Need a hearty and comforting meal in a hurry? This Quick Potato Corn Chowder is the perfect solution! Packed with tender potatoes, sweet corn, and a rich, creamy broth, this soup is a satisfying dish that comes together in no time. Whether it’s a chilly evening or you just need a quick dinner, this chowder is sure to hit the spot.
Potato Corn Chowder :
Warm up with a bowl of Quick Recipe ! This creamy and flavorful soup is loaded with wholesome ingredients and ready in just 30 minutes. Ideal for busy weeknights, this one-pot wonder is easy to prepare and full of delicious, comforting flavors.
History of the Recipe :
Recipe has its origins in traditional American chowders, which date back to colonial times. Chowders were historically made using seafood, but over time, variations like corn and potato-based versions became popular. This quick and easy adaptation makes use of simple pantry staples while maintaining the creamy, hearty consistency of a classic chowder.
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Potato Corn Chowder
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cup diced potatoes (Russet or Yukon Gold)
- 2 cup frozen or canned corn
- 3 cup vegetable or chicken broth
- 1 cup whole milk or heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp dried thyme
- 1 tbsp cornstarch mixed with 2 tablespoons water (optional for thickening)
- 1/4 cup chopped green onions or crispy bacon (for garnish, optional)
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and garlic, sautéing until fragrant (about 2 minutes).
- Add the diced potatoes and vegetable or chicken broth. Bring to a boil, then reduce heat and let simmer for 10-12 minutes until potatoes are tender.
- Stir in the corn, salt, pepper, smoked paprika, and thyme. Let cook for another 3-4 minutes.
- Reduce heat to low and stir in the milk or heavy cream.
- If a thicker consistency is desired, mix the cornstarch slurry into the soup and stir for an additional 2 minutes until thickened.
- Remove from heat and garnish with green onions or crispy bacon before serving.
Notes
- Use Yukon Gold potatoes for a naturally creamy texture.
- For a dairy-free version, substitute with coconut milk or almond milk.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Tips for Potato Corn Chowder :
- Add shredded cheese for extra creaminess.
- Blend half of the soup for a thicker, creamier texture.
- Serve with crusty bread or a side salad for a complete meal.
FAQs for Potato Corn Chowder :
- Can I make this soup vegan?
Yes! Use vegetable broth and a dairy-free milk alternative. - Can I freeze potato corn chowder?
It’s best enjoyed fresh, as potatoes can become grainy when thawed. - Can I add protein to this chowder?
Absolutely! Add cooked chicken, ham, or bacon for extra heartiness.
Conclusion :
This Quick Recipe is a simple yet satisfying dish that’s perfect for any occasion. Whether you need a quick weeknight dinner or a cozy lunch, this creamy, flavorful soup is a great go-to recipe. Give it a try and enjoy a warm, comforting meal in no time!