A comforting chowder combines sweet corn and tender potatoes in a creamy, flavorful broth that's perfect for chilly days. It's easy to make and sure to become a family favorite for cozy dinners.
Prep Time20 min
Cook Time30 min
Total Time50 min
Difficulty
Medium
Pro Cooking Tips
Use fresh or frozen corn for the best sweetness and texture.
Cook the potatoes until just tender to avoid mushy chunks.
Stir frequently to prevent the chowder from sticking to the bottom of the pot.
Ingredients
0/12
Why This Recipe Is So Easy To Love
This chowder is creamy and comforting without being heavy. It combines sweet corn and tender potatoes for a hearty meal that feels like a warm hug. It’s perfect for any season and easy to customize with your favorite herbs or spices.
Step 1
Lightly heat some olive oil in a Dutch oven over medium heat. Add the chopped onion and celery, cooking them gently until they’re soft and translucent, about 5 to 7 minutes. Toss in the potatoes, cover the pot, and let them cook until they just start to soften, around 5 minutes. Next, stir in the corn, bouillon, marjoram, parsley, and season generously with salt and pepper. Cover again and cook for another couple of minutes until the corn is heated through. Sprinkle the flour over the veggies, give it a good stir, then cover and let it cook for 2 more minutes.
Step 2
Pour in the almond milk and chicken stock, stir everything together, cover, and bring it all to a boil. Once boiling, lower the heat and let it simmer gently until the potatoes are tender and the chowder thickens up nicely, about 15 to 20 minutes. Take it off the heat and let it sit for a few minutes before serving to let the flavors settle.
390
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
How To Serve This Dish
Serve with crusty bread or warm biscuits to soak up every bit of the chowder. A sprinkle of fresh parsley or chives adds a nice color and fresh flavor. For extra richness, add a dollop of sour cream or shredded cheese on top.
Food Storage Tips
Let the chowder cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if it becomes too thick.
Frequently Asked Questions
Can I use fresh corn instead of frozen for this chowder?
Yes, fresh corn can be used. Just cut the kernels off the cob and add them when the recipe calls for frozen corn.
What can I substitute for the whole wheat pastry flour?
You can use all-purpose flour or a gluten-free flour blend if you prefer.
Is it possible to make this recipe vegan?
Yes, replace the chicken stock with vegetable broth and ensure the bouillon is vegetable-based.
Can I use a different type of potato?
Yukon Gold potatoes are recommended for their texture, but russet or red potatoes will also work.
How thick should the chowder be after cooking?
It should be creamy and thick enough to coat a spoon but still pourable.
Can I prepare this chowder in advance?
Yes, it stores well in the fridge for up to 3 days and reheats on the stove or microwave.
What can I do if the chowder is too thick after cooking?
Simply stir in a little more almond milk or stock until you reach your desired consistency.
Can I freeze leftovers?
Yes, but the texture of potatoes may change slightly after freezing and reheating.
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