Description

This comforting Potato Corn Chowder is a creamy, hearty soup perfect for chilly days. Featuring tender Yukon gold potatoes, sweet corn, aromatic herbs, and a mild kick of chili flakes, this chowder is rich in flavor yet straightforward to prepare. It uses a stovetop method to gently simmer the ingredients ensuring the potatoes are perfectly cooked without boiling the milk, resulting in a smooth, velvety texture.

Ingredients

Scale

Broth and Base

4 tsp vegetable bouillon
8 cups water, hot

Vegetables and Aromatics

1 yellow onion, diced (about 1.5 cups)
3 cloves garlic, minced
2 cups celery, diced (about 6 ribs)
1 tsp dried thyme
¼ tsp chili flakes
1 tsp salt
¼ tsp freshly cracked black pepper

Fats and Liquids

2 Tbsp salted butter
1 Tbsp olive oil
½ Tbsp apple cider vinegar
1 cup whole milk, room temperature

Main Ingredients

1.5 lbs Yukon gold potatoes, diced small (about 4 medium/small potatoes)
12 oz frozen corn, rinsed

Thickening and Garnish

2 Tbsp flour
1 Tbsp fresh parsley, minced

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Instructions

Prepare Vegetable Broth: Combine the 4 teaspoons of vegetable bouillon with 8 cups of hot water in a large container to create your vegetable broth.
Sauté Aromatics: In a large soup pot over medium-high heat, add the diced onion, minced garlic, diced celery, dried thyme, chili flakes, salt, black pepper, butter, and olive oil. Cook for about 8 minutes until the vegetables start to soften and become fragrant.
Add Potatoes and Corn: Reduce the heat to medium-low, then stir in the apple cider vinegar, diced potatoes, and rinsed frozen corn. Cook with the vegetables for approximately 10 minutes, allowing the potatoes to become partially cooked but still firm.
Add Broth and Milk: Pour in the prepared vegetable broth and the room temperature whole milk, scraping any browned bits from the bottom of the pot to incorporate their flavor. Stir everything together.
Simmer Soup: Maintain a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Cook for about 20 minutes or until the potatoes are fully tender but without letting the soup boil, which could cause the milk to separate.
Thicken Chowder: Remove 2 cups of the broth from the pot and whisk in 2 tablespoons of flour until smooth to create a slurry. Return this mixture to the soup pot and stir well. Continue simmering until the chowder thickens to your preferred consistency and the potatoes are perfectly cooked.
Finish and Serve: Stir in the minced fresh parsley or sprinkle it on top as a garnish. Serve the chowder warm, enjoying its hearty and rich flavors.

Notes

Use Better Than Bouillon brand for best vegetable broth flavor.
Dicing potatoes small speeds up cooking time.
Room temperature half & half or cream may be substituted for whole milk.
For a dairy-free version, use coconut milk and dairy-free butter; you can also blend some potatoes with broth for creaminess instead of milk.
Keep the soup at a gentle simmer to avoid milk separation – do not boil once milk is added.
You can adjust thickness by repeating the flour slurry step if desired.

Nutrition

Serving Size: 1.5 cups
Calories: 210
Sugar: 4g
Sodium: 560mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 4g
Protein: 5g
Cholesterol: 20mg