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Potato Corn Chowder

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Potato Corn Chowder is the perfect bowl of comfort for chilly days. With tender chunks of potatoes, sweet corn, and a rich, creamy broth, this easy-to-make chowder comes together in one pot for a fuss-free meal. This chowder will hit the spot whether you’re looking for a cozy weeknight dinner or a satisfying lunch. Serve it with crusty bread for the ultimate comfort food experience!

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If you love this Potato Corn Chowder, check out some of my other cozy soup recipes! Warm up with a bowl of Marry Me Chicken Soup, indulge in the rich flavors of Crack Chicken Noodle Soup, or try a classic Chili Lime Corn Salad for a comforting meal.

There’s a soup recipe for every mood, whether you’re craving something creamy, cheesy, or packed with bold flavors. Pair your favorite with a Cheesy Garlic Bread or sourdough crescent rolls for the perfect cozy meal!

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Ingredients for Potato Corn Chowder

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 3 medium russet potatoes, peeled and diced into bite-sized cubes
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper 
  • 2 tablespoons all-purpose flour
  • 3 cups vegetable broth
  • 2 cups frozen corn kernels
  • 2 ½ cups half & half
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • Optional toppings: shredded cheese, sliced green onions, or hot sauce
potato-corn-chowder-on-a-spoon

Potato Corn Chowder Recipe

  • Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
  • Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
  • Stir in the smoked paprika, fresh thyme leaves, salt, and black pepper. Mix well to coat the vegetables evenly.
  • Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to create a roux. Cook until the flour is lightly browned and well incorporated.
  • Gradually pour in the vegetable broth while stirring to ensure a smooth mixture. Increase the heat to medium-high and bring the broth to a low boil.
  • Add the diced potatoes to the pot and reduce the heat to medium-low. Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  • Stir in the corn and half-and-half. Cook uncovered for an additional 10 minutes, allowing the flavors to combine and the chowder to thicken gently.
  • Taste and adjust the seasonings as needed. Serve the chowder hot, garnished with fresh parsley or optional toppings like shredded cheese, green onions, or hot sauce. Enjoy!
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Tips & Tricks

  • Use Starchy Potatoes for Creaminess – Russet potatoes work best in this recipe because they break down slightly while cooking, adding natural thickness to the chowder. If you prefer a chunkier texture, Yukon Gold potatoes are a great alternative.
  • Sauté for Maximum Flavor – Take your time sautéing the onions, carrots, and celery. This step builds a flavorful base and enhances the overall depth of the chowder.
  • Don’t Skip the Roux – Cooking the flour with the vegetables for a couple of minutes ensures that your chowder thickens properly without a raw flour taste. Stir continuously to prevent clumping.
  • Gradually Add Broth – Pour the vegetable broth in slowly while stirring to prevent lumps and create a smooth, velvety texture.
  • Simmer Gently for the Perfect Texture – Avoid boiling the chowder after adding the half & half, as high heat can cause it to separate. Instead, let it gently simmer for a creamy consistency.
  • Boost the Flavor with Toppings – Customize your bowl with shredded cheese, sliced green onions, crispy bacon, or a drizzle of hot sauce for an extra kick.
  • Make It Ahead – This chowder tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze with Care – While potatoes and dairy-based soups don’t always freeze well due to texture changes, you can freeze the chowder before adding the half & half. When ready to eat, reheat and stir in the dairy for the best results.
  • Want It Thicker? – Mash some of the potatoes with a spoon or blend a small portion of the chowder before serving for a thicker consistency without adding extra flour or cream.
  • Make It Heartier – For a protein boost, add cooked bacon, shredded chicken, or sausage. You can also swap half of the vegetable broth for chicken broth for a richer flavor.
potato-corn-chowder-with-toppings

FAQs about Potato Corn Chowder

Yes! Fresh corn kernels work wonderfully, especially in the summer. If using canned corn, be sure to drain and rinse it before adding it to the chowder.

You can mash some of the potatoes with the back of a spoon, blend a portion of the chowder, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken it further.

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally.

Potato-based chowders with dairy can change texture when frozen, but you can freeze it before adding the half & half. When ready to serve, thaw, reheat, and stir in the dairy for the best consistency.

Yes! If you don’t need the chowder to be vegetarian, chicken broth adds a richer, savory flavor.

Avoid boiling the chowder after adding the half & half. Keep it at a gentle simmer and stir occasionally to maintain a smooth consistency.

Shredded cheese, green onions, crispy bacon, hot sauce, or even crushed crackers add great texture and flavor. Get creative with your favorite toppings!

A warm and creamy bowl of Potato Corn Chowder pairs well with a variety of sides! Here are some delicious options:

Breads & Rolls

  • Cheesy Garlic Bread – The perfect way to soak up every last drop of chowder!
  • Crusty French Bread – A classic choice for dipping.
  • Cornbread – Sweet and savory cornbread complements the flavors of the chowder.
  • Biscuits – Flaky, buttery biscuits add a comforting touch.
  • Dinner Rolls – Soft, warm rolls make a simple yet satisfying side.

Salads

  • Mediterranean Cucumber Tomato Salad – A light, fresh contrast to the creamy chowder.
  • Classic Garden Salad – Crisp greens with a simple vinaigrette balance out the richness.
  • Apple Walnut Salad – A sweet and tangy salad with crunchy nuts for extra texture.

Savory Sides

  • French Dip Sliders – A hearty side that pairs well with chowder.
  • Bacon-Wrapped Little Smokies – A salty, smoky addition to your meal.
  • Roasted Vegetables – Try roasted Brussels sprouts, asparagus, or carrots for a healthy balance.
  • Grilled Cheese Sandwich – A classic combo that never fails!

Extra Toppings for the Chowder

  • Crispy Bacon – Adds a salty, smoky crunch.
  • Shredded Cheese – Sharp cheddar or pepper jack takes it up a notch.
  • Green Onions – A fresh, mild bite of flavor.
  • Hot Sauce or Crushed Red Pepper – For those who love a little heat.
  • Croutons or Oyster Crackers – A fun way to add crunch to each spoonful.
potato-corn-chowder
Potato-Corn-Chowder-in-a-bowl.

Potato Corn Chowder

Yield: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This rich and creamy Potato Corn Chowder is the ultimate comfort food! Packed with tender potatoes, sweet corn, and a flavorful broth, this easy one-pot recipe is perfect for a cozy family dinner.

Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 3 medium russet potatoes, peeled and diced into bite-sized cubes
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 3 cups vegetable broth
  • 2 cups frozen corn kernels
  • 2 ½ cups half & half
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • Optional toppings: shredded cheese, sliced green onions, or hot sauce

Instructions

  1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
  2. Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
  3. Stir in the smoked paprika, fresh thyme leaves, salt, and black pepper. Mix well to coat the vegetables evenly.
  4. Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to create a roux. Cook until the flour is lightly browned and well incorporated.
  5. Gradually pour in the vegetable broth while stirring to ensure a smooth mixture. Increase the heat to medium-high and bring the broth to a low boil.
  6. Add the diced potatoes to the pot and reduce the heat to medium-low. Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  7. Stir in the corn, and half & half. Cook uncovered for an additional 10 minutes, allowing the flavors to combine and the chowder to gently thicken.
  8. Taste and adjust the seasonings as needed. Serve the chowder hot, garnished with fresh parsley or optional toppings like shredded cheese, green onions, or a dash of hot sauce. Enjoy!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a pot over medium heat, stirring occasionally. Add milk or broth to loosen the chowder if it becomes too thick.
  • For variety, feel free to add vegetables like diced bell peppers, zucchini, or mushrooms.
  • Add cooked chicken, shrimp, or crispy bacon crumbles for an extra hearty meal.
  • For some heat, include cayenne or red pepper flakes with the seasonings or add diced jalapeño while sautéing the vegetables.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 60mgSodium: 814mgCarbohydrates: 41gFiber: 5gSugar: 10gProtein: 9g

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