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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.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 7 tablespoons unsalted butter divided
  • 3 cups mirepoix
  • 1 tablespoon garlic minced
  • 4 cups baby gold potatoes about 1 1/2 pounds, diced into 1/2-inch pieces
  • 1/4 teaspoon dried thyme
  • 3/4 teaspoon ground mustard
  • 3/4 teaspoon paprika
  • 1 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 4 cups chicken stock
  • 3 1/2 cups frozen corn
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp Cheddar cheese freshly shredded and gently packed
  • hearty buttered bread or rolls for serving
  • cooked bacon crumbled, optional, for serving

Equipment

  • Large pot
  • Medium Pot
  • Whisk
  • Wooden spoon

Method
 

  1. Melt 2 tablespoons of the butter in a large pot over medium heat.
  2. Add the mirepoix and season with 1 teaspoon salt and 1/4 teaspoon black pepper.
  3. Sauté for 7 to 9 minutes, stirring occasionally, until the vegetables are softened.
  4. Add the minced garlic and cook for another 30 seconds.
  5. Add the diced potatoes, dried thyme, paprika, and ground mustard.
  6. Cook over medium heat for 2 minutes, stirring constantly.
  7. Pour in the chicken stock and increase the heat to high.
  8. Bring the mixture to a boil, then reduce the heat to low.
  9. 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.
  10. Remove the lid and stir in the frozen corn.
  11. Cook for 2 to 3 minutes, or until the corn is heated through.
  12. Meanwhile, melt the remaining 5 tablespoons butter in a separate medium pot over medium heat.
  13. Add the flour and cook for 1 to 2 minutes, whisking constantly.
  14. While whisking briskly, gradually pour in the whole milk. Continue whisking until smooth.
  15. Season the milk mixture with a tiny pinch of salt and pepper. Cook, whisking frequently, until nicely thickened.
  16. Stir the thickened milk mixture into the soup over low heat.
  17. Cook, stirring often, until the chowder is nicely thickened. Increase the heat slightly if needed, but do not let the chowder boil.
  18. Once thickened, turn off the heat. Add the shredded Cheddar cheese one handful at a time, stirring gently after each addition until completely melted.
  19. Taste and adjust the salt and pepper as needed.
  20. Ladle the chowder into bowls and garnish with crumbled bacon if desired.
  21. 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.