Corn Chowder with Potatoes and Thyme

Introduction

The potatoes are cut into ½-inch cubes, so the chowder needs only about 15 minutes of simmering before the milk and light cream go in. You get a straightforward corn chowder with thyme, tender vegetables, and a broth that lands between light soup and full cream soup, which makes it useful for a weeknight dinner or make-ahead lunch.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6

Ingredients

• 2 tablespoon butter or margarine
• 1 cup chopped onion
• ½ cup chopped celery
• 1½ cups diced, pared potatoes, cut in ½-inch cubes
• 2 cups corn, fresh or frozen
• 1½ cups water
• 2 chicken bouillon cubes
• ¼ teaspoon thyme
• 1 cup milk
• 1 cup light cream
• Salt to taste
• Pepper to taste

Instructions

1. In a medium saucepan, melt butter; add onion and celery and cook until tender.
2. Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.
3. Cover and simmer for 15 minutes, or until potatoes and corn are tender.
4. Add milk and cream.
5. Heat through.

Variations

• Use all milk in place of the light cream if you want a lighter chowder; the broth will be thinner and less rich.
• Swap fresh corn for frozen corn if that is what you have; fresh corn gives a slightly firmer bite, while frozen blends in more softly.
• Increase the thyme from ¼ teaspoon to ½ teaspoon for a more herbal finish; it will stand out more against the corn and cream.
• Mash a small portion of the cooked potatoes before adding the milk and cream if you want a thicker chowder without adding flour.
• Replace the butter with margarine for a fully dairy-light base; the flavor will be a little less rounded, but the texture stays the same.

Tips for Success

• Keep the potatoes at the stated ½-inch size so they turn tender in the 15-minute simmer time.
• Cook the onion and celery until tender, not browned; browning shifts the chowder away from its clean, mild flavor.
• Wait to adjust the salt until after the bouillon cubes dissolve, since they add a lot of seasoning on their own.
• If the bouillon cubes are firm, crush them before adding so they dissolve faster and season the broth more evenly.

Storage and Reheating

Store the chowder in an airtight container in the fridge for up to 3 days. Freezing is not the best option here; potatoes and dairy tend to turn grainy and separate after thawing.

Reheat on the stovetop over low heat, stirring often, until hot. You can also microwave it in short intervals, stirring between each one, so the milk and cream warm evenly without overheating.

FAQ

Can you use frozen corn instead of fresh?

Yes. Frozen corn works well here and does not need to be thawed first.

What kind of potatoes work best in this chowder?

Yukon Gold or other all-purpose potatoes hold their shape well and still soften enough to give the chowder body. Very starchy potatoes can break down more and make the soup thicker.

Can you make the chowder thicker?

Yes. Mash some of the cooked potatoes in the pan before adding the milk and cream, or simmer the finished chowder uncovered for a few extra minutes.

Can you use broth instead of water and bouillon cubes?

Yes. Replace the water and bouillon cubes with 1½ cups broth, then taste before adding extra salt since broth can vary a lot in sodium.