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.
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.
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.
- 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
This creamy vegetable chowder made with potatoes, corn, and a rich broth is full of flavor, yet made with wholesome, low-fat ingredients.
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Servings: 4
Calories: 373kcal
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 1/2 teaspoon dried thyme
- 1 cup milk any fat percentage
- 2 tablespoons flour
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: 373kcal | Carbohydrates: 79g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 1650mg | Potassium: 2223mg | Fiber: 9g | Sugar: 15g | Vitamin A: 945IU | Vitamin C: 42mg | Calcium: 117mg | Iron: 4mg
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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!
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.
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.
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.
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?
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.
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
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.
Perfect!!! A nice belly warming meal that didn’t make me feel bad afterwards!!!
I am so glad you enjoyed–guilt free 😉
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
I am so glad you enjoyed Betty!