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Corn potato chowder for two without cream in two bowls with visible potato cubes and sweet corn.
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Corn Potato Chowder for Two Without Cream or Bacon

Corn potato chowder for two without cream relies on tender potato and sweet corn for a comforting two-bowl meal. Part of the potato is mashed into the broth while a reserved scoop of vegetables returns at the end. The result should feel fuller than a clear soup without becoming a smooth purée or a stiff bowl of mashed potato.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 2 generous bowls
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 1 medium Yukon Gold potato, cut into 1/2-inch cubes
  • 1 1/2 cups frozen sweet corn
  • 2 cups vegetable broth
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon sweet paprika
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped parsley, optional
  • Salt and pepper

Equipment

  • medium saucepan
  • wooden spoon
  • fork or small masher
  • heatproof bowl
  • slotted spoon
  • knife
  • Measuring tools

Method
 

Instructions
  1. Prepare the small pieces. Dice the onion and cut the potato into even half-inch cubes. Measure the broth, corn and seasonings. Check the corn's cooking directions and prepare any separate equipment it requires.
  2. Soften the onion. Warm the oil over medium heat. Cook the onion for about 5 minutes, stirring, until translucent and soft. It should not have a dark crust. Lower the burner if the small pan dries quickly.
  3. Simmer the potato. Add the potato, thyme, sweet paprika and broth. Bring to a gentle simmer, then cook for roughly 12–15 minutes. Stir occasionally and check the center of a large cube with a fork. It should crush easily. Continue gently if there is still a hard center.
  4. Cook and add the corn. Add frozen corn directly only when this method meets its package instructions, and simmer for the full stated cooking time. The original 3–4-minute estimate is sufficient only for a product whose directions permit it. Otherwise, fold in separately cooked and drained corn and heat the combined soup through.
  5. Reserve a scoop of texture. Lift roughly one-quarter of the potato and corn pieces into the heatproof bowl with the slotted spoon. Let most broth drain back into the pot. Keep this reserved mixture nearby for the brief mashing step, rather than taking it away to cool.
  6. Mash the remaining potato lightly. Press the soft potato against the saucepan with the spoon or use a small masher gently. Stop when the broth has gained body; some corn kernels will remain whole. There is no need to crush every piece or work toward a completely smooth base.
  7. Return, season and serve. Fold the reserved vegetables back in and ensure the soup is evenly hot. Remove from the heat, stir in the lemon and optional parsley, and taste before adding salt and pepper. Share the visible chunks between two bowls, then ladle the remaining chowder around them.

Notes

Planning: Allow about 22–28 minutes of cooking, plus any additional time required by the frozen-corn package. The card uses the upper planning estimate.
Texture: Cut the potato into even ½-inch cubes. Reserve about one-quarter of the cooked potato and corn before gently mashing some remaining potato; return the reserved pieces afterward. Thin with a little warm broth if needed. Sweet paprika is mild, not smoky.
Storage: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below for 3–4 days. Reheat to 165°F throughout, stirring and adding broth as needed.