Cheesy Potato and Corn Chowder
Tender potatoes and sweet corn make this chowder hearty and satisfying.Creamy milk and melted cheddar create a rich, velvety texture.Onion, celery, and garlic build a flavorful savory foundation.Thyme, paprika, and black pepper add warmth and aromatic depth.Everything cooks together in one pot for an easy homemade meal.Serve hot with crusty bread for the ultimate comforting dinner.
Ingredients
For the Chowder
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth or vegetable broth
- 4 cups peeled potatoes, cut into ½-inch cubes
- 3 cups corn kernels, fresh or frozen
- 2 cups whole milk
- 1 cup sharp cheddar cheese, freshly shredded
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
Garnishes
- Extra shredded cheddar cheese
- Chopped green onions
- Crumbled cooked bacon
- A small pinch of paprika
Instructions
Prepare the Vegetables
- Peel the potatoes and cut them into small, evenly sized cubes.Finely chop the onion and celery, and mince the garlic.Keeping the potato pieces similar in size helps them cook evenly.
Sauté the Aromatics
- Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.Add the chopped onion and celery.Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.Add the minced garlic and cook for another 30–60 seconds.
Make the Roux
- Sprinkle the flour over the softened vegetables.Stir continuously for approximately 1–2 minutes.Cooking the flour briefly helps remove its raw taste and creates the base for a smooth, creamy chowder.
Add the Broth
- Slowly pour in the chicken or vegetable broth while stirring constantly.Continue stirring until the flour is fully incorporated and the liquid is smooth.
Add the Potatoes
- Add the diced potatoes to the pot.Stir in the thyme, paprika, black pepper, and salt.Bring the mixture to a gentle boil
Add the Corn
- Add the corn kernels to the pot.If using frozen corn, there is no need to thaw it first.Simmer for another 5–7 minutes, until the corn is tender and the potatoes are completely cooked.
Add the Milk
- Reduce the heat to low.Slowly stir in the whole milk.Heat gently until the chowder is steaming hot, but avoid bringing it to a vigorous boil.
Add the Cheese
- Reduce the heat to very low or remove the pot briefly from the heat.Gradually add the shredded cheddar cheese, stirring continuously until completely melted and smooth.Adding the cheese gradually helps prevent it from becoming grainy.
Garnish and Serve
- Ladle the hot chowder into serving bowls.Top with extra shredded cheddar cheese, fresh parsley, green onions, crispy bacon, or freshly cracked black pepper if desired.Serve immediately with warm crusty bread, crackers, or garlic toast.
Notes
- Potatoes: Yukon Gold or other yellow potatoes provide a naturally creamy texture while holding their shape well.
- Corn: Fresh, frozen, or canned corn can be used. If using canned corn, drain it thoroughly.
- Cheese: Sharp cheddar provides stronger flavor, but mild cheddar, Monterey Jack, or Colby can also be used.
- Milk: Whole milk creates the richest texture, although lower-fat milk can be substituted.
- Broth: Vegetable broth makes the recipe vegetarian, while chicken broth adds additional savory depth.
- Cream: Heavy cream adds richness, but you can replace it with additional milk for a lighter chowder.
- Gluten-free: Replace all-purpose flour with a gluten-free flour blend or use cornstarch as the thickener.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.