Corn and Potato Chowder Simple Flavorful Versatile

Warm, comforting, and brimming with rich flavors, this Corn and Potato Chowder is the ultimate one-pot recipe that's as simple as it is versatile. Perfect for cozy weeknight dinners or a crowd-pleasing starter, this dish combines tender russet potatoes, sweet corn kernels, and aromatic spices like smoked paprika for a perfectly balanced, hearty meal. A dash of heavy cream elevates the texture, while pureed soup portions add a velvety richness without overwhelming the rustic bite of whole potato and corn pieces. Ready in just 45 minutes, this easy chowder is adaptable to either chicken or vegetable stock, making it a great option for both vegetarians and meat lovers. Garnished with freshly chopped parsley, it's a flavorful, satisfying dish that proves simplicity can still be deliciously indulgent.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion (finely diced)
• 3 cloves Garlic (minced)
• 3 medium Russet potatoes (peeled and diced into 1/2-inch cubes)
• 3 cups Corn kernels (fresh, frozen, or canned and drained)
• 4 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Smoked paprika
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

Sprinkle in the flour and stir to combine. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.

Step 5

Slowly pour in the chicken or vegetable stock, stirring vigorously to avoid lumps. Bring the mixture to a simmer.

Step 6

Add the diced potatoes, corn kernels, salt, pepper, and smoked paprika. Stir to combine.

Step 7

Cover the pot with a lid and let the soup simmer gently over medium-low heat for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 8

Using a ladle, transfer 2 cups of the soup to a blender or use an immersion blender to blend part of the soup until creamy. Be careful when blending hot liquids. Return the puréed portion back to the pot and stir to combine. This will give the chowder a creamier texture while leaving some potato and corn pieces intact.

Step 9

Stir in the heavy cream and heat the chowder for another 5 minutes, making sure not to let it boil.

Step 10

Taste and adjust seasoning as needed with additional salt or pepper.

Step 11

Ladle the chowder into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2626.3g)

Amount per serving	% Daily Value*
Calories	2357.1

Total Fat 128.9g	0%
Saturated Fat 64.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 305.8mg	0%
Sodium 7495.8mg	0%
Total Carbohydrate 267.1g	0%
Dietary Fiber 26.6g	0%
Total Sugars 39.3g
Protein 42.7g	0%

Vitamin D 4.5IU	0%
Calcium 191.4mg	0%
Iron 8.8mg	0%
Potassium 4731.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 7.1%

Carbs: 44.5%