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To make the healthy potato corn chowder, you will need: - 3 medium Yukon Gold potatoes, peeled and diced into 1-inch cubes - 1 cup fresh or frozen corn kernels - 1 medium onion, finely diced - 2 cloves garlic, minced - 4 cups vegetable broth (low sodium preferred) - 1 cup unsweetened coconut milk - 2 tablespoons extra virgin olive oil - 1 teaspoon dried thyme - 1/2 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - Fresh parsley or chives, finely chopped, for garnish This chowder is packed with health benefits. Yukon Gold potatoes offer fiber and essential vitamins. They help keep you full and satisfied. Corn adds sweetness and nutrients like vitamin C and folate. Garlic boosts your immune system and adds flavor. Coconut milk gives creaminess without dairy and provides healthy fats. Overall, this dish is nutritious and comforting. You can easily swap ingredients to fit your taste. - Use red or white potatoes instead of Yukon Gold. - Frozen corn works well if fresh corn is unavailable. - For a different flavor, try using almond milk instead of coconut milk. - If you want a kick, add a dash of cayenne pepper. - You can use fresh herbs like thyme or dill instead of dried thyme. These substitutions can help you create your perfect chowder! {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook the onion for about 5 minutes until it turns soft and translucent. Then, add the minced garlic to the pot. Stir for 1 minute until the garlic smells great. This step helps build flavor for the chowder. Next, add the diced Yukon Gold potatoes to the pot. Pour in 4 cups of low-sodium vegetable broth. Raise the heat to bring the mixture to a gentle boil. Once it boils, reduce the heat to low. Let it simmer for about 15 minutes. You want the potatoes to be fork-tender at this point. After the potatoes are ready, add 1 cup of corn kernels. Sprinkle in 1 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, and a pinch of sea salt and black pepper. Let the chowder simmer for another 5 minutes. This allows the corn and spices to blend well with the potatoes. For a creamy texture, use an immersion blender. Blend part of the chowder right in the pot. You want some chunks of potato to remain for texture. If you don’t have an immersion blender, carefully transfer half of the chowder to a regular blender. Blend until smooth, then return it to the pot. Now, gently stir in 1 cup of unsweetened coconut milk. Heat the chowder on low so it warms through. Taste the chowder and adjust the salt and pepper. This step adds creaminess and a hint of sweetness. Ladle the chowder into bowls. For a nice touch, sprinkle chopped parsley or chives on top. You can drizzle a bit of coconut milk for extra flair. Serve with crusty bread on the side for dipping. This makes the meal even more enjoyable! Use Yukon Gold potatoes for a creamy base. They have a rich flavor. Peel and dice them into 1-inch cubes for even cooking. Start by sautéing the onions first. This builds a strong flavor base. Cook them until they are soft and translucent. This should take about five minutes. Then, add the diced potatoes right away. This method helps them cook evenly and absorb flavors well. To get that creamy texture, use an immersion blender. Blend a part of the chowder until smooth. Leave some chunks for a hearty feel. This method keeps it simple and easy. If you don’t have an immersion blender, use a regular blender. Blend half the chowder and then mix it back in. Add coconut milk at the end for extra creaminess. Heat it gently to keep the smooth texture. Taste as you go! Start with the basic seasonings: thyme, smoked paprika, salt, and pepper. You can always add more later. If you want a kick, add a pinch of cayenne pepper. For a fresh touch, try adding lemon zest or juice. Fresh herbs, like parsley or chives, brighten up the flavor. Adjust it to match your taste buds and enjoy the process! Pro Tips Use Fresh Corn: If available, fresh corn on the cob will provide a sweeter and more vibrant flavor compared to frozen corn. Adjust Consistency: For a thicker chowder, blend more of the soup, or for a thinner consistency, add extra vegetable broth or coconut milk. Flavor Variations: Experiment with different herbs like rosemary or sage for a unique twist on the classic flavor profile. Garnish Creatively: Besides parsley or chives, consider adding a sprinkle of smoked paprika or a dash of hot sauce for added flavor and visual appeal. {{image_4}} To make this chowder vegan, simply keep the base ingredients. The recipe already uses vegetable broth and coconut milk, making it dairy-free. You can also add extra veggies like bell peppers or zucchini for more flavor and texture. If you want to add protein, chicken or bacon works great. For chicken, cook diced chicken breast in the pot after sautéing the onions. For bacon, fry it first, then remove it and use the fat for cooking. Add it back when you serve for a crunchy topping. For a low-carb version, swap out the potatoes. You can use cauliflower instead. Instead of 3 potatoes, use about 4 cups of cauliflower florets. Just blend it as you would with the potatoes for a creamy texture. This keeps the chowder rich without the carbs. After enjoying your chowder, let it cool to room temperature. Pour the leftovers into an airtight container. Store it in the fridge for up to three days. Make sure to seal it well to keep it fresh. When you are ready to enjoy your chowder again, pour it into a pot. Heat it on low to medium heat. Stir often to prevent sticking. If it feels too thick, add a splash of vegetable broth or coconut milk. This will bring back its creamy texture. You can freeze the chowder if you need to store it longer. Pour it into freezer-safe containers, leaving some space at the top. This lets the soup expand as it freezes. It can last in the freezer for up to three months. When you want to eat it, thaw it in the fridge overnight. Then reheat it on the stove as mentioned above. Enjoy it warm with fresh toppings! Yes, you can make this chowder ahead of time. Just store it in an airtight container. It will keep well in the fridge for up to three days. When reheating, add a splash of water or broth to thin it out. Great sides include crusty bread, a fresh salad, or a light sandwich. These complement the chowder's creamy texture. You can also serve it with some crackers for extra crunch. You can thicken the chowder by blending some of it. This creates a creamy texture without flour. You can also add more potatoes or use mashed potatoes for extra thickness. Absolutely! Fresh corn adds a sweet flavor. Just cut the kernels off the cob and add them when you add the spices. It will cook quickly and taste wonderful. Yes, feel free to add veggies like carrots, celery, or bell peppers. Just chop them small and add them with the onions at the start. This adds flavor and nutrients to your chowder. This chowder is a wonderful dish that uses simple, tasty ingredients. We explored its health benefits, preparation steps, and variations. You learned how to make it creamy and customize it to your taste. Remember, leftovers can be stored well and reheated easily. Use fresh corn or add other veggies for a fun twist. Enjoy cooking and share your own favorite chowder tips! Embrace the flavors and get creative with your meals.

Hearty Potato Corn Chowder

A comforting and creamy chowder made with Yukon Gold potatoes, corn, and coconut milk.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 3 medium Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 1 cup fresh or frozen corn kernels
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low sodium preferred)
  • 1 cup unsweetened coconut milk
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 0.5 teaspoon smoked paprika
  • to taste sea salt and freshly cracked black pepper
  • for garnish fresh parsley or chives, finely chopped

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Once hot, add the diced onion and cook for approximately 5 minutes until it becomes translucent and softened. Next, stir in the minced garlic and sauté for an additional minute, allowing it to become fragrant.
  • Introduce the diced Yukon Gold potatoes to the pot, then pour in the vegetable broth. Raise the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
  • Add in the corn kernels, dried thyme, smoked paprika, and a pinch of sea salt and freshly cracked black pepper. Allow the chowder to simmer for an additional 5 minutes, giving the spices time to infuse and the flavors to combine beautifully.
  • Using an immersion blender, blend a portion of the chowder directly in the pot until it reaches your desired creamy consistency, while ensuring some chunky potato pieces remain for texture. If you do not have an immersion blender, carefully transfer about half of the soup to a traditional blender, blend until smooth, and return it back to the pot.
  • Gently stir in the coconut milk and heat the chowder on low, allowing it to warm through. Taste and adjust the seasoning by adding more salt and pepper if necessary.
  • Ladle the luscious chowder into serving bowls. To elevate the dish, sprinkle the top with freshly chopped parsley or chives for a vibrant garnish.

Notes

For an extra touch, drizzle a small amount of coconut milk on top before serving and add a few whole corn kernels for color and texture. Serve with crusty bread for dipping!
Keyword chowder, corn, potato, soup, vegan