This creamy, comforting Potato Corn Chowder celebrates the natural sweetness of charred corn, tender potatoes, and a silky, savory broth. It’s perfect for a cozy evening and makes a satisfying family meal.
Quick Look at This Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes
- Servings: 6
- Dietary Info: Vegetarian; can be made gluten-free and dairy-free
- Method: Stovetop
- Technique: Sauté vegetables, make a roux, add broth and dairy, combine with baked potatoes and charred corn, simmer and finish with sour cream.
- Flavor & Texture: Sweet charred corn and tender potatoes in a rich, velvety broth make for a comforting, satisfying chowder with a hint of smokiness.
Why You’ll Love This Family Favorite!
This chowder is a weeknight winner: hearty and full of flavor while staying straightforward to prepare. It started as a baked potato soup adapted to be vegetarian and quickly became a favorite for chilly nights.
- Irresistibly Creamy: A blend of milk, heavy cream, and a touch of sour cream creates a silky finish.
- Charred Corn Adds Sweetness: Sautéing the corn until golden brings out its sugars and adds subtle smoky depth.
- Hearty & Filling: Baked potatoes and a savory broth make this chowder both nourishing and comforting.
Made With Amore,
“Made this soup over the weekend and it was a hit with the family! The smoked paprika in it was delicious.”
– Melissa Johnson
Table of Contents
- Quick Look at This Recipe
- Why You’ll Love This Family Favorite!
- Ingredients for Potato Corn Chowder Recipe
- Variations & Substitutions
- How to Make Potato Corn Chowder
- Recipe FAQs
- Serving Suggestions
- Recipe Tips
- Other Soup Recipes You’ll Love
- Potato Corn Chowder Recipe
Ingredients for Potato Corn Chowder Recipe
Simple pantry staples and fresh produce combine to make a flavorful chowder the whole family will enjoy.
- Corn – fresh, frozen (thawed), or canned; charred for added sweetness.
- Butter – builds a rich base and helps brown the corn and vegetables.
- Russet Potatoes – baked first for best texture and flavor.
- Chicken or Vegetable Broth – forms the savory foundation for the chowder.
- Heavy Cream – creates a luscious, velvety consistency.
See the recipe card below for exact quantities and full ingredient details.
Variations & Substitutions
- Dairy-free: Use olive oil or dairy-free butter, and substitute plant-based milk or coconut/cashew cream for the milk and heavy cream.
- Gluten-free: Replace all-purpose flour with a gluten-free flour blend or use cornstarch (use about half the amount and whisk it into the broth to thicken).
- Potato choices: Yukon Golds can replace Russets for a creamier texture. Use vegetable broth for a vegetarian version or chicken broth for deeper flavor.
- Flavor twists: Add fresh herbs (parsley, basil), a pinch of cayenne, crumbled cooked bacon for smokiness, or shredded cheddar for a cheesy finish.
How to Make Potato Corn Chowder
This chowder is straightforward to prepare. Follow these steps and refer to the recipe card for a printable version.
- Bake the potatoes until tender, let cool, then cut into bite-size pieces.
- Char the corn in butter over medium-high heat until golden; remove and set aside.
- Sauté onion, celery, smoked paprika, and thyme in butter until softened. Add garlic and cook briefly.
- Sprinkle in flour and stir for a few minutes to form the roux and cook out the raw flour taste.
- Gradually add broth while stirring to avoid lumps, then add milk, heavy cream, salt, and pepper. Simmer until slightly thickened.
- Stir in the cream, then add the baked potato pieces, gently breaking some to thicken the chowder.
- Add the charred corn back to the pot and simmer for 10–15 minutes to meld flavors.
- Finish by stirring in a dollop of sour cream for extra richness.
- Garnish with chopped green onion and reserved corn, and serve warm.
- Optional: top with shredded cheddar or crispy bacon for extra richness and texture.
Recipe FAQs
Freshly baked potatoes give the best texture and flavor, but canned potatoes can be used in a pinch. Rinse and drain them, then add near the end of cooking to avoid overcooking.
Refrigerate in an airtight container for up to 4 days. To freeze, use freezer-safe containers and store for up to 3 months. Thaw in the refrigerator before reheating.
Stovetop: Reheat over low to medium heat, stirring frequently; add a splash of milk or broth if the soup is too thick. Microwave: Reheat in 1-minute intervals, stirring between, until warmed through.
Serving Suggestions
Serve this chowder as a starter or main with a simple salad or crusty bread. It pairs well with light salads or roasted vegetables for a complete meal.
My Pro Tips
Recipe Tips
- Char the Corn: Browning the corn enhances its sweetness and adds depth.
- Bake the Potatoes: Baking before adding prevents them from falling apart and adds a subtle caramelized flavor.
- Use Heavy Cream for Texture: Heavy cream yields a rich mouthfeel, or blend a portion of the soup for thickness without extra cream.
- Don’t Skip the Flour: The flour roux helps thicken the chowder; cook it briefly to remove any raw taste.
- Adjust Consistency: If the chowder thickens too much after chilling, thin with a bit of broth or milk when reheating.
Other Soup Recipes You’ll Love
Creamy Chicken and Wild Rice Soup Recipe
Creamy Gnocchi Soup (Better than Olive Garden!)
Summer Corn Chowder (Simple)
Copycat Panera Autumn Squash Soup Recipe (Easy)
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Potato Corn Chowder
Ingredients
- 4 cups corn (fresh, thawed frozen, or drained canned)
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- ¼–½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ cup celery, petite diced
- 2–3 large garlic cloves, finely chopped
- ⅓ cup all-purpose flour
- 4 large Russet potatoes (or 8 small), scrubbed and dried
- A bit of oil for rubbing on potato skins
- 4 cups chicken or vegetable broth
- 3 cups milk
- ⅔ cup heavy cream
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- ⅓ cup sour cream
Instructions
- Cook the Corn: Melt 1 tablespoon butter in a large pot over medium-high heat, add corn and sauté until golden (6–8 minutes). Remove and set aside.
- Bake the Potatoes: Preheat oven to 400°F (200°C). Rub potatoes with a little oil and bake directly on the rack 45–60 minutes until tender. Cool slightly, cut into pieces, and set aside.
- Start the Soup Base: In the same pot, melt remaining 2 tablespoons butter over medium heat. Add onion, smoked paprika, thyme, and celery; sauté about 5 minutes. Add garlic and cook 1 minute more.
- Thicken the Soup: Sprinkle in flour and stir constantly for 2–3 minutes to cook the raw flour taste.
- Add Liquids and Potatoes: Gradually pour in broth while stirring to prevent lumps. Add milk, heavy cream, salt, and pepper. Stir until smooth and slightly thickened (about 5 minutes).
- Combine All Ingredients: Add baked potato pieces, breaking some to thicken the chowder. Stir in most of the charred corn, reserving a little for garnish. Simmer over low heat 10–15 minutes.
- Finish with Sour Cream: Stir in sour cream for added richness.
- Serve and Garnish: Ladle into bowls and top with optional shredded cheddar and chopped green onions. Enjoy!
Notes
- Char the Corn – Browning corn adds a sweet, smoky note that enhances the chowder.
- Bake the Potatoes – Baking helps keep the potatoes from becoming mushy and adds flavor.
- Use Heavy Cream – Heavy cream gives a silky texture; blending some soup can thicken without extra cream.
- Don’t Skip the Flour – The roux is key for proper thickness; cook it briefly to remove any raw taste.
- Adjust Consistency – If too thick after chilling, thin with broth or milk when reheating.
Nutrition
Calories: 577
Carbohydrates: 82 g
Protein: 16 g
Fat: 24 g
Nutrition information is automatically calculated and should be used as an approximation.