Potato Corn Chowder Recipe

5 from 4 votes

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.

Prep Time1 10

Cook Time35

Total Time1 45

Course: Main Course, Soup

Cuisine: American

Keyword: corn and potato chowder, corn chowder

Servings: -6 servings

Author: Elena Davis

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.

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