Corn And Potato Chowder Recipe

5 from 7 votes

This Corn And Potato Chowder Recipe is creamy, hearty, and loaded with tender potatoes, sweet corn, and plenty of veggies in every bite.

Prep Time45

Cook Time30

Total Time1 15

Course: Dinner, Soup

Cuisine: American

Keyword: Corn And Potato Chowder Recipe

Servings: servings

Author: Chelsea Lords

Cost: $14.23

Equipment

Ingredients

7 tablespoons unsalted butter divided
3 cups mirepoix see note 1
1 tablespoon minced garlic
4 cups diced baby gold potatoes (1-1/2 pounds), cut to 1/2-inch pieces
1/4 teaspoon dried thyme
3/4 teaspoon ground mustard
3/4 teaspoon paprika
Salt and pepper 1 tsp salt & 1/4 tsp pepper
4 cups chicken stock
3-1/2 cups frozen corn see note 2
1/3 cup flour
3 cups whole milk
2 gently packed cups freshly shredded sharp Cheddar cheese
Hearty buttered bread or rolls for serving
Cooked and crumbled bacon optional, for serving, see note 3

US - Metric

Instructions

Sauté the veggies: Melt 2 tablespoons butter in a large pot over medium heat. Add the mirepoix and season with salt & pepper (I add 1 tsp salt & 1/4 tsp pepper). Sauté for 7–9 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds.
Add potatoes: Add the diced potatoes, thyme, paprika, and ground mustard. Sauté, stirring constantly, for 2 minutes over medium heat.
Simmer: Pour in the chicken stock and increase the heat to high. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally and replacing the lid promptly. The potatoes should be tender and easily pierced with a fork, but not soft or mushy.
Add corn: Remove the lid and stir in the frozen corn. Cook until the corn is heated through, about 2-3 minutes.
Make the creamy base: In a separate medium pot, melt the remaining 5 tablespoons butter over medium heat. Add the flour and cook, whisking constantly, for 1–2 minutes. While whisking briskly, gradually pour in the milk. Continue whisking until smooth. Season with a tiny pinch of salt & pepper, then cook, whisking very frequently, until nicely thickened (you’ll know it’s ready when you run your finger across the back of a wooden spoon and the line stays clean).
Finish the chowder: Stir the milk mixture into the soup over low heat. Cook, stirring often, until the chowder is nicely thickened. Increase the heat slightly if needed, but don’t let it boil. Once nicely thickened, turn off the heat and add the Cheddar one handful at a time, stirring gently between each addition until completely melted. Taste and adjust the salt & pepper as needed. The flavors should really sing!
Serve: Ladle into bowls and garnish with bacon if desired. Serve with hearty buttered bread or rolls. Enjoy!

Video

Notes

Note 1: You can make your own mirepoix by finely dicing 1 cup yellow onion, 1 cup celery & 1 cup carrots. This is approximately 1 small onion, 3 celery stalks & 3 carrots.

Note 2: No need to thaw the corn first. For a smokier flavor, use fire-roasted corn.

Note 3: If you’d like to add bacon to this chowder, finely dice 5–6 strips and cook them in the pot first. Remove the bacon with a slotted spoon, leaving 2 tbsp rendered fat behind. Use the bacon fat in place of the 2 tablespoons butter to sauté the veggies, then use the cooked bacon to garnish the finished bowls.

Storage: Refrigerate leftover chowder for 3–4 days. Reheat gently over medium-low heat, stirring frequently, and avoid bringing it to a boil. If needed, thin with a splash of chicken stock or milk until it reaches your preferred consistency.

Nutrition