As I stood in my cozy kitchen, the sweet aroma of fresh corn and simmering potatoes wafted through the air, instantly transporting me to simpler times of family meals and laughter. This Hearty One-Pot Corn & Potato Chowder is not just a dish; it’s a comforting embrace in a bowl, ready to ignite your love for homemade cooking. It’s the kind of recipe that invites you in with its rich creaminess while effortlessly catering to both vegetarian and vegan diets. With just about 30 minutes of prep time, you can create a satisfying meal that will delight your loved ones, making it perfect for busy weeknights or chilly evenings. Join me as we dive into a delightful cooking experience that promises warmth, flavor, and the joy of a home-cooked meal. Ready to warm up your table? Let’s get started!
Why is this chowder a must-try?
Comforting and creamy, this Corn & Potato Chowder is sure to become your go-to recipe for cozy evenings. Versatile for all diets, it easily adapts to vegetarian and vegan needs without sacrificing flavor. Quick to make, you’ll have a delicious meal ready in just 30 minutes. Hearty enough to satisfy even the pickiest eaters, it’s perfect alongside a slice of crusty bread or a fresh salad. You’ll love how easily it fits into your meal prep, just like my Sweet Potato Fries or Cornbread Salad Southern. Join me in creating something truly special!
Corn & Potato Chowder Ingredients
• Dive into making this creamy, comforting chowder with these essential ingredients!
For the Chowder
- Fresh Corn – 4 ears or 4 cups kernels; the main flavor base providing irresistible sweetness—frozen corn can be used if fresh isn’t on hand.
- Olive Oil – 1 Tablespoon; for sautéing the vegetables, adding a healthy fat—swap with additional butter for a richer taste.
- Butter – 1 Tablespoon; enriches the chowder’s depth—use extra olive oil for a vegan dish.
- Onion – 1 cup, finely chopped; the foundation for flavor, creating sweetness when sautéed.
- Celery – ¾ cup, finely chopped; brings a crunchy texture and aromatic touch.
- Garlic – 2 cloves, minced; elevates flavor depth—feel free to adjust to your preference.
- Kosher Salt – 1½ teaspoons, divided; essential for enhancing flavors—tweak to taste.
- Ground Black Pepper – ½ teaspoon; adds a hint of spice—personalize according to your palate.
- Fresh Thyme – 2 teaspoons minced or 1 teaspoon dried; imparts a lovely herbaceous quality—dried herbs work beautifully too.
- Ground Cayenne Pepper – ⅓ teaspoon; gives optional heat—use less or more based on your spice tolerance.
- Vegetable Broth – 4 cups; serves as the heart of the chowder, maintain veggie status or switch to chicken broth for those who aren’t strict vegetarians.
- Potatoes – 12 ounces, cut into ½-inch pieces; these lend a hearty texture—small yellow or Russet potatoes bring the best results.
- Milk – 2 cups; gives a luscious creaminess—whole milk is ideal, but coconut milk works for a dairy-free option.
- Chives – 2 Tablespoons, minced; a fresh garnish with a mild onion flavor that brightens up the dish.
Embrace the charm of homemade cooking with this Corn & Potato Chowder that promises warmth and satisfaction!
Step‑by‑Step Instructions for Corn & Potato Chowder
Step 1: Prepare the Corn
Begin by husking the corn and carefully cutting the kernels off the cobs, collecting the sweet kernels in a bowl. Next, use the back of a knife to scrape the cob, gathering the corn “milk” to enhance the chowder’s flavor. Set the corn aside, keeping the cobs for later use in the broth.
Step 2: Sauté the Vegetables
In a large pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat until the butter is melted and bubbly. Add 1 cup of finely chopped onion and ¾ cup of finely chopped celery, sautéing for about 2 minutes until they soften and the onion becomes translucent. Stir in 2 minced garlic cloves and cook for another minute, releasing their aromatic fragrance.
Step 3: Build Flavor with Spices
Sprinkle in 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, 2 teaspoons of minced fresh thyme, and ⅓ teaspoon of ground cayenne pepper if desired. Mix well, allowing the spices to blend into the sautéed vegetables for about 1 minute, creating a flavorful base for your Corn & Potato Chowder.
Step 4: Simmer the Broth
Pour in 4 cups of vegetable broth and add the corn cobs you set aside earlier. Bring the mixture to a gentle simmer over medium-high heat. Allow it to bubble away for 10-15 minutes, which enriches the broth with the sweet flavor of fresh corn, stirring occasionally to ensure nothing sticks to the bottom.
Step 5: Add Potatoes
After simmering, carefully remove the corn cobs using tongs. Add 12 ounces of diced potatoes to the broth, stirring to combine. Continue to cook for an additional 10 minutes or until the potatoes are nearly tender when pierced with a fork, helping to create that hearty texture that defines the Corn & Potato Chowder.
Step 6: Stir in Corn and Milk
Once the potatoes are nearly cooked, add the reserved corn kernels and pour in 2 cups of milk, stirring gently to mix everything together. Lower the heat slightly and let the chowder simmer for about 5 more minutes, until the corn is tender and the potatoes are fully cooked, achieving that creamy, comforting consistency.
Step 7: Final Seasoning and Garnish
Before serving the Corn & Potato Chowder, taste and adjust the seasoning with the remaining salt as needed. Remove the pot from the heat and stir in 2 tablespoons of minced chives for a fresh, vibrant finish. The chowder is now ready to ladle into bowls and enjoy with your favorite crusty bread!
Make Ahead Options
These Corn & Potato Chowder ingredients are perfect for meal prep enthusiasts! You can prep the vegetables—chop the onion, celery, and garlic—up to 24 hours in advance, storing them in an airtight container in the fridge to maintain their freshness. The corn can also be cut off the cob and stored with its “milk” in a separate container. When ready to make the chowder, simply sauté the prepped veggies and follow the remaining steps starting from simmering the broth. By prepping ahead, you’ll save valuable time during busy weeknights and warmth will fill your home in no time. The final dish will be just as delicious and comforting!
Variations & Substitutions for Corn & Potato Chowder
Feel free to let your creativity shine as you personalize this delightful chowder to suit your palate!
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Sweet Potatoes: Swap yellow potatoes for sweet potatoes for a hint of natural sweetness and a beautiful color.
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Dairy-Free: Replace whole milk with coconut milk or almond milk for a creamy vegan version that’s equally delicious.
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Vegetable Boost: Add in diced carrots, zucchini, or green beans for extra nutritional value and a pop of color in your chowder.
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Herb Variations: Try fresh basil or parsley instead of thyme for a fresh twist. These herbs can provide a different aromatic experience!
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Protein Packed: Toss in some cooked bacon or shredded chicken for a meaty twist that adds heartiness and depth.
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Spice Level: Increase the heat by adding diced jalapeños or a few more dashes of cayenne pepper, perfect for those who crave a bit of spice.
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Creamy Texture: For a richer chowder, consider blending a portion of the soup with an immersion blender before serving. It creates a lusciously thick consistency.
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Vegetarian Broth: If you want a richer broth flavor, feel free to swap standard vegetable broth for a homemade vegetable stock, ensuring it fits your dietary needs.
This chowder is perfect for pairing with a side of my Sweet Potato Fries or adding a vibrant salad like my Cornbread Salad Southern. Embrace the kitchen magic and make it your own!
Expert Tips for Corn & Potato Chowder
• Selecting Corn: Choose sweet, fresh corn for the best flavor. If using frozen, skip cob-scraping to maintain simplicity in your Corn & Potato Chowder.
• Blend for Thickness: For a creamier texture, blend a portion of the chowder and stir it back in. This helps thicken the soup without adding flour.
• Sautéing Vegetables: Don’t rush the sautéing step; allowing the onions and celery to soften fully enhances the flavor foundation of your chowder.
• Adjust Seasoning: Taste as you go! Adjust the salt and spices at the end, ensuring your Corn & Potato Chowder is seasoned to your liking.
• Garnish with Freshness: Fresh chives add a wonderful touch. Always add herbs right before serving to keep their flavor vibrant.
How to Store and Freeze Corn & Potato Chowder
Fridge: Store in an airtight container for up to 5 days. Allow the chowder to cool to room temperature before refrigerating for best results.
Freezer: Although not recommended due to potato consistency, if necessary, freeze for up to 3 months. When reheating, expect some texture change in the potatoes.
Reheating: Gently reheat on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if needed to restore creaminess before serving.
What to Serve with Hearty One-Pot Corn & Potato Chowder
Cozy up your dining experience with complementary dishes that enhance the warmth and flavor of this comforting chowder.
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Crusty Bread: Perfect for dipping, this rustic bread offers a satisfying crunch that contrasts beautifully with the creamy chowder.
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Simple Green Salad: A fresh and light salad with mixed greens adds vibrant color and bright flavors, balancing the richness of the chowder. Toss in some cherry tomatoes and a lemon vinaigrette for extra zing!
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Roasted Vegetables: Seasonal veggies like carrots, bell peppers, or zucchini, roasted to perfection, provide a delicious, caramelized contrast that complements the chowder beautifully.
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Savory Biscuits: Flaky, buttery biscuits are an ideal sidekick for this chowder. Their comforting texture makes each bite a delightful experience.
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Cornbread Muffins: Sweet and slightly crumbly, cornbread muffins enhance the corn flavor in your chowder while adding a delightful touch of southern charm.
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Apple Crisp: For a sweet ending, serve a warm apple crisp. The cinnamon and sweetness will create a comforting finish to your meal, perfectly balancing the savory notes of the chowder.
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Sparkling Water or Iced Tea: Refreshing beverages made slightly tangy with lemon can cleanse your palate and heighten the chowder’s comforts.
Indulging in these sides transforms your chowder into an unforgettable meal experience!
Corn & Potato Chowder Recipe FAQs
How do I choose ripe corn for my chowder?
Absolutely! When selecting corn, look for ears with bright green husks and no dark spots. The kernels should be firm and plump, bursting with juice. If you can find them, sweeter varieties like Silver Queen or Peaches and Cream will elevate your chowder’s flavor even more. If fresh corn isn’t available, frozen corn works just as well!
What’s the best way to store leftover corn & potato chowder?
Very! Store your chowder in an airtight container in the refrigerator for up to 5 days. Be sure to let it cool to room temperature before sealing it away. If you’re feeling crafty, you can line a muffin tin with plastic wrap, fill them with chowder, and once frozen, toss the cups in a ziplock for easy portions later.
Can I freeze corn & potato chowder?
The more the merrier! Technically, you can freeze Chowder for up to 3 months; however, keep in mind that the potato’s texture might change upon thawing. To freeze, allow the chowder to cool, then pour it into freezer-safe containers. When reheating, add a splash of milk or broth to help restore the creamy consistency before serving.
Why does my chowder seem too thin, and how can I fix it?
No problem! If you find your chowder is runny, try blending a portion of it with an immersion blender or standard blender, then stir it back in. Alternatively, simmer it for a few more minutes to reduce excess liquid. For an even thicker result, I recommend adding a bit of mashed potato or instant potato flakes directly into the pot.
Are there any dietary considerations for corn & potato chowder?
Certainly! This recipe is naturally vegetarian and can easily be made vegan by substituting butter with olive oil and milk with coconut milk. Additionally, it’s gluten-free, making it accommodating for various dietary needs. Just be cautious about allergens—if anyone has a corn allergy, this dish isn’t for them!
Creamy Corn & Potato Chowder for Cozy Comfort Evenings
Ingredients
Equipment
Method
- Begin by husking the corn and cutting the kernels off the cobs, collecting sweet kernels in a bowl. Use the back of a knife to scrape the cob for corn 'milk' and set aside.
- In a large pot, heat olive oil and butter over medium heat. Add chopped onion and celery, sautéing for about 2 minutes until softened.
- Stir in minced garlic and cook for another minute.
- Add 1 teaspoon of kosher salt, black pepper, thyme, and cayenne pepper (if using). Mix well and cook for about 1 minute.
- Pour in vegetable broth and add the corn cobs. Bring to a simmer over medium-high heat for 10-15 minutes.
- Remove the corn cobs and add diced potatoes. Cook for an additional 10 minutes or until potatoes are nearly tender.
- Stir in reserved corn kernels and milk, simmering for 5 more minutes until everything is tender.
- Adjust seasoning as needed and stir in minced chives before serving.
