This Potato Corn Chowder is a simple vegetable chowder that comes together in 30 minutes with basic pantry staples. While it has been made with less cream than most chowders, it is still full of flavor, rich, creamy, and hearty.
There really is nothing better than a bowl of delicious soup on a cold winter’s night, especially when it is made with wholesome pantry ingredients and is on the table in less than 30 minutes.
This recipe for Potato Corn Chowder is the perfect way to slip into comfort–it is healthy, yet still tastes rich and creamy.
Plus this soup is made with ingredients that are not hard to find and extremely inexpensive.
- Potatoes: Red potatoes are best for potato chowder, but peeled russet potatoes will work in a bind.
- Corn: Frozen, fresh, or canned corn will work in this soup. If using fresh corn, cut off the cob before adding to the soup. If using frozen corn, there is no need to defrost. If using canned corn, drain and rinse well before adding the soup.
- Shallots: The base of this soup starts by sauteeing shallots. Shallots lend a mild onion and garlic flavor to the soup that is not overpowering but still adds depth to the soup. Feel free to use minced onion and garlic in place of the shallots, if that is what you have on hand.
- Vegetable Broth: Vegetable broth keeps this chowder vegetarian, but feel free to use chicken stock in place of the vegetable broth. Homemade vegetable broth or low-sodium vegetable broth is recommended.
- Vinegar: One of my secrets to a really good chowder or soup that uses potatoes is to add a tiny bit of white vinegar (no substitutions). The vinegar helps to brighten the flavors without overwhelming the delicate potatoes.
- Thyme: I love using fresh thyme to add in incredible earthy flavor. But dried thyme leaves will work in a pinch. DO NOT USE GROUND THYME. Pro-Tip: Keep thyme sprigs in the freezer and add to soups right from the freezer.
- Milk/Cream: To keep this chowder lower in fat and calories, I use milk instead of cream. Any percentage works, with whole milk providing the richest, creamiest consistency. Feel free to use heavy cream or half and half for a more decadent soup.
- Thickener: To thicken this chowder, a flour slurry is used. But if you are gluten-free, a cornstarch slurry can be used instead.
How to Make Potato Corn Chowder
- Sauteing shallots in a tiny bit of butter until just beginning to soften.
- Add vegetable stock, red potatoes, fresh thyme, vinegar, and corn and bring to simmer over medium heat.
- Cover and let cook for 20 minutes.
- In the meantime, whisk together flour and milk. Remove soup from heat and whisk in the milk mixture to soup. Return to heat and cook for an additional 5 minutes on medium-high heat to let the soup thicken.
- Once the soup is thickened, serve immediately and be ready to experience pure comfort with this Healthy Corn Chowder.
Slow Cooker Directions
To make Slow Cooker Corn Chowder, add all ingredients (except milk and flour) to a slow cooker. Set on low for 8 hours or on high for 4 hours. Whisk together the flour and milk and add to slow cooker, turn to high, and cook an additional 30 minutes.
More Healthy Soup Recipes
- 4 Ingredient Tortellini Soup
- Easy Homemade Tomato Soup
- 30 Minute Baked Potato Soup
- Healthier Panera Broccoli Cheese Soup
- Instant Pot Beef and Barley Soup
Whether you are looking for a simple soup recipe or a comforting healthy chowder, this Potato Corn Chowder is sure to hit the spot.
Potato Corn Chowder
- 1 tablespoon butter
- 1 small shallot minced
- 4 cups Vegetable Broth
- 2 cups Sweet Whole Kernel Corn
- 2 cups red potatoes cut into 1 inch cubes
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 1 cup milk any fat percentage
- 2 tablespoons flour
- Over medium heat, melt butter and saute shallots for 3 minutes.
- Add corn, potatoes, stock, thyme, vinegar, and salt. Bring to a simmer over medium heat and then reduce the heat to medium-low. Cover the pan with a tight-fitting lid and simmer for 20 minutes.
- Stir the chowder and test to see if potatoes are fork-tender. Once they are, remove the sprig of thyme.
- Whisk together the milk and flour.
- Remove soup from heat and whisk in milk mixture. Return to heat, turn heat to high, whisk, and cook for about 3-5 minutes or until creamy and bubbly.
- If using dried thyme, add to the butter with shallots. DO NOT USE GROUND THYME
- If keeping dairy-free, use 1 cup additional vegetable stock in place of milk and use olive oil instead of butter.
- As for the milk, any percentage works, with whole milk providing the richest, creamiest consistency. Feel free to use heavy cream or half and half for a more decadent soup.
- To keep this gluten-free, use 1 tablespoon cornstarch instead of flour.
- Red potatoes are best for potato chowder, but peeled russet potatoes will work in a bind.
- Frozen, fresh, or canned corn will work in this soup. If using fresh corn, cut off the cob before adding to the soup. If using frozen corn, there is no need to defrost. If using canned corn, drain and rinse well before adding the soup.
- Feel free to use 1 tablespoon minced onion and 1 teaspoon minced garlic in place of the shallots.
- Storing: Leftover soup can be stored in the refrigerator for up to 4 days. You may want to add in a splash of milk or cream to thin the soup before reheating. This chowder does not freeze well.
- To make Slow Cooker Corn Chowder, add all ingredients (except milk and flour) to a slow cooker. Set on low for 8 hours or on high for 4 hours. Whisk together the flour and milk and add to slow cooker, turn to high, and cook an additional 30 minutes.