Potato Corn Chowder Recipe
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This creamy, comforting Potato Corn Chowder Recipe bursts with the sweetness of charred corn, rich potatoes, and a silky broth that warms the soul. Perfect for a cozy night in, it’s an ideal way to celebrate the flavors of potatoes and corn.
You’ll also love my Summer Corn Chowder and Sausage Potato Soup recipes.
Quick Look at This Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes
- Servings: 6 people
- Dietary Info: Vegetarian, can be made Gluten Free and Dairy Free
- Method: Stovetop
- Technique: Sauté onions and celery in butter, add potatoes, corn, and broth, simmer until tender, then stir in milk and cream until creamy, season, and serve warm with optional sour cream.
- Flavor & Texture: Sweet corn and tender potatoes combine with buttery, creamy broth for a comforting, savory flavor. The chowder is rich and velvety, with vegetables that provide a satisfying bite in every spoonful.
Why You’ll Love This Family Favorite!
This creamy potato corn chowder is one of those recipes I make when I want a comforting, hearty meal that’s full of flavor but still simple enough for a weeknight. I took a reader-favorite baked potato soup and made it vegetarian-friendly, and it’s quickly become a go-to for chilly nights or whenever I want something cozy in a bowl.
- Irresistibly Creamy: A perfect balance of milk, heavy cream, and a touch of sour cream makes the chowder ultra-smooth and satisfying.
- Charred Corn Adds Sweetness: Sautéing the corn until golden brings out its natural sugars and adds a subtle smoky flavor that elevates the dish.
- Hearty & Filling: Tender potatoes and a rich broth make this chowder both nourishing and comforting.
If you’re looking for more vegetarian soups, you will also enjoy my Copycat Panera Broccoli Cheddar Soup, Creamy Tomato Soup, and Mushroom Barley Soup (Instant Pot or Stove Top).
Made With Amore,
“Made this soup over the weekend and it was a hit with the family! The smoked paprika in it was delicious.”
– Melissa Johnson
Table of Contents
Ingredients for Potato Corn Chowder Recipe
With a few classic ingredients, you’ll have the best potato corn chowder that the whole family will love!
- Corn – fresh, frozen, or canned, charred for added sweetness and flavor.
- Butter – for a rich base and a hint of creaminess.
- Russet Potatoes – baked and added for a hearty, tender bite.
- Chicken or Vegetable Broth – creates a flavorful, savory base.
- Heavy Cream – for a luscious, velvety consistency.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Dairy Options: Use olive oil or dairy-free butter instead of butter, and plant-based milk or coconut/cashew cream in place of milk and heavy cream for a dairy-free chowder.
- Gluten Free Alternative: Replace all-purpose flour with a gluten-free flour blend or cornstarch. Use half the amount of cornstarch and whisk it in with the broth to thicken.
- Potatoes & Broth: Substitute Russet potatoes with Yukon Golds for a creamier texture, and use vegetable broth for a vegetarian version or chicken broth for richer flavor. Try my Creamy Sausage Potato Soup Recipe next!
- Flavor Twists: Add fresh herbs like parsley or basil, a pinch of cayenne for heat, crumbled cooked bacon for smokiness, or shredded cheddar for a cheesy finish. You’ll like my Copycat Outback Baked Potato Soup.
How to Make Potato Corn Chowder
This potato corn chowder recipe is easy to make and super flavorful! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Bake the potatoes and set aside to cool, then cut into bite-size pieces.
- Add the corn to a pot and cook until light brown.
- Add the other vegetables and butter to the same pot and cook.
- Sprinkle the flour into the pot to start the roux or soup base.
- Pour the broth into the pot.
- Stir to combine and add the cream to the pot.
- Add the baked and cut potatoes to the soup and stir to combine.
- Place the corn back into the pot and let heat for a few minutes to meld all the flavors together and heat through.
- Add a dollop of sour cream to the soup and stir to combine.
- Garnish with green onion and extra corn. Enjoy!
Recipe FAQs
Freshly baked potatoes work best for flavor and texture, but you can use canned if needed. Just rinse, drain, and add them toward the end of cooking to avoid overcooking.
Refrigerate: Store in an airtight container for up to 4 days. Freeze: For longer storage, freeze the chowder in freezer-safe containers for up to 3 months.
Stovetop: Reheat in a pot over low to medium heat, stirring frequently, until warmed through. Add a splash of milk or broth if it’s too thick. Microwave: Reheat in a microwave-safe bowl in 1-minute increments, stirring in between, until hot.
Serving Suggestions
I love serving this potato corn chowder as a cozy starter or main alongside dishes like Pear Gorgonzola Salad, Italian Orange Fennel Salad, or Italian Brioche Bread. For heartier meals, it pairs beautifully with Oven Baked Salmon Steaks.
My Pro Tips
Recipe Tips
- Char the Corn – Take the time to char the corn in butter; it adds a sweet, smoky flavor that deepens the chowder.
- Bake the Potatoes – Baking the potatoes before adding them gives a slightly caramelized edge and keeps them from becoming mushy.
- Use Heavy Cream for Texture – Heavy cream adds an ultra-creamy finish, but you can blend part of the soup if you want a thicker texture without extra cream.
- Don’t Skip the Flour – Stirring in flour with the sautéed onions and celery helps thicken the chowder, so don’t skip this step.
- Adjust Consistency as Needed – Chowder should be thick and creamy. If it’s too thick after refrigerating, add a little broth or milk to thin it when reheating.
Other Soup Recipes You’ll Love
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Potato Corn Chowder
Ingredients
- 4 cups corn, fresh, frozen (thawed), or canned corn (drained)
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- ¼- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ cup celery, petite diced
- 2-3 large garlic cloves, finely chopped
- ⅓ cup all-purpose flour
- 4 large Russet potatoes, or 8 small potatoes, scrubbed and dried
- A bit of oil for rubbing on potato skins
- 4 cups chicken or vegetable broth
- 3 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- ⅓ cup sour cream
Instructions
- Cook the Corn- In a large pot over medium-high heat, melt 1 tablespoon of butter. Add the corn and sauté until it’s golden brown, stirring occasionally (about 6–8 minutes). Remove from the pot and set aside.
- Bake the Potatoes- Preheat your oven to 400°F (200°C). Rub a bit of oil on the potato skins and place them directly on the oven rack. Bake for 45–60 minutes until tender. Remove from the oven, let cool slightly, then cut into pieces. Set aside.
- Start the Soup Base- In the same pot used for the corn, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion, smoked paprika, thyme, and celery- sauté about 5 minutes. Add the garlic and cook for an additional minute.
- Thicken the Soup- Sprinkle the flour over the sautéed vegetables, stirring constantly for 2-3 minutes to cook out the raw flour taste.
- Add Liquids and Potatoes- Gradually pour in the broth while stirring, ensuring there are no lumps from the flour. Add the milk, heavy cream, salt, and black pepper. Stir until the mixture is smooth and begins to thicken (about 5 minutes).
- Combine All Ingredients- Add the baked potato pieces to the pot, gently breaking some of them with a spoon to thicken the soup further. Stir in the corn, saving a little for garnish if desired. Let the chowder simmer over low heat for 10–15 minutes, allowing the flavors to meld.
- Finish with Sour Cream- Stir in the sour cream for added richness and creamy texture.
- Serve and Garnish- Ladle the chowder into bowls and top with optional shredded cheddar cheese and finely chopped green onions. Enjoy every creamy, hearty spoonful!
Notes
- Char the Corn – Take the time to char the corn in butter; it adds a sweet, smoky flavor that deepens the chowder.
- Bake the Potatoes – Baking the potatoes before adding them gives a slightly caramelized edge and keeps them from becoming mushy.
- Use Heavy Cream for Texture – Heavy cream adds an ultra-creamy finish, but you can blend part of the soup if you want a thicker texture without extra cream.
- Don’t Skip the Flour – Stirring in flour with the sautéed onions and celery helps thicken the chowder, so don’t skip this step.
- Adjust Consistency as Needed— Chowder should be thick and creamy. If it’s too thick after refrigerating, add a little broth or milk to thin it when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this recipe several times. I love it. My hubby doesn’t get the concept of a “meatless meal” so I boil some chicken to add to the recipe. I prefer it without, but will make it for him. This is a great take along meal for different functions. I have set out cheese, sour cream and crisp bacon bits as an add on.
Ha, I love what you said about your husband! Well, chicken does go well with this recipe so it is a win-win! Happy you enjoyed it.
It’s a hit every single time. Everyone loves it!
Made this soup over the weekend and it was a hit with the family! The smoked paprika in it was delicious. So happy to find a use for the extra summer corn that we had. It made quite a bit so I was able to freeze some for later when the colder weather comes our way. Thank you for the recipe!
You are most welcome! I am happy you loved it. Yes, it is a good one to freeze for later. You should try my summer corn chowder and Mexican street corn dip next. YUMM!
Yummy. I substituted oat milk and used olive oil in lieu of butter , vegetable broth, and no sour cream. I did use an immersion blender to thicken it a bit and it was fantastic!! Perfect for this chilly evening.
Thank you!
YUM! Happy you loved this one and made it work for your dietary needs.
Excellent. the thyme is perfect. I just made 1 addition. after the corn , in the same pot i browned cut up proscuitto. nice touch.
That sounds delicious! Happy you loved it! I have two other potato soup recipes you might like as well. One has bacon and the other Italian sausage. Enjoy!
yummy in my tummy
Enjoy!