Creamy Potato Corn Chowder (Edit recipe)

As soon as I feel that welcome, cool air after a long summer, I'm immediately in soup mode. Give me all of the cozy bowls of delicious soup. Brothy, blended, creamy, chunky, all the soups. It has to start somewhere, and that's where this gorgeous Potato Corn Chowder comes in. Loaded with tender taters, juicy, local, peaches and cream corn, and a delectably creamy broth, this is one comforting chowder. I also roasted some crispy taters for the top, but it's admittedly a bit extra. if you've got a bag of croutons handy, you're good to go.

20 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	771
Fat:	60 g
Carbohydrates:	48 g
Protein:	20 g
Cholesterol:	189 g
Sodium:	824 mg
Fiber:	5 g
Sugars:	6 g
Calculated per serving.

by the_happy_veg

View original recipe

Serves: 4

Ingredients

3 Tbsp Unsalted Butter
1 Tbsp Olive Oil
2 cloves Garlic, crushed & minced
0.5 tsp Red Pepper Flakes
3 - 4 sprigs fresh Thyme
1 bunch Green Onion (Scallion), sliced & separated light & dark
1 whole Leek, Thoroughly cleaned & chopped
2 whole Celery, Diced
1 whole Sweet Corn, Peaches & Cream Corn
2 whole Russet Potatoes, Large, peeled & cut in to large cubes (about 1")
2 Tbsp All Purpose Flour
2 cups Heavy Cream (Whipping Cream), room temperature
2 cups Vegetable Broth, I used Pres. Choice Plant-Based Chik'n Broth
0.5 tsp Himalayan Pink Salt, More to Taste
1 whole Ground Fresh Black Peppercorns, To Taste

Tater Garnish

2 whole Russet Potatoes, Small Potatoes. Diced in to small cubes
1 whole Olive Oil
1 whole Himalayan Pink Salt
1 whole Ground Fresh Black Peppercorns
1 whole Red Pepper Flakes

Soup Garnish

1 whole Sour Cream, Full Fat
1 whole Aged Cheddar Cheese, Freshly Shredded

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the EVOO, butter, thyme, pepper flakes, and garlic on just about medium heat, in a large skillet deep enough to accommodate the soup. Once heated, stir and let everything sizzle together for about a minute. Add the leek, light portions of green onions, celery, and a generous hit of both salt & pepper. Stir and cook for about 8 minutes - 10 minutes until the leek has softened up.
Stir in the corn and potatoes, seasoning again with salt & pepper. Continue to stir and cook another 5ish minutes. Whisk together the broth and flour, and pour that in to the skillet along with the room temperature cream. Let the soup come to a boil before reducing to a simmer. Add the reserved cob & 1/2 tsp. salt, stir, half cover the skillet, and let the soup simmer for 20 - 25 minutes, or until the potatoes are perfectly tender and soup is rich and thick.
TATER GARNISH - While the soup bubbles away, preheat your oven to 425 F. Toss the chopped russets with EVOO, salt & pep, and pep flakes, and transfer them to a parchment lined baking sheet. Bake 20 - 25 minutes until crisp and gorgeously browned up. Remove and season them with a pinch of salt.
To serve, remove the cob & thyme sprigs from the skillet. I wanted a thicker chowder for this recipe but you guys can thin it out with broth and bring it back to temperature if needed to get it to your desired consistency. Taste and adjust the seasoning if needed.
Serve up your bowls and give them a dollop of sour cream. Sprinkle some shredded cheddar on to the bowl followed by a scoop of the crispy taters, reserved dark portions of the green onions, and some pepper flakes. ENJOY!