An easy, hearty classic recipe for potato corn chowder featuring lots of delicious veggies like bell peppers, celery, carrots, corn, and—of course—potatoes.
Recipe Notes
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This potato and corn chowder thickens as it cools. For a thicker texture, mash some potatoes directly in the pot or blend 1 to 2 cups and stir back in.
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Frozen corn can be added directly without thawing. If using canned corn, drain and rinse first.
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Little Potatoes hold their shape and create a naturally creamy broth.
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Store leftovers in the refrigerator for up to 4 days. Reheat gently over medium-low heat.
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To make this chowder dairy-free, substitute coconut milk or unsweetened cashew cream.
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For extra flavor, top with crispy bacon, shredded cheese, or fresh chives.
Equipment
- Large pot
- Blender
- 2 Tbsp butter
- 1/2 cup red onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 jalapeño, diced (optional)
- 2 celery stalks, diced
- 1 carrot, diced
- 1.5 lbs Little Potatoes (this recipe uses Little Duosâ„¢, but you can use any kind you like) halved then cut into thirds
- 4 1/2 cups vegetable broth
- 26 oz frozen corn, thawed
- 2 1/2 cups milk
- (To taste) salt and pepper
- (For garnish) paprika
- (For garnish) cilantro
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Instructions
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Step 1
In a large pot, melt butter. Add onion, garlic, peppers, celery, and carrot. Cook until soft, around eight minutes.
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Step 2
Add potatoes, vegetable broth, and bay leaf. Bring to a boil, reduce heat, and simmer covered for 20 minutes.
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Step 3
In the meantime, blend half the bag of frozen corn with the milk until it becomes thick.
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Step 4
Once potatoes are cooked, add remaining corn and the milk and corn mixture to the soup. Simmer an additional 8 to 10 minutes.
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Step 5
Garnish with cilantro and paprika, serve with a biscuit.
