My nana grew up in the 50s and she said she ate this almost every day!

As the leaves start to change and there's a crispness in the air, there’s nothing quite like a warm, hearty bowl of Creamy Corn Chowder with Potatoes to bring a cozy feeling to your home. This recipe blends the sweetness of summer corn with the earthiness of potatoes, creating a comforting dish that feels like a big hug in a bowl. Whether you’re looking to use up some fresh corn from the farmer’s market or just craving a rich, satisfying meal, this chowder is a go-to favorite in my kitchen.

This Creamy Corn Chowder pairs beautifully with a simple green salad and some crusty bread for dipping. I love to serve it with a side of garlic butter toast or a cheesy pull-apart bread for extra indulgence. If you're feeling particularly fancy, a light, crisp white wine like a Pinot Grigio can round out the meal perfectly. And don't forget to sprinkle some fresh herbs, like parsley or chives, on top just before serving for a pop of color and flavor!

Servings: 6 servings

4 cups fresh or frozen corn kernels
4 medium potatoes, peeled and diced
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable or chicken broth
2 cups milk or cream
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
2 tablespoons chopped fresh parsley (optional)

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and cook until the onion is translucent, about 5 minutes.

2. Stir in the flour to create a roux, cooking for another minute or two until the mixture is golden and bubbling.

3. Gradually whisk in the broth, ensuring no lumps form. Add the diced potatoes and bring the mixture to a boil.

4. Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

5. Stir in the corn kernels and cook for an additional 5 minutes, allowing the flavors to meld.

6. Pour in the milk or cream, and season with salt, pepper, and smoked paprika if using. Let the chowder simmer for a few more minutes, but do not bring it to a boil.

7. Taste and adjust the seasoning as needed. If the chowder is too thick, add a little more broth or milk until the desired consistency is reached.

8. Serve hot, garnished with chopped fresh parsley if desired.

If you want to add a bit of protein, try stirring in some cooked bacon or shredded chicken. For a vegetarian twist, you can use vegetable broth and add other veggies like bell peppers or carrots. If you’re dairy-free, swap out the milk or cream with coconut milk or almond milk for a different, but equally delicious, flavor. Lastly, for a little kick, sprinkle some red pepper flakes or add a dash of hot sauce to the chowder.