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To make a delicious potato corn chowder, gather these ingredients: - 3 medium Yukon Gold potatoes, peeled and diced - 1 cup fresh or frozen corn kernels - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup unsweetened coconut milk - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley or chives for garnish You can swap some ingredients for healthier options: - Use sweet potatoes instead of Yukon Gold potatoes for added vitamins. - Replace coconut milk with almond milk for fewer calories. - Use low-sodium vegetable broth to cut back on salt. - Add kale or spinach for extra vitamins and minerals. Each ingredient in this chowder brings great nutrition: - Yukon Gold potatoes are high in fiber and potassium. - Corn is rich in antioxidants and vitamins like B6. - Onions boost heart health and add flavor. - Garlic supports the immune system and adds depth. - Vegetable broth provides hydration with low calories. - Coconut milk delivers healthy fats and aids digestion. - Olive oil is full of good fats that are heart-healthy. - Thyme has antioxidants and can improve digestion. - Smoked paprika adds flavor without extra calories. These ingredients work together to create a tasty and nutritious meal. Enjoy! {{ingredient_image_1}} To make this chowder, we start by sautéing the onion. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes. You want the onion to soften but not brown. Next, stir in the minced garlic and cook for one more minute. This makes the kitchen smell amazing! Now, it's time to add the diced potatoes. Pour in 4 cups of vegetable broth. Bring the mixture to a boil. After boiling, lower the heat and let it simmer for about 15 minutes. You want the potatoes to be tender. Next, add in the corn, dried thyme, smoked paprika, salt, and pepper. Stir well and let it simmer for another 5 minutes. This is where the flavors start to come together. For a creamy texture, blend part of the chowder. Use an immersion blender right in the pot. If you don’t have one, carefully pour half the soup into a blender. Blend until smooth and then return it to the pot. Finally, stir in 1 cup of coconut milk. Heat it gently until warm. Taste and adjust the seasoning as needed. To enhance the flavors in your chowder, always use fresh ingredients. Fresh corn tastes much better than canned. Also, sautéing the onion and garlic first builds a deep flavor base. Adding smoked paprika gives a nice, smoky kick. If you want more depth, consider using homemade vegetable broth. It’s simple to make and adds a rich taste. You can also experiment with herbs. Fresh parsley or chives as a garnish adds a pop of color and freshness. For this recipe, you will need a few key tools: - A large pot for cooking the chowder. - A wooden spoon for stirring. - An immersion blender or a regular blender. - A measuring cup for the coconut milk. - A cutting board and knife for chopping the veggies. Having the right equipment makes cooking easier and more enjoyable! To make your chowder creamier, use coconut milk or cashew cream. Both add richness without dairy. If you want a thicker chowder, blend more potatoes. You can also add a bit of cream cheese for extra smoothness. Another trick is to puree a portion of the soup. This keeps some texture while thickening the rest. Store your chowder in an airtight container. It keeps well in the fridge for up to three days. When you are ready to eat, reheat gently on the stove. Stir often to avoid burning. You can also freeze the chowder for up to two months. Just remember to leave space at the top of the container for expansion. Herbs and spices can make your chowder shine. Fresh parsley or chives add brightness at the end. Dried thyme brings depth, while smoked paprika adds a nice touch of warmth. You can also try adding a pinch of cayenne for heat. Just a little can make a big difference! Pro Tips Choose the Right Potatoes: Yukon Gold potatoes are perfect for chowder due to their creamy texture. If unavailable, you can use Russets, but they may break down more easily. Enhance Flavor with Fresh Herbs: For an aromatic boost, consider adding fresh thyme or rosemary when simmering the chowder. Fresh herbs can elevate the dish's overall flavor. Adjusting Thickness: If you prefer a thicker chowder, blend more of the soup mixture. For a lighter texture, blend less, allowing more chunky potato and corn pieces to shine through. Garnishing Tips: Fresh parsley or chives not only add a pop of color but also a fresh flavor. Consider adding a drizzle of extra coconut milk for a beautiful presentation. {{image_2}} This chowder is naturally gluten-free! You only need to use fresh ingredients. Always check that your vegetable broth is gluten-free. Some brands add gluten. You can also use corn starch to thicken it if needed. This gives a smooth texture without any gluten worries. Want to add protein? You can include beans or lentils. Chickpeas work well too. Just rinse and add them during the cooking stage. For meat lovers, diced chicken or turkey can be added. Cook the meat first, then mix it in. This boosts the chowder’s heartiness and keeps it filling. Adding more veggies is easy! Try carrots, bell peppers, or spinach. Cut them small so they cook fast. Add them when you put in the potatoes. You can also throw in some zucchini or kale for a nutrient boost. This makes your chowder colorful and tasty while adding extra vitamins. To keep your potato corn chowder fresh, store it in an airtight container. This helps maintain flavor and texture. Let it cool to room temperature before sealing. Place the container in the fridge. It will last for about 3 to 4 days. Always check for any off smells or changes in texture before eating. Freezing chowder is a great way to save leftovers. First, let the chowder cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label each bag or container with the date. You can freeze it for up to 3 months. When ready to use, thaw it overnight in the fridge. This keeps it safe and tasty. When reheating chowder, gentle heat is key. Pour the chowder into a pot over medium heat. Stir it often to prevent sticking. If it seems too thick, add a splash of vegetable broth or water. Heat until it warms through, which should take about 10 minutes. If using a microwave, heat in short intervals. Stir between each interval to ensure even heating. Enjoy your warm and creamy chowder! You can use almond milk or cashew milk. Both give a nice creamy feel. If you want a richer taste, try heavy cream or half-and-half. For a low-calorie option, use unsweetened soy milk. Just keep in mind that each option changes the flavor a bit. Potato corn chowder lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. If you notice any odd smell or appearance, it’s best to toss it. Always check before reheating. Yes, you can make this chowder ahead of time. It tastes great after resting and lets flavors blend. Just follow the recipe, then cool it completely before storing. When ready to eat, reheat gently on the stove. Avoid boiling, as it can change the texture. This blog post covered key ingredients for a delicious chowder, with a complete list and healthier swaps. I shared step-by-step cooking tips for great flavor and the best tools to use. I highlighted ways to make the dish creamier and offered smart storage tips for leftovers. You can easily adapt the recipe for gluten-free diets or add protein and veggies. Lastly, I answered common questions to help you succeed. Cooking this chowder can be fun and satisfying. Enjoy every bite and share your experience!

Hearty Potato Corn Chowder

A comforting and creamy chowder made with Yukon Gold potatoes and sweet corn, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 3 medium Yukon Gold potatoes, peeled and diced
  • 1 cup fresh or frozen corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh parsley or chives

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  • Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
  • Stir in the corn, dried thyme, smoked paprika, salt, and pepper. Let it simmer for another 5 minutes to allow the flavors to meld.
  • Using an immersion blender, blend a portion of the chowder to create a creamy texture while still retaining some chunky pieces. If you don't have an immersion blender, carefully transfer about half of the soup to a blender, blend until smooth, and then return it to the pot.
  • Stir in the coconut milk and heat the chowder gently until warmed through. Adjust seasoning with more salt and pepper if needed.
  • Ladle the chowder into bowls and garnish with chopped parsley or chives.

Notes

For a spicier version, add a pinch of cayenne pepper.
Keyword chowder, comfort food, soup, vegetarian