Creamy Chowder
A comforting creamy chowder packed with potatoes, corn, and celery, flavored with basil and parsley. Perfect for a hearty, satisfying meal any time of year.
Ingredients
Instructions
- Cook, salt, and boil the potatoes.
- Drain the potatoes, reserving the water.
- Dice the potatoes into about 2 cups.
- In a large saucepan, melt butter and stir in the chopped celery.
- Saute until the celery is tender.
- Add the corn, diced potatoes, 1 1/2 teaspoons salt, basil leaves, and pepper.
- Cover and heat for 10 minutes.
- Add milk and the reserved potato water, if needed, to make 1 2/3 cups.
- Heat the chowder until thoroughly warmed.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or a dollop of sour cream. If you're short on potatoes, you can substitute with cauliflower for a lighter option. Fresh herbs like thyme can also enhance the flavor. Adjust the seasoning to your preference, especially the salt, as canned corn can add extra saltiness. If you like a bit of heat, add a pinch of cayenne pepper.
Serving Suggestions
Serve your creamy chowder with a sprinkle of fresh parsley or chives for garnish. It pairs beautifully with crusty bread or a light salad, such as a simple green salad with a vinaigrette. For a more filling meal, consider serving it alongside Judi'S Chocolate Cake for dessert or a slice of Carnation Milk Pound Cake to round out the dining experience.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over medium heat, stirring occasionally. If it's too thick, you can add a little more milk or water to reach your desired consistency. Avoid reheating in the microwave as it may separate the ingredients.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Chowder contains roughly 547 calories, with 11g protein, 86g carbohydrates, and 18g fat. It is an excellent source of iron (56% of the Daily Value), vitamin C (42% of the Daily Value), and potassium (36% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1422mg per serving (62% of the Daily Value).
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 canned?
Yes, frozen corn works great in this chowder. Just add it directly to the pot without thawing. It will cook quickly and provide a fresh flavor. Adjust the cooking time slightly if needed, ensuring the corn is heated through before serving.
Is this chowder suitable for vegetarians?
Yes, this creamy chowder is vegetarian-friendly as it contains no meat. You can make it vegan by using plant-based milk like almond or soy milk instead of regular milk. Be sure to check the corn and other ingredients to ensure they are also vegan.
How can I make this chowder spicier?
To add some heat, consider including diced jalapeños or a dash of hot sauce to the chowder while it simmers. You can also incorporate spices like smoked paprika or cayenne pepper for a different flavor profile. Adjust to your spice preference for the best results.
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).