Corn Potato Chowder

A hearty, comforting chowder featuring sweet corn and tender potatoes in a creamy broth. Perfect for a budget-friendly dinner or side dish.

I first made this corn & potato chowder for a quick weeknight meal and it instantly became a family favorite thanks to its creamy texture and flavorful vegetables.

Ingredients

• Unsalted butter (or olive oil for vegan): 2 tablespoons
• Onion: 1 medium, diced
• Garlic: 2 cloves, minced
• Russet potatoes: 2 medium, peeled and diced
• Corn kernels: 3 cups (fresh, frozen, or canned and drained)
• Carrot: 1 medium, diced
• Celery: 1 stalk, diced
• Vegetable broth: 4 cups
• Milk (or unsweetened plant-based milk for vegan): 1 cup
• Heavy cream (optional, or plant-based cream): 1/2 cup
• Salt: 1 teaspoon (more to taste)
• Black pepper: 1/2 teaspoon
• Dried thyme: 1/2 teaspoon
• Smoked paprika (optional): 1/4 teaspoon
• Chopped fresh parsley or chives (optional): for garnish
• Crumbled cooked bacon or vegan bacon (optional): for garnish

Instructions

Sauté Vegetables:

In a large pot over medium heat, melt the butter. Add the onion, carrot, and celery. Sauté for 5 minutes until softened.

Add Garlic:

Add the garlic and cook for 1 minute until fragrant.

Combine Potatoes and Corn:

Stir in the potatoes and corn. Cook for 2–3 minutes, stirring occasionally.

Add Liquids:

Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–18 minutes, or until potatoes are tender.

Season and Simmer:

Stir in the milk, cream (if using), salt, pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.

Creamy Texture:

For a creamier texture, use an immersion blender to puree a portion of the soup (or mash some potatoes against the side of the pot), leaving plenty of chunky vegetables.

Adjust Seasoning:

Taste and adjust seasoning as needed.

Serve and Garnish:

Ladle into bowls and garnish with parsley, chives, or crumbled bacon if desired.

Save

This chowder is always a hit at family gatherings and is especially popular on chilly days when everyone gathers around the table craving comfort food.

Required Tools

Large pot, cutting board and knife, wooden spoon, immersion blender (optional), ladle

Allergen Information

Contains dairy (butter, milk, cream). Use plant-based alternatives for vegan and dairy-free version. Always check ingredient labels for hidden allergens.

Nutritional Information

Calories per serving: 265, Total Fat: 8 g, Carbohydrates: 43 g, Protein: 6 g

Save

Enjoy this creamy chowder fresh from the pot. It is delicious reheated the next day, too.

Recipe Guide

→ Can I make this chowder vegan?

Yes, replace butter with olive oil and use unsweetened plant-based milk and cream alternatives to keep it vegan and creamy.

→ What vegetables enhance the flavor best?

Onion, garlic, carrot, and celery create a flavorful base that complements the sweetness of corn and earthiness of potatoes.

→ How can I adjust the thickness of the chowder?

Use an immersion blender to puree part of the chowder for creaminess, or mash some potatoes against the pot side for a chunkier texture.

→ What garnishes work well with this dish?

Chopped fresh parsley, chives, or crumbled bacon (including vegan bacon) add a burst of flavor and texture contrast.

→ Is it possible to prepare this in advance?

Yes, leftovers can be refrigerated for up to three days and reheated gently before serving.