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New England Corn and Potato Chowder45m$10.16

New England Corn and Potato Chowder

A creamy vegetarian chowder with sweet corn, tender Yukon Gold potatoes, onion, celery, whole milk, and vegetable broth. It has classic New England chowder comfort without bacon, seafood, or animal stock.

15 min prep30 min cook6 servingsmedium
Cuisine
New England American
Energy
310 calories per serving
Protein
8.1 g per serving
Carbs
50.3 g per serving
Fat
9.5 g per serving
Sodium
1232 mg per serving

Shopping options

kosher salt

Common item
Not selected

1.5 Teaspoon

Diamond Crystal Salt Co. Kosher Salt Flakes

Diamond Crystal•16 oz
$5.99
Buy 1
Ingredient Cost$0.06

1%

Estimated

yellow onion

1 Count

Kroger® Yellow Onion 3 lb Bag

3 lb
$3.99
Buy 1
Ingredient Cost$0.67

17%

Estimated

unsalted butter

3 Tablespoon

Kroger® Unsalted Butter Sticks

Kroger•4 sticks / 16 oz
$3.59
Buy 1
Ingredient Cost$0.34

9%

Estimated

dried thyme

1 Teaspoon

Private Selection® Thyme Leaves Shaker

Private Selection•0.68 oz
$3.49
Buy 1
Ingredient Cost$0.15

4%

Estimated

vegetable broth

3 Cup

Swanson® Vegetable Broth, 32 oz Carton

Swanson•32 oz
$2.99
Buy 1
Ingredient Cost$2.24

75%

Estimated

celery

2 Count

Sleeved Celery

1 ct
$2.69
Buy 1
Ingredient Cost$0.54

20%

Estimated

all-purpose flour

2 Tablespoon

Kroger® Bleached All Purpose Flour

Kroger•5 lb
$2.59
Buy 1
Ingredient Cost$0.02

1%

Estimated

Yukon Gold potatoes

1.5 Pound

Yukon Gold Potatoes

Fresh Potatoes•1 lb
$1.69
Buy 3
Ingredient Cost$2.54

100%

Estimated

whole milk

2 Cup

Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle

Kroger•1 pt
$1.69
Buy 1
Ingredient Cost$1.69

100%

Estimated

black pepper

Common item
Not selected

0.5 Teaspoon

Smart Way™ Ground Black Pepper

Smart Way•2.25 oz
$1.25
Buy 1
Ingredient Cost$0.02

2%

Estimated

corn kernels

3 Cup

Kroger® Whole Kernel Sweet Golden Corn

Kroger•15.25 oz
$1.00
Buy 2
Ingredient Cost$1.97

98%

Estimated

Cost Summary

Availability unavailable
$10.16

· only what you use

$1.69

per serving · 6 servings

You pay at checkout$25.57
40% used in this recipe$15.41 left over for future meals

All ingredients selected

Checkout$32.81
Recipe portion$10.24

2 common items not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • vegetable broth-3 cups
  • yellow onion-1 medium
  • celery-2 stalk
  • corn kernels-3 cups
  • whole milk-2 cups
  • Yukon Gold potatoes-1.5 lb
  • unsalted butter-3 tbsp
  • all-purpose flour-2 tbsp
  • kosher salt-1.5 tsp
  • dried thyme-1 tsp
  • black pepper-0.5 tsp
1
Prep and measure ingredients
Measuring Cups
Measuring Spoons
Cutting Board
Chef’s knife

Dice the yellow onion, celery, and Yukon Gold potatoes into small, even pieces, then measure the corn kernels, vegetable broth, whole milk, and seasonings.

Keep the knife blade angled away from fingers while dicing vegetables.

1 Count yellow onion
2 Count celery
1 1/2 Pound potatoes
3 Cup corn
3 Cup vegetable broth
2 Cup whole milk
1 Teaspoon dried thyme
1 1/2 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
2
Soften aromatics
Wooden spoon
Large heavy pot

In a large heavy pot over medium heat, melt the butter, then add the onion and celery and cook until softened, about 5 minutes.

3 Tablespoon butter
1 Count yellow onion
2 Count celery
3
Make the flour base
Wooden spoon
Large heavy pot

Sprinkle in the flour and stir constantly for 1 minute, coating the vegetables to create a light chowder base.

2 Tablespoon all-purpose flour
4
Add broth and potatoes
Wooden spoon
Large heavy pot

Slowly pour in the vegetable broth while scraping the bottom of the pot, then add the potatoes, thyme, salt, and pepper and bring to a gentle simmer.

3 Cup vegetable broth
1 1/2 Pound potatoes
1 Teaspoon dried thyme
1 1/2 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
5
Simmer until tender
Wooden spoon
Large heavy pot

Cover partially and cook until the potatoes are tender, about 15 minutes, stirring occasionally to prevent sticking on the bottom.

6
Add corn and milk
Wooden spoon
Large heavy pot

Add the corn kernels and whole milk, then simmer gently for 8 to 10 minutes until the corn is hot and the chowder is creamy and lightly thickened.

Keep the chowder at a gentle simmer and stir frequently after adding milk to help prevent scorching.

3 Cup corn
2 Cup whole milk
7
Mash for texture
Potato masher
Large heavy pot

Use a potato masher to mash some of the potatoes in the pot, leaving plenty of chunks for a classic chowder texture.

Mash hot potatoes gently to avoid splashing hot chowder.

1 1/2 Pound potatoes
8
Season and serve
Wooden spoon

Taste and adjust seasoning if needed, then serve hot once the chowder is chunky, creamy, and steaming.

1 1/2 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
9

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