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Easy Potato Corn Chowder Soup Recipe Perfect for Cozy Nights

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A creamy and comforting potato corn chowder soup that is quick and easy to make, perfect for cozy fall evenings and busy weeknights.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 2 cups fresh or frozen corn kernels
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 4 cups chicken or vegetable broth (low-sodium preferred)
  • 1 cup whole milk or half-and-half
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
  • Salt and pepper to taste
  • Optional garnish: chopped fresh parsley or crispy bacon bits

Instructions

  1. Peel and dice the potatoes into ½-inch cubes. Chop the onion, celery, and mince the garlic. If using fresh corn, cut the kernels off the cob.
  2. In a large pot, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened and translucent, about 5 minutes. Stir occasionally to prevent browning. Add garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the softened veggies and stir constantly for about 2 minutes to create a roux and cook off the raw flour taste.
  4. Pour in the broth and add the diced potatoes. Stir to combine. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender, about 15 minutes. Check by piercing a potato cube with a fork.
  5. Stir in the corn kernels and fresh thyme, then continue simmering for 5 more minutes to meld flavors and cook the corn.
  6. Optional: Use an immersion blender to puree about one-third of the chowder in the pot for a creamier texture. Alternatively, blend a portion in a regular blender and return it to the pot.
  7. Lower the heat and stir in the milk or half-and-half. Warm gently without boiling to avoid curdling. Add salt and pepper to taste and adjust seasoning as needed.
  8. Ladle the chowder into bowls and garnish with chopped parsley or crispy bacon bits if desired. Serve hot with crusty bread or a fresh salad.

Notes

Use low-sodium broth to control saltiness. For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch slurry. Avoid boiling after adding milk to prevent curdling. Optional blending step creates a velvety texture. Adding cooked bacon or ham during sautéing adds smoky depth. Soup tastes better after resting overnight. Can be frozen up to 2 months but avoid freezing if using dairy-free milk.

Nutrition

Keywords: potato corn chowder, easy chowder recipe, creamy soup, comfort food, fall soup, quick soup recipe, cozy soup

Find it online: https://cooltastes.com/easy-potato-corn-chowder-soup-recipe-perfect-for-cozy-nights/