Corn and Potato Chowder

Creamy chowder filled with sweet corn, diced potatoes, carrots, and onions. This simple to make corn and potato chowder is delicious and so comforting, especially on a cold day.

Corn and Potato Chowder | Cooking with a Wallflower

Happy Monday!

I hope you had a fantastic weekend. Mine was relatively uneventful, which is how I like it these days, especially since I’ve been working more days lately. If it’s possible not to have anything planned, I’d rather have it that way.

The rain has finally let up! And we’re getting a few days of sunshine. And while it looks like spring here in the city, it definitely feels like winter. If I could, I would stay in bed all day long. I’m lazy like that in the winter. I can’t help it! It’s so much warmer than being outside. And I’m even less inspired to leave the house on a Monday morning.

Corn and Potato Chowder | Cooking with a Wallflower

Since it’s a Monday, and Mondays aren’t my favorite day of the week, I thought I could brighten up your Monday, and mine, by sharing this corn and potato chowder.

I’ve been obsessed with soups, stews, and chowders. Maybe it’s because they’re all warm and comforting, and I just want that in my life to chase away the brisk cold. This corn and potato chowder is exactly what I need.

The creaminess of the chowder, the simplicity of the ingredients, the deliciousness of the flavor, the ease of cooking this chowder in one pot. Then, to take this chowder to the next level, you can serve it with either toasted bread or with Parmesan crisps.

I found these Sonoma Creamery Parmesan crisp at the grocery store and kind of just became addicted to them. They’re so light and cheesy and they’re so good with this chowder, but you can make your own or serve with bread instead. Or if you like, tortillas or crackers would work too.

Corn and Potato Chowder | Cooking with a Wallflower

In a medium sized pot, add a little bit of olive oil over medium to low heat. Next, add chopped onions, celery, and garlic to the pot. Cook them until they’ve softened and become aromatic. Next, stir in fresh thyme and dried basil and allow it to cook for about a minute.

Whisk in the flour until lightly browned. Then slowly pour in the vegetable broth and the milk, whisking as you pour.

Add the diced potatoes and let them to cook for about 15 minutes until the potatoes are tender. Stir in the cheese and season with salt and pepper. Add more salt and pepper to taste if needed. If the chowder is too thick, add more milk until you reach your desired consistency.

Corn and Potato Chowder | Cooking with a Wallflower

Corn and Potato Chowder | Cooking with a Wallflower

Corn and Potato Chowder | Cooking with a Wallflower

Serve the corn and potato chowder with Parmesan crisps, toasted bread, or crackers.

Enjoy!

Corn and Potato Chowder | Cooking with a Wallflower

Corn and Potato Chowder | Cooking with a Wallflower

Corn and Potato Chowder
 
Prep time
Cook time
Total time
 
Creamy chowder filled with sweet corn, diced potatoes, carrots, and onions. This simple to make corn and potato chowder is delicious and so comforting, especially on a cold day.
Author:
Recipe type: Soup
Serves: 3-4 servings
Ingredients
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1 large carrot, chopped ( about 1½ cups)
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon dried basil leaves
  • 1 tablespoon all purpose flour
  • 2 cups vegetable broth
  • 1 cup milk
  • 1 large Russet potato, diced (about 3 cups)
  • 2 cups corn kernels, frozen or canned
  • ½ cup shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper, more to taste
Directions:
  1. In a medium sized pot, add a little bit of olive oil over medium to low heat. Next, add chopped onions, celery, and garlic to the pot. Cook them until they’ve softened and become aromatic. Next, stir in fresh thyme and dried basil and allow it to cook for about a minute.
  2. Whisk in the flour until lightly browned. Then slowly pour in the vegetable broth and the milk, whisking as you pour.
  3. Add the diced potatoes and let them to cook for about 15 minutes until the potatoes are tender. Stir in the cheese and season with salt and pepper. Add more salt and pepper to taste if needed. If the chowder is too thick, add more milk until you reach your desired consistency.
  4. Serve the corn and potato chowder with Parmesan crisps, toasted bread, or crackers.

 

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