Nothing beats a warm bowl of Cоrn аnd potato chowder on a cold day . It has a creamy texture and filling veggies . Plus , you cook it all in one pot so it’s quick to make and clean up .
What is Corn & Potato Chowder?
Cоrn and potato chowder is a thick soup with sweet corn , soft potatoes , and a creamy broth . People make chowder in many places using fish or veggies , but this version is veggie friendly . It's simple , but very tasty .
This dish came from Native American cooking . When Europeans settled in America , they added cream and potatoes to the old corn soup recipes . Over time , it became a comfort food in the North .
Corn and potatoes are both high in carbs so they give you energy . Corn also has fiber , vitamins , and antioxidants . Potatoes have potassium , vitamin C , and other nutrients . Together they make a meal that keeps you full .
Ingredients for One-Pot Corn & Potato Chowder
- 4 cups fresh corn kernels (or 1 can corn)
- 2 cups diced potаtoes
- 1 onion , diced
- 2 garlic cloves , minced
- 2 celery stalks , chopped
- 1 bell pepper , chopped
- 4 cups broth (veggie or chicken)
- 1 cup cream or coconut milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for cooking
Equipment Needed
- Big pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Ladle and bowls to serve
One-Pot Corn & Potato Chowder Recipe
Ingredients
- 4 cups fresh corn kernels (or 1 can corn)
- 2 cups diced potаtoes
- 1 onion , diced
- 2 garlic cloves , minced
- 2 celery stalks , chopped
- 1 bell pepper , chopped
- 4 cups broth (veggie or chicken)
- 1 cup cream or coconut milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for cooking
Directions
- Chop all veggies and have them ready before you start .
- Heat oil in a big pot over medium heat . Add onion , garlic , celery , and bell pepper . Cook for about 5 minutes until soft .
- Add potatoes and broth . Bring to a boil then lower heat and let it simmer until potatoes are soft , about 15 minutes .
- Stir in corn and cream . Cook for 5 more minutes and taste for salt , pepper , and thyme .
- Serve hot with bread or salad .
Cooking Tips
- If you like your chowder thick , blend a cup of it and then stir it back in .
- If it’s too thick , just add more broth or water .
- Add fresh herbs or a dash of hot sauce to boost flavor .
- Store leftovers in a sealed container in fridge for up to 3 days . Reheat slowly .
Variations
- Add cooked bacon , ham , or chicken for meat lovers .
- For a vegan version , use veggie broth and coconut milk only .
- Throw in extra veggies like carrots , zucchini , or spinach .
- Spice it up with jalapeños or cayenne pepper .
Pairings
- Crusty bread or rolls soak up the broth .
- A simple green salad with vinaigrette is a nice side .
- Try white wine like Chardonnay or iced tea .
FAQs
Can I use frozen corn?
Yes , you can use frozen corn . Just add it with the potatoes and let it heat through .
How long does it last?
It can last in the fridge for up to 3 days . Make sure it’s cool before you cover it .
Can I make it ahead of time?
Sure . Make it a day before and reheat on the stove . The flavor often gets better overnight .
Conclusion
One-Pot Corn & Potato Chowder is a great meal for any time . It’s easy to make , full of flavor , and warms you up . Try the basic recipe or mix in your own twists to make it yours .
One-Pot Corn & Potato Chowder
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 potato masher or immersion blender
- 1 cutting board
Ingredients
- 4 medium potatoes, peeled and diced About 600g.
- 2 cups corn kernels Fresh or frozen.
- 1 medium onion, diced About 150g.
- 2 cloves garlic, minced
- 3 cups vegetable broth 750ml.
- 1 cup whole milk 240ml.
- 1 tablespoon butter 14g.
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- for garnish chopped parsley Optional.
Instructions
- Heat the butter in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until softened and fragrant.
- Stir in the diced potatoes and corn, cooking for an additional 2-3 minutes to combine the flavors.
- Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher to mash some of the potatoes to thicken the chowder. Alternatively, you can use an immersion blender for a smoother texture, but leave some chunks for texture.
- Stir in the whole milk and season with salt and pepper to taste. Heat for another 5 minutes, ensuring it's warmed through.
- Serve the chowder hot, garnished with chopped parsley if desired.
