Cozy Creamy Potato Corn Chowder Recipe for Fall Bliss

When the chill of autumn whispers through the air and you find yourself craving something warm and comforting, look no further than creamy potato corn chowder. Imagine a bowl brimming with tender potatoes, sweet corn, and a rich, velvety broth that wraps around your taste buds like a cozy blanket. The aroma wafts through your kitchen, inviting you to take that first delectable spoonful.

This chowder isn’t just food; it’s a memory-maker. Picture this: family gathered around the table, laughter filling the room as everyone digs into their bowls of creamy goodness. It’s perfect for chilly evenings or any occasion that calls for comfort food that warms the heart and soul.

I remember the first time I made creamy potato corn chowder for my friends; their faces lit up with joy after just one bite!

Essential Ingredients

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

• Potatoes: Use starchy varieties like Russets or Yukon Gold for a silky texture in your chowder.

• Fresh Corn: Sweet corn on the cob gives an unbeatable flavor; frozen works too in a pinch.

• Onion: A medium yellow onion provides sweetness and depth; don’t skimp on this key player.

• Garlic: Fresh garlic cloves add aromatic warmth; use more if you’re feeling adventurous.

• Vegetable Broth: Opt for low-sodium vegetable broth to control saltiness while keeping flavors rich.

• Cream: Heavy cream or half-and-half enriches the chowder’s luxurious consistency—go ahead, indulge!

• Spices: Season with salt, pepper, and thyme for warmth; paprika adds a smoky kick if desired.

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

How to Make Creamy Potato Corn Chowder

Sauté the Aromatics: Start by heating olive oil in a large pot over medium heat. Add chopped onions and minced garlic until they turn translucent and release their sweet aroma.

Add Potatoes and Broth: Toss in diced potatoes along with vegetable broth. Bring to a boil and then reduce heat to let it simmer until the potatoes soften—about 15 minutes should do it.

Incorporate Corn and Seasonings: Once potatoes are tender, stir in fresh or frozen corn along with salt, pepper, thyme, and any other spices you fancy. Let simmer for another 5-7 minutes for those flavors to mingle beautifully.

Create Creaminess: Reduce heat to low before adding heavy cream or half-and-half gradually while stirring gently. Allow it to warm through without boiling—this keeps your chowder silky!

Blend (Optional): For an extra smooth texture, use an immersion blender to puree part of the soup right in the pot—but don’t overdo it! You want some chunkiness for texture.

Serve With Flair!: Ladle your creamy potato corn chowder into bowls. Garnish with fresh herbs or crispy bacon bits if you’re feeling fancy—and serve hot!

Now grab your spoon because each bite is about to take you on a cozy culinary adventure!

Content

Choosing fresh corn elevates the chowder’s flavor and adds delightful crunch. I once used frozen corn and missed that sweet bite completely!

Using heavy cream creates a rich texture; however, half-and-half works too if you want to lighten it up. I’ve learned that a splash of lemon juice brightens it beautifully!

Letting the chowder rest for at least 30 minutes allows the flavors to meld perfectly. Trust me, patience is key—your taste buds will thank you!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant. Then, add potatoes and corn before simmering everything together in broth. Finish by stirring in cream for richness.

Add Your Touch

Feel free to swap out regular potatoes for sweet potatoes for a sweeter flavor profile. You can also add some diced bacon or smoked sausage for a savory kick.

Storing & Reheating

Store leftover chowder in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, stirring frequently to maintain its creamy texture.

Cooking this Creamy Potato Corn Chowder reminds me of family gatherings where everyone would gather around the table, sharing laughter and stories while enjoying my warm chowder recipe.

FAQ

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn, but fresh offers better texture and flavor.

What can I add to make this chowder spicier?

Consider adding diced jalapeños or a pinch of cayenne pepper for extra heat.

How do I thicken my chowder if it’s too thin?

You can thicken it by adding a slurry of cornstarch or mashing some potatoes directly into the soup.

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Creamy Potato Corn Chowder

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Warm up your autumn evenings with a bowl of creamy potato corn chowder. This comforting dish features tender potatoes and sweet corn enveloped in a rich, velvety broth that invites you to savor every spoonful. Perfect for family gatherings or a cozy night in, this chowder is as delightful to make as it is to eat.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 6
• Category: Main
• Method: Simmering
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 medium Russet potatoes, diced (about 1.5 lbs)
• 2 cups fresh corn kernels (or 12 oz frozen corn)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or half-and-half)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• Optional: paprika for extra flavor

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until translucent.
2. Add the diced potatoes and vegetable broth; bring to a boil. Reduce heat and simmer for about 15 minutes, until potatoes are tender.
3. Stir in the corn along with salt, pepper, thyme, and any additional spices. Simmer for another 5-7 minutes.
4. Lower the heat and gradually add the heavy cream while stirring gently. Allow it to warm through without boiling.
5. For a smoother texture, use an immersion blender to blend part of the chowder, leaving some chunks for texture.
6. Serve hot, garnished with fresh herbs or crispy bacon bits if desired.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 3g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 40mg

Keywords: Fresh corn yields the best flavor; however, frozen corn can be used in a pinch. For added richness, consider incorporating a splash of lemon juice before serving to brighten the flavors. This chowder can be made ahead of time—letting it rest for at least 30 minutes enhances the flavors.