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
- 4 large potatoes, diced
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup milk
- 1 cup corn kernels
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Begin by preparing your ingredients. Peel and dice the 4 large potatoes into uniform cubes for even cooking. Chop the onion finely.
- In a large pot, melt 2 tablespoons of butter over medium heat. Once the butter is melted and bubbling, add the chopped onion.
- Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant, stirring occasionally to prevent burning.
- 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.
- Pour in 2 cups of vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil over high heat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Choose the right potatoes: Starchy potatoes like Russet work best for creating a creamy texture.
- Cut potatoes uniformly to ensure even cooking and consistent texture.
- Don't rush the onion sautéing - letting them caramelize adds depth of flavor.
- For extra richness, consider using half-and-half instead of milk.
- Want more complexity? Add bacon bits, cheese, or fresh herbs as garnish.
- If the chowder is too thick, thin it with a little extra broth; if too thin, let it simmer uncovered to reduce.
- 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
