Ohhh yes 😍🥔🌽 Corn and Potato Chowder is pure cozy—creamy, hearty, and perfect for chilly days or anytime you want comfort in a bowl. Here’s a classic, foolproof recipe.
Corn and Potato Chowder
Ingredients (serves 4–6)
- 4 medium potatoes, peeled and diced
- 2 cups corn (fresh, frozen, or canned—drained)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- ½ cup heavy cream (optional, for extra richness)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt & black pepper to taste
- ½ tsp smoked paprika or thyme (optional)
Optional Add-ins:
- Cooked bacon bits
- Shredded cheddar cheese
- Chopped green onions
Instructions
- Cook Vegetables
- In a large pot, add potatoes, corn, onion, garlic, and broth.
- Bring to a boil, then reduce heat and simmer 12–15 minutes until potatoes are tender.
- Make It Creamy
- In a separate saucepan, melt butter over medium heat.
- Whisk in flour and cook 1 minute.
- Slowly whisk in milk and cream until smooth and thickened.
- Combine
- Stir creamy mixture into the pot of vegetables.
- Season with salt, pepper, and paprika or thyme.
- Finish
- Simmer 5 more minutes.
- Mash a few potatoes in the pot for extra thickness.
- Serve
- Ladle into bowls and top with bacon, cheese, or green onions if desired.
Tips & Variations
- Slow cooker version: Cook veggies and broth on LOW 6–7 hours, stir in cream mixture at the end.
- Thicker chowder: Use an immersion blender briefly.
- Cheesy chowder: Add 1 cup shredded cheddar at the end.
- Vegan: Use plant milk and olive oil instead of butter.
If you want, I can give you a Southern-style corn chowder with bacon, or a one-pot cheesy potato corn chowder that’s extra rich 😏
