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Recipe combo

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.

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Recipe details

Cuisine
New England American
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 - 1 medium, Dice into small, even pieces.
  • 2 Count celery - 2 stalks, Dice into small, even pieces.
  • 2 Tablespoon all-purpose flour - 2 tablespoons
  • 3 Cup vegetable broth - 3 cups
  • 1.5 Pound Yukon Gold potatoes - 1 1/2 pounds, Dice into small, even pieces.
  • 3 Cup corn kernels - 3 cups fresh or frozen, or canned and drained, Use fresh or frozen corn kernels, or canned corn that has been drained.
  • 2 Cup whole milk - 2 cups
  • 1 Teaspoon dried thyme - 1 teaspoon
  • 1.5 Teaspoon kosher salt - 1 1/2 teaspoons
  • 0.5 Teaspoon black pepper - 1/2 teaspoon

Instructions

  1. Prep and measure ingredients

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

  2. Soften aromatics

    2. 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. Make the flour base

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

  4. Add broth and potatoes

    4. 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*.

  5. Simmer until tender

    5. 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

    6. 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*.

  7. Mash for texture

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

  8. Season and serve

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