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Potato Chowder Lots of Ways

Potato Chowder Lots of Ways

Are you ready to transform ordinary potatoes into a soul-warming, incredibly delicious chowder that will have everyone asking for seconds? This not-so-secret recipe is your ticket to comfort food heaven, promising a creamy, hearty dish that's both simple to make and bursting with flavor. Whether you're a cooking novice or a seasoned chef, this potato chowder will become your new go-to recipe for cozy meals that satisfy and delight!

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 4 large potatoes, diced
  2. 1 onion, chopped
  3. 2 cups vegetable broth
  4. 1 cup milk
  5. 1 cup corn kernels
  6. Salt and pepper to taste
  7. 2 tablespoons butter

Instructions

  1. Begin by preparing your ingredients. Peel and dice the 4 large potatoes into uniform cubes for even cooking. Chop the onion finely.
  2. In a large pot, melt 2 tablespoons of butter over medium heat. Once the butter is melted and bubbling, add the chopped onion.
  3. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant, stirring occasionally to prevent burning.
  4. Add the diced potatoes to the pot and stir to combine with the onions. Cook for an additional 5 minutes, allowing the potatoes to absorb some of the butter and onion flavor.
  5. Pour in 2 cups of vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil over high heat.
  6. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  7. After the potatoes are cooked, add 1 cup of corn kernels to the pot. You can use fresh, frozen, or canned corn based on your preference.
  8. Stir in 1 cup of milk to create a creamy texture. If you prefer a thicker chowder, you can use half-and-half or cream instead of milk.
  9. Season the chowder with salt and pepper to taste. Stir well to combine all ingredients and let it simmer for an additional 5 minutes to heat through.
  10. If you desire a smoother texture, you can use an immersion blender to blend part of the chowder while leaving some chunks for texture, or transfer a portion to a blender and blend until smooth before returning it to the pot.
  11. Once everything is well combined and heated through, taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs or croutons if desired.

Tips

  1. Choose the right potatoes: Starchy potatoes like Russet work best for creating a creamy texture.
  2. Cut potatoes uniformly to ensure even cooking and consistent texture.
  3. Don't rush the onion sautéing - letting them caramelize adds depth of flavor.
  4. For extra richness, consider using half-and-half instead of milk.
  5. Want more complexity? Add bacon bits, cheese, or fresh herbs as garnish.
  6. If the chowder is too thick, thin it with a little extra broth; if too thin, let it simmer uncovered to reduce.
  7. Make ahead and reheat - this chowder often tastes even better the next day!

Nutrition Facts

Calories: 250kcal

Carbohydrates: 40g

Protein: 6g

Fat: 8g

Saturated Fat: 5g

Cholesterol: 20mg

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