Corn and Potato Chowder

Corn and Potato Chowder is a creamy soup recipe made with frozen corn, potatoes, and simple pantry ingredients. This easy homemade chowder is perfect for cold weather meals, meal prep, or family dinners. With rich flavour and a smooth texture, it’s a comforting dish that can be made vegetarian or dairy-free.

This hearty corn and potato chowder is creamy, comforting, and full of flavour. Made with simple pantry and freezer staples, it’s a satisfying meal that comes together quickly—perfect for busy weeknights or cozy weekends.

Ingredients

• 1 Tbsp butter
• 1 onion, finely diced
• 2 celery sticks, finely diced
• 1 tsp mixed dried herbs
• ½ tsp paprika
• 4 cups (500 g) frozen corn
• 2 large potatoes (approx. 550 g), peeled and diced
• 1 L vegetable or chicken stock
• ½ cup (125 ml) cream
• Chopped chives, for garnish

Instructions

1. Sauté the Vegetables
   In a large pot, melt the butter over low heat. Add the onion and celery, and sauté for 5 minutes until softened. Stir in the mixed herbs and paprika.
2. Add Corn and Potatoes
   Add the frozen corn and diced potatoes. Pour in the stock and stir to combine.
3. Simmer the Chowder
   Bring the mixture to a boil, then reduce to a simmer. Cook for about 20 minutes, stirring occasionally, until the potatoes are fork-tender.
4. Blend for Texture
   Scoop out 3 cups of the soup and transfer to a blender. Blend until smooth, then pour the blended portion back into the pot. Stir to combine for a creamy yet chunky texture.
5. Add Cream and Season
   Stir in the cream and season to taste with salt and pepper. Heat through gently.
6. Serve
   Ladle into bowls and garnish with chopped chives. Serve hot.

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Tips

• For extra depth of flavour, sauté a minced garlic clove with the onion and celery.
• Use waxy potatoes like Yukon Golds for a creamier consistency.
• If the soup becomes too thick, add a splash of stock or milk to loosen.
• Blending part of the soup gives a creamy texture without needing too much cream.

Variations and Substitutions

• Swap frozen corn with fresh or canned corn (drained).
• Replace cream with coconut cream for a dairy-free version.
• Add diced bacon or ham for a smoky twist.
• Use sweet potatoes instead of regular potatoes for a sweeter profile.

FAQs

Can I make this ahead of time?
Yes, it stores well in the fridge for up to 3 days. Reheat gently before serving.

Can I freeze this chowder?
Yes, but omit the cream before freezing. Add cream after reheating to maintain texture.

Can I use a stick blender?
Absolutely. Blend directly in the pot for convenience—just be careful of splashes.

Is this soup gluten-free?
Yes, as long as the stock and cream you use are gluten-free.

Serving Suggestions

• Serve with crusty bread, cheese toasties, or garlic rolls.
• Pair with a fresh green salad for a balanced meal.
• Add a sprinkle of smoked paprika or grated cheese on top for extra flavour.
• Great as a starter or light lunch.

Why You’ll Love This Recipe

• Quick to prepare using basic, budget-friendly ingredients.
• Naturally vegetarian and easy to make dairy-free or gluten-free.
• Comforting and kid-friendly, ideal for chilly evenings.
• A great way to use frozen corn and pantry staples with minimal effort.