Creamy Corn and Potato Chowder
Creamy Corn and Potato Chowder is a comforting, hearty dish that combines sweet corn with tender potatoes in a rich, velvety base. Perfect for a chilly day, this chowder is not only satisfying but also incredibly easy to prepare, making it an ideal choice for family dinners or casual gatherings.
| Ingredients | Quantity |
|---|---|
| Sweet corn (fresh or frozen) | 2 cups |
| Potatoes (peeled and diced) | 2 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 2 tablespoons |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- In a large pot, melt the butter over medium heat and sauté the onion until translucent, about 5 minutes.
- Add the garlic and cook for an additional minute.
- Stir in the diced potatoes, sweet corn, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
- Use a potato masher to mash some of the potatoes for creaminess, then stir in the heavy cream and heat through.
- Serve hot, garnished with fresh parsley if desired.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Spicy Sweet Corn and Bacon Chowder
Spicy Sweet Corn and Bacon Chowder is a flavorful twist on traditional chowder, combining the sweetness of corn with the savory crunch of bacon. This dish is perfect for those who enjoy a little heat alongside comforting ingredients, making it an excellent choice for cozy evenings or festive gatherings.
| Ingredients | Quantity |
|---|---|
| Sweet corn (fresh or frozen) | 2 cups |
| Potatoes (peeled and diced) | 2 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Bacon (chopped) | 4 slices |
| Red pepper flakes | 1 teaspoon |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Sauté the onion in the bacon drippings until translucent, then add the garlic and cook for an additional minute.
- Stir in the diced potatoes, sweet corn, vegetable broth, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use a potato masher to mash some of the potatoes for a creamier texture, then stir in the heavy cream and heat through.
- Serve hot, topped with crispy bacon and fresh cilantro if desired.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Rustic Corn and Potato Chowder With Thyme
Rustic Corn and Potato Chowder With Thyme is a hearty and comforting dish that highlights the natural sweetness of corn and the earthiness of potatoes. This chowder is infused with fresh thyme, adding a fragrant herbal note that complements the ingredients beautifully. It’s an ideal option for a family dinner or as a satisfying meal on a chilly day.
| Ingredients | Quantity |
|---|---|
| Sweet corn (fresh or frozen) | 2 cups |
| Potatoes (peeled and diced) | 2 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Fresh thyme (chopped) | 2 teaspoons |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
- Stir in the diced potatoes, sweet corn, vegetable broth, fresh thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Mash a portion of the potatoes to create a creamier texture, then stir in the heavy cream and heat through.
- Serve hot, garnished with fresh parsley if desired.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Vegan Corn and Potato Chowder
Vegan Corn and Potato Chowder is a creamy, plant-based twist on traditional chowder that delivers all the comforting flavors without any dairy. This dish combines the sweetness of corn with the hearty texture of potatoes, enhanced by aromatic spices and fresh herbs. It’s a satisfying meal that can be enjoyed year-round, perfect for cozy dinners or as a nourishing lunch.
| Ingredients | Quantity |
|---|---|
| Sweet corn (fresh or frozen) | 2 cups |
| Potatoes (peeled and diced) | 2 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Coconut milk or unsweetened almond milk | 1 cup |
| Fresh thyme (chopped) | 2 teaspoons |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until it becomes translucent. Add the minced garlic and cook for another minute.
- Stir in the diced potatoes, sweet corn, vegetable broth, fresh thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Mash a portion of the potatoes to achieve a creamier texture, then stir in the coconut milk or almond milk and heat through.
- Serve hot, garnished with fresh cilantro if desired.
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Southwest Corn Chowder With Potatoes
Southwest Corn Chowder with Potatoes is a hearty and flavorful dish that combines the sweetness of corn with the creamy texture of potatoes, all while boasting a delightful southwestern flair. This chowder is spiced with bold flavors, making it a perfect comforting meal for any season. It’s great as a main course or paired with crusty bread for dipping!
| Ingredients | Quantity |
|---|---|
| Sweet corn (fresh or frozen) | 2 cups |
| Potatoes (peeled and diced) | 2 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Bell pepper (diced, preferably red) | 1 medium |
| Vegetable broth | 4 cups |
| Coconut milk or unsweetened almond milk | 1 cup |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and bell pepper until they are soft. Add minced garlic and cook for an additional minute.
- Stir in diced potatoes, sweet corn, vegetable broth, ground cumin, chili powder, salt, and pepper. Bring the mixture to a boil and then reduce heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Mash part of the potatoes in the pot for a creamier texture, then stir in the coconut milk or almond milk and heat through.
- Serve hot, garnished with fresh cilantro if desired.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Cheesy Corn and Potato Chowder
Cheesy Corn and Potato Chowder is a delightful and comforting dish that combines the rich flavors of creamy cheese with the natural sweetness of corn and the hearty texture of potatoes. This chowder offers a luscious consistency and is perfect for chilly days or whenever you need a warm and satisfying meal. It’s an excellent option as a main dish or served as a side with your favorite bread.
| Ingredients | Quantity |
|---|---|
| Sweet corn (fresh or frozen) | 2 cups |
| Potatoes (peeled and diced) | 2 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Milk (whole or low-fat) | 1 cup |
| Sharp cheddar cheese (shredded) | 1.5 cups |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Fresh chives (for garnish) | Optional |
Cooking Instructions:
- Heat olive oil in a large pot over medium heat, then sauté the chopped onion and garlic until soft and fragrant.
- Add the diced potatoes, sweet corn, vegetable broth, salt, and pepper. Bring to a boil and then simmer until potatoes are tender, about 15-20 minutes.
- Stir in the milk and shredded cheddar cheese, mixing well until the cheese is melted and the chowder is creamy.
- Serve hot, garnished with fresh chives if desired.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
New England-Style Sweet Corn Chowder
New England-Style Sweet Corn Chowder is a creamy and delicious dish that beautifully showcases the flavors of sweet corn in a hearty, comforting base. Inspired by the traditional chowders of New England, this recipe combines corn with potatoes and herbs to create a thick and satisfying soup, perfect for those chilly evenings or as a delightful starter to any meal.
| Ingredients | Quantity |
|---|---|
| Sweet corn (fresh or frozen) | 3 cups |
| Potatoes (peeled and diced) | 2 medium |
| Onion (chopped) | 1 medium |
| Celery (chopped) | 1 stalk |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tablespoons |
| Fresh thyme (chopped) | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion, celery, and garlic until soft and fragrant.
- Add the diced potatoes, corn, vegetable broth, salt, and black pepper. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and fresh thyme, allowing the chowder to heat through. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Herbed Potato and Corn Chowder
Herbed Potato and Corn Chowder is a flavorful and comforting dish that brings together the sweetness of corn and the heartiness of potatoes, all enhanced with fresh herbs. This chowder offers a delightful balance of textures and tastes, making it an excellent choice for a cozy lunch or dinner.
| Ingredients | Quantity |
|---|---|
| Sweet corn (fresh or frozen) | 3 cups |
| Potatoes (peeled and diced) | 2 medium |
| Onion (chopped) | 1 medium |
| Carrots (chopped) | 1 medium |
| Celery (chopped) | 1 stalk |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tablespoons |
| Fresh dill (chopped) | 1 tablespoon |
| Fresh parsley (chopped) | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Sauté the onion, carrots, celery, and garlic until softened.
- Add the diced potatoes, corn, vegetable broth, salt, and pepper. Bring to a boil, then reduce to a simmer until potatoes are tender.
- Stir in the heavy cream, fresh dill, and parsley, allowing to heat through. Adjust seasoning as needed.
- Serve warm, garnished with additional herbs if desired.
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
One-Pot Corn and Potato Chowder
One-Pot Corn and Potato Chowder is a simple and hearty meal that packs a punch of flavor while keeping clean-up to a minimum. Perfect for busy weeknights or any time you want a satisfying bowl of chowder, this recipe combines sweet corn and tender potatoes, all cooked in one pot for an easy yet delicious dinner.
| Ingredients | Quantity |
|---|---|
| Sweet corn (fresh or frozen) | 3 cups |
| Potatoes (peeled and diced) | 2 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tablespoons |
| Fresh thyme (optional, chopped) | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant.
- Add the diced potatoes, corn, vegetable broth, salt, and pepper, and bring to a boil.
- Reduce to a simmer and cook until the potatoes are tender.
- Stir in the heavy cream and fresh thyme, allowing to heat through. Adjust seasoning as needed before serving warm.
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Smoky Chipotle Corn and Potato Chowder
Smoky Chipotle Corn and Potato Chowder is a flavorful twist on the classic chowder, bringing together the sweetness of corn and the heartiness of potatoes with a smoky, spiced kick. This dish is perfect for those who enjoy a bit of heat in their meals, making it an exciting and comforting option for any day of the week.
| Ingredients | Quantity |
|---|---|
| Sweet corn (fresh or frozen) | 3 cups |
| Potatoes (peeled and diced) | 2 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tablespoons |
| Chipotle peppers in adobo sauce | 1-2 peppers (minced, to taste) |
| Smoked paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Heat olive oil in a large pot over medium heat and sauté the onion and garlic until fragrant.
- Add diced potatoes, corn, vegetable broth, minced chipotle peppers, smoked paprika, salt, and pepper, then bring to a boil.
- Reduce to a simmer, cooking until the potatoes are tender.
- Stir in the heavy cream, allowing it to heat through, while adjusting seasoning as needed before serving warm.
Loaded Corn and Potato Chowder
Loaded Corn and Potato Chowder is a hearty and satisfying dish that’s perfect for those warm summer days when sweet corn is in season. This chowder combines the creaminess of potatoes with the pop of fresh corn and is topped with delicious garnishes, making it a comforting meal for any occasion. Enjoy it as a main course or a side dish.
| Ingredients | Quantity |
|---|---|
| Sweet corn (fresh or frozen) | 4 cups |
| Potatoes (peeled and diced) | 3 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 5 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tablespoons |
| Smoked bacon (cooked and crumbled) | 4 slices |
| Chives (chopped) | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Cheese (shredded, for topping) | 1 cup |
Cooking Instructions:
- Heat olive oil in a large pot over medium heat, then sauté the onion and garlic until translucent.
- Add the diced potatoes and corn, then pour in the vegetable broth. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in heavy cream and season with salt and pepper to taste.
- Serve topped with crumbled bacon, shredded cheese, and chopped chives. Enjoy!
