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Sweet Corn and Potato Chowder

Sweet Corn and Potato Chowder with Brioche Croutons

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Recipe Details


Chef Liz bids farewell to summer and hello to fall with this rich, creamy chowder. She sautés fresh corn and potatoes in butter, then simmers the vegetables in white wine and broth until tender and fragrant. It’s finished with a generous splash of cream (of course), then topped with garlic-toasted brioche croutons and chives. It's a dish that's so comforting, we can't wait to grab a spoon and dive in.


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 700
  • Protein 13g
  • Total Carb 85g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ears corns
    ears corns
  • red-skinned potatoes
    3/4 pound
    red-skinned potatoes
  • chives
    1/8 ounce
  • brioche bread
    2 slices
    brioche bread
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • unsalted butter
    4 packets
    unsalted butter
  • flour
    2 tablespoons
  • vegetable bouillon cube
    vegetable bouillon cube
  • white wine
    1/4 cup
    white wine
  • heavy cream
    1 container
    heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Cut potatoes into ½-inch cubes. Thinly slice chives. Cut brioche into 1-inch cubes. Peel onion and cut into small dice. Using the flat side of a knife, gently crush garlic cloves.

  2. Sauté vegetables

    Sauté vegetables

    Heat 1 packet butter and 1 teaspoon olive oil in a medium pot over medium-high heat. When butter is foamy, add corn, potatoes, onion, and ½ teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Then, stir in flour until no longer visible, 1-2 minutes more.

  3. Simmer chowder

    Simmer chowder

    Add vegetable bouillon cube, white wine, 2½ cups water, and ¼ teaspoon salt to pot with vegetables and stir to combine. Increase heat under pot to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until chowder thickens, about 7 minutes.

  4. Make croutons

    Make croutons

    While chowder simmers, heat remaining butter in a medium pan over medium-low heat. When butter is foamy, add brioche, crushed garlic, ¼ teaspoon salt, and pepper as desired. Cook, stirring frequently, until brioche is golden and garlic is fragrant, 5-6 minutes. Remove pan from heat and remove and discard crushed garlic.

  5. Finish chowder

    Finish chowder

    Once chowder thickens, add ⅓ cup cream, ¼ teaspoon salt, and pepper as desired to pot, still over medium-high heat (use remaining cream for your morning coffee). Simmer until slightly reduced, 3-5 minutes. Remove pot from heat. Using a fork or potato masher, carefully mash about half of potatoes in pot.

  6. Plate chowder

    Plate chowder

    Divide sweet corn and potato chowder between serving bowls. Garnish with brioche croutons and chives, and dig in!

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