Creamy Potato Corn Chowder Recipe

5 from 3 reviews

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This creamy, comforting potato corn chowder 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.

bowl of potato corn chowder recipe with sour cream and green onions on top ready to eat. Spoon in the bowl.
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Why you’ll love this recipe…

I took a reader’s favorite baked potato soup and made it vegetarian-friendly! Here’s why this soup is a showstopper and you’ll come back to it repeatedly:

  • It’s irresistibly creamy – The perfect balance of milk, heavy cream, and a touch of sour cream makes this chowder ultra-smooth and satisfying.
  • Charred corn adds smoky sweetness – Sautéing the corn until golden brings out natural sugars and a subtle smoky flavor that elevates the whole dish.
  • Hearty and filling—With tender baked potatoes and a rich broth, this meal is both comforting and nourishing.

It’s a cozy, soul-warming bowl of goodness ideal for any chilly day! Just like our Sausage Potato Soup.

potato corn chowder recipe in a soup pot with a ladle ready to serve.

Simple Ingredients

With a few classic ingredients, you’ll have the best potato corn soup that the whole family will love!

ingredients potato corn chowder recipe.
  • Corn – fresh, frozen, or canned, charred for added sweetness and flavor.
  • Butter – for a rich base and a hint of creaminess.
  • Yellow Onion – adds savory depth to the chowder.
  • Smoked Paprika – gives a touch of smoky warmth.
  • Dried Thyme – infuses an earthy, aromatic note.
  • Celery – petite diced for a subtle, herbaceous crunch.
  • Garlic – finely chopped, bringing bold, fragrant undertones.
  • All-Purpose Flour – thickens the soup to a creamy texture.
  • Russet Potatoes – baked and added for a hearty, tender bite.
  • Chicken or Vegetable Broth – creates a flavorful, savory base.
  • Milk – adds a creamy body to the chowder.
  • Heavy Cream – for a luscious, velvety consistency.
  • Salt and Black Pepper – to season and enhance flavors.
  • Sour Cream – brings tangy richness for extra depth.

See the recipe card for quantities.

How to Make Potato Corn Chowder

This creamy potato corn chowder is easy to make and super flavorful!

how to make potato corn chowder recipe step-by-step: potatoes after baking.

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.

how to make potato corn chowder recipe step-by-step: make a roux with the veggies.

Add the other vegetables and butter to the same pot and cook.

how to make potato corn chowder recipe step-by-step: add flour to make the roux soup base.

Sprinkle the flour into the pot to start the roux or soup base.

how to make potato corn chowder recipe step-by-step: add the broth to the soup.

Pour the broth into the pot.

how to make potato corn chowder recipe step-by-step: add the cream to the soup.

Stir to combine and add the cream to the pot.

how to make potato corn chowder recipe step-by-step: cut the potatoes and add them to the soup.

Add the baked and cut potatoes to the soup and stir to combine.

how to make potato corn chowder recipe step-by-step: add the corn back to the pot with the soup in it.

Place the corn back into the pot and let heat for a few minutes to meld all the flavors together and heat through.

how to make potato corn chowder recipe step-by-step: add the sour cream to the soup.

Add a dollop of sour cream to the soup and stir to combine.

potato corn chowder recipe in a soup pot with a ladle ready to serve.

Garnish with green onion and extra corn. Enjoy!

potato corn chowder recipe in a soup pot with a ladle ready to serve.

Every spoonful of this potato corn chowder is packed with flavor, creamy goodness, and comforting warmth—making it the best choice for any day you need a bowl of pure, cozy bliss!

FAQs

Can I use canned potatoes?

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.

How can I make it gluten-free?

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.

bowl of potato corn chowder recipe with sour cream and green onions on top ready to eat.

Substitutions and Variations

Substitutions:

  • Corn: Swap fresh corn for frozen or canned if needed, or add fire-roasted corn for extra flavor.
  • Butter: Use olive oil or dairy-free butter for a lighter, dairy-free option.
  • Potatoes: Substitute Russet potatoes with Yukon Golds for a creamier texture.
  • Broth: Use vegetable broth for a vegetarian version or chicken broth for a richer taste.
  • Milk: Try plant-based milk like almond or oat milk for a dairy-free alternative.
  • Heavy Cream: Replace with coconut cream or cashew cream for a dairy-free option.
  • Herbs and Spices: Add fresh herbs like parsley or basil for a flavor twist, or a pinch of cayenne for heat.

Variations:

  • Smoky Bacon: Add crumbled cooked bacon for a smoky, savory kick.
  • Spicy Twist: Add diced jalapeños or a dash of cayenne for heat.
  • Seafood Chowder: Stir in cooked shrimp or crab meat for a coastal flair.
  • Vegetarian: Use vegetable broth and add diced bell peppers or zucchini for extra veggies.
  • Cheesy Delight: Melt shredded cheddar directly into the chowder for an ultra-cheesy finish.

Make Ahead, Storage, and Reheating Instructions

Make-Ahead: This potato corn chowder can be made up to a day in advance. Follow the recipe through to completion, then let it cool to room temperature before refrigerating.

Storage

  • 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. (Note: dairy-based soups may separate slightly upon freezing; give it a good stir after reheating).

Reheating

  • 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.

This chowder reheats beautifully, making it perfect for meal prep or busy weeknights!

bowl of potato corn chowder recipe with sour cream and green onions on top ready to eat. Spoon holding up a bite of the soup ready to eat

My Pro Tip

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.
bowl of potato corn chowder recipe with sour cream and green onions on top ready to eat. Spoon holding up a bite of the soup ready to eat

What To Serve With This Soup

Here are some ideas to serve with this comforting potato corn chowder recipe.

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bowl of potato corn chowder recipe with sour cream and green onions on top ready to eat. Spoon in the bowl.

Potato Corn Chowder Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Elena
  • Total Time: 1 hr 10 minutes
  • Yield: 46 servings 1x

Description

This creamy, comforting chowder bursts with the sweetness of charred corn, rich potatoes, and a silky broth that warms the soul. Perfect for cozy nights! Serve with warm, crusty bread.


Ingredients

Units Scale
  • 4 cups fresh, frozen (thawed), or canned corn (drained)
  • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • 1/41/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 cup celery, petite diced
  • 23 large garlic cloves, finely chopped
  • 1/3 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
  • 2/3 cup heavy cream
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/3 cup sour cream

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Thicken the Soup- Sprinkle the flour over the sautéed vegetables, stirring constantly for 2-3 minutes to cook out the raw flour taste.
  5. 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).
  6. 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.
  7. Finish with Sour Cream- Stir in the sour cream for added richness and creamy texture.
  8. 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!
  • Prep Time: 10 min
  • Cook Time: 1 hour
  • Category: Savory
  • Method: American
  • Cuisine: American

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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6 Comments

  1. 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!

  2. Excellent. the thyme is perfect. I just made 1 addition. after the corn , in the same pot i browned cut up proscuitto. nice touch.

    1. 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!