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5-Ingredient Potato and Corn Chowder Recipe
Ash Tyrrell

5-Ingredient Potato and Corn Chowder Recipe

When I first whipped up this 5-ingredient potato and corn chowder, I couldn’t believe how something so simple could be so satisfying. Picture a warm, creamy bowl of goodness, perfect for cozy evenings when all you want is some comfort food.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Potatoes 4 medium-sized, peeled and diced: The star of the dish! Russet potatoes are great for their creaminess, but Yukon Golds also work for a buttery texture.
  • Corn kernels 2 cups: Fresh corn adds sweetness, but thawed frozen corn works just as well for convenience. Avoid canned if possible, as it lacks the vibrant flavor.
  • Onion 1 large, chopped: Onions build the flavorful base for the chowder with sweetness that deepens as it cooks.
  • Garlic 2 cloves, minced: This adds an earthy aroma and enhances the soup’s overall flavor.
  • Vegetable or chicken broth 4 cups: Acts as the liquid base that ties everything together. Use low-sodium broth to better control the saltiness.

Method
 

  1. Start by heating a drizzle of oil in a large pot over medium heat. Add the chopped onions and minced garlic, and cook for about 2-3 minutes, or until they turn soft and fragrant. This forms the base of the soup, so don’t skip this step!
  2. Next, toss in your diced potatoes and corn kernels. Stir them together with the onions and garlic, making sure everything is well combined. At this stage, the ingredients will already start to release enticing aromas.
  3. Pour the broth into the pot, just enough to submerge all the ingredients. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover and cook for about 15 minutes, or until the potatoes are fork-tender.
  4. For a rich, creamy consistency, use an immersion blender to partially blend the soup. If you prefer your chowder chunkier, skip blending altogether. Personally, I love a mix of both textures.
  5. Give the soup a final taste test and season it with salt and pepper as needed. Ladle the chowder into bowls, garnish with your favorite toppings, and enjoy every spoonful of this comforting dish.

Notes

  • Use fresh corn and potatoes for the best flavor, but frozen corn is a reliable backup.
  • To avoid over-blending, limit the use of the immersion blender if you like chunky bits in your soup.
  • Adjust the broth level based on how thick or thin you prefer the chowder.