Potato and Corn Chowder Recipe

As the leaves turn golden and the air becomes crisp, there’s nothing more comforting than a hearty bowl of Potato and Corn Chowder to warm the soul. This creamy, rich chowder is not only a feast for your taste buds but also a heartwarming dish that’s perfect for bringing the family together. With chunks of tender potatoes and sweet bursts of corn, this chowder is sure to be a beloved addition to your seasonal menu. Let’s dive into this cozy recipe that celebrates the essence of home-cooked goodness.

Recipe Summary

Ingredients

• 4 large potatoes, peeled and diced
• 2 cups frozen or fresh corn kernels
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups half-and-half cream
• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• Salt and pepper to taste
• Fresh chives for garnish

Instructions

• In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant.

• Stir in the flour to create a roux, cooking for 1-2 minutes until golden brown.

• Gradually whisk in the vegetable broth, ensuring no lumps remain. Bring the mixture to a gentle boil.

• Add the diced potatoes to the pot. Lower the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.

• Stir in the corn kernels and cook for an additional 5 minutes.

• Pour in the half-and-half cream, stirring well to combine. Simmer for another 5 minutes until the chowder is thick and creamy.

• Season with salt and pepper to taste. Serve hot, garnished with fresh chives and cracked black pepper.

Helpful Tips

• For an extra smoky flavor, add some cooked bacon bits on top before serving.
• If you prefer a thicker chowder, blend a portion of the soup using an immersion blender before adding the corn.
• To make it dairy-free, substitute the half-and-half with coconut milk or a dairy-free cream alternative.

Storage Instructions

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream to thin it out if needed.

Ingredient Substitutions

• If you don’t have vegetable broth, chicken broth is an excellent alternative.
• Use Yukon Gold or Russet potatoes for the best texture.

Pairings

This Potato and Corn Chowder pairs beautifully with a loaf of homemade bread or a side of buttery biscuits. For drinks, a warm apple cider or a chilled glass of Chardonnay complements the chowder perfectly.

Bring the warmth of home-cooked comfort to your table with this delightful Potato and Corn Chowder. We would love to see your creations! Share your chowder photos with us using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website www.zynahz.com. Subscribe to our newsletter for more delicious recipes and follow Zynahz on social media for daily inspiration.