Potato Corn Chowder

Potato corn chowder combines tender chunks of potato and sweet corn in a thick, creamy broth. With pantry staples like olive oil, chicken broth and flour, you’ll have dinner on the table in 30 minutes. Don’t let the minimal ingredients fool you—this chowder is hearty and delicious!

This easy corn chowder recipe makes a fantastic meal paired with toasted bread, side salad recipes or sandwich ideas. What I love most about this recipe is its versatility. Want to add some heat? Toss in crushed red pepper. Craving more vegetables? Saute your favorite seasonal veggies and add them to the pot. The options are endless! And if you enjoy this potato corn chowder recipe, you’ll love our other creamy potato soup recipes.

Potato Corn Chowder Ingredients

• Potatoes: Any type of potato works for this chowder, but I recommend using Yukon Gold potatoes as they have just the right amount of starch and moisture. Russet potatoes or white potatoes are great options as well.
• Corn: This potato corn chowder recipe calls for canned corn, but you can use fresh kernels off the cob or even frozen kernels; if using frozen corn, be sure to thaw it first.
• Chicken broth: You can use homemade chicken broth or any of the best chicken broth brands. I suggest using low-sodium chicken broth to control the chowder’s overall saltiness.
• Onion: Freshly chopped onion adds a lot of flavor to this corn potato chowder. Here’s the best way to chop an onion—it is safer and quicker, and we even include tips to prevent crying while chopping.
• Milk: This recipe uses 2% milk due to its higher fat content, which results in a rich and creamy chowder. Alternatively, you can use any type of milk, even nondairy milk such as coconut milk.
• Flour: Whisk together flour and half the milk to create a slurry. This simple technique thickens a sauce or soup.
• Seasonings: Season with salt and pepper to taste, then garnish the easy corn chowder recipe with fresh parsley before serving.

Directions

Step 1: Cook the onion

In a large saucepan, cook the onion in oil over medium heat until tender.

Step 2: Boil the potatoes

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Add the broth and potatoes, then bring to a boil.

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Reduce the heat, cover and simmer for 10 to 15 minutes or until the potatoes are tender.

Step 3: Add the corn and slurry

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Stir in the corn, 1/2 cup milk, the salt and the pepper. In a small bowl, whisk together the flour and the remaining 1/2 cup milk until smooth to make a slurry. Stir the slurry into the soup and return the soup to a boil.

Step 4: Cook until thickened

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Cook and stir for two to three minutes or until thickened. Garnish with minced fresh parsley if desired.

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Recipe Variations

• Try it spicy: To make a spicy corn potato chowder, season the soup with 1 teaspoon crushed red pepper flakes or cook one small chopped jalapeno (or your favorite type of pepper) with the onion.
• Add more vegetables: Amp up this dinner by adding more veggies such as celery, peppers, zucchini and carrots.
• Make it vegetarian: Use store-bought or homemade vegetable broth instead of chicken broth.
• Sprinkle with bacon: Toss in crumbled cooked thick-cut bacon for added smokiness. Learn how to cook bacon perfectly every time.
• Garnish with other herbs: In addition to or in place of the parsley, sprinkle the chowder with 1 to 2 teaspoons minced fresh thyme. Here’s a helpful guide on how to chop herbs.

How to Store Potato Corn Chowder

This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to five days. Reheat it on the stove or in the microwave until warm.

Can you freeze potato corn chowder?

It’s typically not recommended to freeze dishes made with milk and potatoes, as the milk may separate and the potatoes may become mushy and grainy. However, if you want to freeze leftovers, store them in an airtight container in the freezer for up to three months. Let them thaw in the fridge overnight, then reheat as usual.

Potato Corn Chowder Tips

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How do you thicken potato corn chowder?

This potato corn chowder recipe is thickened with a slurry made from milk and flour. For an even creamier consistency, remove a little less than half the soup and place it in a blender to puree. Add it back into the saucepan and stir to combine. The amount of soup you puree will determine how thick the chowder becomes, so measure more or less depending on your preference.

Can you make potato corn chowder in a slow cooker?

Absolutely! Dump everything but the slurry into your slow cooker, and cook the easy corn chowder recipe on low for six to eight hours or on high for three to four hours. Whisk the remaining milk and flour until smooth, stir the slurry into the chowder, allow the soup to cook and thicken for 5 to 10 minutes longer, and serve.

How do you make potato corn chowder in an Instant Pot?

Set your Instant Pot to saute and cook the onion in oil until tender. Add the broth, potatoes, corn, salt and pepper. Close the lid and steam valve. Set to high pressure for 10 minutes, then quick release the pressure. Stir in half the milk, and whisk the remaining milk with flour in a small bowl. Add the slurry to the Instant Pot. Set to saute and cook for five minutes, stirring until combined.

What can you serve with potato corn chowder?

This homemade easy corn chowder recipe is a satisfying and flavorful meal as is, but it’s also excellent served with crusty homemade bread, a slice of buttery cornbread, or as a first course before roasted chicken or pork chops.

Don’t forget the toppings! I suggest sprinkling bacon bits and sliced green onion on top, but use your favorite mix-ins. Some popular toppings include diced jalapeños, shredded cheddar cheese and a dollop of sour cream.