One-Pot Corn & Potato Chowder Recipe
A comforting and creamy one-pot corn and potato chowder made with fresh corn, tender potatoes, savory herbs, and a touch of spice. This hearty, flavorful soup is perfect for a cozy meal and easy to prepare using simple ingredients in a single pot.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Total Time: 43 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 4 ears fresh corn, shucked (about 4 cups corn kernels)
- 12 ounces small yellow potatoes, cut into ½-inch pieces (or peeled Russet potatoes)
- 4 cups low-sodium vegetable broth (or chicken broth if not vegetarian)
- 2 cups milk (whole milk preferred, 2% works, or canned coconut milk for dairy-free)
Sauté Base
- 1 Tablespoon olive oil
- 1 Tablespoon butter (or additional oil)
- 1 cup finely chopped onion
- ¾ cup finely chopped celery
- 2 cloves garlic, minced
Seasonings
- 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)
- 2 Tablespoons minced chives
Instructions
- Prepare Corn: Cut the corn kernels off the ears and use the back of your knife to scrape down the cobs to extract the remaining corn milk and bits. Set the kernels aside and keep the cobs for flavoring the broth later.
- Sauté Vegetables: In a large soup pot or Dutch oven, heat olive oil and butter over medium heat. Add the chopped onion and celery and cook for 2 minutes until softened. Stir in garlic, 1 teaspoon salt, black pepper, thyme, and cayenne pepper, and cook for another minute to blend the flavors.
- Simmer Broth with Corn Cobs: Pour in the vegetable broth and add the corn cobs (break them in half if needed to fit). Bring to a simmer and cook for 10 to 15 minutes to infuse the broth with corn flavor.
- Remove Corn Cobs and Add Potatoes: Using tongs, remove and discard the corn cobs. Add the cut potatoes to the pot and simmer for 10 minutes or until they are about three-quarters cooked through.
- Add Corn Kernels and Milk: Stir in the reserved corn kernels, milk, and the remaining ½ teaspoon salt. Simmer gently on low heat until the potatoes are fully tender and the corn is cooked, about 5 more minutes.
- Finish and Serve: Turn off the heat and taste the chowder, adjusting salt and pepper as needed. Stir in the minced chives for freshness and garnish. Serve warm.
Notes
- For frozen corn, skip using the cobs for broth and add frozen corn directly with the potatoes.
- This chowder keeps well in the refrigerator for up to 5 days in an airtight container.
- Potato-based soups generally don’t freeze well, so freezing is not recommended for this recipe.
- Use whole milk for the creamiest texture, but 2% or canned coconut milk are good alternatives for lighter or dairy-free versions.
Keywords: corn chowder, potato chowder recipe, one-pot soup, creamy corn soup, vegetarian chowder
Find it online: https://foodbylina.com/one-pot-corn-and-potato-chowder-recipe/
