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Potato Corn Chowder

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A creamy and comforting Potato Corn Chowder made with simple, budget-friendly ingredients. This hearty soup is perfect for chilly days and easy to prepare in under an hour.

Ingredients

  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 4 ribs celery, diced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 3 cups vegetable broth
  • 1.5 lbs. potatoes, diced
  • 1 cup frozen corn
  • 1 cup whole milk
  • 1 tsp salt (or to taste)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and celery, and sauté until softened, about 5 minutes.
  2. Stir in smoked paprika, dried thyme, black pepper, and cayenne pepper. Cook for 1 minute more to toast the spices.
  3. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
  4. Add the frozen corn and simmer for another 5 minutes.
  5. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half to a blender and blend until smooth, then return to the pot.
  6. Stir in the milk and season with salt to taste. Heat through, then serve hot.

Notes

  • For a thicker chowder, blend more of the soup.
  • Use Yukon gold or red potatoes for a creamier texture.
  • Add cooked bacon or cheese on top for extra flavor.
  • To make it vegan, use plant-based milk.

Nutrition

Find it online: https://yumfamilyrecipes.com/potato-corn-chowder/