Potato Corn Chowder

Bowl of Potato Corn Chowder topped with sharp white cheddar and chives.

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4.74 from 23 votes

This easy recipe for Potato Corn Chowder features tender potatoes and sweet corn in a rich and creamy flavorful broth.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American

Servings:

Author: Kristen Chidsey

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.

Video

Notes

Potatoes: I recommend using red or gold potatoes for this potato chowder. That said, if you only have russet potatoes on hand, simply peel them before preparing this chowder.

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.

Dairy-free, use an additional 1 cup of broth in place of milk and use olive oil instead of butter. The chowder won't be creamy and have more of a soup-like consistency, but it will be delicious!

Gluten-free: Replace 2 tablespoons of all-purpose flour with 2 tablespoons gluten-free all-purpose flour or 1 tablespoon of cornstarch.

Storage: 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, sauté shallot in butter as directed until softened. Add softened shallot to base of crockpot, along with broth, potatoes, corn, vinegar, salt, pepper, onion powder, garlic powder, and thyme leaves. 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.

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