Creamy Potato and Corn Soup with Chives
A hearty, comforting soup featuring creamy potatoes, sweet corn, and a delicate chive finish, perfect for cool evenings. This american-inspired soups ready in about 60 minutes pairs Potatoes, Fresh corn, medium Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs Potatoes
- 1.5 cups Fresh corn
- 1 medium Onion
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 4 cups Chicken broth
- 1/2 cup Heavy cream
- 3 tbsp Fresh chives
- 1 tsp Salt
Instructions
- Step 1: Peel and dice 2 lbs potatoes into 1/2-inch cubes. Peel and cut 1 medium onion into small dice.
- Step 2: Melt 3 tbsp butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent.
- Step 3: Stir in 3 tbsp all-purpose flour, cooking for 1 minute to form a roux. Gradually whisk in 4 cups chicken broth until smooth.
- Step 4: Add 2 lbs diced potatoes and 1.5 cups fresh corn to the pot. Bring to a simmer and cook for 25 minutes, or until potatoes are tender.
- Step 5: Remove from heat. Stir in 1/2 cup heavy cream and 1 tsp salt. Blend with an immersion blender until smooth. Return to low heat for 2 minutes to warm through.
- Step 6: Ladle soup into bowls and garnish with 3 tbsp chopped fresh chives.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Potato and Corn Soup with Chives take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Potato and Corn Soup with Chives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potatoes from drying out.
Can I substitute ingredients in Creamy Potato and Corn Soup with Chives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Potato and Corn Soup with Chives for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Potato and Corn Soup with Chives?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
