Corn and Potato Chowder

White bowl of creamy potato and corn chowder with a gold spoon.

5 from 1 vote

Golden corn, tender potatoes, vegetables, herbs and spices make a wonderful end-of-summer chowder. Make it dairy-free with canned coconut milk, and it's naturally gluten-free. Make it ahead on the weekend for a busy week ahead. Chowder will hold 4 days in the refrigerator. If you are not vegan and enjoy crisp bacon, it's the perfect garnish.

Prep Time35

Cook Time25

Total Time1

Course: chowder, Soup

Cuisine: American

Servings: Yield 2 quarts

Calories: 216kcal

Author: Sally Cameron

Equipment

Large soup pot or dutch oven about 5 ½ quarts

Ingredients

5 ears corn on the cob or 4-4 ½ cups frozen corn kernels
1 ½ tablespoons olive oil or avocado oil
¾ cup chopped celery 2 ribs
¾ cup chopped carrots 2 carrots
¾ cup chopped leek 1 small, light and white part only, rinsed of any grit
2 large garlic cloves chopped fine
1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried
½ teaspoon fennel pollen or ground fennel optional but delicious
¼ teaspoon smoked or regular paprika optional
2 bay leaves
¼ teaspoon sea salt
¼ teaspoon ground black pepper
8 ounces gold potato peeled, chopped into small cubes
3 cups chicken broth or vegetable broth
1 cup half and half or 1 15-ounce can coconut milk
1 tablespoon cornstarch for thickening, optional

Optional Garnish

6-8 strips bacon, cooked and crumbled about ½ pound

Instructions

If starting with fresh corn

Husk the corn and remove the silk. Cut each cob in half crosswise. Stand each piece on a flat end and use a sharp knife to slice off the kernels. For out-of-season corn, use thawed frozen corn kernels, drained well. Prep time includes chopping the vegetables and cutting corn from the cob.

If starting with frozen corn

If using frozen corn, thaw it first and drain off any excess moisture. Pat dry if very wet, then proceed with the recipe. Frozen corn works well year-round, but draining helps keep the chowder from becoming too loose.

Cook the vegetables

Pour olive oil into a medium pot over medium heat. When the oil is warm, add the celery, carrots, and leek. Reduce heat to medium-low and cook until softened, 5–7 minutes, stirring occasionally.

Add aromatics

Add the garlic, thyme, fennel, salt, and pepper. Cook 1–2 minutes, stirring.

Simmer the chowder

Add the potatoes, broth, and corn kernels. Simmer gently, stirring occasionally, until the potatoes are tender, about 15 minutes. Keep the chowder at a low simmer, just barely bubbling, so the potatoes hold their shape.

Finish the chowder

Add the half-and-half and heat gently. Taste before serving, as cream can dull seasoning. Add more salt or black pepper if needed. If the chowder tastes flat, add a few drops of lemon juice or white wine vinegar to brighten the flavor.

Optional thickening

For a thicker chowder, whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the gently simmering soup and cook 1–2 minutes until lightly thickened.

Optional garnish

While the soup simmers, cook bacon until crisp, drain, crumble, and use to top the soup. Garnish with chopped parsley, chives, or green onion if desired

Notes

This chowder thickens when refrigerated. You might need a little extra broth to thin it down, or leave it thick. To feed extra hungry mouths, use more broth and make it more of a soup, which will stretch the quantity of servings, as will adding a little protein such as diced ham or chicken.

Nutrition