Potato Corn Chowder
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!

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!

Ingredients for Potato Corn Chowder

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!


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.


FAQs about Potato Corn Chowder


Potato Corn Chowder
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
- 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
- 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: 1Amount Per Serving: Calories: 378Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 60mgSodium: 814mgCarbohydrates: 41gFiber: 5gSugar: 10gProtein: 9g