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Creamy Corn and Potato Chowder (Cob Stock Method)

A rich, naturally thickened corn potato chowder built on a homemade corn cob stock and finished with nutty brown butter.

  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 4 ears fresh corn, kernels cut off and cobs reserved (or 3 cups frozen corn)
  • 4 cups water or low-sodium chicken/vegetable stock
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 1/2 lbs Yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 teaspoon smoked paprika
  • 1 cup half-and-half or whole milk
  • 1 teaspoon apple cider vinegar or a squeeze of lemon
  • Salt and black pepper, to taste
  • 4 slices cooked bacon, crumbled (optional)
  • Fresh chives, chopped, for serving

Instructions

  1. If using fresh corn, place the stripped cobs in a pot with the water or stock, bring to a simmer, and cook 15 minutes to make a corn stock. Discard the cobs and reserve the liquid.
  2. In a large Dutch oven, melt the butter over medium heat and continue cooking until it turns golden brown and smells nutty, 3-4 minutes, swirling often.
  3. Add the onion and celery and cook until softened, about 5 minutes. Stir in the garlic and smoked paprika and cook 1 minute more.
  4. Add the potatoes and the corn stock (or plain stock). Bring to a simmer and cook until the potatoes are just tender, 12-15 minutes.
  5. Scoop out about a third of the potatoes, mash them roughly with a fork, and stir back into the pot to thicken the base.
  6. Stir in the corn kernels and half-and-half. Simmer gently 5 minutes, until the corn is tender and the chowder has thickened.
  7. Off heat, stir in the vinegar or lemon juice and season with salt and pepper to taste.
  8. Ladle into bowls and top with crumbled bacon and chives.

Notes

Don’t skip the cob stock if you have fresh corn — it’s free flavor and the real difference-maker. Keep the potato simmer gentle; a hard boil makes them chalky instead of creamy when mashed back in. The chowder thickens further as it sits, so thin with a splash of stock or milk when reheating. Swap bacon for smoked paprika-fried mushrooms to keep it vegetarian.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Stovetop
  • Cuisine: American