Prepare to get cozy and comfy once you make this delicious and easy 40-minute Potato Corn Chowder recipe! This is DEFINITELY where you want to be for all the fall vibes!
Why This Chowder is So Good
Who doesn’t love the comfort feeling of warm potatoes and and vegetable soup? I could personally eat this Potato and Corn Chowder on any given day, but it’s especially wonderful during the cooler seasons when I need a food-hug, that feeling you get when a dish just warms you right up all over your body! This recipe serves 6-8 and it is so easy to make!
What you can also love about this recipe is all the flavor and creaminess! , there’s no wonder to why you’ll be you pouring for more!
Let’s get started on this amazing vegetarian Potato Corn Chowder recipe!
Ingredients for Potato Corn Chowder
- 2 tbsp butter
- 1 medium onion – diced
- 2 celery sticks – diced
- 1 larger carrot – diced
- 2 garlic cloves – minced
- 1/4 cup all purpose flour
- 32 oz vegetable broth
- 4 cups (24 oz) frozen corn kernels
- 16 oz gold baby potatoes, diced
- 2 tsp salt
- pinch of ground pepper
- 1 tsp paprika
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 cup half & half
- 1 cup shredded 4 cheddar cheese blend
How to Make Potato and Corn Chowder Soup
- First, melt your butter in a large pot
- Add in the chopped onion, finely diced carrots and celery sticks, and minced garlic cloves. Cook this for about 5 minutes until softened!
- Next, add in flour to the pot and mix well.
- Add your veggie broth, corn kernels, diced gold potatoes. Also add in your seasonings, salt, pepper, paprika, parsley, and basil.
- Bring everything to a boil and simmer on low for approximately 20 minutes
- Pour 1/2 of the soup into a blender and blend well. Once blended, pour soup back into the pot.
- Finally, add in your half & half and shredded cheese and cook through an additional five minutes.
Snuggle up on the couch with a cozy blanket and warm yourself up with this deliciously creamy and filling chowder!
I hope you enjoy my easy Potato Corn Chowder recipe! I would love if you could leave a comment below or tag me on my Instagram using the handle @mysavorycravings to interact with me and share your thoughts on this dish. If you love soup in general, make sure to also check out my other soup recipes that I’ve posted and let me know if you’d like to see more! I would love to get your feedback and feed you with recipes you want and will enjoy!
Happy cooking!
Potato Corn Chowder
Ingredients
- 2 tbsp butter
- 1 medium onion diced
- 2 celery sticks diced
- 1 large carrot diced
- 2 large cloves of garlic minced
- 1/4 cup all purpose flour
- 32 oz vegetable broth
- 4 cups frozen corn kernels
- 16 oz gold baby potatoes diced
- 2 tsp salt
- pinch ground pepper
- 1 tsp paprika
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 cup half & half
- 1 cup shredded 4 cheddar cheese blend
Instructions
- First, melt your butter in a large pot
- Add in the chopped onion, finely diced carrots and celery sticks, and minced garlic cloves. Cook this for about 5 minutes until softened!
- Next, add in flour to the pot and mix well.
- Add your veggie broth, corn kernels, diced gold potatoes. Also add in your seasonings, salt, pepper, paprika, parsley, and basil.
- Bring everything to a boil and simmer on low for approximately 20 minutes
- Pour 1/2 of the soup into a blender and blend well. Once blended, pour soup back into the pot.
- Finally, add in your half & half and shredded cheese and cook through an additional five minutes.
Notes
