Potato Corn Chowder is a rich, creamy soup made with tender potatoes, sweet corn, carrots, celery, and a flavorful broth. This easy one-pot recipe is perfect for chilly days, cozy family dinners, or whenever you’re craving a warm bowl of comfort food.
I love making this chowder because it’s hearty, comforting, and made with simple ingredients I usually have on hand. The combination of creamy potatoes and sweet corn makes every spoonful satisfying, and it’s just as delicious served on its own or with a slice of crusty bread. 🍲🌽🥔
Why I Love This Chowder
About the Ingredients ⭐
- Butter: Used to sauté the vegetables and add flavor.
- Vegetables: Onion, carrots, and celery create the flavor base.
- Garlic: Adds extra savory flavor.
- Seasonings: Smoked paprika, thyme, salt, and pepper season the chowder.Flour: Helps thicken the soup.
- Vegetable Broth: Forms the base of the chowder.
- Potatoes: Yukon Gold or russet potatoes work well.
- Corn: Use fresh, frozen, or canned corn.
- Half-and-Half: Makes the chowder rich and creamy.
Be sure to check out the full recipe and ingredient list below
How to Make Potato Corn Chowder
Sauté the Vegetables: Melt the butter in a large pot. Add the onion, carrots, and celery and cook until softened. Stir in the garlic.
Add the Seasonings: Stir in the smoked paprika, thyme, salt, and pepper. Add the flour and cook for about 2 minutes.
Add Broth and Potatoes: Gradually stir in the vegetable broth. Add the potatoes, cover, and simmer for 15-20 minutes, until fork-tender.
Make it Creamy: Stir in the corn and half-and-half. Cook uncovered for another 10 minutes, until the chowder is creamy and slightly thickened.
Serve: Taste and adjust the seasonings, then add your favorite toppings.
Tips I Found Helpful 💙
- Cut potatoes evenly: They’ll cook at the same rate.
- Adjust the thickness: Add a little broth if the chowder gets too thick.
- Use fresh or frozen corn: Either works well in this chowder.
- Season at the end: Taste before serving and add more salt or pepper if needed.
Questions Readers Ask Most
More Soup Recipes I Love
Potato Corn Chowder
This Potato Corn Chowder is a rich, creamy soup made with tender potatoes, sweet corn, carrots, celery, and a flavorful broth.
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
- 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 & half. Cook uncovered for an additional 10 minutes, allowing the flavors to combine and the chowder to gently thicken.
- 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
Cut the potatoes into evenly sized cubes so they cook evenly. Frozen, fresh, or canned corn all work well in this recipe, making it easy to enjoy year-round. Stir the half-and-half in over low heat and avoid boiling the chowder afterward to keep it smooth and creamy. If you'd like a thicker chowder, mash a few of the cooked potatoes before serving. Leftovers will continue to thicken, so simply stir in a splash of vegetable broth or half-and-half while reheating. Top each bowl with shredded cheddar cheese, green onions, fresh parsley, or a few dashes of hot sauce for extra flavor. 🌽🥔🥣
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 378Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 60mgSodium: 814mgCarbohydrates: 41gFiber: 5gSugar: 10gProtein: 9g
