Cozy Potato Corn Chowder for Ultimate Comfort Food Bliss

There’s something magical about a steaming bowl of potato corn chowder that makes you feel like you’re wrapped in a cozy blanket on a chilly day. The creamy texture, combined with the sweet crunch of corn and savory potatoes, creates a symphony of flavors that dances on your taste buds. Picture this: you take a spoonful, the warmth spreads through you, and suddenly, life feels just a bit brighter. This dish is not only comfort food; it’s an experience to savor.

Now, imagine serving this delightful chowder at your next gathering, where your friends and family gather around the table, their eyes lighting up as they dip their spoons into the creamy goodness. It’s the kind of dish that sparks conversations and creates memories. Whether it’s a lazy Sunday afternoon or a festive winter evening, potato corn chowder is always the right choice to bring everyone together.

I remember the first time I made this chowder; my friends were skeptical at first but couldn’t stop raving about it once they tasted it. Their faces lit up with joy as they took each bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Potatoes: I recommend using Yukon Gold for their creamy texture and buttery flavor that melds beautifully in soups.

• Fresh Corn: Sweet summer corn adds that delightful crunch and sweetness; frozen works too if fresh isn’t available.

• Onion: A medium yellow onion will bring depth and sweetness when sautéed until translucent.

• Garlic: Use 2-3 cloves of fresh garlic for that aromatic punch; nothing beats fresh!

• Vegetable Broth: Choose low-sodium broth to control saltiness while still enhancing all those yummy flavors!

• Cream: Heavy cream gives the chowder its luxurious texture; half-and-half can be used for a lighter version.

• Salt and Pepper: Essential for seasoning; adjust according to taste preferences.

• Chives or Green Onions: These add a fresh garnish with a mild onion flavor to top off your chowder perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Begin by washing and peeling the potatoes before dicing them into bite-sized cubes. Chop the onion and mince the garlic finely to release all those aromatic oils.

Sauté Aromatics: In a large pot over medium heat, melt butter and add onions. Sauté until soft and translucent, about 5 minutes, then stir in minced garlic until fragrant.

Add Potatoes and Corn: Toss in diced potatoes along with fresh or frozen corn kernels into the pot. Stir it all together so every piece gets coated in buttery goodness.

Pour in Broth and Simmer: Add vegetable broth until everything is submerged. Bring it to a gentle boil, then reduce heat to let it simmer for 20 minutes or until potatoes are tender.

Blend Some Chowder (Optional): For extra creaminess, use an immersion blender to puree part of the mixture while leaving some chunks intact for texture delight.

Add Cream and Seasonings: Slowly pour in heavy cream while stirring gently. Season with salt and pepper; taste-test like a pro chef! Adjust as needed for perfection.

This potato corn chowder will fill your kitchen with delightful aromas that make everyone wonder what’s cooking! Serve hot garnished with chives or green onions for that pop of color.

With every spoonful of this delicious chowder, not only do you nourish your body but also create joyful moments with loved ones around you. So grab those ingredients and get ready to warm hearts (and stomachs) with this delightful dish!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add potatoes and corn. Pour in broth and simmer until everything is tender, blending for creaminess at the end.

Add Your Touch

Feel free to swap out corn for peas or add diced ham for extra protein. A sprinkle of cheese or fresh herbs can elevate your chowder even more.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over medium heat, adding a splash of milk if needed.

Sometimes, I whip up this chowder when friends drop by unexpectedly; their delighted reactions make all the chopping worthwhile.

FAQ

Can I use frozen corn for potato corn chowder?

Yes, frozen corn works perfectly in this recipe and saves prep time.

How can I thicken my potato corn chowder?

For a thicker consistency, blend some of the soup and stir it back into the pot.

Is potato corn chowder gluten-free?

Yes, this recipe is naturally gluten-free unless you add bread or croutons as toppings.

Print

Potato Corn Chowder

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Potato Corn Chowder is a comforting, creamy dish that combines sweet corn and hearty potatoes, perfect for chilly evenings. This easy-to-make chowder brings warmth and joy to your table, making it an ideal choice for gatherings or family dinners. With each spoonful, you’ll experience a delightful blend of flavors that will have everyone coming back for more.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves about 6
• Category: Main
• Method: Simmering
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 medium Yukon Gold potatoes, diced
• 2 cups fresh or frozen corn kernels
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or half-and-half)
• Salt and pepper to taste
• 2 tbsp chives or green onions, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Wash and peel the potatoes; dice them into bite-sized cubes. Chop the onion and mince the garlic.
2. In a large pot over medium heat, melt butter and sauté the onions until translucent (about 5 minutes). Add minced garlic and sauté until fragrant.
3. Stir in the diced potatoes and corn; coat them in the buttery mixture.
4. Pour in vegetable broth until all ingredients are submerged. Bring to a gentle boil, then reduce heat to simmer for 20 minutes or until potatoes are tender.
5. For extra creaminess, use an immersion blender to puree part of the chowder, leaving some chunks for texture.
6. Gradually stir in heavy cream and season with salt and pepper to taste. Serve hot garnished with chives or green onions.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 5g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 55mg