Creamy Corn and Potato Chowder
A velvety, comforting chowder loaded with sweet corn and tender potatoes in a rich cream broth. Fresh thyme and a touch of smoked paprika add depth to this classic American soup, perfect for a warm bowl on cooler days.
Steps
Before you start
- Have all ingredients prepped and measured before you start cooking
- Use fresh corn if in season; frozen corn works well too
- Read through the entire recipe to understand the timing
Sauté the aromatics
- Melt the butter in a large heavy-bottomed pot over medium heat.
- Once foaming, add the diced onion and celery.
- Stir frequently and cook for 5 to 6 minutes until the vegetables soften and become fragrant but have not begun to brown.
- Add the minced garlic and cook for another 1 minute, stirring constantly.
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Ready when: Onion and celery are soft and translucent; garlic is fragrant
Tip: Do not let the garlic brown, or it will taste bitter. Keep the heat at medium.
Add potatoes and broth
- Add the cubed potatoes to the pot, stirring to coat them with the butter.
- Pour in the chicken broth, then add the thyme sprigs and bay leaf.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer, uncovered, for 12 to 15 minutes until the potatoes are just tender when pierced with a knife but still hold their shape.
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Ready when: Potatoes are tender but not falling apart when pierced
Tip: Don't overcook the potatoes or they will break down and the chowder will become mushy.
Add corn and seasonings
- Stir in the corn kernels and smoked paprika.
- Continue simmering for 4 to 5 minutes until the corn is heated through.
- Remove the thyme sprigs and bay leaf with a slotted spoon or tongs.
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Ready when: Corn is heated throughout and tender
Tip: If using fresh corn, it will cook slightly faster than frozen corn, so taste and adjust the time as needed.
Finish with cream and adjust seasoning
- Remove the pot from the heat and stir in the heavy cream until fully incorporated.
- Return to medium-low heat and warm gently for 2 to 3 minutes, stirring often, but do not allow it to boil.
- Taste the chowder and season generously with kosher salt and freshly ground black pepper.
- If needed, add a pinch more smoked paprika for depth.
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Ready when: Chowder is steaming hot and smooth, just below a gentle simmer
Tip: Never boil the cream or it may separate; gentle heat preserves the silky texture.
Serve
- Ladle the chowder into serving bowls.
- Garnish each bowl with fresh chopped chives if desired.
- Serve hot.
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Tip: For a heartier chowder, you can crush a few cooked potatoes against the side of the pot to thicken it further.
Good to know
Tips
- To make the chowder heartier and thicker, mash some of the cooked potatoes gently against the side of the pot before adding the cream—this releases starch and thickens the broth naturally.
- For extra flavor, try adding ½ teaspoon of smoked paprika-spiced bacon bits or crispy bacon pieces as a garnish.
- If your chowder seems too thick after cooling, reheat it gently and thin it with a little more broth or warm cream until it reaches your preferred consistency.
- Fresh corn gives the best flavor, but frozen corn works beautifully and is often fresher than corn that has been sitting at the market.
Make ahead
You can prepare the vegetable base (steps 1–2) up to 8 hours ahead. Store it covered in the refrigerator, then reheat gently before continuing with step 3. Do not add the cream until just before serving to maintain the best texture and flavor.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a pot over medium-low heat and warm gently, stirring occasionally; do not boil. You can also freeze the chowder without the cream for up to 3 months. Thaw overnight in the refrigerator and add fresh cream when reheating.
Substitutions
- low-sodium chicken broth → vegetable broth. Use vegetable broth for a vegetarian version; the flavor will be lighter but still delicious.
- heavy cream → half-and-half or whole milk with 1 tablespoon cornstarch. Half-and-half makes a lighter chowder; if using milk, mix it with cornstarch first to prevent curdling and to maintain a creamy body.
- fresh or frozen corn kernels → fresh zucchini, cut into small dice. Zucchini gives a different flavor but works well; add it at the same time as the corn and cook until tender.
- russet potatoes → cauliflower florets or a combination of potato and cauliflower. Cauliflower adds a subtle earthiness and reduces the starch if you prefer a lighter chowder; use the same total weight.
