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With humble ingredients and minimal effort, this Potato Corn Chowder recipe delivers a comforting, hearty soup filled with tender potatoes, sweet corn, and a rich and creamy broth.
Have an Instant Pot? Enjoy the same flavors using my recipe for Instant Pot Potato Corn Chowder!
There really is nothing better than a bowl of cozy soup on a cold winter's night--especially when it is a big bowl of this creamy potato corn chowder!
Not only does this creamy, hearty chowder come together using super humble ingredients, but just like my recipes for Baked Potato Soup and Tortellini Soup, it is on the table in under 30 minutes!
Ingredients for Potato Corn Chowder
- Potatoes: It is best to use waxy red or gold potatoes for less starch and no peeling-required.
- Corn: Fresh kernels, frozen kernels, or rinsed and drained canned corn kernels all work equally well.
- Shallot: Shallots provide a mild onion-garlic flavor without overpowering this delicate chowder, as an onion would in this case.
- White Vinegar: A small splash of white vinegar preserves the potato texture and enhances the flavor in the chowder.
- Broth: Use low-sodium chicken stock, Instant Pot chicken stock, or vegetable broth.
- Cream/Milk: For a rich, decadent chowder use cream or half and half. Alternatively, for a lighter chowder, use 2% or skim milk for this chowder, but the soup will not be thick and rich.
- Fresh Thyme: Adding a bit of fresh or dried thyme leaves to the chowder adds an earthy, slightly floral notes. If you don't have thyme leaves, skip the addition altogether, as ground thyme overwhelms this chowder.
- Flour: Used to thicken the chowder. Feel free to use cornstarch of a 1:1 gluten-free flour blend to keep this chowder gluten-free.
- Toppings: Potato Corn Chowder is delicious straight from the pot, but you can elevate it with toppings like shredded cheese, chives, crumbled bacon, or even stir in leftover ham.
How to Make Potato Corn Chowder
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
1. Saute Shallots and Thyme. 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 sauté for a couple of minutes, just to allow the shallot to soften and the thyme to toast and release its natural oils and flavors.
2. Simmer Soup until Potatoes Tender. Once the shallots are tender, add in the broth, seasonings, vinegar, potatoes, and corn and bring the mixture to a simmer. Reduce the heat to low and simmer, covered, for 15-20 minutes. You want the potatoes to be fork-tender, but not falling apart.
3. Thicken Chowder. Once the potatoes are tender, prepare the slurry by whisking together the milk or cream with the flour until the flour has dissolved. Slowly whisk the slurry into the soup. Simmer, stirring constantly, until thickened into a more chowder-like consistency. It won't take long!
Make it a Meal
Paired with whole wheat rolls or homemade biscuits and a simple spinach avocado salad, this Potato Corn Chowder makes the coziest weeknight family dinner!
Storage Instructions
- Refrigerate: Allow the chowder to cool slightly and then store it in an airtight container for up to 4 days in the refrigerator.
- Freeze: Chowders are not suited to freezing, as the consistency will change when defrosted.
- Reheat: It is normal for the cream and broth to separate in the chowder after storage. To remedy this, gently reheat over low heat in a small saucepan, whisking often. You may also want to add additional broth or milk to thin as needed.
More Cozy Soup & Chowders
- Italian Wedding Soup
- Homemade Chicken Soup
- Vegetable Beef Soup
- Lasagna Soup
- White Bean and Kale Soup
- Broccoli Cheddar Soup
- Instant Pot Beef and Barley Soup
Potato Corn Chowder
Video
Ingredients
- 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
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 3 cups red or gold potatoes, scrubbed and diced into into 2-inch chunks
- 2 cups fresh or frozen corn kernels
- 1 cup whole milk , or cream
- 2 tablespoons all purpose flour
- chives, cheese, crumbled bacon, etc. , for serving
Instructions
- In a large, heavy-bottomed soup pan, melt 1 tablespoon of butter over medium heat. Once melted, add in the minced shallot and ½ teaspoon thyme leaves and sauté for 2-3 minutes, just to allow the shallot to soften.
- Once the shallot has softened, add 4 cups of broth to the pan, scraping the bottom of the pot to remove any browned bits. Stir in 1 teaspoon vinegar, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon pepper, 3 cups cubed potatoes, and 2 cups 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 1 cup milk and 2 tablespoons 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Hi there recipe looks yummy. Do you think I could just mash some potatoes to thicken up this soup instead?
Absolutely Lou--or you could cook down a bit more to reduce the liquid as well. I hope you enjoy!
Good receipe if you want a version without bacon.
If you dont have shallots, red onion and fresh garlic work fine.
Had to use more flour to thicken as it seemed too thin for a creamy chowder but it all worked out in the end.
Only gave 4 servings. Very tastey and neutral soup that can have alot of things splashed in on reheat to make it unlimited meal possibilites.
Recepie forgets to have you add shallots/onions in, put them in with initial boil.
I am so glad you enjoyed this soup! And you are right, you can add anything you want to "splash it up." I did double check the ingredients, and it says to saute the shallots in butter in the first step. Sorry it was not more clear! All the best.
Lovely for getting back to healthier eating after the holidays. I added a can of creamed corn along with the kernels and doubled the milk/flour mixture and it was quite creamy.
I am so glad you enjoyed!
Just made the soup and it is delicious! I subbed coconut milk for regular milk and it worked perfectly. It does have just the faintest undertone of coconut, but most people who cook dairy free are used to it by now!
Thank you so much Maureen for sharing! I love knowing (and I know others will as well) how this worked being dairy free.