Corn And Potato Chowder
A comforting and creamy corn and potato chowder with subtle hints of sherry and cayenne, perfect for a cozy meal. Its rich flavors and smooth texture make it ideal for vegetarians and anyone craving a hearty, flavorful soup that highlights fresh vegetables and a touch of spice.
Ingredients
Instructions
- In a large, heavy saucepan, heat safflower oil and dry sherry or water until bubbling.
- Add finely chopped onion and sauté for 5 minutes, stirring frequently to prevent browning.
- If the mixture appears dry, add 1 to 2 tablespoons of water.
- Add sliced carrot, sliced celery with leaves, bay leaf, cubed red potatoes, and vegetable stock.
- Cover the pan, bring to a boil, and cook over medium heat for 10 to 15 minutes or until the potatoes are tender.
- Add skim milk and corn kernels, then simmer for 3 minutes or until the corn is tender.
- Discard the bay leaf.
- Puree 1 cup of the soup in a food processor or blender, then return it to the pot.
- Season with cayenne pepper to taste.
- If desired, garnish with a dollop of yogurt before serving.
Tips & Substitutions
For a creamier chowder, you can use whole milk or a plant-based milk like almond or oat instead of skim milk. If you want to enhance the flavor, sauté some garlic with the onions. Fresh herbs like thyme or parsley can also be added for a pop of freshness. If you prefer a bit of sweetness, consider using a sweeter variety of corn or adding a small amount of sugar.
Serving Suggestions
This chowder pairs beautifully with Homemade Rolls From Marie'S Kitchen for a comforting meal. Serve with a sprinkle of fresh herbs or a dollop of yogurt on top for added flavor. For a heartier meal, consider serving it alongside a simple green salad or corn bread. It’s also a great dish for a potluck or gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stove over low heat, stirring occasionally until heated through. If the soup thickens, add a splash of vegetable stock or water to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Potato Chowder contains roughly 1145 calories, with 18g protein, 124g carbohydrates, and 78g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (137% of the Daily Value), and vitamin C (79% of the Daily Value). It also contributes 38g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn kernels in this recipe without any issues. Just add them directly to the chowder when you would add fresh corn. They will cook quickly and add the same sweet flavor to your chowder.
What can I substitute for safflower oil?
You can substitute safflower oil with other neutral oils like canola oil or vegetable oil. Olive oil can also be used, but it will impart a different flavor. If you’re looking for a healthier option, avocado oil is a great choice.
Is this chowder vegan?
To make this chowder vegan, simply replace the skim milk with a plant-based milk, such as almond or soy milk, and ensure that the vegetable stock is free from animal products. This way, you can enjoy a delicious vegetarian soup without any animal ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).