Creamy Potato Corn Chowder

This Creamy Potato Corn Chowder Recipe offers a delightful fusion of sweet corn, tender Yukon gold potatoes, and the vibrant freshness of basil pesto. It’s a truly comforting, hearty, and remarkably easy-to-make soup that consistently earns rave reviews from everyone who tries it. Perfect for a cozy weeknight dinner or a delightful weekend meal, this chowder brings the bright flavors of summer to your table, no matter the season.

Author’s Note

A Fresh, Flavorful, and Irresistibly Creamy Chowder!

I must confess, I have a deep affection for corn, especially during the summer months when it’s at its peak sweetness. However, I often find myself with a few extra ears hiding in the back of my fridge, destined to be forgotten if I don’t act fast. Determined to put them to good use, I embarked on a mission to create a truly exceptional fresh corn chowder.

My goal was to capture the essence of summer in a warm, comforting soup. This led me to experiment with adding fresh basil, which naturally pairs beautifully with sweet corn. To elevate the flavors even further and add a unique twist, I stirred in a spoonful of pesto. Luckily for me (and you!), I almost always have a jar of my homemade pesto readily available in the fridge. That vibrant, herbaceous burst of flavor was exactly what this chowder needed.

The result was astounding: a chowder that was bright, incredibly creamy, and bursting with fresh taste. What makes this recipe particularly special is how it achieves its rich, thick texture. Instead of relying on heavy cream or a butter-flour roux, I simply blend a few cups of the cooked soup and stir it back into the pot. This ingenious technique creates a naturally thick and velvety consistency, letting the wholesome ingredients shine through.

While fresh corn is an absolute delight in summer, I’ve found that using high-quality frozen corn during the winter yields equally amazing results, making this a year-round favorite. This Potato Corn Chowder recipe has quickly become a beloved weeknight staple in my home – it’s quick to prepare, makes fantastic leftovers, and is consistently a hit with everyone around the table.

Essential Ingredients for Your Perfect Potato Corn Chowder

Crafting this flavorful potato corn chowder requires a selection of fresh, simple ingredients that come together to create a harmonious and comforting dish. Here’s a closer look at what you’ll need and why each component is crucial:

• Vibrant Vegetables: The foundation of any great chowder! We use sweet corn on the cob for that authentic, bursting flavor of summer. Tender Yukon gold potatoes are ideal for their creamy texture and ability to break down slightly, adding natural thickness to the soup. A diced red onion provides a mild, sweet allium base. For those busy days, feel free to substitute with frozen corn kernels and pre-diced onions to cut down on prep time without sacrificing much flavor.
• Aromatic Minced Garlic: A tablespoon of minced garlic adds essential depth and a fragrant base to our chowder. For ultimate convenience, refrigerated minced garlic or frozen garlic cubes are excellent shortcuts that don’t compromise on taste.
• Simple Yet Powerful Seasonings: We keep the seasoning profile straightforward to allow the natural flavors of the corn and pesto to shine. A blend of paprika and chili powder (American-style, which is mild) provides a gentle warmth and earthy undertone. Salt and freshly ground black pepper are crucial for balancing the sweetness of the corn and enhancing all the other ingredients. Remember, the pesto will also contribute significantly to the overall flavor, so season carefully.
• Quality Stock for Flavor: The liquid base is vital for a rich soup. Opt for a good-quality chicken stock or vegetable stock. A robust stock deepens the flavor profile of the entire chowder, making it more satisfying. Look for low-sodium options to control the saltiness to your preference.
• Whole Milk for Natural Creaminess: This recipe achieves its incredible creaminess without any heavy cream or butter-flour roux. Instead, a cup of whole milk is blended with a portion of the cooked soup, which then thickens the entire pot. Whole milk also adds a subtle richness and creamy mouthfeel that is simply irresistible. For a lactose-free alternative, Lactaid® whole milk works perfectly.
• The Star Flavor Enhancer: Pesto: More details on this game-changing ingredient below! Pesto is what truly sets this potato corn chowder apart, infusing it with bright, herbaceous notes that perfectly complement the sweet corn.

The Pesto Magic: Elevating Your Chowder with Toppings

While the ingredients simmer and meld into a creamy base, the true secret weapon for this potato corn chowder is the fresh basil pesto, ideally added as a vibrant topping. Pesto doesn’t just add a burst of flavor; it also brings a delightful herbaceous balance to the natural sweetness of the corn and potatoes. I’ve successfully incorporated pesto into various soups before, like my popular Vegetable Soup, and its transformative effect is just as profound here.

For the best experience, I highly recommend using a high-quality fresh basil pesto. Brands like Rana’s® are excellent and can often be found in the refrigerated section near fresh pasta and gourmet cheeses. While fresh pesto might seem a bit pricier than shelf-stable varieties, a small amount goes a very long way in adding incredible depth and brightness to numerous dishes. It’s an incredibly versatile ingredient to keep on hand, transforming everything from pasta to sandwiches.

Beyond pesto, a sprinkle of fresh basil leaves (torn or thinly sliced) adds another layer of aromatic appeal and a beautiful pop of color, making your chowder not only taste fantastic but also look exceptionally inviting. Other optional toppings could include a dollop of sour cream or Greek yogurt for extra tang, a sprinkle of grated Parmesan cheese, crispy bacon bits for a smoky crunch, or even a few homemade croutons for texture.

Creative Chowder Variations to Explore

This potato corn chowder recipe is wonderfully adaptable, allowing you to customize it to your taste preferences or dietary needs. Here are some fantastic variations to try:

• Lactose-Free Version: Easily make this chowder dairy-friendly by substituting regular whole milk with Lactaid® whole milk or your favorite unsweetened, plain plant-based milk (such as oat milk or cashew milk) for a similar creamy consistency.
• Spice it Up: If you’re a fan of a little heat, consider increasing the amount of chili powder or adding a pinch of cayenne pepper. If you decide to omit the pesto, definitely add extra chili powder and paprika to ensure the chowder still has plenty of flavor. For an extra savory and textural element, crumbled crispy bacon is always a welcome addition.
• Add Protein: Transform this hearty side into a complete meal by incorporating cooked protein. Shredded grilled chicken or readily available rotisserie chicken works wonderfully, much like in this comforting chicken corn soup recipe. Cooked shrimp or crumbled sausage can also be excellent additions for a different flavor profile.
• Vegetarian & Vegan Adaptations: For a fully vegetarian chowder, simply ensure you use vegetable stock instead of chicken stock. To make it vegan, combine vegetable stock with an unsweetened plant-based milk, and ensure your pesto is dairy-free (many store-bought varieties are, or you can make your own without Parmesan).
• Extra Veggies: Feel free to add other finely diced vegetables like carrots, celery, or bell peppers along with the onions and potatoes for an even more nutrient-packed chowder.

Expert Tips for the Best Potato Corn Chowder

Achieving a truly outstanding potato corn chowder is simple when you keep a few key tips in mind. These insights will help you create a soup that’s perfectly creamy, flavorful, and incredibly satisfying every time:

• Blend for Ultimate Smoothness: For the silkiest, most luxurious chowder texture, a regular high-powered blender is your best friend. It yields a far smoother consistency than an immersion blender, effectively emulsifying the milk and cooked vegetables into a velvety base. When blending hot liquids, remember to fill the blender only halfway, secure the lid, and remove the center cap (if applicable) to allow steam to escape. Cover the opening with a folded kitchen towel to prevent splatters while blending on a low speed, gradually increasing.
• Season Thoughtfully with Salt: Sweet corn and potatoes inherently possess a natural sweetness. To ensure your chowder is perfectly balanced and not overly sweet, it’s crucial to add enough salt. Taste the soup throughout the cooking process and adjust as needed. Remember that pesto can also be quite salty, so factor that into your seasoning decisions. Start with the recommended amount and add more gradually until the flavors truly pop.
• Garnish Smartly for Freshness: Fresh basil and pesto add vibrant flavor and aroma. However, for best results and to preserve their freshness, only garnish the individual servings you plan to eat immediately. If you add pesto or fresh herbs to the entire pot of chowder and then store it, the herbs can lose their bright color and flavor, and the pesto might separate. Keep your garnishes separate and add them just before serving each bowl.
• Don’t Rush the Sauté: The initial sautéing of the potatoes, onion, and corn isn’t just about cooking them; it’s about building foundational flavor. Allowing the onions to become tender and translucent, and the potatoes to start softening, will contribute significantly to the chowder’s overall taste and texture.
• Patience with Simmering: The simmering stage is essential for the potatoes to become perfectly tender and for all the flavors to meld beautifully. Don’t rush this process. The potatoes should be easily pierced with a fork, indicating they are ready for blending.
• Cool Before Blending (If Not Using Hot Setting): If your blender doesn’t have a specific “hot” setting, it’s safer to allow the soup to cool slightly before transferring it to the blender. This prevents pressure buildup and potential spills.

Storage and Reheating Your Delicious Leftovers

This potato corn chowder recipe is truly a gift that keeps on giving, as it tastes even better the next day! Leftover chowder will store beautifully in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy it again, simply reheat the desired portion in a pot over low heat, stirring occasionally, until it’s heated through. If the chowder has thickened too much in the fridge, you can thin it out with a splash of milk or stock while reheating.

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Creamy & Flavorful Potato Corn Chowder Recipe

By
Chelsea Lords

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

Prep Time:

15 minutes
minutes

Cook Time:

30 minutes
minutes

Total Time:

45 minutes
minutes

Servings:

4
servings

Equipment

• Large pot
• Blender

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

Instructions

1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once the oil shimmers, add the diced baby gold potatoes, diced red onion, and fresh or frozen corn kernels. Sauté the vegetables, stirring occasionally, for about 4 minutes to allow them to soften slightly and start developing flavor. Season with about 1/2 teaspoon of salt at this stage. Stir in the chili powder and paprika, ensuring the vegetables are well coated. Continue to sauté for another 4–6 minutes, stirring occasionally, until the onions are tender and translucent, and the potatoes begin to soften. Add the minced garlic and cook for just 1 more minute, stirring constantly, until fragrant (be careful not to burn the garlic).
2. Pour in the chicken or vegetable stock and stir everything together to combine. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot partially and let the soup simmer for 18–23 minutes, stirring occasionally, or until the potatoes are completely tender and can be easily pierced with a fork. This simmering time allows the flavors to deepen and the starches from the potatoes to begin thickening the broth.
3. Carefully remove the pot from the heat. Using a heat-proof measuring cup, measure out and transfer about 3 cups of the soup (ensure you get a good mix of liquid and solids) to a high-powered blender. Add the whole milk to the blender as well. Secure the lid tightly, and if your blender has a vent, remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape. Blend until the mixture is very smooth and creamy; you may need to run the blender for a few minutes or in short bursts to achieve the desired consistency. Return the velvety smooth blended mixture to the soup pot and stir it thoroughly to combine with the rest of the chowder. Taste the chowder and adjust the seasoning as needed; I often find it benefits from an additional 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper at this stage.
4. Serve the warm chowder immediately in individual bowls. Garnish each serving with a generous spoonful of fresh basil pesto (adjust to your preference – I love a lot!) and a sprinkle of fresh basil leaves, if desired. Enjoy the vibrant flavors and creamy texture! Remember not to add pesto to the entire pot if you plan to have leftovers, as it’s best added fresh to each serving.

Recipe Notes

Note 1: When the recipe calls for “chili powder,” it refers to American-style chili powder, which is a mild blend of spices (like McCormick’s). This should not be confused with “chilli powder,” which typically refers to ground dried chilies and can be very hot.

Storage: Leftover potato corn chowder will keep beautifully in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm in a pot over low heat, stirring occasionally, until heated through. If it’s too thick, add a splash of milk or stock to reach your desired consistency.

Nutrition

Serving: 1serving |
Calories: 393kcal |
Carbohydrates: 48g |
Protein: 13g |
Fat: 19g |
Saturated Fat: 4g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 7g |
Cholesterol: 13mg |
Sodium: 447mg |
Potassium: 856mg |
Fiber: 5g |
Sugar: 14g |
Vitamin A: 898IU |
Vitamin C: 15mg |
Calcium: 122mg |
Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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