Creamy Corn and Potato Chowder

• 4 cups chicken broth
• 1 1/2 cups water
• 1 1/2 pounds Yukon Gold potatoes, peeled and diced
• 1 1/2 cups frozen corn
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives for garnish

Steps

1. 1 In a large pot, melt butter over medium heat.
2. 2 Add onion and celery, sauté until softened.
3. 3 Stir in flour to create a roux, cooking for 1-2 minutes.
4. 4 Gradually whisk in broth and water to avoid lumps.
5. 5 Add potatoes, thyme, salt, and pepper. Bring to a simmer.
6. 6 Cook until potatoes are tender, about 15 minutes.
7. 7 Stir in frozen corn and heavy cream. Heat through without boiling.
8. 8 Taste and adjust seasoning if needed.
9. 9 Ladle into bowls and garnish with fresh chives.

Equipment

• Large pot
• Wooden spoon
• Vegetable peeler
• Cutting board and knife

Variations

• Add shredded cooked chicken for extra protein.
• Incorporate diced bell peppers for a touch of sweetness and color.

Substitutions

• Use coconut milk instead of heavy cream for a dairy-free option.
• Substitute cauliflower for potatoes to lower carbs.

Pairings

• Serve with a side of cornbread.
• Perfect with a crisp autumn salad.

Nutrition

Tips

• For a smokier flavor, substitute some of the chicken broth with smoked vegetable broth.
• This chowder tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a crusty sourdough bread for dipping.
• A sprinkle of crumbled bacon adds a delightful smoky crunch.

FAQ