Name: Potato Soup — Creamy Potato Corn Chowder (One-Pot, 35 Minutes)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 tbsp unsalted butter (or more olive oil for DF); 1 medium yellow onion, finely chopped; 2 ribs celery, finely chopped; 2 medium carrots, diced small; 3 cloves garlic, minced; 1 tsp kosher salt, plus more to taste; ½ tsp freshly ground black pepper; ¼ tsp red pepper flakes (optional); 2 lbs Yukon gold potatoes, peeled, ½-inch cubes; 3 cups corn kernels (frozen or fresh; divided); 4 cups low-sodium vegetable stock; 1 bay leaf; ½ tsp dried thyme (or 2 tsp fresh); 1 tsp smoked paprika; 1 tbsp apple cider vinegar or lemon juice (to finish); ¼ cup chopped parsley or chives, for garnish

Description

Creamy, cozy potato corn chowder made mostly creamy by blended potatoes and corn—no heavy cream needed. Weeknight-easy, naturally gluten-free, vegetarian, and flexible with dairy-free options.

Ingredients

2 tbsp olive oil
1 tbsp unsalted butter (or more olive oil for DF)
1 medium yellow onion, finely chopped
2 ribs celery, finely chopped
2 medium carrots, diced small
3 cloves garlic, minced
1 tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper
¼ tsp red pepper flakes (optional)
2 lbs Yukon gold potatoes, peeled, ½-inch cubes
3 cups corn kernels (frozen or fresh; divided)
4 cups low-sodium vegetable stock
1 bay leaf
½ tsp dried thyme (or 2 tsp fresh)
1 tsp smoked paprika
1 tbsp apple cider vinegar or lemon juice (to finish)
¼ cup chopped parsley or chives, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat oil and butter in a 5–6 qt pot over medium. Add onion, celery, carrot, and a pinch of salt; sauté until glossy and softened, ~5 minutes.
Stir in garlic, black pepper, red pepper flakes, thyme, and smoked paprika; cook 30–60 seconds until fragrant.
Add potatoes, 2 cups corn, stock, bay leaf, and ½ tsp salt. Stir.
Bring to a gentle simmer; cook 12–15 minutes until potatoes are just fork-tender. Remove bay leaf.
Partially blend with an immersion blender until about half smooth, half chunky (2–3 minutes).
Stir in remaining 1 cup corn; simmer 2–3 minutes to keep kernels bright.
Off heat, stir in vinegar or lemon juice. Taste; adjust salt, pepper, and heat.
Rest 2 minutes. Ladle into bowls; top with parsley or chives.

Notes

Must-haves: potatoes, corn, stock, onion/garlic, salt.
Flexible: carrot/celery, thyme, paprika, parsley.
Substitutions: russets for extra body; leeks/shallots for onion; coconut milk or yogurt off heat for extra creaminess.
Diet swaps: Vegan—use only olive oil; GF—use GF stock (soup is naturally GF).
Make-ahead: Chop aromatics and potatoes 1 day ahead (store potatoes in cold water).
Storage: 3–4 days in fridge; up to 3 months frozen. Reheat gently; add a splash of stock/water and a squeeze of lemon to revive.
Pro tip: Use low-sodium stock and season at the end for perfect balance.
Doneness cues: potatoes fork-tender; soup coats the spoon; corn stays juicy.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: soup recipes
Method: One-pot stovetop (blended base)
Cuisine: American