Don't you just love fresh summer corn? Pick up some fresh cobs and use them to make our easy, creamy, and healthy potato corn chowder recipe.
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Our potato corn chowder takes pantry staples that are easy to find. Let's talk about the key ingredients.
- Aromatics: We used yellow onion, celery, and fresh garlic.
- Vegetables: We used fresh sweet corn kernels and chunks of red potato.
- Spices: We used fresh thyme leaves, bay leaves, black pepper, and salt.
- Dairy: We used butter and heavy whipping cream.
- Liquid: We used low sodium chicken stock, but you could also use vegetable broth.
How to Make
Gather all your ingredients for our potato corn chowder: vegetables, spices, liquids, flour, and butter.
In a Dutch oven over medium-high heat, melt the butter then saute the celery and onion until soft then add the garlic and cook for a minute.
Cut the kernels off the cob with a large knife. For ease of clean up, place a small bowl inside of a larger one.
Stand the cob upright and cut the kernels off working from the top of the cob.
Place the kernels in the soup pot, turn the heat down to medium and sprinkle on some salt then cook for 20 minutes, stirring occasionally.
Turn up the heat to medium-high, sprinkle on the flour and cook for a minute while stirring.
Slowly whisk in the chicken stock and add in the cubed potatoes, bay leaves, black pepper, and one cob. Cover and bring the potato chowder to a boil for 7 minutes then simmer until the potatoes are soft. Taste and adjust any seasonings.
Remove the Dutch oven from the heat, pour in the heavy cream, and stir. Remove the bay leaves and garnish them with fresh thyme leaves or fresh chives.
We encourage you to try our potato corn chowder recipe when fresh summer corn is in abundance. Serve it with homemade jalapeño cornbread that is fresh from the oven.
There are three methods used to thicken chowder. One, whisk flour into a small bowl of broth before putting it in the soup pot. This will help prevent clumping and will help it dissolve evenly into the soup. Second, you can use potatoes. Boil the potatoes in the chowder for at least 7 minutes. This will release starch from the potatoes, which will thicken the soup and make it creamier. Last, make a slurry with cornmeal and water by whisking them together in a small bowl, then adding it to the chowder.
Chowder is at its heart a type of soup but it is distinguished by its thicker texture and richer flavor than most other soups.
Traditionally, chowder starts with butter as the fat, but you can use olive oil or bacon grease. All good chowders start with cooking aromatic vegetables. The French have a blend of aromatic vegetables (onions, celery, and carrots), which they call mirepoix. The Creoles have their 'holy trinity,' which consists of onions, celery, and green pepper.
This corn potato chowder gets its flavor base from sauteing onions, celery, and garlic in unsalted butter. Then fresh thyme leaves are stirred in and cooked for one minute to release more flavor. Then the corn and potatoes are added to finish off the dish.
Place a small bowl that has a rim on the bottom upside down inside of a larger bowl. Rest the bottom of a shucked corncob inside of the rim of the small bowl. Using a sharp chef's knife, slice the kernels off the cob, cutting top to bottom. The loose kernels should be contained in the larger bowl, reducing the mess. Rotate the cob and repeat until all the kernels are sliced off the cob.
Want a creamier potato corn chowder?
- Add cream, half and half, or whole milk.
- Puree a few cups of the chowder, then add it back into the soup.
- Add yogurt. It will also make it tangier.
- Stir in coconut milk. Start with ¼ cup, then taste.
- Want more protein? Add two strips of crumbled bacon at the end.
- Want other garnishes? Try grated cheddar cheese or charred jalapenos.
- Want to serve with a carb? Try freshly made jalapeno cornbread.
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Potato Corn Chowder
- 2 tablespoons unsalted butter
- 1 cup celery, chopped (2 large ribs)
- 1 ½ cups yellow onion, chopped (1 large onion)
- 1 tablespoon garlic, minced (2 large cloves)
- 1 tablespoon fresh thyme leaves
- 4 cups fresh sweet corn kernels, 6 cobs of corn
- 1 teaspoon salt
- ¼ cups all-purpose flour
- 4 cups chicken stock, low sodium, fat free or vegetable broth
- 2 medium red potatoes, peeled and cubed
- 1 cob of corn with kernels cut off
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups heavy whipping cream
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh chives, chopped
- In a large soup pot, melt the butter over medium-high heat. Add the chopped onion and celery and cook until soft and tender, about 5 minutes. Stir in the garlic and cook until fragrant, roughly one minute. Sprinkle in the fresh thyme leaves, then stir and cook for one minute.
- If using fresh corn, husk the cob, then cut the corn off the cob. To do this, set a small bowl upside down inside a larger bowl. Stand the cob upright with one hand. With your other hand, use a large chef's knife to cut the kernels off the cob starting at the top and cutting down the cob. The kernels should fall into the large bowl.
- Add the fresh corn and 1 teaspoon salt to the veggies. Mix well and cook for 20 minutes over medium heat. Stirring occasionally.
- Sprinkle flour over the vegetables, and mix until well combined. Cook over medium high heat for a minute while constantly stirring to get rid of the raw flour taste.
- Pour in the chicken stock and whisk until smooth. Add the potatoes, black pepper, bay leaves and cob, then stir. Cover and bring to a boil for 7 minutes, then lower the heat to a simmer.
- Add the heavy cream and stir until combined. Adjust seasonings to taste. Cook potato corn chowder until warmed through. Garnish with chopped chives and/or fresh thyme leaves. Serve immediately.
- If you would like more protein, add two strips of crumbled bacon to the soup at the end.
- Other garnishes can be grated cheddar cheese or charred jalapenos.
- Potato corn chowder tastes wonderful with freshly made jalapeno cornbread.
Our potato corn chowder recipe was originally published on June 15, 2018.