This easy recipe for Potato Corn Chowder features tender potatoes and sweet corn in a rich and creamy flavorful broth.
There really is nothing better than a bowl of warming soup on a cold winter's night, especially a soup that is both hearty and easy to make.
Just like my recipes for Baked Potato Soup and Tortellini Soup, this recipe for Potato Corn Chowder comes together in one pot in under 30 minutes, resulting in an easy soup recipe that is filled with flavor and simple enough to prepare any night of the week.
Made with tender potatoes and sweet corn enveloped in a thick, creamy broth, this Potato Corn Chowder delivers a comforting, hearty soup, with minimal ingredients and minimal effort.
Notes on Ingredients & Substitutions
- Potatoes: I recommend using red or gold potatoes for this potato chowder. They don't need to be peeled and don't give off as much starch as russet potatoes. That said, if you only have russet potatoes on hand, simply peel them before preparing this chowder. And no matter what type of potatoes you use, be sure to dice them into evenly sized cubes so they cook uniformly.
- Corn: Use either fresh or frozen corn kernels. If using fresh corn, cut the kernels off the cob before adding them to the soup. If using frozen corn, there is no need to defrost it before adding it to the soup.
- Shallots: I recommend using shallots rather than garlic and onions in this chowder, as shallots lend a mild onion and garlic flavor to the soup that does not overpower the delicate flavors of the soup.
- Stock/Broth: You can use either low-sodium store-bought or homemade chicken stock or vegetable broth or chicken broth. Keep in mind that in order for this chowder to remain vegetarian-friendly, use vegetable broth.
- 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 preserve the texture of the potatoes and brighten the flavors without overwhelming the delicate potatoes.
- Thyme: I love adding fresh thyme leaves to this soup for a nice earthy flavor. Feel free to replace the fresh thyme leaves with dried thyme leaves. Do not use ground thyme as the flavor is not the same.
- Milk/Cream: For a rich, decadent soup use cream or half and half. For a slightly lighter soup with luscious results, use whole milk. You can use 2% or skim milk for this chowder, but the soup will not be thick and rich, as a chowder should be. That said, it will still be delicious.
- Flour: To thicken this chowder, a flour slurry is used. But if you would like this potato corn chowder to be gluten-free, replace the flour with 1 tablespoon of cornstarch.
- Toppings: While not necessary, I love topping this chowder with shredded sharp cheddar cheese and minced chives.
How to Make Potato Corn Chowder
- In a large soup pan, melt the butter over medium heat.
- Once the butter has melted, add in the minced shallot and thyme leaves and saute for a couple of minutes, just to allow the shallot to soften and the thyme to toast and release its natural oils and flavors.
- Once the shallots are softened, add a bit of the broth to the pan, and use the spoon or spatula to scrape up any browned bits from the bottom of the pot. That will add additional flavor to your soup!
- Pour in the remaining broth, along with the vinegar, salt, pepper, cubed potatoes, and corn, and stir to combine.
- Bring the mixture to a rolling simmer over medium heat. Once bubbles form along the edges of the pan, reduce the heat to medium-low.
- Cover the pan with a tight-fitting lid and simmer for 15-20 minutes. You want the potatoes to be fork-tender, but not falling apart.
- Once the potatoes are tender, prepare the slurry by whisking together the milk/cream with the flour until the flour has dissolved. In a small bowl, combine the milk and flour until the flour has dissolved.
- Turn the heat to low, and slowly whisk the flour and cream mixture into the soup. Simmer, stirring constantly, until the soup has thickened into a more chowder-like consistency. This should only take 3-5 minutes.
- Once thickened, turn off the heat and serve the chowder immediately.
While made with simple ingredients, this potato corn chowder is so flavorful, I can eat it right out of the pot. That said, you can take this chowder over the top by topping it with shredded white cheddar cheese and minced chives. And if you aren't vegetarian, topping this soup with a bit of baked bacon or stirring in some leftover baked ham before serving, is never a bad idea.
Slow Cooker Potato Corn Chowder
To make this Potato Corn Chowder in your crockpot, saute the shallots and thyme in the oil butter in a small saucepan. Once softened, add them to the base of your crockpot along with the broth, potatoes, corn, vinegar, salt, and pepper. Whisk together the flour and milk and add to slow cooker, turn to high, and cook an additional 30 minutes.
Storing & Reheating Potato Chowder
It is best to serve this chowder immediately, as it will thicken as it sits. However, if you do happen to have leftovers, allow the soup to cool slightly and then store it in an airtight container for up to 4 days in the refrigerator. It is normal for the cream and broth to separate some after storage. To remedy this, gently reheat over low heat in a small saucepan, whisking often. You will also want to add additional broth or milk to thin as needed.
More Favorite Soup Recipes
- Italian Wedding Soup
- Homemade Chicken Soup
- Vegetable Beef Soup
- Lasagna Soup
- Broccoli Cheddar Soup
- Instant Pot Beef and Barley Soup
If you give this recipe for Potato Corn Chowder a try, please be sure to leave a comment and review below.
Potato Corn Chowder
- 1 tablespoon butter
- 1 small shallot minced
- ½ teaspoon dried thyme leaves not ground thyme
- 4 cups low- sodium chicken or vegetable broth
- 1 teaspoon white vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups fresh or frozen corn kernels
- 3 cups red potatoes cut into2-inch chunks
- 1 cup whole milk or cream
- 2 tablespoons flour
- chives, cheese, etc for serving
- In a large, heavy-bottomed soup pan, melt the butter over medium heat. Once melted, add in the minced shallot and thyme and saute for 2-3 minutes, just to allow the shallot to soften.
- Add the broth to the pan, scraping the bottom of the pot to remove any browned bits. Stir in the vinegar, salt, pepper, potatoes, and corn. 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 15-20 minutes, or until the potatoes are tender.
- In a small bowl, combine the milk and flour until the flour has dissolved. Turn the heat to low and gradually whisk the flour mixture into the soup mixture, a little at a time. Simmer for 3-5 minutes over low heat until thickened slightly.
- Once the soup has thickened turn off the heat and serve the soup with minced chives and shredded cheese if desired.