Corn and Potato Chowder
Cozy Up with Creamy Corn and Potato Chowder: The Perfect Comfort Food
Is there anything more satisfying than a warm bowl of chowder on a chilly evening? This Creamy Corn and Potato Chowder is the ultimate comfort food – rich, flavorful, and surprisingly easy to make. It’s a delightful blend of sweet corn, tender potatoes, and a creamy, comforting broth that will have everyone asking for seconds.
This recipe is perfect for a weeknight dinner, a casual lunch, or even a cozy weekend brunch. It’s a versatile dish that’s sure to become a family favorite. We’ve designed this recipe to be approachable for cooks of all skill levels, using simple ingredients you likely already have in your pantry.
What Makes This Chowder Special?
- Creamy Texture: The combination of milk and potatoes creates a luxuriously creamy texture without relying heavily on cream.
- Fresh Flavors: The addition of fresh thyme and a touch of dried basil brightens up the flavors and adds depth.
- Easy to Customize: Feel free to add your favorite vegetables, like diced bell peppers or a handful of spinach, to make it your own.
- Family-Friendly: This chowder is a guaranteed hit with both kids and adults.
Tips for the Best Chowder:
- Don’t Overcook the Potatoes: You want them tender, but not mushy. Test them with a fork to ensure they’re cooked through.
- Adjust the Consistency: If you prefer a thicker chowder, you can mash a portion of the potatoes before adding the cheese.
- Use Quality Ingredients: Fresh thyme and good-quality vegetable broth will make a big difference in the flavor.
- Garnish with Flair: A sprinkle of fresh parsley, a swirl of cream, or a few crispy bacon bits can elevate the presentation.
Serving Suggestions:
Enjoy this Creamy Corn and Potato Chowder with a side of crusty bread for dipping, a fresh green salad, or a sprinkle of Parmesan crisps. It’s also delicious served with toasted crackers or a grilled cheese sandwich.
Frequently Asked Questions:
Q: Can I use frozen corn instead of canned?
A: Absolutely! Frozen corn works just as well. Just make sure to thaw it before adding it to the chowder.
Q: Can I make this chowder vegan?
A: Yes! Substitute the milk with plant-based milk (like almond or soy milk) and omit the cheese, or use a vegan cheese alternative.
Q: Can I make this chowder ahead of time?
A: Yes, you can! Chowder actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What kind of potatoes are best for chowder?
A: Russet potatoes are a great choice because they break down nicely and create a creamy texture. Yukon Gold potatoes also work well.
Q: Can I add any other vegetables to this chowder?
A: Definitely! Feel free to add diced bell peppers, carrots, celery, or spinach to customize the flavor.
Creamy Corn and Potato Chowder
Ingredients
- 3 tablespoons olive oil
- 1 small onion diced
- 1 stalk celery diced
- 1 large carrot chopped (about 1½ cups)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon dried basil leaves
- 1 tablespoon all-purpose flour
- 2 cups vegetable broth
- 1 cup milk
- 1 large Russet potato diced (about 3 cups)
- 2 cups corn kernels frozen or canned
- ½ cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a medium sized pot, add a little bit of olive oil over medium to low heat. Next, add chopped onions, celery, carrots, and garlic to the pot. Cook them until they’ve softened and become aromatic. Next, stir in fresh thyme and dried basil and allow it to cook for about a minute.
- Whisk in the flour until lightly browned. Then slowly pour in the vegetable broth and the milk, whisking as you pour.
- Add the diced potatoes and corn kernels and let them to cook for about 15 minutes until the potatoes are tender. Stir in the cheese and season with salt and pepper. Add more salt and pepper to taste. If the chowder is too thick, add more milk until you reach your desired consistency.
- Serve the corn and potato chowder with Parmesan crisps, toasted bread, or crackers.
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