Potato and Corn Chowder
Creamy, hearty, and brimming with comforting flavors, this Potato and Corn Chowder is a soul-warming dish that’s perfect for any season. Made with tender russet potatoes, sweet bursts of corn, and a velvety base of heavy cream and savory spices, this chowder strikes the perfect balance between rustic charm and rich indulgence. Smoked paprika and thyme add depth, while a touch of blending creates a luscious texture that still retains satisfying chunks of potato and corn. Quick to prepare in under an hour, this one-pot recipe is ideal for busy weeknights or cozy family dinners. Garnish with fresh parsley and serve with crusty bread to elevate this classic soup into a truly memorable meal. Ideal keywords: potato and corn chowder, creamy soup recipe, hearty chowder, easy weeknight dinners, comfort food ideas.
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Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 stalks celery stalks, diced
- 4 medium russet potatoes, peeled and diced
- 2 cups frozen or fresh corn kernels
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 0.5 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Directions
Step 1
Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.
Step 2
Stir in the garlic and celery, and cook for an additional 2 minutes, stirring occasionally.
Step 3
Add the diced potatoes and corn to the pot, then pour in the vegetable or chicken broth. Bring the mixture to a boil.
Step 4
Reduce the heat to low, cover the pot, and let simmer for 15-20 minutes, or until the potatoes are tender.
Step 5
Using an immersion blender, carefully blend about half of the soup directly in the pot to achieve a creamy texture while leaving some chunks of potato and corn for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Step 6
Stir in the heavy cream, smoked paprika, dried thyme, salt, and black pepper. Simmer for an additional 5 minutes to allow the flavors to meld.
Step 7
Taste the soup and adjust seasoning if necessary. Ladle the chowder into bowls and garnish with chopped parsley, if desired.
Step 8
Serve warm with crusty bread for a complete meal. Enjoy!
Nutrition Facts
| Serving size | (2868.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2421.8 |
| Total Fat 136.0g | 0% |
| Saturated Fat 77.4g | 0% |
| Cholesterol 364mg | 0% |
| Sodium 6055.9mg | 0% |
| Total Carbohydrate 271.0g | 0% |
| Dietary Fiber 28.7g | 0% |
| Total Sugars 40.1g | |
| Protein 42.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 293.4mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 5937.6mg | 0% |
Source of Calories