Creamy Chowder with Corn (Printable)
Velvety chowder brimming with sweet corn and tender potatoes, perfect for a cozy evening meal.
# What You’ll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 3 cups fresh or frozen corn kernels
→ Liquids & Dairy
08 - 4 cups vegetable broth
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Seasonings
11 - 1 teaspoon kosher salt, plus more to taste
12 - ½ teaspoon freshly ground black pepper
13 - ½ teaspoon dried thyme
14 - 1 bay leaf
→ Garnish
15 - 2 tablespoons chopped fresh chives
16 - Crumbled cooked bacon (optional)
# How To Make It:
01 - Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots; cook until softened, about 5 minutes.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the diced potatoes, corn, vegetable broth, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.
04 - Remove the bay leaf. Using an immersion blender, blend about 1/3 of the soup directly in the pot to create a creamy texture, leaving plenty of vegetables chunky. Alternatively, transfer a few cups to a blender, puree, and return to the pot.
05 - Stir in the milk and heavy cream. Heat gently for 5 minutes, taking care not to boil. Adjust seasoning to taste.
06 - Ladle into bowls and garnish with chives and crumbled bacon if desired. Serve hot.
# Expert Tips:
01 -
- It comes together in under an hour, so you can go from "what's for dinner" to steaming bowls without stress.
- The blending trick makes it silky without being boring—you get that restaurant-quality creaminess with actual vegetable texture.
- It tastes even better the next day, making it perfect for meal prep or feeding unexpected guests.
02 -
- Blending just one-third of the soup is crucial—blend too much and it becomes wallpaper paste, blend too little and it stays brothlike.
- Never let the soup boil after you add the cream or milk; gentle heat keeps it silky instead of broken and grainy.
03 -
- Dice your potatoes small so they cook through in 20 minutes—large chunks will leave you waiting longer.
- Use an immersion blender directly in the pot rather than transferring to a blender in stages; it's faster, easier, and gives you better control over texture.