Potato Corn Chowder Recipe | Best Creamy Corn Chowder Recipe | Cooking Up Love

Our Potato Corn Chowder Recipe combines fresh sweet summer corn with potatoes plus lots of vegetables to make a healthy, hearty chowder with a delicious corn flavor that's a meal in itself! And it's an easy corn chowder recipe to make anytime of year, just use frozen corn instead.

Potato Corn Chowder Recipe 00:00
Easy Corn Chowder Ingredients 00:24
How To Cut Corn Off The Cob 01:05
Homemade Corn Chowder 01:30
Using Immersion Blender For Soup 02:26
Serving Potato Corn Chowder 02:50

Potato Corn Chowder Recipe Ingredients
1 tablespoon avocado or olive oil
1 medium sweet onion
4 ribs of celery
2 yellow or orange bell peppers (or 4 mini peppers)
6 ears of corn (or about 4 - 5 cups frozen corn)
1/2 tsp minced garlic (or two cloves)
3 cups chicken broth (or vegetable broth to make vegetarian/vegan)
4 russet potatoes
1 bay leaf
salt & pepper to taste
1/2 tsp thyme (optional)
1/4 cup heavy cream (optional)

Potato Corn Chowder Recipe Directions
Peel and dice one medium sized sweet onion. In a large heavy bottomed pot, heat 1 tablespoon of avocado or olive oil over medium heat. Add the diced onion, and begin sauteing. Dice 4 ribs of celery, about a half cup, and add to the pot. Seed and dice two bell peppers and add them to the pot. Stir the vegetables and continue sauteing.

Shuck and peel the silk off of about 6 ears of corn, then cut the kernels off. We want about 4 - 5 cups of kernels. Add the kernels to the pot and stir to saute. Add ½ teaspoon or 2 cloves of garlic to the mixture. Cook for about a minute, then add 3 cups of chicken broth. To make this corn chowder recipe deliciously vegetarian or vegan, substitute in vegetable stock for the chicken broth and either leave out the cream or sub in soy milk or a plant based yogurt.

Continue to cook this on medium heat, bringing it to a boil while peeling and chopping 4 russet potatoes. Do you like your potato corn chowder creamy or with lots of chunks? I like to give the potatoes a small chop so they cook quicker and because I’ll be using an immersion blender to puree the soup.

Once the potato corn chowder has come to a boil, reduce the heat and simmer. Add salt to taste (I added about 1 teaspoon), ½ teaspoon of pepper and 1 bay leaf. You can also add 1/2 tsp of thyme. Simmer for about 15 minutes, stirring it occasionally.

When the potatoes are tender and are easily pierced with a fork, it’s time to puree the soup. I’m using a hand blender, you can also use a regular blender. Have you ever had a chowder disaster? To keep messy accidents to a minimum, remember to keep the hand blender below the liquid so it doesn’t splatter all over. And if you're using a regular blender, let the soup cool slightly, and puree the soup in batches, only filling the container halfway. Remove the center cap and cover the hole with a towel. Repeat as necessary.

Add salt and pepper to taste, and about ¼ cup of heavy cream. Serve with a dollop of sour cream or greek yogurt and croutons. I love how thick and hearty this creamy potato corn chowder is! I hope you enjoy our easy corn chowder recipe, and for more great tasting soups, stews and chili's check out our other recipe videos!

Thank you so much for watching and I’ll see you in the next video!

xoxo Annie ♥

ABOUT COOKING UP LOVE:
Hi! I’m Annie, welcome to Cooking Up Love! We believe sharing homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love.