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
Ingredient Notes
- Russet Potatoes: Russet potatoes become tender as they cook and help give the chowder its rich, creamy texture. Cut them into evenly sized cubes so they cook evenly.
- Corn: Frozen corn is convenient and works beautifully year-round, but fresh corn cut from the cob or well-drained canned corn can also be used.
- Butter: Butter adds richness and helps create the flavorful base for the chowder.
- Onion, Carrots, Celery, and Garlic: These vegetables create a classic soup base and add plenty of flavor to every bite.
- Vegetable Broth: Vegetable broth keeps the chowder flavorful while letting the sweet corn shine. I usually use Better Than Bouillon Vegetable Base mixed with water, but your favorite vegetable broth works just as well.
- Half-and-Half: Half-and-half makes the chowder creamy without being overly heavy. If you’d like an even richer soup, you can substitute heavy cream.
- Smoked Paprika and Thyme: Smoked paprika adds a subtle smoky flavor, while thyme gives the chowder a warm, savory taste that pairs perfectly with the potatoes and corn.
- 💙 Optional Toppings: Finish each bowl with shredded cheddar cheese, sliced green onions, fresh parsley, cracked black pepper, or a few dashes of your favorite hot sauce. 🌽🥔🥣
Be sure to check out the full recipe and ingredient list below
How To Make Potato Corn Chowder
- 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!
Tips I Found Helpful
- Cut the potatoes into evenly sized cubes so they cook at the same rate.
- Stir the flour into the vegetables and cook it for about 1 minute before adding the broth to remove the raw flour taste.
- Don’t overcook the potatoes—they should be fork-tender but still hold their shape.
- If you’d like a thicker chowder, mash a few of the cooked potatoes with a potato masher before stirring in the half-and-half.
- Add the half-and-half over low heat and avoid boiling the chowder after it’s added to keep it smooth and creamy.
- Fresh corn is delicious during the summer, but frozen corn works just as well year-round.
- Taste the chowder before serving and adjust the salt, pepper, or smoked paprika if needed.
- Top each bowl with shredded cheddar cheese, green onions, fresh parsley, or a few dashes of hot sauce for even more flavor. 🌽🥔🥣
Frequently Asked Questions
More Soup Recipes I Love
Potato Corn Chowder
Yield:
6
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
This Potato Corn Chowder is a rich, creamy soup made with tender potatoes, sweet corn, carrots, celery, and a flavorful broth.
5.0 Stars (3 Reviews)
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. 🌽🥔🥣
