Pioneer Woman Potato Corn Chowder Recipe

This Pioneer Woman Potato Corn Chowder is a creamy and hearty recipe, which is made with Yukon gold potatoes and sweet corn. It’s the ultimate comfort food recipe, ready in about an hour.

Pioneer Woman Potato Corn Chowder Ingredients

• 4 tsp vegetable bouillon (like Better Than Bouillon)
• 8 cups hot water
• 1 yellow onion, diced (about 1.5 cups)
• 3 cloves garlic, minced
• 2 cups celery, diced (about 6 ribs)
• 1 tsp dried thyme
• ¼ tsp chili flakes
• 1 tsp salt
• ¼ tsp freshly cracked black pepper
• 2 Tbsp salted butter
• 1 Tbsp olive oil
• ½ Tbsp apple cider vinegar
• 1.5 lbs Yukon gold potatoes, diced small
• 12 oz. frozen corn, rinsed
• 1 cup whole milk, room temperature
• 2 Tbsp flour
• 1 Tbsp fresh parsley, minced

How To Make Pioneer Woman Potato Corn Chowder

1. Sauté the aromatics: In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onion, garlic, celery, dried thyme, chili flakes, salt, and pepper. Cook for about 8 minutes, until the vegetables have started to soften.
2. Cook potatoes and corn: Reduce the heat to medium-low. Add the apple cider vinegar, diced potatoes, and rinsed frozen corn. Cook, stirring occasionally, for about 10 minutes until the potatoes are about half-cooked.
3. Simmer the chowder: Add the vegetable broth (bouillon dissolved in hot water) and the room temperature milk to the pot, scraping up any bits from the bottom. Bring the mixture to a gentle simmer (do not boil). Let it simmer over medium-low heat for about 20 minutes, stirring occasionally, until the potatoes are fully cooked.
4. Thicken with a slurry: To thicken the chowder, remove about 2 cups of the hot broth from the pot and place it in a separate bowl. Whisk the flour into this broth until it is completely smooth, then pour the mixture back into the pot.
5. Finish and serve: Continue to simmer the chowder until it has thickened to your liking. Stir in the fresh parsley, taste and adjust seasoning if needed, and serve hot.

Recipe Tips

• How to get a creamy chowder without lumps? The secret is to make a slurry. By whisking the flour into a separate bowl of hot broth before adding it back to the main pot, you ensure the flour dissolves completely, which prevents a lumpy chowder.
• How to prevent the milk from curdling? It is crucial to not let the chowder come to a rapid boil after adding the milk. A gentle simmer is all that’s needed. Using room temperature milk, rather than cold milk straight from the fridge, also helps prevent it from separating.
• What are the best potatoes for chowder? Yukon Golds are the perfect choice. They are creamy and buttery but also hold their shape well, so they become tender without completely dissolving into the soup.
• Can I make this dairy-free? Yes. The recipe notes suggest using a good quality dairy-free butter and substituting the whole milk with full-fat canned coconut milk for a creamy result.

What To Serve With Potato Corn Chowder

This hearty chowder is a meal in itself, but it’s even better with something to dip into the creamy broth. Consider serving it with:

• Crusty sourdough bread or warm biscuits
• Classic oyster crackers
• A simple green salad with a light vinaigrette

How To Store Potato Corn Chowder

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The chowder will thicken considerably as it chills.
• Reheat: Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen it to your desired consistency. Avoid boiling.

Potato Corn Chowder Nutrition Facts

• Serving: 1.5 cups
• Calories: 196kcal
• Carbohydrates: 31g
• Protein: 5g
• Fat: 7g
• Sodium: 786mg
• Fiber: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Roasted Potatoes Recipe
• Pioneer Woman Crash Hot Potatoes Recipe
• Pioneer Woman Roasted Brussel Sprouts and Sweet Potatoes Recipe

Pioneer Woman Potato Corn Chowder Recipe

Author: Hamdi Saidani Cooking Method:Simmering Cuisine:American Courses:Soups

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: minutesTotal time: 55 minutesServings:8 servingsCalories:196 kcal Best Season:Available

Description

A hearty and creamy vegetarian chowder packed with tender Yukon Gold potatoes, sweet corn, and celery in a savory, thyme-infused broth.

Ingredients

• 1.5 lbs Yukon gold potatoes, diced small
• 12 oz. frozen corn
• 1 yellow onion, diced
• 2 cups celery, diced
• 3 cloves garlic, minced
• 2 Tbsp butter u0026 1 Tbsp olive oil
• 8 cups vegetable broth
• 1 cup whole milk, room temp
• 1 tsp dried thyme u0026 ¼ tsp chili flakes
• 2 Tbsp flour
• Fresh parsley, for garnish

Instructions

1. In a large pot, sauté the onion, garlic, and celery with butter, oil, and spices until soft (about 8 mins).
2. Add the potatoes and corn and cook for another 10 minutes.
3. Pour in the vegetable broth and room temperature milk.
4. Bring to a gentle simmer (do not boil) and cook for 20 minutes, until potatoes are tender.
5. Thicken the soup by removing 2 cups of broth, whisking in the flour until smooth, and then stirring the mixture back into the pot.
6. Simmer for a few more minutes until thickened.
7. Stir in fresh parsley and serve.

Notes

u003cliu003eIt’s very important to not let the chowder boil after adding the milk, as this can cause it to curdle. A low simmer is key.u003c/liu003eu003cliu003eDicing the potatoes into small, uniform pieces will help them cook more quickly and evenly.u003c/liu003eu003cliu003eFor the creamiest chowder, use whole milk. Half-and-half can also be used for an even richer result.u003c/liu003e

Keywords:Pioneer Woman Potato Corn Chowder Recipe