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One-Pot Corn and Potato Chowder Recipe

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3.9 from 7 reviews

A comforting and hearty one-pot corn and potato chowder that’s creamy, flavorful, and perfect for a cozy meal. Made with fresh corn, tender potatoes, aromatic herbs, and a touch of spice, this chowder is easy to prepare and delivers rich taste with simple ingredients.

Ingredients

Vegetables

  • 4 ears fresh corn (shucked to yield 4 cups corn kernels)
  • 1 cup finely chopped onion
  • ¾ cup finely chopped celery
  • 2 cloves garlic (minced)
  • 12 ounces small yellow potatoes (cut into ½-inch pieces)
  • 2 tablespoons minced chives

Liquids and Fats

  • 1 tablespoon olive oil
  • 1 tablespoon butter (or additional oil)
  • 4 cups low-sodium vegetable broth (or chicken broth if vegetarianism is not required)
  • 2 cups milk (whole or 2%; for dairy-free use canned coconut milk)

Herbs and Spices

  • 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)

Instructions

  1. Prepare Corn: Cut the corn kernels off the cob and use the back of the knife to scrape down and remove all the “milk” and small bits of corn from the cob. Set kernels aside and keep the cobs for flavoring the broth.
  2. Sauté Aromatics: Heat olive oil and butter over medium heat in a large soup pot or Dutch oven. Add chopped onion and celery, cooking for 2 minutes until softened. Stir in minced garlic, 1 teaspoon salt, black pepper, thyme, and cayenne pepper; cook for 1 more minute to blend flavors.
  3. Simmer Broth: Pour in the vegetable broth and add the reserved corn cobs (break in halves if necessary). Let the mixture simmer for 10 to 15 minutes to infuse the broth with corn flavor.
  4. Remove Cobs and Add Potatoes: Use tongs to take out the corn cobs and discard them. Add the diced potatoes to the broth and simmer for about 10 minutes, until potatoes are about three-quarters cooked through.
  5. Add Corn Kernels and Milk: Stir in the reserved corn kernels, milk, and the remaining ½ teaspoon salt. Simmer gently on low heat for approximately 5 minutes until potatoes are fully cooked and corn is tender.
  6. Finish and Serve: Turn off the heat. Taste the chowder and adjust salt and pepper as needed. Stir in minced chives for freshness and serve warm.
  7. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Note that freezing this chowder is not recommended as potato texture may be compromised.

Notes

  • Fresh corn provides the best flavor, but frozen corn can be used if fresh is unavailable; adjust cooking time accordingly.
  • The corn cobs are used to enhance the broth’s flavor and should not be discarded until after simmering.
  • Whole milk gives the richest chowder, but 2% milk or canned coconut milk can be substituted for different dietary preferences.
  • Soups with potatoes generally do not freeze well due to texture changes.
  • For a vegetarian version, use vegetable broth; chicken broth can be substituted otherwise.

Find it online: https://yumntasty.com/one-pot-corn-and-potato-chowder-recipe/