Potato Corn Chowder Recipe

Name: Potato Corn Chowder Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings (1.5 cups per serving)
Ingredients: 4 tsp vegetable bouillon*; 8 cups water, hot; 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; 2 Tbsp salted butter; 1 Tbsp olive oil; ½ Tbsp apple cider vinegar; 1.5 lbs Yukon gold potatoes, diced small (4 medium/small potatoes)**; 12 oz. frozen corn, rinsed; 1 cup whole milk, room temperature***; 2 Tbsp flour; 1 Tbsp fresh parsley, minced

User Reviews

4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8 servings (1.5 cups per serving)
Calories
196 kcal
Course
Main Course, Soup
Cuisine
American

Potato Corn Chowder Recipe

Jeffrey Yu

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This creamy Potato Corn Chowder is the ultimate vegetarian comfort food! With tender potatoes, corn, and a rich, velvety broth, it’s seriously delicious!

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Ingredients

Servings

4 tsp vegetable bouillon* $0.36
8 cups water, hot $0.00
1 yellow onion, diced (about 1.5 cups) $0.90
3 cloves garlic, minced $0.17
2 cups celery, diced (about 6 ribs of celery) $0.64
1 tsp dried thyme $0.59
¼ tsp chili flakes $0.06
1 tsp salt $0.01
¼ tsp freshly cracked black pepper $0.05
2 Tbsp salted butter $0.26
1 Tbsp olive oil $0.19
½ Tbsp apple cider vinegar $0.01
1.5 lbs Yukon gold potatoes, diced small (4 medium/small potatoes)** $0.94
12 oz. frozen corn, rinsed $0.98
1 cup whole milk, room temperature*** $0.18
2 Tbsp flour $0.04
1 Tbsp fresh parsley, minced $0.08

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Instructions

Gather fresh ingredients and prepare vegetable broth using the vegetable bouillon and water.
To a large soup pot over medium-high heat, add onion, garlic, celery, dried thyme, chili flakes, salt, black pepper, butter, and olive oil on medium heat. Cook until vegetables have started to soften, about 8 minutes.
Reduce heat to medium-low. Add apple cider vinegar, the diced potatoes and rinsed frozen corn. Cook with the garlicky veggies for about 10 minutes until the potatoes are about half cooked, still with a little bit of bite to them.
Add vegetable broth and room temperature milk, scraping up any bits of veggies from the bottom of the pot. Stir to combine.
Simmer (do not boil)**** over medium-low heat, stirring occasionally until potatoes are fully cooked, about 20 minutes.
Remove 2 cups of broth and whisk in the flour until smooth. Add back to the pot and stir to combine. Once the soup has simmered and thickened to your liking, test the vegetables. When the potatoes are done, the soup is done!
Mix in the minced fresh parsley or sprinkle it on top as garnish, and serve!

Notes

*I use the Better Than Bouillon brand.
**Dicing your potatoes small will help them cook faster.
***Room temperature half & half and cream are ok in this soup. For dairy-free, use coconut milk or blend a small amount of the potatoes and broth, adding it back to the soup pot. You can also make a slurry by removing a cup of broth and whisking 1 Tbsp flour into it, pouring the thickened liquid back into the pot, and repeating this step until the desired thickness is reached. Use dairy-free butter, too!
****It's important that the chowder doesn't come to a boil. This can cause the milk to separate, which we don't want! Room temperature milk and a gentle simmer are best. Also, be sure to turn the heat to medium-low before adding the milk.