Potato Corn Chowder Recipe: The Best Creamy Comfort in a Bowl

If there’s one dish that feels like a warm hug in a bowl, it’s Potato Corn Chowder. This recipe has that creamy, velvety goodness we all crave when life gets hectic—whether you’re wrangling kids, tackling long workdays, or simply needing something cozy on a breezy fall evening. The sweetness of corn mixed with hearty potatoes? Pure comfort food magic.

Growing up in Texas, chowders weren’t always a weekly staple, but once I became a mom, I realized how much a simple, nourishing soup could save the day. This Potato Corn Chowder Recipe quickly became one of my go-to meals for family dinners—because it’s easy, filling, and makes the house smell like heaven.

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Why You’ll Love This Potato Corn Chowder Recipe

• Creamy but not heavy – the mix of milk, cream, and broth keeps it rich yet balanced.
• Simple ingredients you probably already have in your pantry.
• Family-friendly – even picky eaters can’t resist cheesy, potato-y goodness.
• Flexible – make it vegetarian with veggie broth, or keep it light by skipping the cheese.

What Does Potato Corn Chowder Taste Like?

Think creamy mashed potatoes meet sweet summer corn—with a little garlic and thyme singing backup. It’s hearty without being overwhelming, and each spoonful has that melt-in-your-mouth texture that feels like comfort in every bite.

Ingredients You’ll Need for Potato Corn Chowder Recipe

When it comes to making the Potato Corn Chowder Recipe, simple pantry staples transform into something magical. Here’s a closer look at each ingredient and why it matters (plus some easy swaps if you’re missing something).

• Potatoes (4 medium, peeled and diced): Yukon Golds are my go-to because they cook down into a naturally creamy texture without losing their bite. Russets will work too, especially if you like your chowder extra thick. If you’ve got red potatoes, leave the skins on for added nutrients and a rustic look.
• Olive Oil (1 tablespoon): A light sauté of onions and garlic in olive oil sets the flavor base. Butter also works if you want a richer taste, but olive oil keeps it light.
• Onion (1 small, chopped): A yellow or white onion brings sweetness that balances the starchy potatoes. If you only have red onion, it’ll work—just note the flavor will be stronger.
• Garlic (2 cloves, minced): Garlic is that little flavor bomb that gives the chowder depth. Fresh is best, but if you’re in a pinch, garlic powder can stand in (use 1/2 teaspoon).
• Corn Kernels (2 cups, fresh, frozen, or canned): The star of the show! Sweet corn adds bursts of flavor and a little crunch to every spoonful. Fresh is unbeatable in summer, but frozen or canned works beautifully year-round. For another corn-inspired soup, try my Mexican Street Corn Soup—it’s a fun twist with a kick.
• Chicken or Vegetable Broth (4 cups): This is the liquid backbone of your chowder. Chicken broth gives it richness, while vegetable broth makes it vegetarian-friendly. If you’re using store-bought, go for low-sodium so you can control the saltiness.
• Whole Milk (1 cup): Adds creaminess without being too heavy. If you prefer lighter chowder, you can swap this for 2% milk.
• Heavy Cream (1 cup): This is where the indulgence comes in—it gives that silky, luscious texture chowders are famous for. If you want it lighter, you can replace half with more milk or even try a dairy-free alternative.
• Dried Thyme (2 teaspoons): Earthy and aromatic, thyme pairs beautifully with potatoes and corn. If you’ve got fresh thyme on hand, use about 1 tablespoon.
• Salt and Black Pepper (to taste): These simple seasonings bring everything together. Taste as you go—it’s the secret to perfecting your chowder.
• Flour (2 tablespoons, optional): Mixing flour with milk helps thicken the chowder. If you prefer it naturally thickened, skip this step and blend part of the soup instead.
• Shredded Cheddar Cheese (1/2 cup, optional): Totally optional, but let’s be real—melted cheddar stirred into creamy chowder is comfort food bliss.
• Fresh Parsley (for garnish): A sprinkle of chopped parsley adds a fresh, herby finish and makes your bowl look extra inviting.

How to Make Potato Corn Chowder

Cooking this Potato Corn Chowder Recipe is easier than you think. Just take it one step at a time, and before you know it, you’ll have a pot of creamy, comforting soup ready to serve. Here’s exactly how to do it:

Step 1: Start with the Flavor Base

Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Once the oil shimmers, add the chopped onion and minced garlic. Sauté for 3–4 minutes until the onion turns translucent and fragrant.

• This step is where the magic begins—onion and garlic create that savory foundation every chowder needs. Don’t rush it; low and slow brings out their sweetness.

Step 2: Add the Hearty Veggies

Toss in the diced potatoes and 2 cups of corn kernels (fresh, frozen, or canned). Stir well so every piece is coated with that garlicky onion goodness. Let the vegetables cook together for about 3 minutes.

• This little pre-cook softens the edges of the potatoes and helps the corn release some of its natural sweetness.

Step 3: Pour in the Broth

Slowly pour in 4 cups of chicken or vegetable broth. Give everything a good stir, then turn up the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 15–20 minutes.

• You’ll know it’s ready for the next step when the potatoes are fork-tender. (Translation: you can poke them with a fork, and they practically melt.)

Step 4: Make It Creamy

In a small bowl, whisk 2 tablespoons of flour into 1 cup of whole milk until smooth. This prevents clumps and gives you that thick, velvety chowder texture. Slowly add this mixture to the pot, stirring constantly. Then, pour in 1 cup of heavy cream and keep cooking for another 5–10 minutes.

• Pro tip: If you prefer a lighter chowder, skip the flour and instead blend a few ladles of soup, then stir it back in. That trick thickens naturally while keeping everything wholesome.

Step 5: Season Like a Pro

Stir in 2 teaspoons of dried thyme, then season generously with salt and black pepper. Don’t be shy here—taste, adjust, and taste again. This is the moment where your Potato Corn Chowder Recipe comes alive with flavor.

Step 6: Make It Extra Cozy (Optional)

If you’re in the mood for indulgence, stir in 1/2 cup of shredded cheddar cheese right before serving. It melts beautifully and adds that extra creamy, cheesy layer of comfort.

Step 7: Garnish and Serve

Ladle your chowder into warm bowls, sprinkle with fresh parsley, and serve hot. Pair it with crusty bread, cornbread, or a crisp salad for a complete meal.

If you love cozy soups like this, you’ll also want to check out my Roasted Red Pepper Gouda Soup—it’s another family favorite that balances creamy richness with bold flavor.

Tips and Tricks for Perfect Potato Corn Chowder

• Cut potatoes evenly so they cook at the same pace.
• For extra creaminess, blend half the soup, then stir it back in. (Just don’t forget to let it cool slightly before blending—we’ve all been there with the soup explosion!)
• Cheese tip: Add the cheddar at the very end and stir off-heat so it doesn’t clump.
• Make it ahead: This chowder actually tastes better the next day after the flavors mingle.

Storage for Potato Corn Chowder Recipe

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze without the cheese for up to 2 months. Reheat slowly on the stove and add cheese fresh.

FAQs

Can I make this dairy-free?
Yes! Swap the milk and cream for coconut milk or a dairy-free alternative.

What protein goes well with this?
Shredded chicken, turkey, or even crispy turkey bacon crumbles are delicious additions.

Do I need to peel the potatoes?
Not necessarily—leaving the skins adds nutrients and a rustic vibe.

Conclusion

This Potato Corn Chowder Recipe is the kind of meal that reminds you food is more than fuel—it’s comfort, care, and connection. Whether you serve it on a busy weeknight or ladle it into bowls for a lazy Sunday supper, it’s guaranteed to bring smiles around the table.

If you loved this, you might also enjoy my Chicken Noodle Soup with Egg Noodles or Spicy Pumpkin Soup for more cozy bowls.

So grab a pot, dice those potatoes, and let’s make dinner that feels like a hug.

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