Description

This Potato Corn Chowder is a creamy, comforting soup made with Yukon gold potatoes, sweet corn, and a flavorful vegetable broth. Enhanced with garlic, onion, celery, and herbs, it’s a perfect hearty meal for cooler days. The chowder uses a combination of butter and olive oil for richness, while apple cider vinegar adds a subtle tang. It’s thickened with flour for a luscious texture, and finished with fresh parsley for a burst of color and freshness.

Ingredients

Scale

Broth and Base

4 tsp vegetable bouillon
8 cups hot water
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
2 Tbsp salted butter
1 Tbsp olive oil
½ Tbsp apple cider vinegar

Main Ingredients

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

Thickening and Garnish

1 cup whole milk, room temperature
2 Tbsp flour
1 Tbsp fresh parsley, minced

Cook Mode Prevent your screen from going dark

Instructions

Prepare Broth: Combine vegetable bouillon with 8 cups of hot water to create a flavorful vegetable broth. Set aside for use later.
Sauté Vegetables: In a large soup pot over medium heat, add diced onion, minced garlic, diced celery, dried thyme, chili flakes, salt, freshly cracked black pepper, butter, and olive oil. Cook for about 8 minutes, stirring occasionally, until the vegetables are softened and aromatic.
Add Potatoes and Corn: Reduce heat to medium-low and stir in apple cider vinegar, diced Yukon gold potatoes, and rinsed frozen corn. Cook for approximately 10 minutes, stirring occasionally, until the potatoes are about half cooked but still slightly firm.
Add Broth and Milk: Pour in the prepared vegetable broth and room temperature whole milk. Use a spoon to scrape any bits of vegetable stuck to the bottom of the pot. Stir everything together well.
Simmer Gently: Maintain a gentle simmer (do not boil) over medium-low heat, stirring occasionally. Allow the potatoes to cook fully, which should take about 20 minutes. Avoid boiling to prevent milk from separating.
Thicken Chowder: Remove 2 cups of the broth from the soup and whisk in the flour until smooth and lump-free. Return this mixture to the pot and stir to combine. Continue simmering until the chowder thickens to your preferred consistency.
Finish and Serve: Taste to ensure the potatoes are tender and seasoning is balanced. Mix in the minced fresh parsley or sprinkle it on top as a garnish. Serve the chowder hot.

Notes

I use the Better Than Bouillon brand for a rich vegetable broth flavor.
Dicing potatoes into small pieces helps them cook faster and evenly.
Room temperature half & half or cream can be substituted for milk. For a dairy-free option, use coconut milk or make a slurry by blending potatoes and broth, or use dairy-free butter.
Ensure the chowder simmers gently but does not boil after adding milk to prevent curdling or separation.
To achieve the desired thickness, you can repeat the slurry step by whisking flour into broth and adding back to the pot gradually.

Nutrition

Serving Size: 1.5 cups
Calories: 180
Sugar: 4g
Sodium: 700mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 4g
Cholesterol: 15mg