Recipe combo

Corn and Potato Chowder

Name: Corn and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Pacific Northwest and Canadian
Ingredients: 1.5 fl oz unsalted butter - 3 (tablespoons); 1 ct yellow onion, diced - 1 (medium onion); 2 ct celery, chopped - 2 (stalks); 2 ct garlic, minced - 2 (cloves); 1.5 fl oz all-purpose flour - 3 (tablespoons); 4 cup vegetable stock - 4 (cups); 1.5 lb Yukon gold potatoes, diced - 1 1/2 (pounds); 4 cup frozen corn kernels, thawed - 4 (cups); 2 cup whole milk - 2 (cups); 1 tsp dried thyme - 1 (teaspoon); 1 tsp kosher salt - 1 (teaspoon), plus more to taste; 0.5 tsp black pepper - 1/2 (teaspoon), plus more to taste

A creamy vegetarian American-style chowder with sweet corn, tender Yukon gold potatoes, vegetable stock, onion, milk, and celery. It is simple, comforting, and made on the stovetop.

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Recipe details

Cuisine: Pacific Northwest and Canadian
Servings: 6
Total time: 45 min
Prep: 15 min
Cook: 30 min
Difficulty: medium

Ingredients

3 Tablespoon unsalted butter - 3 (tablespoons)
1 Count yellow onion, diced - 1 (medium onion), diced
2 Count celery, chopped - 2 (stalks), chopped
2 Count garlic, minced - 2 (cloves), minced
3 Tablespoon all-purpose flour - 3 (tablespoons)
4 Cup vegetable stock - 4 (cups)
1.5 Pound Yukon gold potatoes, diced - 1 1/2 (pounds), diced
4 Cup frozen corn kernels, thawed - 4 (cups), thawed
2 Cup whole milk - 2 (cups)
1 Teaspoon dried thyme - 1 (teaspoon)
1 Teaspoon kosher salt - 1 (teaspoon), plus more to taste, Plus more to taste.
0.5 Teaspoon black pepper - 1/2 (teaspoon), plus more to taste, Plus more to taste.

Instructions

Prepare vegetables
1. *Dice the onion and potatoes*, *chop the celery*, *mince the garlic*, and *thaw the corn kernels* before cooking.
Cook onion and celery
2. In a large pot, *melt the butter* over medium heat, then add the onion and celery and cook for *5 minutes*, until *softened and fragrant*.
Make the base
3. Stir in the garlic, dried thyme, and flour, then *cook for 1 minute* while stirring constantly to make a *light, smooth base*.
Add stock and potatoes
4. Slowly add the vegetable stock while stirring, then add the potatoes, salt, and black pepper; *scrape the bottom of the pot* and bring to a *gentle simmer*.
Cook until tender
5. Reduce the heat to medium-low and cook for *12 to 15 minutes*, until the potatoes are *tender when pierced with a fork*.
Add corn and milk
6. Stir in the corn kernels and whole milk, then *simmer gently* for *5 to 7 minutes* without boiling.
Mash for texture
7. Use a potato masher to *lightly mash part of the chowder* in the pot, leaving plenty of *whole corn kernels and potato pieces* for texture.
Season and serve
8. Taste and *adjust the seasoning* with additional salt and pepper if needed, then serve *hot and creamy*.