Description
A hearty and comforting one-pot corn and potato chowder made with fresh corn kernels, tender potatoes, aromatic herbs, and a creamy broth. This recipe highlights the natural sweetness of corn paired with savory vegetables and cozy spices, resulting in a rich, delicious soup that’s perfect for any season.
Ingredients
Main Ingredients
- 4 ears fresh corn (shucked, about 4 cups corn kernels; if using frozen corn, see notes)
- 1 Tablespoon olive oil
- 1 Tablespoon butter (or additional oil)
- 1 cup finely chopped onion
- ¾ cup finely chopped celery
- 2 cloves garlic (minced)
- 1½ teaspoons kosher salt (divided, or to taste)
- ½ teaspoon ground black pepper
- 2 teaspoons minced fresh thyme (or 1 teaspoon dried thyme)
- ⅛ teaspoon ground cayenne pepper (or to taste)
- 4 cups low-sodium vegetable broth (or chicken broth if vegetarian is not needed)
- 12 ounces small yellow potatoes (cut into ½-inch pieces; or Russet potatoes, peeled)
- 2 cups milk (whole milk for best flavor, 2% also works; for dairy-free, use canned coconut milk)
- 2 Tablespoons minced chives
Instructions
- Prepare the Corn: Cut the corn kernels off the cob and then use the back of your knife to scrape down the cob, removing all the milk and small bits of corn. Set the kernels aside. Keep the cobs for later to flavor the broth.
- Sauté Aromatics: In a large soup pot or Dutch oven, heat olive oil and butter over medium heat. Add the chopped onion and celery, cooking for 2 minutes until softened. Stir in minced garlic, 1 teaspoon kosher salt, black pepper, thyme, and cayenne pepper. Cook for an additional minute to combine the flavors.
- Create Broth Base: Pour in the vegetable broth and add the corn cobs to the pot. If needed, snap the cobs in half to fit. Let the mixture simmer gently for 10 to 15 minutes to infuse flavor.
- Remove Corn Cobs and Add Potatoes: Use tongs to remove and discard the corn cobs. Add the potatoes to the pot and simmer for 10 minutes or until the potatoes are about three-quarters cooked through.
- Add Corn Kernels and Milk: Stir in the reserved corn kernels, milk, and the remaining salt. Reduce the heat to low and simmer until the potatoes are fully cooked and the corn is tender, about 5 more minutes.
- Finish and Serve: Turn off the heat. Taste and adjust seasoning with additional salt and pepper if needed. Stir in minced chives just before serving. Enjoy immediately or store in an airtight container in the fridge for up to 5 days.
Notes
- If using frozen corn, add it along with the corn kernels in step 5 instead of fresh corn and cobs.
- Soups with potatoes typically do not freeze well, so freezing is not recommended for this chowder.
- For a dairy-free version, substitute milk with canned coconut milk.
- Adjust cayenne pepper to your preferred spice level or omit for milder flavor.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
