Potato Corn Chowder Soup

Imagine a steaming bowl of Potato Corn Chowder Soup, with its creamy texture and the comforting aroma of thyme filling your kitchen.

This delightful soup isn’t only easy to make but also feels like a warm hug on a chilly day.

As the potatoes soften and the corn bursts with flavor, the simple ingredients transform into a nourishing meal.

Let’s bring this cozy dish to life and savor every spoonful.

Kitchen Tools Required

• 1 large pot
• 1 knife
• 1 cutting board
• 1 wooden spoon
• 1 ladle
• 1 measuring cup
• 1 measuring spoon set

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 3 cups corn kernels, fresh or frozen
• 4 cups vegetable broth
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped (for garnish)

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Potato Corn Chowder Soup, follow this timeline:

1. Reading Time (5 minutes): Spend a few minutes reading through the entire recipe and instructions to familiarize yourself with the process and gather all necessary ingredients and equipment.

2. Prep Time (15 minutes):

• Minute 1-3: Gather all ingredients and equipment listed in the recipe.
• Minute 4-7: Chop the onion and mince the garlic.
• Minute 8-10: Peel and dice the potatoes.
• Minute 11-13: Measure out the corn kernels and other ingredients like butter, vegetable broth, milk, salt, black pepper, and thyme.
• Minute 14-15: Prepare the parsley for garnish by chopping it finely.

3. Cook Time (30 minutes):

• Minute 16-17: Melt the butter in a large pot over medium heat.
• Minute 18-21: Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
• Minute 22-26: Stir in the diced potatoes and corn kernels, cooking for about 5 minutes.
• Minute 27-29: Pour in the vegetable broth and bring to a boil.
• Minute 30-44: Reduce the heat to a simmer, cover, and cook for 15 minutes until the potatoes are tender.
• Minute 45-49: Stir in the milk, salt, black pepper, and thyme, and heat for another 5 minutes.

4. Resting Time (5 minutes):

– Minute 50-54: Allow the soup to rest for 5 minutes, which helps the flavors meld together.

5. Serving:

• Minute 55-56: Use a ladle to serve the soup into bowls.
• Minute 57: Garnish each serving with chopped fresh parsley.

This timeline guarantees that you efficiently manage your time from preparation to serving, with built-in flexibility for multitasking or any unexpected delays.

Enjoy your delicious Potato Corn Chowder Soup!

Recipe Instructions

Melt the butter in a large pot over medium heat.

Add the chopped onion and minced garlic, sauté until the onion becomes translucent.

Stir in the diced potatoes and corn kernels, cooking for about 5 minutes.

Pour in the vegetable broth and bring to a boil.

Reduce the heat to a simmer, cover, and cook for 15 minutes until potatoes are tender.

Stir in the milk, salt, black pepper, and thyme, and heat for another 5 minutes.

Use a ladle to serve the soup into bowls.

Garnish each serving with chopped fresh parsley.

Serving Tips

• Crusty Bread: Pair with warm, crusty bread for a satisfying meal that complements the creamy texture of the chowder.
• Side Salad: Serve alongside a fresh green salad with a light vinaigrette to add a revitalizing contrast to the rich soup.
• Grilled Cheese Sandwich: Enjoy with a gooey grilled cheese for a classic, comforting combo that appeals to all ages.
• Roasted Vegetables: Add roasted seasonal vegetables for extra nutrients and flavors that enhance the soup’s heartiness.
• Crackers: Offer buttery or herbed crackers for a crunchy element that pairs well with the chowder’s creamy consistency.

Storage

Store leftover potato corn chowder soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop, adding a splash of milk if needed.

Freezing

To freeze Potato Corn Chowder Soup, cool it completely.

Transfer to airtight containers, leaving space for expansion.

Store for up to three months.

Thaw in the refrigerator before reheating.

Reheating

When reheating Potato Corn Chowder Soup, use a stovetop over low heat.

Stir occasionally for even warming.

Alternatively, microwave in a microwave-safe container, covered.

Stir halfway through to prevent uneven heating.

Final Thoughts

Potato Corn Chowder Soup is a comforting and hearty dish. Its rich flavors come from a blend of simple ingredients.

This soup is perfect for any season, offering warmth in the winter and a taste of freshness in the summer.

The recipe is straightforward and can be customized with additional toppings.

Try experimenting with seasoning to suit your taste. Enjoy this classic American soup with family and friends.

Frequently Asked Questions

Can I Make This Soup in a Slow Cooker?

Yes, you can make this soup in a slow cooker. Sauté onion and garlic first, then transfer to the slow cooker. Add remaining ingredients, except milk and parsley. Cook on low for 6-8 hours, adding milk before serving.

Is This Soup Gluten-Free?

You’ll find this soup is naturally gluten-free if you guarantee the vegetable broth doesn’t contain gluten-based additives. Always check ingredient labels to confirm. Additionally, use gluten-free broth and spices to maintain the soup’s gluten-free status.

How Can I Make This Soup Vegan-Friendly?

To make it vegan-friendly, substitute butter with olive oil and replace milk with almond milk. Use nutritional yeast for a cheesy flavor. Confirm vegetable broth is vegan. Adjust seasoning to taste, and enjoy your plant-based creation!

What Can I Substitute for Milk in This Recipe?

Substitute milk with 1 cup unsweetened almond or oat milk. Both options maintain creaminess and enhance flavor. Stir in after simmering, ensuring a smooth blend. Adjust seasoning for balance. These plant-based alternatives complement the dish seamlessly.

How Do I Thicken the Soup if It’s Too Thin?

Use a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir it into the simmering soup. Alternatively, mash some cooked potatoes to add thickness. Adjust until you achieve the desired consistency.