Corn and Potato Chowder
In short: A thick, creamy dairy-free chowder of sweet corn, potatoes and red pepper, thickened by blending part of the pot. Ready in 45 minutes from pantry staples. It takes about 45 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 225 kcal
Chowder is meant to be thick and comforting, and it is easy to get that without cream. Here, part of the corn and potato is blended back into the pot, so the soup turns velvety while the rest stays chunky. Smoked paprika and thyme add warmth, and a little plant milk rounds off the flavor. It is a cheap, filling soup that works with frozen corn all year round. Serve with crusty bread or crackers.
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, celery and pepper and cook for 7 minutes, stirring now and then, until the onion is soft.
- Add the garlic, paprika and thyme and cook for 1 minute until fragrant.
- Add the potatoes, two thirds of the corn, the bay leaf and the stock. Bring to a boil, then lower the heat and simmer for 15 minutes, until the potatoes are tender.
- Remove the bay leaf. Use a stick blender to purée about a third of the soup directly in the pot, leaving the rest chunky. Or ladle a third into a blender and return it.
- Stir in the remaining corn and the oat milk, and simmer for 5 minutes, until the corn is hot and tender.
- Add the lemon juice, salt and pepper. Taste and adjust, then ladle into bowls and top with chives.
Tips
- Do not boil the soup hard after adding the milk. A gentle simmer keeps the texture smooth and prevents the oat milk from separating.
- For a smoky version, add a spoonful of chipotle paste or a pinch of cayenne. A handful of baby spinach stirred in at the end adds color.
Questions and answers
Can I freeze corn chowder?
Yes. Freeze it for up to 3 months. Potatoes can turn slightly grainy after thawing, but blending a ladleful after reheating restores a smooth texture.
How do I make the chowder thicker?
Blend more of the soup, or mash some of the potatoes against the side of the pot. A tablespoon of cornstarch mixed with cold water also works.
Can I use canned corn?
Yes. Drain two 400 g (14 oz) cans and use them in place of fresh or frozen kernels. Add them with the oat milk, since they only need warming.
How long does it take to make Corn and Potato Chowder?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Corn and Potato Chowder?
About 225 kcal per serving, with 5 g of protein, 38 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 225 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 38 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 460 mg |
Estimated values, calculated from the ingredients.
