This potato corn chowder is thick, creamy, and full of flavor. Made with tender potatoes, sweet corn, and simple ingredients, it's a comforting soup that is perfect for lunch or dinner.
What's great about this recipe
- Convenience ingredients: Made with pantry staples and a few fresh ingredients, this soup is easy to pull together without starting from scratch.
- Budget-friendly: It uses affordable, everyday ingredients for a hearty meal that does not skimp on flavor.
- Versatile: Serve it for lunch or dinner, as a main dish or starter, and enjoy the leftovers later.
Ingredients
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Dairy - Butter is used to sauté the vegetables and combine with flour to create a thick base. Half-and-half or whole milk is added at the end for a creamy finish.
Vegetables - Onion, celery, and garlic add flavor to the broth. Cream-style corn and frozen corn are key ingredients. Russet potatoes are a great choice because they break down and help thicken the soup, but Yukon gold, yellow, or red potatoes also work well.
Spices - Salt and pepper enhance the flavors without overpowering them.
Flour - All-purpose flour thickens the broth.
Broth - Chicken broth works well, but vegetable broth can be used for a vegetarian version.
Optional Garnish - Crispy bacon, chives, or green onions add color and texture.
📖 See the recipe card for quantities and preparation.
How to make potato corn chowder
- Melt the 3 tablespoons of butter in a large pot or Dutch oven over medium heat. When the butter is melted and foamy, add the onions and celery. Cook for 3 minutes, stirring frequently.
- Next, add the garlic, salt, and pepper. Cook for 1 minute, stirring often.
- Then, add the flour and cook for 1-1½ minutes to remove the raw flour taste. Stir almost constantly.
- Now, start adding the broth while stirring briskly with a whisk or wooden spoon. Continue adding and stirring until the flour is fully dissolved.
- Add the creamed corn and stir well. Raise the heat and bring the soup to a simmer. Once it starts simmering, lower the heat to medium-low. Cover and cook for 10 minutes, stirring occasionally. Adjust the heat as needed to maintain a simmer.
- Add the potatoes and defrosted corn to the soup. Bring back to a simmer, lower the heat to medium-low, cover, and cook for 15 minutes or until the potatoes are tender. Stir occasionally.
- Finally, lower the heat to low, add the half-and-half (or milk), stir well, cover, and cook gently for 2-3 minutes to heat through.
- Taste and add salt if needed. As a reference, we added ½ teaspoon to ours.
Ladle the soup into bowls, garnish with smoky bacon bits and chopped chives, and serve with slices of crusty bread, if desired.
Substitutions and variations
- Vegetarian version: Use vegetable broth instead of chicken broth and omit the bacon topping.
- Dairy-free option: Replace butter with a plant-based butter alternative or a neutral plant-based oil (such as olive oil, avocado oil, or canola oil). Use unsweetened dairy-free milk, such as almond milk or oat milk.
- Corn varieties: Substitute frozen corn with fresh corn kernels if they are in season, or use canned whole kernel corn (drained and rinsed).
- Protein additions: For a heartier meal, add shredded cooked chicken, diced ham, or crumbled cooked sausage. To keep the soup balanced, add no more than 4-6 ounces and stir it in with the potatoes and corn so it heats through.
Storing and reheating instructions
- Refrigerator: Let the chowder cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3-4 days.
- Freezer: Cool the chowder quickly and place it in freezer-safe containers, leaving 1-2 inches of space to allow for expansion. Label, date, and freeze for 2-3 months.
- Reheating: If frozen, thaw in the refrigerator overnight before reheating.
- Stovetop: Reheat the chowder gently in a covered saucepan over medium-low to low heat, stirring occasionally, until heated through.
- Microwave: Transfer the desired portion to a microwave-safe container. Heat in short increments (about 30 seconds), stirring between each, until the soup is hot.
- Reheating tip: Chowder thickens when stored. If it becomes too thick, add 1-2 tablespoons of broth or water at a time, stirring well after each addition, until the desired consistency is reached.
- Food safety: Reheat leftovers to at least 165°F to ensure safety. For more information on food storage and safety, visit the U.S. Department of Agriculture or foodsafety.gov.
Recipe tips and notes
- Enhance store-bought broth: Simmering store-bought broth with onions, celery, garlic, and spices for a few minutes adds depth and gives the soup a more homemade taste.
- Lower sodium options: If you're sensitive to salt, use reduced-sodium ingredients like unsalted butter, low-sodium broth, and low-sodium bacon.
- Milk substitutes: Whole milk or reduced-fat milk, but not skim milk, can be used instead of half-and-half.
- Prep potatoes in advance: To prevent browning, keep peeled and chopped potatoes covered with cold water in the refrigerator if prepping them ahead of time. Drain them well before adding them to the pot.
Frequently asked questions
Soups are usually thinner and brothier, while chowders are thicker and typically include milk or cream.
A roux, made with butter and flour, is a great way to thicken chowders, stews, and creamy soups. You can also mash some of the potatoes in the pot to thicken it naturally.
If you liked this recipe, try our potato soup for another classic favorite, or creamy vegetable soup when you want something simple and wholesome. Creamy artichoke soup is also a great option when you need an easy lunch or light dinner.
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📖 Recipe
Potato Corn Chowder
Ingredients
- 3 tablespoons Butter
- 1 medium Onion small dice (yellow or white onion)
- 1 Celery Rib diced
- 2-3 Garlic Cloves minced
- ½ teaspoon Salt plus extra at the end if needed
- ¼ teaspoon Black Pepper
- 4 tablespoons All-Purpose Flour
- 4 cups Chicken Broth
- 2 (16-ounce) cans Cream-Style Sweet Corn
- 10 ounces Frozen Corn defrosted (cooked to approximately half the suggested time on the package)
- 1½ pounds Potatoes peeled and diced (russet potatoes preferred, but Yukon gold, yellow, or red potatoes will also work)
- ½ cup Half-and-Half or Whole Milk
- 4-5 Bacon Slices cooked crispy for garnish - optional
- 1 tablespoon Chopped Chives or Green Onions for garnish - optional
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Once the butter is melted and foamy, add the onions and celery. Cook for 3 minutes, stirring frequently, until the onions are translucent.
- Add the garlic, salt, and pepper. Cook for 1 minute, stirring often.
- Sprinkle in the flour and cook for 1-1½ minutes to remove the raw flour taste. Stir almost constantly.
- Gradually add the broth while stirring briskly with a whisk or wooden spoon. Continue adding and stirring until the flour is fully dissolved.
- Stir in the creamed corn.
- Raise the heat to bring the soup to a simmer, which will take about 5 minutes. Once simmering, lower the heat to medium-low, cover, and cook for 10 minutes. Stir occasionally, adjusting the heat as necessary to maintain a gentle simmer.
- While the soup simmers, cook the frozen corn enough to defrost-usually about half the recommended time on the package. Drain well.
- Add the potatoes and defrosted corn to the pot. If the soup doesn't begin simmering immediately, raise the heat slightly. Then, lower the heat to medium-low, cover, and cook for 15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Reduce the heat to low. Stir in the half-and-half (or milk), cover, and cook gently for 2-3 minutes, until heated through.
- Taste the soup and add salt if needed. As a reference, ½ teaspoon was added to ours.
- Ladle the soup into individual bowls and garnish with crispy bacon and chopped chives or green onions, if desired.
Notes
- If you're sensitive to salt, use reduced-sodium ingredients like unsalted butter, low-sodium broth, and low-sodium bacon for garnish.
- Frozen corn can be substituted with fresh corn kernels when in season or canned whole kernel corn (drained and rinsed).
- To prevent browning, keep peeled and chopped potatoes covered with cold water in the fridge if prepping them ahead of time. Be sure to drain them well before adding them to the pot.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Chrissy C
Made it the only modification was I used the bacon drippings and a tablespoon of butter to sautee with the onions and celery. Plus I used plant based cream instead of half and half to keep it dairy free. The Chowder was delicious. I've never made it with creamed corn before. I will make it again. Thanks!