Indulge in goodness: our secret corn chowder with potato recipe for a flavor explosion

As the weather turns colder, a steaming bowl of corn chowder with potatoes is the perfect comfort food to warm you up from the inside out. This classic recipe combines the sweet flavors of corn and potatoes with a creamy broth for a satisfying meal. Whether you’re looking for a hearty lunch or a cozy dinner, this corn chowder with potato recipe is sure to hit the spot.

Ingredients

• 2 tablespoons butter or olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth or vegetable broth
• 2 cups water
• 1 cup frozen corn kernels
• 1 cup peeled and cubed potatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup milk or cream (optional)
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Sauté the aromatics: In a large pot or Dutch oven over medium heat, melt the butter or heat the olive oil. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the broth and vegetables: Pour in the chicken broth or vegetable broth and water. Add the corn kernels, potatoes, thyme, salt, and pepper. Bring to a boil.
3. Simmer until tender: Reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
4. Puree (optional): For a smoother chowder, use an immersion blender or transfer half of the chowder to a regular blender and puree until smooth. Return the puree to the pot.
5. Add milk or cream (optional): If desired, stir in the milk or cream for a richer flavor.
6. Add cheese (optional): For a cheesy twist, sprinkle in the shredded cheddar cheese and stir until melted.
7. Serve: Ladle the corn chowder with potatoes into bowls and serve hot.

Variations

• Seafood chowder: Add cooked shrimp, crab, or fish to your chowder for a seafood twist.
• Bacon: For a smoky flavor, add cooked and crumbled bacon to the chowder.
• Other vegetables: Feel free to add other vegetables to your chowder, such as chopped celery, carrots, or peas.
• Spicy chowder: Add a pinch of cayenne pepper or chili powder to the chowder for a bit of heat.

Tips

• For the best flavor, use fresh corn kernels if they are available.
• If you don’t have an immersion blender, you can use a regular blender to puree the chowder. Just be sure to let the chowder cool slightly before blending.
• To make the chowder ahead of time, simply prepare the chowder up to step 6. Allow it to cool completely, then refrigerate for up to 3 days. When ready to serve, reheat over medium heat until warmed through.

Serving Suggestions

Corn chowder with potatoes is a versatile dish that can be served in a variety of ways. Here are a few ideas:

• As a main course: Serve the chowder with a side of crusty bread or crackers.
• As a side dish: Serve the chowder alongside grilled fish, chicken, or pork.
• In a bread bowl: Ladle the chowder into hollowed-out bread bowls for a fun and festive presentation.

Nutritional Information

One serving of corn chowder with potatoes (about 1 cup) contains approximately:

• Calories: 250
• Fat: 10 grams
• Carbohydrates: 30 grams
• Protein: 10 grams

A Comforting Dish for Any Occasion

Whether you’re looking for a quick and easy meal or a hearty and satisfying soup to warm you up on a cold day, this corn chowder with potato recipe is sure to become a favorite. Its creamy texture, sweet flavors, and versatility make it a perfect choice for any occasion.

What You Need to Know

1. Can I use frozen corn for this recipe?
Yes, you can use frozen corn kernels for this recipe. Simply add them to the pot frozen.
2. Can I make this chowder in a slow cooker?
Yes, you can make this chowder in a slow cooker. Add all of the ingredients to the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours.
3. How can I thicken the chowder?
If your chowder is too thin, you can thicken it by adding a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add the slurry to the chowder and stir until thickened.