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    Home » Real Food » Soup, Stew, and Chili Recipes » Potato Corn Chowder

    Potato Corn Chowder

    By Kristen Chidsey | 38 Comments | Published June 12, 2018 | Updated June 22, 2020 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    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. 

    This Potato Corn Chowder is a simple vegetable chowder that comes together in just 30 minutes with basic pantry staples. While it has been lightened up, it is still full of flavor, rich, creamy, and hearty. 

    Potato Corn Chowder is delicious when served with a slice of Homemade Italian Bread and a side salad dressed with Ranch Dressing, especially on a chilly fall or winter evening.

    2 white bolws filled with creamy corn and red potato chowder with crusty bread served on the side.

    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.

    Key Ingredients

    • 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.
    Corn and Potato Chowder in stock pan next to canned corn, shallots, and milk
    • 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.
    Corn and potato chowder in stock pan with red whisk whisking in cream and flour mixture
    • Once the soup is thickened, serve immediately and be ready to experience pure comfort with this Healthy Corn Chowder.
    A bowl of Easy Corn and Potato Chowder dished up in white bowl alongside canned corn, shallots, garlic cloves, and blue and white napkin.

    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 Favorite Soup Recipes

    • Italian Wedding Soup
    • Homemade Chicken Soup
    • 30 Minute Baked Potato Soup
    • Healthy Broccoli Cheddar 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. If you give this recipe a try, please be sure to leave a comment and review below.

    2 bowls of potato corn chowder served with crusty bread

    Potato Corn Chowder

    This creamy vegetable chowder made with potatoes, corn, and a rich broth is full of flavor, yet made with wholesome, low-fat ingredients. 
    4.65 from 17 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 180kcal
    Author: Kristen Chidsey

    Ingredients

    • 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 ½ teaspoon dried thyme
    • 1 cup milk any fat percentage
    • 2 tablespoons flour
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • 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.

    Notes

    • 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.
    •  

    Nutrition

    Calories: 180kcal | Carbohydrates: 32g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 640mg | Potassium: 455mg | Fiber: 4g | Sugar: 9g | Vitamin A: 415IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

     

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Leah

      January 02, 2021 at 8:24 pm

      5 stars
      I thought it was amazing! Super easy to make. For creaminess I added half the potatoes (cooked) to my vitamix to purée and added back to the soup before adding the cream which I used coconut milk as I am vegetarian. Taste was great I left the thyme in cause I like the taste 🙂

      Reply
      • Kristen Chidsey

        January 03, 2021 at 7:45 am

        Thanks for sharing your modifications you made Leah! I am so glad you enjoyed!

        Reply
    2. Lisa Deason

      November 08, 2020 at 1:43 pm

      4 stars
      Thank you for the additional notes and information. One question I have is why do you recommend not using ground thyme?

      Reply
      • Kristen Chidsey

        November 08, 2020 at 6:11 pm

        Hi Lisa. I find it overpowers the delicate flavors of the soup.

        Reply
    3. Awbrey

      April 21, 2020 at 6:54 pm

      4 stars
      Good taste and easy to follow recipe!
      I like this except your serving size and nutrition facts are misleading. I don't know where your measurements for the calorie count came from, but for 4 servings, it came out to nearly 300 calories when I calculated it, even with almond milk and olive oil. I wish it was 98 calories, but unfortunately that is not the case. Thank you fro the recipe though!

      Reply
      • Kristen Chidsey

        April 21, 2020 at 8:28 pm

        Hi Awbrey! I am so glad you enjoyed! I am glad you caught the nutrition facts--looks like it was using 1 potato and 1 kernel of corn! Sorry about that. I just recalculated using 2% milk the correct potatoes and corn measurements.

        Reply
    4. Sophie

      December 24, 2019 at 10:15 pm

      2 stars
      I think this is basically a good recipe but it was frustrating having the chowder turn out a dark brown color. I know the vegetable stock I used was dark and that’s the reason but I didn’t expect it to be totally brown. It also didn’t have the creaminess that you look for in a chowder.

      Reply
      • Kristen Chidsey

        December 25, 2019 at 10:48 am

        Well, I am glad you enjoyed the flavor and found it to be a good recipe. In the future, use less dark stock and that will create a lighter soup. You may want to let boil a bit longer at the end to get creamier in the future as well.

        Reply
    5. Sophie

      December 19, 2019 at 6:27 pm

      What kind of broth did you use? My chowder is brown. Also when you return it to high heat- do you bring it to a boil?

      Reply
      • Kristen Chidsey

        December 20, 2019 at 7:26 am

        Hi Sophie! I use vegetable or chicken stock. Some vegetable broth is a bit brown in hue, so that may have been your issue. It may also have been that you did not wash your potatoes well before adding to your soup (they have quite a bit of dirt and can give any liquid a brown tinge if not scrubbed clean). And you want to cook the soup until just thickened and bubbly (or just beginning boiling) after you raise the heat. Hope that helps.

        Reply
        • Sophie

          December 24, 2019 at 10:09 pm

          It has nothing to do with the potatoes I can assure you. They were pre-cooked baby potatoes. It was definitely the vegetable stock. The chowder was a dark brown color and very unappealing to look at. I just wonder how yours was so white? Is it the brand I used I wonder, should I use chicken stock next time instead? It tasted fine but was very unappealing to look at

          Reply
          • Kristen Chidsey

            December 25, 2019 at 10:44 am

            Hi Sophie, it must have been your stock--there are a lot of brands that are darker in color. You can certainly use chicken stock which will not be as dark. I am sorry you found the color unappealing but I am glad you enjoyed the flavor.

            Reply
    6. M

      August 05, 2019 at 6:47 pm

      5 stars
      Perfect!!! A nice belly warming meal that didn't make me feel bad afterwards!!!

      Reply
      • Kristen Chidsey

        August 05, 2019 at 6:52 pm

        I am so glad you enjoyed--guilt free 😉

        Reply
    7. Betsy

      March 06, 2019 at 7:39 pm

      5 stars
      Great recipe!!! Thank you. I used buttermilk instead of the milk & vinegar because I needed to use it up. And only used 1 T of flour

      Reply
      • Kristen Chidsey

        March 07, 2019 at 6:43 am

        I am so glad you enjoyed Betty!

        Reply
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