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Creamy Hearty Potato Corn Chowder Recipe

Potato Corn Chowder is a delicious and satisfying soup packed with a delightful blend of potatoes, corn, and aromatic vegetables; this comfort food will quickly become a favorite addition to your dinner table.

A steaming pot of creamy potato corn chowder garnished with fresh herbs.

Potato Corn Chowder Recipe 

Potato corn chowder is a rich soup that is made with wholesome ingredients like potatoes, corn, onions, and carrots—simmered with a creamy milk-based sauce. The combination of flavors not only tastes divine but also brings filling nourishment.

This soup is perfect for colder seasons or whenever you need warm and delicious soup. You can eat it by itself or with savory fresh garden salad. No matter how you enjoy Potato Corn Chowder, it’s filling and heartwarming!

Why You Should Try It:

  1. Ease of Preparation: Potato corn chowder is surprisingly simple to make and doesn’t require any specialized culinary skills.
  2. Customizable: Feel free to add your favorite vegetables, adjust the seasoning, or even include protein like diced ham or cooked chicken for added depth.
  3. Family-Friendly: It’s a dish that both adults and kids will love, making it a perfect option for family meals.
  4. Perfect for Any Occasion: Whether you’re seeking a cozy weeknight dinner or a dish to impress guests, potato corn chowder fits the bill.

Ingredients for Making Potato Corn Chowder Recipe 

  • Butter and Olive Oil: These fats are used for sautéing the aromatics and vegetables. Butter provides richness and flavor, while olive oil adds a hint of fruitiness.
  • Potatoes: The star of the chowder, potatoes provide bulk, heartiness, and texture. As they cook, they release starches that help thicken the soup.
  • Corn Kernels: Corn adds natural sweetness, a burst of color, and a pleasant crunch to the chowder. It contributes to the overall flavor profile and provides a contrast to the creamy base.
  • Onion and Garlic: Enhances the flavor with a slight sweetness and savoriness.
  • Celery and Carrots: subtle flavor and a refreshing crunch
  • Heavy Cream: Creates a smooth, creamy base that unifies the ingredients and mellows the overall flavor.
  • Chicken broth: Adds depth and serve as the liquid base for the soup.
  • Herbs & Spices: Bay leaf, thyme, paprika, salt, and pepper – Enhance the flavor profile and provide a finishing touch
Close-up view of potato corn chowder showcasing its rich texture and vibrant colors.

How to make Potato Corn Chowder 

  • Heat butter and olive oil in a large pot and sauté onion until translucent.
  • Add garlic and continue to sauté until fragrant, followed by diced potatoes, carrots, and celery, and sauté until slightly softened.
  • Add broth, bay leaves, and thyme, and bring to a boil before reducing heat to simmer. Cover and cook until potatoes are tender.
  • Add corn and simmer an additional 5 minutes, then stir in heavy cream.
  • Season with salt, pepper, and optional paprika, and adjust to taste.
  • Discard bay leaves, and serve the chowder garnished with fresh herbs and grated cheese, alongside bread, crackers, or salad.

Tips And Substitutes

  1. Experiment with different herbs like rosemary or sage to add unique flavors to your chowder.
  2. Don’t overcook the potatoes; simmer the chowder gently until they are fork-tender to avoid mushy results.
  3. If you prefer a smoky flavor, consider adding a bit of crumbled cooked bacon as a garnish.
  4. If heavy cream isn’t available, you can use half-and-half or milk for a lighter version of the chowder.
  5. Don’t have fresh corn on hand? Use frozen or canned corn instead.
  6. To make a vegan-friendly version, swap the milk for your favorite non-dairy milk and replace the butter with vegan butter or olive oil.
  7. Do not freeze the soup if it contains dairy or potatoes, as they do not freeze well.

Serving Suggestions

  • Garlic bread: Scoop this soup with perfect Pull-Apart Garlic Bread 
  • Southern cornbread: Pair Southern-style cornbread with potato corn chowder to complement the savory and slightly sweet flavors of the chowder. Crumble the cornbread on the chowder or serve on the side for added texture. 
  • Salad: Fresh Garden Salad is a great combination with Potato Corn Chowder. Pair with Arugula salad for a different and healthy option. 
  • Roasted vegetables: These go with practically everything. They pair greatly with Potato Corn Chowder and add a pop of color to your plate. 
  • Ribs: The smoky and savory flavors of the ribs can pair well with the creamy and sweet flavors of the chowder.
Creamy and flavorful potato corn chowder topped with a sprinkle of fresh herbs

Frequently Asked Questions

Can I use frozen corn instead of fresh corn?

Yes, you can use frozen corn instead of fresh corn for your Potato Corn Chowder. The only difference is that you’ll need to cook the frozen corn for a bit longer before putting it in the chowder.

I’m a vegetarian. Can I make this chowder as a vegan?

Yes, you can. What you will need to do is switch up some of the ingredients. Use vegetable broth instead of chicken broth or any other meat-based broth. Replace dairy milk or cream with a plant-based milk, such as almond milk, soy milk, oat milk, or coconut milk. Opt for unsweetened varieties for a neutral flavor. Instead of butter, use a vegan butter substitute or olive oil for sautéing.

What type of potatoes should I use?

The type of potatoes you want to use for potato corn chowder boils down to your preferences. You can go for baking potatoes if you want your soup thick and creamy. For separate potato chunks, red potatoes are good options. You can also use Yukon Gold or russet potatoes. They both have a creamy and velvety texture.

How do I make my Potato Corn Chowder thicker?

  • Add a cornstarch slurry: Mix cornstarch with cold water until smooth. Slowly pour the mixture into the chowder, stirring constantly, until thickened
  • Blend a portion of the soup: Use an immersion blender or traditional blender to puree a portion of the soup until smooth. Return the pureed soup to the pot and stir to combine.
  • Make a roux: Melt butter in a separate saucepan and whisk in flour until smooth. Slowly stir in a ladleful of chowder at a time, whisking constantly, until the mixture is smooth and thickened. Return the thickened mixture to the chowder and stir to combine.

How long does Potato Corn Chowder last in the fridge?

Potato Corn Chowder can last in the refrigerator for about 3-4 days if stored properly.

How to store Potato Corn Chowder 

First, allow it to cool completely, and then transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days.

How to reheat Potato Corn Chowder

Gently warm it over low heat on the stovetop, stirring occasionally, until heated through. Be careful not to let it boil, as this can cause the dairy to curdle or separate. Alternatively, you can reheat individual portions in the microwave, stirring every 30 seconds until heated through.

Other delicious soups to try out

A steaming pot of creamy potato corn chowder garnished with fresh herbs.

Potato Corn Chowder Recipe

Potato Corn Chowder is a delicious and satisfying soup made up of a delightful combination of potatoes, corn, milk/cream and butter. It is a great choice to go for when you’re in the mood for a cozy and filling meal.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 373.3kcal


  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 3 medium russet potatoes peeled and diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 4 cups broth vegetable or chicken
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 cups corn kernels fresh or frozen
  • 1 cup heavy cream
  • 1/2 teaspoon paprika optional
  • Salt and pepper to taste
  • Chopped fresh parsley or chives for garnish
  • Grated cheddar cheese optional


  • In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
  • Add the chopped onion and sauté until translucent, about 3 minutes.
  • Add the minced garlic and sauté for an additional 1 minute until fragrant.
  • Stir in the diced potatoes, carrots, and celery. Sauté for about 5 minutes, allowing the vegetables to slightly soften.
  • Pour in the vegetable or chicken broth, and add the bay leaves and dried thyme.
  • Increase the heat to bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 15-20 minutes or until the potatoes are tender.
  • Add the corn kernels to the pot and continue to simmer for an additional 5 minutes.
  • Pour in the heavy cream, stirring gently to combine.
  • Season the chowder with salt, pepper, and paprika (if using). Adjust the seasoning according to your taste preferences. Remove the bay leaves from the pot and discard them.
  • Ladle the creamy potato corn chowder into bowls and garnish with chopped fresh parsley or chives and a sprinkle of grated cheddar cheese if desired.
  • Serve the chowder hot with crusty bread, oyster crackers, or a side salad for a complete meal.


Calories: 373.3kcal | Carbohydrates: 34.5g | Protein: 5.2g | Fat: 25.5g | Saturated Fat: 13.6g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 8.7g | Trans Fat: 0.2g | Cholesterol: 59.9mg | Sodium: 816.1mg | Potassium: 660.3mg | Fiber: 3.5g | Sugar: 7.4g | Vitamin A: 4611.2IU | Vitamin C: 10.2mg | Calcium: 60.5mg | Iron: 1.5mg

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