American
Corn and Potato Chowder
Diced potatoes and sweet corn cook in a lightly thickened milk broth with celery and onion. The chowder stays chunky and mild enough for any night.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 5
- Difficulty
- Easy
Photo: kona99 (CC BY-SA). Source
Why you’ll love it
- Potatoes release starch that helps thicken the pot.
- Frozen corn keeps the recipe year-round.
- No blender needed for a rustic texture.
- Fills bowls without expensive ingredients.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Melt butter in a large pot over medium heat. Cook onion and celery 6 minutes until soft.
- 2
Add potatoes, thyme, salt, and pepper. Stir 1 minute.
- 3
Pour in broth and bring to a boil. Reduce heat and simmer 12 minutes until potatoes are nearly tender.
- 4
Whisk flour into the milk, then stir the mixture into the pot with the corn.
- 5
Simmer 8 to 10 minutes, stirring often, until slightly thickened. Taste and adjust salt before serving.
Pro tips
- Cut potatoes into 1/2-inch cubes so they cook evenly.
- Mash a few potato pieces against the pot side for extra body.
- Add a pinch of smoked paprika if you want a deeper finish.
Easy substitutions
- whole milk
- half-and-half for a richer chowder
- frozen corn
- 3 cups fresh corn kernels
- Yukon gold potatoes
- russet potatoes, rinsed after dicing
Storage and reheating
Storage
Refrigerate in sealed containers up to 4 days.
Reheating
Reheat on medium-low, stirring, and loosen with milk or broth as needed.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 9 g
- Carbs
- 46 g
- Fat
- 8 g
- Fiber
- 5 g
Budget friendly · Stovetop, One Pan · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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