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Pioneer Woman Potato Corn Chowder

Pioneer Woman Potato Corn Chowder - recipe card
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This hearty, creamy chowder features tender potatoes, sweet corn kernels, and a rich, smoky broth. Perfect for cold evenings, it delivers comfort in every spoonful with a silky texture and a touch of fresh herbs.

Ingredients

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  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1/4 teaspoon smoked paprika
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium vegetable broth
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 1/2 cups frozen corn kernels (or kernels from 3 ears fresh corn)
  • 2 tablespoons chopped fresh chives, for garnish
  • 1/2 teaspoon hot sauce (optional, for serving)

Instructions

  1. Melt the butter in a large heavy-bottomed pot (such as a Dutch oven) over medium heat. When the butter foams and stops sizzling, add the diced onion and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are translucent and softened but not browned.
  2. Add the minced garlic and smoked paprika, and cook for 1 minute until fragrant, stirring constantly to prevent the garlic from burning.
  3. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2–3 minutes, stirring continuously, until the flour is golden and no raw flour taste remains.
  4. Gradually pour in the vegetable broth while whisking to prevent lumps. Scrape the bottom of the pot to release any browned bits, as they add depth of flavor.
  5. Add the cubed potatoes, kosher salt, black pepper, and dried thyme. Stir everything together, then bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  6. Using the back of a spoon or a potato masher, lightly mash about one-quarter of the potatoes directly in the pot. This will thicken the chowder naturally and create a creamier texture.
  7. In a small bowl, whisk together the whole milk and heavy cream. Pour this mixture into the pot, stirring well to combine.
  8. Add the frozen corn (or fresh kernels) and stir. Simmer uncovered over medium-low heat for another 10 minutes, allowing the chowder to thicken slightly and the corn to heat through. Stir occasionally to prevent scorching on the bottom.
  9. Taste the chowder and adjust seasoning with more salt and pepper if needed. If you prefer a smokier flavor, you can stir in an additional pinch of smoked paprika.
  10. Ladle the chowder into bowls and garnish with a generous sprinkle of fresh chives. Add a few drops of hot sauce if desired.
  11. Let the chowder cool slightly for 5 minutes before serving—it will thicken as it sits. Serve hot with crusty bread or oyster crackers.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or broth to loosen the consistency if needed. Avoid boiling, as it may cause the cream to separate. Garnish with fresh chives after reheating to maintain color and flavor.

Nutrition

Keywords: potato corn chowder, soup, comfort food, vegetarian, creamy soup, Pioneer Woman, weeknight dinner, hearty soup, corn chowder, potato chowder, fall recipe, winter recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-potato-corn-chowder-recipe/