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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.
Delicious! Used Florida corn, cut of the cob - my husband can’t wait for the local variety - and added leftoveryellow potatoes I”d steamed in the IP yesterday once the corn was tender. Had fresh thyme from the garden and garnished with Pepper Jack Cheese for my favorite flavor combination of creamy with a kick. Deilcous spring meal with a fresh salad.
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Oh that does sound like a great meal! Thank you so much for sharing, Laurie!