Flavorful Potato Corn Chowder Recipe

5 from 1 vote

Flavorful Potato Corn Chowder Recipe

This Potato Corn Chowder is a creamy blend of sweet corn, tender potatoes, and fresh basil, with a touch of pesto. It’s an easy, satisfying soup that’s perfect for any season and guaranteed to be a crowd-pleaser!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Soup, Vegetarian

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: Potato Corn Chowder, potato corn chowder recipe

Servings: servings

Author: Chelsea Lords

Cost: $9.83

Equipment

Ingredients

2 tablespoons olive oil
3 cups baby gold potatoes diced
1 cup diced red onion
3 cups sweet corn kernels or frozen corn, 3 to 4 ears fresh corn
Salt and pepper
1 tablespoon minced garlic
3 cups chicken stock or vegetable stock, I love Swanson’s
1 cup whole milk
1/2 teaspoon chili powder see note 1
1/2 teaspoon paprika
basil pesto optional, for serving
Fresh basil optional, for serving

US - Metric

Instructions

In a large pot, heat olive oil over medium heat. Once oil is hot, add diced potatoes, diced onion, and raw corn kernels (cut off the cob). Sauté, stirring occasionally, about 4 minutes, then season to taste with salt (I add 1/2 teaspoon). Add chili powder and paprika. Continue to sauté, stirring occasionally, about 4–6 more minutes or until onions are tender and translucent. Add garlic and cook, stirring constantly, for 1 more minute. Add stock and stir. Bring to a boil over high heat, then reduce heat until soup is simmering. Simmer for 18–23 minutes, stirring occasionally, or until potatoes are tender (a fork can easily pierce through).
Remove pot from heat. Carefully, measure out and transfer 3 cups (liquid and solids) of the soup to a high-powered blender. Add milk into the blender. Blend until very smooth; you may need to run the blender a few times. Return the blended mixture to the soup pot and stir to combine. Taste and season; I usually add another 1/2 teaspoon salt and 1/4 teaspoon pepper.
Serve soup in bowls garnished with fresh basil, if desired. Spoon lots of basil pesto (add to preference—I love lots) into the soup and enjoy immediately! Don’t add pesto to any soup you want as leftovers.

Video

Notes

Note 1: Chili powder is not to be confused with chilli powder, which is very hot. I’m using American chili powder (I use McCormick, which is very mild).

Storage: Leftovers will keep well in an airtight container in the fridge for up to 5 days. Reheat in a pot over low heat, stirring occasionally, until heated through.

Nutrition