Potato Corn Chowder
A creamy, hearty Quick Potato Corn Chowder made with tender potatoes, sweet corn, and a rich broth—perfect for a fast, comforting meal.
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.