One-Pan Creamy Potato and Corn Chowder
Comforting chowder in one pan, with enough body to feel like dinner and not a project.
If you want something cozy but do not want to babysit dinner, make this on a weeknight when you are tired and hungry. It is a straightforward potato and corn chowder: soft potatoes, sweet corn, a savory broth, and a creamy finish that feels soothing without being heavy-handed. Everything cooks in one pan, so cleanup stays low and the method is easy to follow even when your brain is done for the day. Expect a thick, spoonable soup that tastes like comfort food and works well with toast or crackers. It is not fussy, and that is the point.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 unit yellow onion — diced
- 2 unit celery stalks — diced
- 2 unit garlic cloves — minced
- 4 cup potatoes — peeled or unpeeled, cut into 1/2-inch cubes
- 3 cup vegetable broth
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1 pinch black pepper
- 2 cup corn kernels — fresh, frozen, or canned and drained
- 1 cup whole milk
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp chopped chives — optional garnish
Method
- 1 Set a large pot or deep skillet over medium heat. Melt the butter with the olive oil, then add the onion and celery. Cook for 4 to 5 minutes, stirring occasionally, until softened.
- 2 Add the garlic and cook for 30 seconds. Stir in the potatoes, vegetable broth, thyme, salt, and pepper. Bring to a simmer, then cover and cook for 15 to 18 minutes, until the potatoes are tender.
- 3 In a small bowl, whisk the flour into the milk until smooth. Stir the corn into the pot, then pour in the milk mixture and the heavy cream.
- 4 Simmer uncovered for 4 to 6 minutes, stirring often, until the chowder thickens slightly. Taste and adjust salt and pepper. Serve hot with chives on top, if using.
Variations
- Vegetarian swap — This recipe is already vegetarian; for a richer meat-free version, finish with extra butter and a handful of shredded cheddar if you want more heft.
- Faster swap — Use frozen diced potatoes or smaller potato cubes so the simmer time drops by a few minutes.
- Substitutions — Swap half-and-half for the milk and cream if that is what you have, or use frozen corn instead of fresh. Yukon gold potatoes give a naturally creamy texture, but russets also work.
Notes
For a thicker chowder, mash a few potato cubes against the side of the pan before adding the milk mixture. If the chowder gets too thick after sitting, loosen it with a splash of broth or milk.
Equipment that helps
- large pot or deep skillet — Gives the potatoes room to simmer evenly and still leaves space for the creamy finish.
- wooden spoon — Makes it easy to stir without breaking up the potatoes too aggressively.
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