Description
A comforting and hearty Potato Corn Chowder made with tender Yukon gold potatoes, sweet corn, and aromatic vegetables simmered in a flavorful vegetable broth, thickened with flour and enriched with whole milk. This classic chowder is perfect for a cozy meal and offers a creamy texture without the need for heavy cream.
Ingredients
Scale
Broth and Base
- 4 tsp vegetable bouillon
- 8 cups hot water
Vegetables and Aromatics
- 1 yellow onion, diced (about 1.5 cups)
- 3 cloves garlic, minced
- 2 cups celery, diced (about 6 ribs of celery)
- 1 tsp dried thyme
- ¼ tsp chili flakes
- 1 tsp salt
- ¼ tsp freshly cracked black pepper
- 1.5 lbs Yukon gold potatoes, diced small (4 medium/small potatoes)
- 12 oz. frozen corn, rinsed
- 1 tbsp fresh parsley, minced
Fats and Thickening
- 2 tbsp salted butter
- 1 tbsp olive oil
- 2 tbsp flour
- ½ tbsp apple cider vinegar
Dairy
- 1 cup whole milk, room temperature
Instructions
- Prepare the Broth: Combine 4 teaspoons of vegetable bouillon with 8 cups of hot water to create a flavorful vegetable broth. Set aside.
- Sauté the Aromatics: In a large soup pot over medium-high heat, add diced onion, minced garlic, diced celery, dried thyme, chili flakes, salt, black pepper, 2 tablespoons butter, and 1 tablespoon olive oil. Cook for about 8 minutes until the vegetables are softened and aromatic.
- Add Potatoes and Corn: Reduce heat to medium-low. Stir in ½ tablespoon apple cider vinegar, the small diced Yukon gold potatoes, and rinsed frozen corn. Cook with the vegetables for about 10 minutes, allowing the potatoes to become about half cooked but still slightly firm.
- Add Broth and Milk: Pour in the prepared vegetable broth and 1 cup of room temperature whole milk. Scrape any bits from the bottom of the pot and stir to combine.
- Simmer Gently: Maintain a gentle simmer over medium-low heat, stirring occasionally, and cook until potatoes are fully tender, about 20 minutes. Avoid boiling to prevent milk separation.
- Thicken the Chowder: Remove 2 cups of broth from the pot and whisk in 2 tablespoons of flour until smooth. Return the mixture to the pot and stir well. Continue simmering until the chowder thickens to your desired consistency and the potatoes are done.
- Finish and Serve: Stir in the minced fresh parsley or sprinkle it on top as a garnish. Serve hot and enjoy your creamy potato corn chowder!
Notes
- Use Better Than Bouillon brand for a rich vegetable broth flavor.
- Dicing potatoes small helps them cook faster and evenly.
- Room temperature half & half or cream can substitute the milk. For dairy-free options, use coconut milk and dairy-free butter, or blend some potatoes and broth as a natural thickener.
- Maintain a gentle simmer and avoid boiling to prevent milk from separating.
- Adjust thickness by repeating the flour slurry step if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg
