This One-Pot Corn & Potato Chowder is a warm hug in a bowl! It’s creamy, filled with sweet corn, tender potatoes, and delicious spices that make it super tasty and comforting.
I love how easy it is to make this chowder in just one pot—less mess means more time to enjoy! Plus, it’s perfect for chilly days when you need something cozy. 🌽🥔
Key Ingredients & Substitutions
Butter: Unsalted butter helps control the salt level in the chowder. If you’re looking for a dairy-free option, use olive oil or coconut oil for sautéing.
Onion: A medium onion adds depth of flavor. You can substitute with shallots or leeks for a different taste.
Corn: Fresh corn is the sweetest choice when in season. Frozen corn works perfectly too. Canned corn can be used; just rinse it to reduce excess salt.
Potatoes: Yukon Gold are creamy, but you can swap for Russets or red potatoes. Just keep in mind that the texture will change slightly.
Heavy Cream: For a lighter version, use half-and-half or whole milk. You can even use coconut milk for a dairy-free option, which adds a nice flavor.
How Do I Get the Perfect Texture for My Chowder?
The key to a delicious texture in your chowder is blending some of the soup while keeping chunks intact. Here’s how:
- After cooking, use an immersion blender to puree one-third to half of the soup. This gives creaminess while leaving hearty pieces.
- If you don’t have an immersion blender, carefully transfer a portion to a regular blender, puree it, then mix it back in.
- Don’t blend it all! You want the comforting experience of bites with potatoes and corn.
One-Pot Corn & Potato Chowder
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 3 medium Yukon Gold potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- Salt and fresh ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook, so you’ll have a delicious, warm chowder ready in about 40 minutes total. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by melting the butter in a large pot or Dutch oven over medium heat. Once melted, add the chopped onion, diced celery, and diced carrot. Sauté these veggies until they soften and become fragrant, which takes about 5-7 minutes.
2. Add Garlic and Corn:
Next, stir in the minced garlic and let it cook for another minute. Then, add the corn kernels along with the diced potatoes and broth to the pot. Sprinkle in the dried thyme and optional smoked paprika, and season with salt and black pepper to taste.
3. Cook the Chowder:
Bring everything to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes or until the potatoes are nice and tender.
4. Blend the Chowder:
Once the potatoes are tender, grab an immersion blender and blend about one-third to one-half of the chowder directly in the pot for a creamier texture, while leaving some chunks intact. If you don’t have an immersion blender, you can carefully transfer a portion of the soup to a regular blender, blend until smooth, and return it to the pot.
5. Stir in the Cream:
Pour in the heavy cream or half-and-half, and gently heat everything through for a few minutes without letting it boil. Take a moment to taste and adjust the seasoning with more salt and pepper if needed.
6. Garnish and Serve:
Ladle the warm chowder into bowls. Garnish with chopped fresh parsley and a sprinkle of black pepper for a pop of color. Serve hot with crusty bread on the side if you’d like!
This hearty chowder combines tender potatoes and sweet corn in a creamy broth, enhanced with aromatic veggies and herbs for the perfect comforting flavor!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works wonderfully in this chowder and saves time. Just toss it in with the other ingredients without needing to thaw it first.
Can I Make This Chowder Dairy-Free?
Yes, you can! Simply substitute the heavy cream with coconut milk or a dairy-free cream alternative for a rich, creamy texture without dairy.
How Long Can I Store Leftover Chowder?
Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. You may want to reheat it on the stove over low heat, stirring occasionally, to keep the texture nice.
What Else Can I Add to Enhance the Flavor?
You can experiment with adding ingredients like diced bell peppers, a splash of lemon juice, or a pinch of red pepper flakes for extra heat! Feel free to get creative!