This One-Pot Corn & Potato Chowder is creamy and comforting! It combines sweet corn and tender potatoes, all cooked together in one pot for easy cleanup.
What I love about this chowder is how simple it is to make! Just toss everything in the pot and let it simmer. Perfect for a cozy dinner with family!
Key Ingredients & Substitutions
Corn: Fresh sweet corn adds the best flavor, but frozen corn is just as good and super convenient. Canned corn can work too, but drain and rinse it first to reduce sodium.
Potatoes: I recommend using Yukon Gold or red potatoes—they’re creamy and hold their shape well. If you’re looking for a lower-carb option, swap potatoes for cauliflower florets.
Broth: Vegetable broth gives a nice flavor, but chicken broth works if that’s what you have on hand. Feel free to use low-sodium broth to control the saltiness.
Milk or Cream: For a lighter version, use half-and-half or even almond milk for a dairy-free option. I love adding coconut milk for a unique twist of flavor!
How Do I Achieve the Perfect Creamy Texture?
The key to a creamy chowder without a lot of extra steps is in how you prepare the potatoes. When you cook the potatoes until tender and then lightly mash them with a potato masher, you release some starch, which thickens the soup beautifully. Here’s how to do it:
- Cook the potatoes until just tender, about 15-20 minutes.
- Instead of fully mashing, give a few gentle presses with the masher to keep some chunks. This adds depth and texture to your chowder!
- Finally, stir in your milk or cream slowly, allowing it to blend well without boiling.
With these tips, you’ll have a rich and creamy chowder that everyone will love! Enjoy your cooking!
One-Pot Corn & Potato Chowder
Ingredients You’ll Need:
- 4 cups fresh or frozen corn kernels
- 4 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
- 2 tbsp butter or olive oil
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper to taste
- Fresh parsley or chives, chopped (for garnish)
- Red pepper flakes, for a mild kick (optional)
How Much Time Will You Need?
This lovely chowder takes about 10 minutes to prepare and 20 minutes to cook, so you’re looking at a total of about 30 minutes from start to finish. Perfect for a weeknight dinner that feels special!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, melt the butter or heat the olive oil over medium heat. Add the chopped onion, celery, and minced garlic. Sauté the mixture until the onions are soft and fragrant, which should take about 5 minutes. This will make your kitchen smell amazing!
2. Adding Potatoes and Corn:
Once the vegetables are tender, add the diced potatoes and corn kernels to the pot. Give everything a good stir to combine all the flavors.
3. Simmering the Chowder:
Pour in the vegetable or chicken broth and bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender when poked with a fork.
4. Thickening the Chowder:
When the potatoes are cooked, take a potato masher or the back of a spoon and lightly mash some of the potatoes in the pot. This will help thicken the chowder while leaving some delicious chunks for texture!
5. Adding Milk or Cream:
Stir in the milk or cream to make the chowder creamy. Heat it through but make sure you don’t let it boil! Season your chowder with salt, pepper, and smoked paprika if you like a little extra flavor.
6. Serving the Chowder:
Serve the chowder hot in bowls, garnished with fresh parsley or chives. Add a sprinkle of red pepper flakes if desired for a little kick. This chowder pairs beautifully with crusty bread for dipping!
Enjoy this creamy, flavorful chowder packed with sweet corn and tender potatoes, all made easily in just one pot!
Can I Use Frozen Corn for This Recipe?
Absolutely! Frozen corn works perfectly and is super convenient. Just add it directly to the pot without thawing—no need to make extra prep work!
Can I Substitute the Potatoes?
Yes, you can! Instead of regular potatoes, try using sweet potatoes or even cauliflower for a lower-carb version. Just remember that different types of potatoes might change the cooking time slightly.
How Do I Store Leftover Chowder?
Store any leftover chowder in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove over low heat, adding a splash of milk or cream to keep it creamy!
Can I Make This Chowder Dairy-Free?
Definitely! Substitute the milk or cream with coconut milk or a plant-based milk like almond or oat milk, and use olive oil instead of butter. You’ll still get a delicious and creamy chowder!