One-Pot Corn Potato Chowder (Printable Format)
Creamy chowder with sweet corn, tender potatoes, and fresh herbs in a hearty one-pot meal.
# Needed Ingredients:
→ Vegetables
01 -
4 ears fresh corn, shucked (approximately 4 cups kernels); retain cobs
02 -
12 ounces small yellow potatoes, cut into 1/2-inch pieces (or Russet potatoes, peeled)
03 -
1 cup finely chopped onion
04 -
3/4 cup finely chopped celery
05 -
2 cloves garlic, minced
06 -
2 tablespoons minced chives
→ Other Ingredients
07 -
1 tablespoon olive oil
08 -
1 tablespoon unsalted butter or additional oil for dairy-free option
09 -
1 1/2 teaspoons kosher salt, divided, or to taste
10 -
1/2 teaspoon ground black pepper
11 -
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
12 -
1/8 teaspoon ground cayenne pepper, or to taste
13 -
4 cups low-sodium vegetable broth (or chicken broth if vegetarian is not needed)
14 -
2 cups whole milk (or 2% milk; substitute canned coconut milk for dairy-free option)
# Preparation Steps:
01 -
Slice kernels from corn cobs and scrape cob with back of knife to extract corn milk; reserve kernels and cobs.
02 -
Heat olive oil and butter over medium heat in a large soup pot. Add onion and celery, cooking for 2 minutes until softened. Stir in garlic, 1 teaspoon salt, black pepper, thyme, and cayenne; cook for 1 minute until fragrant.
03 -
Pour in vegetable broth and add corn cobs to pot (break cobs to fit if necessary). Simmer uncovered for 10 to 15 minutes to extract flavor.
04 -
Remove corn cobs with tongs and discard. Add diced potatoes and simmer for 10 minutes, or until potatoes are three-quarters cooked.
05 -
Stir in reserved corn kernels, milk, and remaining salt. Simmer gently on low heat until potatoes are fully tender and corn is cooked, about 5 minutes.
06 -
Taste and adjust seasoning with salt and pepper as needed. Stir in minced chives and serve hot.
# Supplementary Details:
01 -
Soups containing potatoes do not freeze well; store in an airtight container in the refrigerator for up to 5 days.