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Sweet Corn and Potato Chowder

Sweet Corn and Potato Chowder with Brioche Croutons

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Silky, creamy, and so satisfying, this chowder had us knocking spoons out of the way to get another taste. Fresh corn and potatoes simmer in a white wine–infused broth. We swirl in cream and mash a few of the tender potatoes in the pot (what gives the soup its body). Finish with chives and garlic-toasted brioche croutons for a beautiful, comforting bowl.

  • Vegetarian
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

  • Calories 780
  • Protein 14g
  • Total Carb 86g
  • Total Fat 43g

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

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan
  • potato masher (optional)


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 sauté, 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 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 (it flavored the croutons, but won't be pleasant to bite into). Set croutons aside for serving.

  5. Finish chowder

    Finish chowder

    Once chowder thickens, add cream, ¼ teaspoon salt, and pepper as desired to pot, still over medium-high heat. 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, then stir to combine.

  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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