Description
This Simple Corn Chowder with Potatoes is a comforting, hearty vegetarian soup perfect for any season. Made with tender Yukon Gold potatoes, sweet canned corn, sautéed onions, celery, and flavorful sun-dried tomatoes, it is finished with creamy heavy cream and subtle nutmeg for a rich, satisfying meal. Ready in just 50 minutes, this chowder is ideal for a cozy dinner or lunch that the whole family will enjoy.
Ingredients
Vegetables
- 2 medium yellow onions, peeled, cored, and diced
- 2 stalks celery, diced
- ¼ cup sun-dried tomatoes in olive oil, diced
- 1 pound Yukon Gold potatoes, peeled and chopped into bite-sized pieces
- 4 cloves garlic, peeled and minced
- 1 (15-oz) can corn, drained
Cooking Fats and Oils
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil from sun-dried tomato jar
Liquids and Broth
- 4 cups vegetable broth
- 1 cup heavy cream
Seasonings
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
Instructions
- Prepare the aromatics: Peel, core, and dice the yellow onions, dice the celery, and dice the sun-dried tomatoes. Add them to a large pot along with the olive oil from the sun-dried tomato jar, unsalted butter, salt, and black pepper. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the onions become tender and translucent.
- Prepare the potatoes and gather remaining ingredients: While the aromatics cook, peel the Yukon Gold potatoes and chop into bite-sized pieces. Rinse the potatoes under cold water to remove excess starch. Drain the canned corn and peel and mince the garlic cloves.
- Cook the chowder base: When the onions are tender, add the vegetable broth, chopped potatoes, drained corn, minced garlic, and nutmeg to the pot. Bring the mixture to a rolling boil. Once boiling, cover the pot with a lid and reduce the heat to low to simmer. Stir occasionally to prevent sticking and cook until the potatoes are fork-tender, about 25-30 minutes.
- Finish with cream and serve: Remove the chowder from heat and stir in the heavy cream until fully incorporated. Adjust seasoning if necessary. Serve the chowder hot for a delicious, creamy, and comforting meal.
Notes
- For a richer flavor, you can use fresh corn instead of canned and adjust cooking times accordingly.
- To make the chowder vegan, substitute the heavy cream with coconut cream or a plant-based cream and use vegan butter or oil instead of unsalted butter.
- If you prefer a thicker chowder, gently mash some of the potatoes before adding the cream.
- Sun-dried tomatoes packed in oil add great flavor; if using dry sun-dried tomatoes, rehydrate them in warm water before adding.
- Nutmeg adds a subtle warmth; you may adjust or omit according to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
