This Potato Corn Chowder is creamy, comforting, and perfect for any season. With a rich, velvety texture and the sweetness of corn, it’s a delightful dish for family dinners or casual gatherings.

I have tried many different chowder recipes, but this Potato Corn Chowder is one of my favorites. This is a creamy and hearty dish that I like to make for dinner a lot because it’s comforting and filling.

The sweet corn and tender potatoes in a velvety broth make it a perfect bowl of comfort food. This recipe is my favorite, and I’m not gonna lie, I love the smooth, creamy texture—it’s always my first choice when I want something warm and satisfying.

I make this chowder with simple ingredients like potatoes, corn, onions, garlic, chicken broth, and cream. You can also add some other vegetables like carrots, celery, or bell peppers if you like, and the result is just wow!

The soup is packed with flavor, creamy in texture, and so filling. You’ll love it for sure—it’s a great way to warm up on a cold day or serve as a comforting dinner.

And for a perfect meal, you can serve it with a side of crispy garlic bread and a fresh green salad. Some roasted vegetables, like Brussels sprouts or broccoli, also go wonderfully with this chowder. This recipe is super easy to make, and it comes together quickly, making it perfect for busy nights.

Why This Potato Corn Chowder Is Great?

Potato Corn Chowder is great because it combines the creaminess of potatoes with the sweetness of corn in a hearty, comforting bowl of soup. The creamy base made with milk and heavy cream adds richness, while the combination of simple ingredients creates a balanced, flavorful dish. It’s also versatile—if you want to add more vegetables, meat, or spices, it can easily be adapted to suit your tastes.

What I love most about this recipe is how quick and easy it is to make. In about 30 minutes, you can have a delicious and filling meal on the table. Whether you’re serving it to your family for dinner or making it for guests, this chowder is sure to be a hit. The balance of flavors and textures makes it perfect for all ages, from kids to adults!

Ingredients

• 4 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups corn kernels (fresh, frozen, or canned)
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)
• 1/2 cup shredded cheddar cheese (optional)
• Fresh parsley for garnish (optional)

Kitchen Equipment You’ll Need

• Large Pot or Dutch Oven – This is used to cook the chowder and allow the flavors to meld.
• Knife and Cutting Board – For chopping the vegetables, including potatoes, onions, and garlic.
• Measuring Cups and Spoons – To measure the broth, milk, and seasonings.
• Wooden Spoon or Spatula – This is used to stir the chowder while it simmers.
• Grater (Optional) – If you’re using fresh cheese for topping, a grater will come in handy.
• Ladle – For serving the chowder into bowls.

How to make Potato Corn Chowder

Step 1:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion becomes translucent.

Step 2:

Add the diced potatoes and corn to the pot, stirring to combine. Cook for about 3 minutes.

Step 3:

Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to medium-low, and let it simmer for 15-20 minutes, or until the potatoes are tender.

Step 4:

In a small bowl, mix the flour with the milk until smooth. Gradually add the mixture to the pot, stirring constantly to avoid lumps. Add the heavy cream, and continue cooking for another 5-10 minutes, until the chowder thickens.

Step 5:

Stir in the thyme, and season with salt and pepper to taste. If you like, you can add shredded cheddar cheese for extra creaminess and flavor.

Step 6:

Ladle the chowder into bowls, garnish with fresh parsley (optional), and serve hot!

Tips

• Fresh or frozen corn gives the chowder a nice texture and sweetness. If using canned corn, be sure to drain and rinse it first.

• Crispy bacon crumbles added to the chowder just before serving can bring in a smoky flavor and extra crunch.

• Add some diced jalapeños or a pinch of cayenne pepper for a little heat if you like spicy foods.

• For a slightly lighter version, swap the heavy cream for half-and-half, or use a combination of milk and cream.

• Add shredded cheddar cheese or Parmesan on top of each serving for extra flavor and richness.

• If you like a thicker chowder, mash some of the potatoes with a fork or use an immersion blender to blend part of the soup to create a creamier texture.

• Skip the chicken broth and use vegetable broth for a vegetarian version of this chowder. You can also add more vegetables for extra flavor.

What to Pair with Potato Corn Chowder?

For serving, always pair Potato Corn Chowder with some crispy garlic bread. The crunch and buttery flavor of the garlic bread complement the creamy chowder perfectly, making it the ideal side.

My favorite pairing with this chowder is a fresh, tangy salad. A simple green salad with a light vinaigrette balances the richness of the soup and adds a refreshing element to the meal.

For a more filling meal, I like to serve this chowder with roasted vegetables like Brussels sprouts, carrots, or cauliflower. Roasting them brings out their sweetness and adds a nice contrast to the smooth, creamy texture of the soup.

Recipe Variations

Add Chicken: Add cooked, shredded chicken to the soup to make it more hearty and add extra protein.

Use Sweet Potatoes: Swap regular potatoes for sweet potatoes for a slightly sweet flavor and added nutrients.

Add Leeks or Shallots: Use leeks or shallots instead of onions for a milder, more delicate flavor in the chowder.

Make It Smoky: Add smoked paprika or a couple of teaspoons of liquid smoke for a smoky depth of flavor.

Use Coconut Milk: For a dairy-free version, substitute coconut milk for the cream and milk, which will add richness and a subtle coconut flavor.

Add Herbs: Fresh thyme, rosemary, or parsley can be added during cooking to enhance the flavors and make the soup even more aromatic.

How to Store

Let the Potato Corn Chowder cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, simply reheat it on the stovetop or in the microwave until it’s heated through.

For longer storage, you can freeze the chowder. Place it in a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy it, thaw the soup in the fridge overnight and reheat it on the stove or in the microwave.

FAQ

Can I use canned corn?

• Yes, canned corn works fine in this recipe. Just drain and rinse it before adding it to the soup.

Can I make this soup ahead of time?

• Yes, this soup can be made ahead of time. It tastes even better the next day as the flavors meld together.

How do I make this soup thicker?

• You can mash some of the potatoes or use an immersion blender to thicken the soup without adding extra flour.

Can I make this soup spicy?

• Yes, you can add diced jalapeños, cayenne pepper, or chili flakes to make the soup spicier.

Can I use a different type of broth?

• Yes, you can use vegetable broth or even a homemade broth for a different flavor profile.

Can I add bacon?

• Yes, crispy bacon bits can be added to the soup for a smoky, savory touch.

Can I use frozen potatoes?

• While fresh potatoes work best, frozen potatoes can be used in a pinch, though the texture may be slightly different.

Can I make this soup dairy-free?

• Yes, substitute the cream and milk with coconut milk and use vegetable broth for a dairy-free version.

Can I add other vegetables to the soup?

• Yes, you can add vegetables like carrots, celery, or spinach to increase the nutrition and variety of the soup.

Potato Corn Chowder

Recipe by Wasian CookeryCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

This Potato Corn Chowder is creamy, comforting, and perfect for any season. With a rich, velvety texture and the sweetness of corn, it’s a delightful dish for family dinners or casual gatherings.

Ingredients

• 4 medium potatoes, peeled and diced

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 cups corn kernels (fresh, frozen, or canned)

• 4 cups chicken or vegetable broth

• 1 cup whole milk

• 1 cup heavy cream

• 2 teaspoons dried thyme

• Salt and pepper to taste

• 2 tablespoons flour (optional, for thickening)

• 1/2 cup shredded cheddar cheese (optional)

• Fresh parsley for garnish (optional)

Directions

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion becomes translucent.
• Add the diced potatoes and corn to the pot, stirring to combine. Cook for about 3 minutes.
• Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to medium-low, and let it simmer for 15-20 minutes, or until the potatoes are tender.
• In a small bowl, mix the flour with the milk until smooth. Gradually add the mixture to the pot, stirring constantly to avoid lumps. Add the heavy cream, and continue cooking for another 5-10 minutes, until the chowder thickens.
• Stir in the thyme, and season with salt and pepper to taste. If you like, you can add shredded cheddar cheese for extra creaminess and flavor.
• Ladle the chowder into bowls, garnish with fresh parsley (optional), and serve hot!

Notes

• Fresh or frozen corn gives the chowder a nice texture and sweetness. If using canned corn, be sure to drain and rinse it first.