Why You’ll Love Potato Corn Chowder Recipe
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It’s budget-friendly and uses everyday pantry ingredients yet delivers a hearty, cozy result.
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The combination of potatoes and corn gives a pleasant balance of creaminess and sweetness.
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It’s flexible: you can easily adapt it (e.g., use dairy‑free milk or add extra vegetables) without losing flavor.
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It makes a generous batch — enough for multiple meals or to share.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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vegetable bouillon (to make broth)
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hot water
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yellow onion, diced
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garlic cloves, minced
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celery, diced
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dried thyme
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chili flakes
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salt
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freshly cracked black pepper
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salted butter
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olive oil
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apple cider vinegar
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Yukon gold (or similar) potatoes, diced small
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frozen corn, rinsed
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whole milk (room temperature)
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all-purpose flour
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fresh parsley, minced (for garnish)
Directions
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Prepare the vegetable broth by dissolving the bouillon in the hot water.
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In a large soup pot over medium-high heat, sauté the diced onion, garlic, celery, thyme, chili flakes, salt, pepper, butter, and olive oil until the vegetables begin to soften (about 8 minutes).
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Reduce the heat to medium-low and add apple cider vinegar, the diced potatoes, and the rinsed frozen corn. Cook together about 10 minutes, until the potatoes are partially cooked but still firm.
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Add the prepared vegetable broth and room-temperature milk to the pot, stirring to combine and scraping up any browned bits from the bottom.
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Simmer (do not boil) over medium-low heat, stirring occasionally, until the potatoes are fully cooked — about 20 minutes.
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Remove about 2 cups of broth from the soup, whisk in the flour until smooth, then pour this mixture back into the pot and stir to combine.
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Simmer a little longer until the chowder thickens to your liking and the potatoes are tender.
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Stir in minced parsley (or sprinkle it on top when serving) and ladle the chowder into bowls.
Servings and timing
Makes 8 servings (about 1.5 cups per serving)
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Variations
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For a dairy‑free version, swap the milk for coconut milk (or another plant-based milk) and substitute dairy‑free butter.
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Add extra vegetables like diced carrots, bell peppers, or kale for a more nutrient-rich chowder.
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For a richer texture, use half‑and‑half or cream instead of whole milk.
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Add protein: cooked and diced ham, shredded chicken, or smoked sausage are good additions.
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For spice lovers: increase the chili flakes or add a pinch of smoked paprika or cayenne for a bit of heat.
Storage/Reheating
Once cooled, store leftover chowder in an airtight container in the refrigerator for 3–4 days. To reheat, gently warm on the stovetop over low–medium heat, stirring occasionally until heated through. If the soup has thickened too much after refrigeration, you can stir in a splash of broth or milk to loosen the consistency.
FAQs
What kind of potatoes work best?
Yukon gold potatoes (or other waxy potatoes) are ideal because they stay tender yet hold their shape well in chowder.
Can I use fresh corn instead of frozen?
Yes — fresh corn kernels work great, too. Just cut them off the cob and rinse before adding.
What if I don’t have vegetable bouillon?
You can substitute with vegetable broth (about 8 cups) instead of water + bouillon.
Can I make this chowder vegan?
Yes. Use dairy‑free milk (like coconut or oat milk) and vegan butter, and ensure your bouillon is vegan.
Why does the recipe call for room‑temperature milk?
Adding cold milk directly to a hot soup can cause the milk to curdle, leading to an unpleasant texture. Room-temperature milk helps prevent that.
Do I have to thicken the soup with flour?
No — if you prefer a thinner broth-like chowder, you can skip the flour. The soup will still be tasty.
Can I freeze leftovers?
Yes, but note that potatoes can become mushy, and the texture may change slightly. Place in a freezer-safe container, and when reheating, heat gently on the stove.
Can I add more corn or less potato?
Absolutely — feel free to adjust the ratio to your taste. More corn adds sweetness, while fewer potatoes lightens the texture.
Is this chowder healthy?
It’s a comforting soup that provides fiber, vitamins, and slow‑digesting carbs from potatoes and corn. Using lower-fat milk or adding extra vegetables can boost its nutritional value.
What can I serve with this chowder?
This chowder goes well with crusty bread, a simple salad, or some warm dinner rolls for a complete, satisfying meal.
Conclusion
This potato corn chowder is a simple, budget-friendly comfort soup that manages to feel cozy and satisfying while using humble pantry ingredients. It’s versatile, easy to adapt, and makes enough for multiple meals or sharing. Whether you stick to the basic version or customize it with extra veggies or dairy-free swaps, this chowder is bound to become a go-to recipe — especially when you want a warm, nourishing bowl without a lot of fuss.
Potato Corn Chowder
A creamy and comforting Potato Corn Chowder made with simple, budget-friendly ingredients. This hearty soup is perfect for chilly days and easy to prepare in under an hour.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 4 ribs celery, diced
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp cayenne pepper (optional)
- 3 cups vegetable broth
- 1.5 lbs. potatoes, diced
- 1 cup frozen corn
- 1 cup whole milk
- 1 tsp salt (or to taste)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and celery, and sauté until softened, about 5 minutes.
- Stir in smoked paprika, dried thyme, black pepper, and cayenne pepper. Cook for 1 minute more to toast the spices.
- Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
- Add the frozen corn and simmer for another 5 minutes.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half to a blender and blend until smooth, then return to the pot.
- Stir in the milk and season with salt to taste. Heat through, then serve hot.
Notes
- For a thicker chowder, blend more of the soup.
- Use Yukon gold or red potatoes for a creamier texture.
- Add cooked bacon or cheese on top for extra flavor.
- To make it vegan, use plant-based milk.
Nutrition
- Serving Size: 1.5 cups
- Calories: 226
- Sugar: 6g
- Sodium: 641mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 6mg
