Irresistible Creamy Potato Corn Chowder Recipe

There’s something incredibly comforting about a steaming bowl of creamy potato corn chowder. Imagine the rich, velvety texture swirling around your spoon as you dig in, releasing a warm aroma that fills the room. Each bite delivers a delightful balance of sweet corn and earthy potatoes, leaving you craving just one more spoonful.

This chowder is perfect for those chilly evenings when all you want to do is curl up on the couch with a big blanket and watch your favorite show. My first taste of this creamy potato corn chowder was during a family gathering, where laughter floated through the air like the enticing scent of garlic sautéing in butter. It’s been a family favorite ever since, bringing everyone together around the dinner table.

Sharing this chowder recipe with friends has always led to raving reviews and requests for seconds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Potatoes: I recommend using Yukon Gold potatoes for their creaminess and wonderful flavor.

• Corn: Fresh corn on the cob adds sweetness, but frozen or canned works too if you’re short on time.

• Onion: A medium-sized onion will add depth; sauté until translucent for maximum flavor.

• Garlic: Use fresh garlic cloves; their robust flavor elevates the entire dish.

• Vegetable Broth: A low-sodium vegetable broth keeps it flavorful without overwhelming saltiness.

• Heavy Cream: For that dreamy richness; half-and-half can substitute if you’re looking to lighten it up.

• Butter: Just enough to sauté the onions and garlic, bringing out their natural sweetness.

• Salt and Pepper: Season to taste for that perfect balance of flavors in every bite.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Potato Corn Chowder

Sautéing the Aromatics: Begin by melting butter in a large pot over medium heat. Once melted, add chopped onions, allowing them to cook until they turn translucent and fragrant.

Add Garlic and Corn: Toss in minced garlic along with fresh or frozen corn. Sauté everything together until golden brown, which should take about 3-5 minutes.

Add Potatoes and Broth: Stir in diced potatoes followed by vegetable broth. Bring this mixture to a gentle boil; then reduce heat and let it simmer until potatoes are tender (about 15-20 minutes).

Create Creaminess: Once potatoes are soft enough to pierce easily with a fork, stir in heavy cream. Let it simmer again just long enough for everything to meld beautifully together.

Seasoning Time!: Taste test your chowder now! Add salt and pepper according to your preference—don’t be shy; seasoning makes all the difference!

Serve It Up!: Ladle your luscious chowder into bowls while it’s still steaming hot. Top with some freshly chopped herbs or croutons if you’re feeling fancy!

This creamy potato corn chowder is bound to become your go-to recipe for cozy nights at home or festive gatherings with family and friends. Enjoy!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add potatoes and corn. Simmer with broth before blending for that creamy consistency.

Add Your Touch

Feel free to swap out corn for other veggies or add spices like smoked paprika for a kick.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to keep it creamy.

It was on a rainy afternoon when I first made this chowder, and my friends declared it their new favorite dish. Their smiles as they savored each spoonful were unforgettable.

FAQ

Can I use frozen corn in this creamy potato corn chowder?

Absolutely! Just add it during the last few minutes of cooking.

How can I make this chowder vegan?

Use vegetable broth and replace cream with coconut milk for richness.

What can I pair with this chowder?

Serve with crusty bread or a fresh salad for a complete meal.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Creamy Potato Corn Chowder

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 6

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Description

Creamy potato corn chowder is the ultimate comfort food, perfect for chilly evenings and cozy gatherings. This velvety soup combines sweet corn and hearty Yukon Gold potatoes, creating a dish that’s both satisfying and delicious. With minimal prep time and simple ingredients, you can whip up this chowder in no time, making it an ideal recipe for busy weeknights or festive occasions. Serve it steaming hot, garnished with fresh herbs or croutons, and enjoy the warm embrace of this delightful bowl of goodness.

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Ingredients

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• 4 medium Yukon Gold potatoes, diced
• 2 cups fresh or frozen corn
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or half-and-half)
• 2 tbsp butter
• Salt and pepper to taste

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Instructions

1. In a large pot over medium heat, melt the butter. Add the chopped onions and sauté until translucent.
2. Stir in minced garlic and corn; cook until golden brown (about 3-5 minutes).
3. Add diced potatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender (15-20 minutes).
4. Once tender, stir in heavy cream and let it simmer for a few more minutes.
5. Season with salt and pepper to taste before serving hot.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 5g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 40mg