Slow-Simmered Corn and Potato Chowder
A creamy, vegetable-packed chowder simmered with fresh corn, potatoes, and herbs for a comforting bowl of Midwest-inspired comfort. This american-inspired soups ready in about 60 minutes pairs (fresh or frozen) Corn kernels, (diced) Onion, stalks (diced) Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 cups (fresh or frozen) Corn kernels
- 2 medium (peeled and diced into 1/2-inch cubes) Potatoes
- 1 (diced) Onion
- 2 stalks (diced) Celery
- 2 (diced) Carrots
- 4 cups Chicken broth
- 1/2 cup Heavy cream
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 1 tsp (dried) Thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Melt 2 tbsp butter in a large pot over medium heat, then add 1 diced onion, 2 diced celery stalks, and 2 diced carrots. Cook for 5 minutes until softened and fragrant.
- Step 2: Add 2 cups corn kernels and 2 diced medium potatoes to the pot, then pour in 4 cups chicken broth. Bring to a gentle simmer and cook for 20 minutes until potatoes are tender.
- Step 3: Whisk 2 tbsp all-purpose flour with 1/2 cup heavy cream in a small bowl until smooth, then stir into the pot. Add 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper, then simmer for 5 minutes until sauce thickens and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Corn and Potato Chowder 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 Slow-Simmered Corn and Potato Chowder?
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 (diced) onion from drying out.
Can I substitute ingredients in Slow-Simmered Corn and Potato Chowder?
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 Slow-Simmered Corn and Potato Chowder 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 Slow-Simmered Corn and Potato Chowder?
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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
