Homestyle Corn & Potato Chowder

Homestyle Corn & Potato Chowder

This hearty, soul-warming chowder transforms simple pantry staples into a restaurant-quality soup that's perfect for cozy nights. With tender potatoes, sweet corn, and a luxuriously creamy base, it's comfort food at its finest that the whole family will love.

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Course: Appetizer, Soup

Cuisine: American

Keyword: Soup

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 285kcal

Equipment

Ingredients

1 tbsp butter
1 onion finely diced
2 celery sticks finely diced
1 tsp mixed herbs
1/2 tsp paprika
4 cups frozen corn or fresh/canned
3 –4 medium potatoes diced
4 cups vegetable or chicken stock
1/2 cup cream
Salt and pepper to taste
Optional: chopped chives for garnish

Instructions

Melt butter in a large pot over low heat and sauté onion and celery for 5 minutes until softened.
Stir in mixed herbs and paprika, cooking for another 30 seconds until fragrant.
Add corn, diced potatoes, and stock to the pot and bring mixture to a boil.
Reduce heat to medium-low and simmer for 20 minutes until potatoes are fork-tender.
Stir in cream and season generously with salt and pepper to taste.
Remove 3 cups of soup and blend until completely smooth, then return to pot and stir to create a creamy, thickened texture.
Serve hot in bowls, garnished with fresh chopped chives if desired.

Notes

Fresh, frozen, or canned corn work equally well - just drain canned corn before using

Blending only part of the soup creates the perfect creamy texture while maintaining chunky vegetables for texture contrast

Make-ahead tip: Prepare up to step 5, then add blended mixture when reheating

For a lighter version, substitute half-and-half or milk for the heavy cream

Add cooked bacon bits or ham for a heartier, smokier flavor

Store leftovers in refrigerator for up to 3 days - thin with additional stock when reheating if needed

For dairy-free version, use coconut cream and vegetable stock

Nutrition