Recipes › Red Skin Potato › Red Potato and Corn Chowder
Red Potato and Corn Chowder
A thick, creamy summer chowder that puts red potatoes and sweet corn together in a smoky, herb-scented broth. Red-skin potatoes stay in perfect chunks through the slow simmer and look beautiful against the golden corn. This is the chowder to make when both ingredients are at summer peak.
Red Skin Potato is usually ready June to July. More red skin potato recipes, or see what to sow this month where you are.
Ingredients
- 1½ lbs red skin potatoes, cut into 1/2-inch cubes, skin on
- 3 cups corn kernels, fresh or frozen
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- ¾ tsp smoked paprika
- 1 tsp fresh thyme, leaves only
- 1 tsp salt and pepper, to taste
- 2 tbsp fresh chives, for garnish (optional)
Contains: celery, milk.
Method
- Melt butter in a large pot over medium heat. Cook onion and celery for 5 minutes until softened. Add garlic, smoked paprika, and thyme and cook 1 minute.About 6 min
- Add potatoes and vegetable broth. Bring to a boil, reduce heat, and simmer for 15 minutes until potatoes are just tender.About 17 min
- Add corn. Transfer about 2 cups of the chowder to a blender and blend until smooth. Return to the pot for a thicker texture.About 5 min
- Stir in heavy cream and simmer gently for 5 minutes. Do not boil. Season with salt and pepper.About 6 min
- Ladle into bowls and garnish with fresh chives.About 2 min
Tips
- Blending a portion of the chowder is the trick to creamy texture without adding flour
- Fresh summer corn is unbeatable here — scrape the corn cobs and add the milk to the pot for extra corn flavor
- Red potatoes hold their shape through all the stirring and blending
Ring the changes
- Add crab meat or shrimp for a seafood chowder
- Make it smoky and spicy by adding diced chipotle peppers in adobo
Keeping it
Refrigerate for up to 4 days. Reheat gently over low heat — do not boil or cream may break.
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