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Fresh Corn & Potato Chowder

This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. —Tracy Bivins, Knob Noster, Missouri
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    6 servings


  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 pound red potatoes (about 3 medium), cubed
  • 1-1/2 cups fresh or frozen corn (about 7 ounces)
  • 3 cups reduced-sodium chicken broth
  • 1-1/4 cups half-and-half cream, divided
  • 2 green onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon minced fresh parsley


  • In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender.
  • In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.

Corn & Potato Chowder Tips

How do you thicken corn chowder?

This corn chowder is thickened by stirring in cream and flour at the end of cooking the time.

How long can corn chowder stay in fridge?

Corn chowder can be kept in the fridge for 3-5 days.

Does corn chowder freeze well?

Yes, corn chowder can be frozen! See our tips for properly freezing soups and chowders. Check out our other corn chowder recipes, like Mexican chicken corn chowder and creamy corn chowder. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts
1 cup: 200 calories, 8g fat (5g saturated fat), 30mg cholesterol, 534mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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  • ksbimagine
    Oct 15, 2020

    My family loved this! Great, versatile recipe. I mixed cream and half and half, used brown potatoes instead of red (didn't want to run to the store just for cream and potatoes). Husband and my kids asked for it again right away.

  • Kellie
    Sep 26, 2020

    Great versatile recipe! I used some half&half and some whole milk. Instead of mixing the flour with cream, I made a roux. Just because I ran out of cream. Added some carrots. I think it's a highly adaptable recipe. Will definitely make again.

  • walkerjo
    Jul 23, 2020

    Easy recipe. I have fresh corn, potatoes, and onion from our local farm. Making it now. Added a cob while simmering.

  • Shelly
    Jan 20, 2020

    This is a yummy soup. I used low sodium everything and would have needed to add salt, except I added Polish’s Sausage and that made this soup

  • fredhubbard
    Oct 30, 2019

    Made it as is and really liked it. Mine does not look like the picture with the recipe. Mine was much creamier.

  • Maeve
    Jun 13, 2018

    just made this afternoon, although the temp outside is 109. I just had a bowl and it is wonderful. The only thing I changed was to fry a couple of slices of bacon chopped up very fine instead of using butter. Everything else is pretty much followed the recipe, and it was outstanding. Made this for a friend who's got some dental issues, because it's soft and I figured if the corn was too chewy I'd throw in my hand blender so she could mush it up a little more if she needed to. Great

  • DianeC23
    Mar 23, 2016

    Creamy and delicious! I used canned no-salt added corn (didn't have fresh), and it turned out great. I did have to use corn starch instead of flour to thicken it, but that's a minor change. I'll be making this again! Thanks!

  • candicep86
    Jan 12, 2016

    Turned out great!

  • tamarapearson
    Oct 15, 2015

    This soup is so simple and so delicious. It tasted even better warmed up the next day. I made a second batch to share with coworkers - everyone loved it and asked for the recipe.