This creamy potato and corn chowder is a comforting and budget-friendly meal perfect for any night of the week. You’ll love how easy it is to create a hearty, delicious dish that’s a fantastic cheap dinner recipe.
Key Ingredients & Substitutions:
- Potatoes: Use russet or Yukon Gold for best results. Sweet potatoes can also be a nice variation.
- Corn: Fresh, frozen, or canned corn all work wonderfully.
- Vegetable Broth: Chicken broth is a fine substitute if preferred.
- Milk: Any kind of milk (dairy or non-dairy) can be used. For extra richness, consider half-and-half.
- Flour: All-purpose flour helps thicken the chowder. Cornstarch slurry can be used for a gluten-free option.
Ingredients:
Main Ingredients:
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 cups potatoes, peeled and diced (about 3 medium)
- 2 cups corn kernels (fresh, frozen, or canned, drained)
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
Spices & Seasoning:
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
Optional Garnishes:
- Fresh chives or parsley, chopped
- A dash of paprika
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4-6
- Calories per serving: Approximately 300-350 (depending on ingredients)
- Tools Needed: Large pot or Dutch oven, whisk.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook Potatoes and Broth
Pour in the vegetable broth and add the diced potatoes, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 10-15 minutes, or until the potatoes are fork-tender.
3. Thicken the Chowder
In a small bowl, whisk together the flour and cold water until a smooth slurry forms. Gradually stir this slurry into the simmering chowder. Cook for 2-3 minutes, stirring constantly, until the chowder thickens slightly.
4. Add Corn and Milk
Stir in the corn kernels and milk. Continue to simmer for another 5 minutes, allowing all the flavors to meld and the chowder to heat through. Taste and adjust seasonings as needed.
5. Serve and Garnish
Ladle the warm creamy potato and corn chowder into bowls. Garnish with fresh chives, parsley, or a dash of paprika if desired. Enjoy this satisfying cheap dinner recipe!
Variation Ideas:
- Smoky Flavor: Add a pinch of smoked paprika along with the other spices for a subtle smoky depth.
- Cheesy Chowder: Stir in a handful of shredded cheddar cheese at the end until melted.
- Spicy Kick: A pinch of cayenne pepper or a dash of hot sauce can add a nice heat.
- Extra Veggies: Feel free to add diced carrots or celery with the onions for more nutrition.
Storage Instructions:
Store leftover creamy potato and corn chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through. You may need to add a splash of broth or milk when reheating to achieve the desired consistency.
Frequently Asked Questions (FAQ):
Can you make this chowder ahead of time?
Yes, this chowder tastes even better the next day as the flavors deepen.
Is this recipe gluten-free?
As written, it uses all-purpose flour. You can make it gluten-free by using a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) instead of flour.
What kind of potatoes are best for chowder?
Russet or Yukon Gold potatoes are ideal because they break down slightly, adding to the creaminess, but still hold their shape.
Can you freeze potato and corn chowder?
While possible, the texture of the potatoes and milk may change upon thawing and reheating. If you freeze it, thaw overnight in the refrigerator and reheat gently, stirring well.
How can you make this chowder richer?
For a richer chowder, you can use half-and-half or heavy cream instead of milk.
What are some good side dishes for this chowder?
Crusty bread, a simple green salad, or cornbread are excellent choices to serve alongside this hearty chowder.