CORN AND POTATO CHOWDER
Corn and Potato Chowder is a creamy and comforting bowl that celebrates the rich flavours of sweet corn and tender potatoes. This single-serving recipe uses oat milk to create a smooth, dairy-free base, enhanced by fragrant garlic and savoury broth. The natural sweetness of corn perfectly complements the hearty potato, delivering a satisfying and wholesome meal in under 20 minutes. Ideal for a quick lunch, light dinner or satisfying snack, this chowder is vegan, gluten-free and delightfully easy to prepare. It’s a one-pot wonder that feels indulgent without being heavy, offering warmth and nourishment in every spoonful. Garnish with fresh herbs or cracked pepper for a polished finish. Whether served on its own or with crusty bread, this chowder is a simple yet elegant solution for busy days or cosy evenings.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan
DISH TYPE
Chowder
INGREDIENTS
There are the following ingredients for Corn And Potato Chowder:
- ¼ cup sweetcorn
- ½ cup diced potato
- 1 cup vegetable broth
- 1 tbsp oat milk
- 1 garlic clove, minced
FULL NUTRITIONAL INFORMATION
- Calories: 104.7 kcal
- Fat: 1.1 g
- Saturated Fat: 0.4 g
- Carbohydrate: 22 g
- Sugar: 3.8 g
- Sodium: 52.8 mg
- Fiber: 2.5 g
- Protein: 3.5 g
- Cholesterol: 1.5 mg
- Vitamin D: 0.2 mcg
- Calcium: 40.9 mg
- Iron: 0.9 mg
- Potassium: 459.6 mg
PREPARATION
These steps are followed for the preparation of Corn And Potato Chowder:
- Prep Ingredients: Dice the potato into small cubes (about 1 cm), mince the garlic and measure out the corn, broth and oat milk.
- Sauté Garlic: In a small saucepan, heat 1 tsp olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Cook Potato And Corn: Add the diced potato and corn. Stir to coat in the garlic oil, then pour in the vegetable broth.
- Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 12 minutes or until the potato is fork-tender.
- Mash Or Blend: For a thicker chowder, use a fork or immersion masher to mash part of the potato gently.
- Stir In Oat Milk: Add the oat milk, stirring to create a creamy texture. Heat through, but avoid boiling to preserve oat milk’s smoothness.
- Season And Serve: Taste and season with salt and pepper. Transfer to a bowl and garnish with cracked pepper, chopped chives or a swirl of oat milk.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Uniform Potato Cubes: Cut the potato evenly for consistent cooking and creamy texture.
- Don’t Overboil: Simmer gently to prevent oat milk from separating or thickening excessively.
- Mash For Texture: Mashing half the potato yields a pleasing chunky-thick chowder without needing cream.
- Enhance With Broth: Use low-sodium broth for better control over flavour without excess salt.
- Garnish Smartly: A sprinkle of fresh herbs or black pepper elevates both look and taste.
VARIATIONS
- Add Veg: Stir in diced carrot or celery during cooking for extra nutrients.
- Boost Protein: Add cooked chickpeas or white beans mid-simmer for a heartier meal.
- Spicy Kick: Add a pinch of chilli flakes or smoked paprika for subtle heat.
- Cheesy Touch: For a non-vegan twist, stir in a tablespoon of grated Parmesan or cheddar just before serving.
- Herb Infusion: Add thyme or rosemary during simmering (remove before serving) for aromatic depth.
PREPPING AND STORAGE
- Refrigeration: Allow chowder to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat gently over medium heat, stirring occasionally.
- Freezing: Place cooled chowder into a freezer-safe container or silicone moulds; freeze for up to 2 months. Thaw overnight and reheat on the stove.
- Reheat Tips: Stir while warming to keep the texture smooth; add extra broth if it becomes too thick.
- Batch Prep: Double the recipe and portion for quick, satisfying meals later in the week or freeze individual servings for convenience.