There’s something about a hot bowl of soup that just makes everything better.
You’ve probably had those soups that look great but leave you hungry an hour later- just not satisfying enough.
But this thick, creamy potato-corn chowder is different. It’s rich, hearty, and packed with tender potatoes and sweet corn in every bite.
It’s simple enough to make on a weeknight; it might become your comfort food.
Nutritional Value
This potato corn chowder is a comforting bowl that delivers both nourishment and flavor in every spoonful.
| Nutrient | Amount |
|---|---|
| Calories | 175–210 kcal |
| Carbohydrates | 27–30 g |
| Protein | 4–5 g |
| Fat | 7–10 g |
| Fiber | 3–4 g |
| Sugar | 3–5 g |
| Sodium | 200–300 mg |
| Potassium | 400–550 mg |
| Calcium | 50–75 mg |
| Vitamin C | 5–8 mg |
The values below are estimated per serving.
Ingredients
- Potatoes- 3 medium, peeled and diced
- Canned corn- 2 Cups, drained
- Onion- 1 medium, diced
- Garlic cloves- 2, minced
- Butter- 2 Tablespoons
- Vegetable broth- 3 Cups
- Whole milk or cream- 1 Cup
- All-purpose flour- 2 Tablespoons
- Salt, smoked paprika, black pepper – 0.5 Teaspoon
- Fresh chives- 0.3 Cups, chopped for toppings
Potato Corn Chowder Time!!
Just start by building a simple base with butter, onion, and garlic. Then let the potatoes and corn do the rest of the work.
Step 1: Sauté the Aromatics
Melt 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft.
Then toss in the minced garlic and cook for another minute until fragrant.
Cooking the onion low and slow brings out its natural sweetness. That makes a big difference in the final flavor.
Step 2: Add the Flour
Sprinkle 2 tablespoons of all-purpose flour over the onion and garlic. Stir well and cook for about 1 minute. This helps thicken the chowder later.
Don’t skip cooking the flour for that one minute. Raw flour has a bitter taste. Cooking it out first keeps your chowder tasting clean and smooth.
Step 3: Pour in The Broth
Slowly add 3 cups of vegetable broth while stirring. Make sure there are no lumps. Bring it to a gentle boil.
Add the broth slowly and keep stirring. Pouring it all in at once can cause lumps. A smooth base means a creamier chowder at the end.
Step 4: Cook the Potatoes
Add the diced potatoes to the pot. Season with ½ teaspoon each of salt, smoked paprika, and black pepper.
Let it simmer for 12–15 minutes until the potatoes are fork-tender.
Step 5: Add the Corn
Stir in 2 cups of drained canned corn. Let everything cook together for another 3-4 minutes.
Step 6: Pour in The Milk or Cream
Lower the heat and add 1 cup of whole milk or cream. Stir gently and let it warm through for 2–3 minutes. Don’t let it boil at this stage.
Ladle the chowder into bowls. Top with freshly chopped chives and serve hot.
To Wrap Up
A good chowder doesn’t need fancy ingredients or hours in the kitchen. Just simple things, done right.
The creamy base, the tender potatoes, the sweet corn, it all comes together beautifully in one pot.
So go ahead and give it a try. Make it once, and it’ll earn a permanent spot in your recipe rotation.
Frequently Asked Questions (FAQs)
1. Can I Use Fresh Corn Instead of Canned Corn?
Yes, fresh corn works great. Just cut it off the cob and add it the same way. It gives the chowder a slightly sweeter taste.
2. What Can I Serve with Potato Corn Chowder?
Crusty bread or dinner rolls pair perfectly with this chowder. A simple side salad works great too.
3. How Can I Make This Chowder Thicker?
Mash a few of the cooked potatoes in the pot. That naturally thickens the chowder without adding anything extra.
