The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
The first time I made this corn and potato chowder, I was trying to stretch four gold potatoes and half a bag of frozen corn into something that felt like dinner instead of leftovers. I didn’t expect it to become the thing my husband texts me about mid-afternoon asking if we’re having it again. That’s what happened anyway.
This isn’t a thin, brothy chowder. It’s thick enough to hold a spoon standing up for a second before it tips, loaded with sharp cheddar, and built on a roux that actually gets whisked properly instead of dumped in and hoped for. Takes about an hour, most of it hands-off simmering.
Why This Works
Two things make or break this chowder, and both are easy to skip if you’re rushing.
First: the potatoes simmer in stock before the dairy goes anywhere near the pot. Add milk too early and the potatoes fight you — they take forever to soften once there’s fat and protein in the liquid, and you end up with a chowder that’s either soupy-thin or has grainy, undercooked chunks in it. Simmering them in stock first means they’re tender and done before the creamy part ever touches them.
Second: the roux is made separately, in its own pot, not stirred into the soup directly. Dump flour straight into a simmering pot of chowder and you’ll spend ten minutes trying to whisk out lumps that never fully disappear. Cook the butter and flour together first, then whisk in the milk gradually, and the base comes out silky before it ever meets the potatoes and corn.
Ingredients
For the Chowder
- 7 tablespoons unsalted butter, divided
- 3 cups mirepoix (diced onion, celery, and carrot)
- 1 tablespoon minced garlic
- 4 cups diced baby gold potatoes (about 1½ pounds), cut into ½-inch pieces
- ¼ teaspoon dried thyme
- ¾ teaspoon ground mustard
- ¾ teaspoon paprika
- 1 teaspoon salt, plus ¼ teaspoon pepper
- 4 cups chicken stock
- 3½ cups frozen corn (no need to thaw)
- ⅓ cup flour
- 3 cups whole milk
- 2 gently packed cups freshly shredded sharp cheddar cheese
For Serving
- Hearty buttered bread or rolls
- Cooked, crumbled bacon (optional)
How to Make It
- Melt 2 tablespoons of the butter in a large pot over medium heat.
- Add the mirepoix, season with the 1 teaspoon salt and ¼ teaspoon pepper, and sauté 7–9 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook another 30 seconds — don’t walk away here, it burns fast.
- Add the potatoes, thyme, paprika, and ground mustard. Sauté, stirring constantly, for 2 minutes.
- Pour in the chicken stock, bump the heat to high, and bring to a boil.
- Reduce heat to low, cover, and simmer 15 minutes, stirring occasionally and putting the lid back on quickly each time. You’re looking for potatoes that are fork-tender but not falling apart.
- Remove the lid and stir in the frozen corn. Cook 2–3 minutes, just until heated through.
- Meanwhile, in a separate medium pot, melt the remaining 5 tablespoons butter over medium heat.
- Whisk in the flour and cook, whisking constantly, for 1–2 minutes.
- Slowly pour in the milk while whisking briskly, until smooth. Season with a small pinch of salt and pepper, then cook, whisking often, until it thickens noticeably.
- Stir the thickened milk mixture into the soup pot over low heat.
- Cook, stirring often, until the chowder thickens up. You can nudge the heat slightly higher if it’s moving too slow, but don’t let it boil.
- Once it’s thick, turn off the heat and stir in the cheddar a handful at a time, letting each one melt before adding the next.
- Taste and adjust salt and pepper.
- Ladle into bowls, top with bacon if you’re using it, and serve with buttered bread or rolls.
Prep Time: 45 minutes Cook Time: 30 minutes Total Time: 1 hour 15 minutes Servings: 6 Equipment: Large pot, medium pot
Tips
- The finger test works better than a timer for the roux: run a finger across the back of a wooden spoon coated in the creamy base — if the line stays clean, it’s ready to go into the soup.
- Once the cheese goes in, keep the heat off. Cheddar over direct heat for too long tends to separate into a grainy, oily mess instead of staying smooth.
- Cut the potatoes evenly. Uneven pieces mean some are mush while others are still firm at the 15-minute mark.
Variations
Swap the cheddar for a smoked gouda if you want something deeper — it works. Skip the idea of using pre-shredded bagged cheese here, though; it’s coated in anti-caking starch that keeps it from melting smooth, and this chowder lives or dies on that texture.
Make-Ahead Notes
The chowder base (before the cheese goes in) holds up fine in the fridge for a couple of days and reheats gently on the stove. Don’t add the cheddar until you’re ready to serve — reheating cheese that’s already melted in tends to break the sauce, and you’ll get an oily layer on top instead of the smooth finish you started with.
FAQ
Can I use fresh corn instead of frozen?
Yes — cut it off 3-4 ears and add it in the same step. It won’t need the full 2-3 minutes since it’s already raw and tender.
Why is my chowder thin?
Two likely culprits: the roux didn’t cook long enough before the milk went in, or the chowder never got a chance to reduce after the milk mixture was stirred in. Give it a few more minutes over low heat, stirring, before you decide it’s a lost cause.
Do I have to make the roux separately?
You don’t have to, but I’d skip mixing flour straight into the pot. It’s genuinely harder to get smooth that way, and there’s no time saved worth the lumps.
Can I freeze this?
Not well. Dairy-based chowders tend to separate once frozen and thawed — the texture comes back grainy no matter how much you whisk it. Fridge, not freezer, for this one.
Closing Thoughts
This one holds up fine the next day for lunch, but it’s better the first night, straight off the stove, with the bread still warm enough to melt a little butter into. A handful of chopped chives or scallion over the top right before serving cuts through the richness without covering it up.
Corn And Potato Chowder
This Corn And Potato Chowder is thick, creamy, and loaded with tender baby gold potatoes, sweet corn, mirepoix, and sharp Cheddar cheese. It is a cozy, hearty soup that is perfect for an easy family meal.
Ingredients
Equipment
Method
- Melt 2 tablespoons of the butter in a large pot over medium heat.
- Add the mirepoix and season with 1 teaspoon salt and 1/4 teaspoon black pepper.
- Sauté for 7 to 9 minutes, stirring occasionally, until the vegetables are softened.
- Add the minced garlic and cook for another 30 seconds.
- Add the diced potatoes, dried thyme, paprika, and ground mustard.
- Cook over medium heat for 2 minutes, stirring constantly.
- Pour in the chicken stock and increase the heat to high.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 15 minutes, stirring occasionally and replacing the lid promptly. The potatoes should be tender and easily pierced with a fork but should not become soft or mushy.
- Remove the lid and stir in the frozen corn.
- Cook for 2 to 3 minutes, or until the corn is heated through.
- Meanwhile, melt the remaining 5 tablespoons butter in a separate medium pot over medium heat.
- Add the flour and cook for 1 to 2 minutes, whisking constantly.
- While whisking briskly, gradually pour in the whole milk. Continue whisking until smooth.
- Season the milk mixture with a tiny pinch of salt and pepper. Cook, whisking frequently, until nicely thickened.
- Stir the thickened milk mixture into the soup over low heat.
- Cook, stirring often, until the chowder is nicely thickened. Increase the heat slightly if needed, but do not let the chowder boil.
- Once thickened, turn off the heat. Add the shredded Cheddar cheese one handful at a time, stirring gently after each addition until completely melted.
- Taste and adjust the salt and pepper as needed.
- Ladle the chowder into bowls and garnish with crumbled bacon if desired.
- Serve hot with hearty buttered bread or rolls.
Notes
The potatoes should be tender and easily pierced with a fork, but not soft or mushy.
The creamy milk base is thick enough when you run your finger across the back of a wooden spoon and the line stays clean.
Do not allow the chowder to boil after adding the milk mixture.
Add the Cheddar gradually after turning off the heat for the smoothest texture.
Cooked and crumbled bacon is optional for serving.
