Comfy Corn & Potato Chowder

This is a vegetarian chowder that earns its body without heavy cream. The trick is in the final step: pull out a cup of the cooked soup and puree it, then stir the velvety result back into the pot. The starch from the potatoes and corn does all the thickening work, so the chowder reads as creamy without a drop of dairy fat.

Sherry in the saute pan adds a subtle nuttiness most chowders miss. Don’t substitute cooking sherry from the supermarket. Use a dry fino or amontillado you’d actually drink. Two teaspoons is enough to deepen the onion base without taking over.

Red-skinned potatoes hold their shape better than russets, which means clean cubes in the finished soup instead of mushy lumps. Cube them small (half-inch) so they cook through in 10 to 15 minutes.

The bay leaf does real work here, lending an herbal lift that balances the corn’s sweetness. Remember to pull it out before pureeing.

Chef Tips

• Cut all vegetables to roughly the same size for even cooking and a tidy spoonful.
• Use frozen sweet corn outside summer. Off-season fresh corn is starchy and bland.
• A pinch of smoked paprika at the end adds smoky depth without adding bacon.
• Garnish with chopped chives or fresh thyme for green contrast.

Variations

• Stir in a cup of cooked white beans for protein and extra creaminess.
• Swap milk for coconut milk and add a teaspoon of curry powder for a Thai-leaning bowl.
• Top with crispy fried leeks or pan-fried croutons for textural contrast.