Potato Corn Chowder

This delicious potato corn chowder combines sweet onions, celery, carrots, garlic, and a perfect blend of spices in a creamy and naturally sweet corn base.

Course Soup

Cuisine American, Southern

Keyword can I freeze corn chowder with potatoes, can you freeze corn chowder with potatoes, can you freeze potato corn chowder, corn and potato chowder, corn potato chowder, potato corn chowder recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 291kcal

Author Beth Pierce

Ingredients

1½ tablespoon olive oil
1 medium yellow onion, chopped
2 ribs celery, chopped
3 medium carrots, peeled and chopped
2 cloves garlic, minced
1 teaspoon dried marjoram
1 teaspoon dried thyme
⅛-¼ teaspoon ground cayenne
¼ cup all-purpose flour
4 cups vegetable broth
3 cups corn kernels (3-4 large ears) fresh or frozen
3 medium Yukon Gold potatoes, cut into bite-sized pieces
2 bay leaves
½ cup heavy cream
salt to taste
freshly ground black pepper to taste

Instructions

Heat the olive oil in a Dutch oven over medium heat. Add the onions, celery, and carrots. Saute until the onions and celery are soft.
Reduce the heat to low and add the garlic, marjoram, thyme, and cayenne pepper. Cook for a minute while stirring.
Sprinkle the flour over the vegetables and cook for a couple of minutes while stirring.
Stir in the vegetable broth, corn, potatoes, and bay leaves. Bring the mixture to a boil. Reduce the heat and simmer until the carrots and potatoes are tender.
Fish out the bay leaves. Stir in the heavy cream and season with salt the black pepper to taste.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
Freeze the soup before adding the cream. Thaw in the refrigerator overnight. Add the cream when reheating.

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