until potatoes are tender.
05 - Remove approximately 2 cups of soup and purée until smooth using a blender or immersion blender. Return purée to pot.
06 - Stir in whole milk and heavy cream. Simmer gently for 5 to 10 minutes without boiling. Adjust seasoning as needed.
07 - Ladle chowder into bowls and garnish with crumbled bacon and chopped chives if desired.

# Expert Tips:

01 -
  • This chowder feels like a secret warmth you want to share with a close friend after a long day
  • It quickly became a favorite because it balances richness and freshness in every spoonful
02 -
  • Blending part of the soup is what turns this from a chunky stew into a luxuriously creamy chowder
  • Smoked paprika is subtle but essential; it adds the smoky undertone without needing actual bacon
03 -
  • Low and slow is key for developing flavors without breaking down the potatoes too much
  • Blending just a portion keeps texture interesting while adding creaminess

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