Image Source from mrscrappy

Creamy Potato Corn Chowder: A Comforting Delight

When the weather turns chilly or you need a comforting meal, there’s nothing quite like a bowl of creamy potato corn chowder. This delightful dish combines the earthy flavours of potatoes with the sweetness of corn, creating a warm hug in a bowl that’s perfect for those cosy evenings at home. Whether you’re serving it as a starter or a main dish, this chowder is sure to become a family favourite.

Ingredients

Here’s what you’ll need to make a delicious creamy potato corn chowder:

• 700g (1.5 lbs) of potatoes, peeled and diced
• 300g (10.5 oz) of sweetcorn, fresh or frozen
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 medium carrot, diced
• 2 celery sticks, diced
• 750ml (3 cups) of vegetable or chicken stock
• 300ml (1.25 cups) of milk (or a non-dairy alternative for a vegan option)
• 150ml (0.6 cups) of double cream
• 2 tbsp of olive oil or butter
• Salt and pepper, to taste
• Fresh coriander (cilantro) or parsley, for garnish

Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, carrot, and celery, then sauté for about 5–7 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

2. Cook the Potatoes: Add the diced potatoes to the pot and stir them through with the other vegetables. Cook for a further 2–3 minutes before pouring in the vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer for around 15 minutes, or until the potatoes are tender.

3. Add the Corn: Once the potatoes are cooked, add the sweetcorn to the pot. If you’re using frozen corn, there’s no need to defrost it first. Simmer for another 5 minutes.

4. Create the Creaminess: Using a stick blender, carefully purée about half of the chowder in the pot for a creamy texture. If you prefer a chunkier chowder, you can mash some of the potatoes with a fork instead. After blending, return the pot to medium heat.

5. Final Touches: Stir in the milk and double cream, and season with salt and pepper to taste. Allow the chowder to heat through without boiling—about 5 minutes should suffice.

6. Serve: Ladle the creamy potato corn chowder into bowls and garnish with fresh coriander or parsley.

Variations

While this chowder is absolutely delightful as it is, feel free to customise it to suit your taste. Here are some ideas:

• Spicy Kick: Add a dash of cayenne pepper or chopped green chillies to the sautéed vegetables for a warm kick.
• Herbal Twist: Incorporate fresh herbs such as thyme or rosemary for an aromatic variation.
• Protein Boost: Add diced cooked ham or cooked chicken for a heartier meal.

Conclusion

Creamy potato corn chowder is not only simple to make, but it also offers great flexibility to adapt to your personal tastes. This hearty soup is perfect as a weeknight dinner or for entertaining guests, bringing warmth and flavour to your table. Serve it with crusty bread or a fresh green salad for a complete meal. Enjoy this warming bowl of goodness and savour the comforting flavours that make chilly days feel oh-so-cozy.