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Creamy Potato Corn Chowder Recipe

Creamy Potato Corn Chowder Recipe

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Jump to Recipe· 4.7 from 134 reviews

If you’re craving a cozy, comforting soup that feels like a warm hug from the inside, you’re going to adore this Creamy Potato Corn Chowder Recipe. It’s one of those dishes that’s simple to make but tastes like you spent hours in the kitchen. I absolutely love how this chowder has the perfect balance of silky creaminess, tender potatoes, sweet corn, and just a little kick from the spices—trust me, once you try it, you’ll want to make it again and again.

❤️

Why You’ll Love This Recipe

  • Comfort in a Bowl: It’s creamy and hearty, perfect for chilly days or when you want a simple, satisfying meal.
  • Easy to Make: The ingredients are straightforward and pantry-friendly, and it comes together without any fuss.
  • Versatile Flavor: Mild spice and fresh herbs make it adaptable—you can customize it easily to your taste.
  • Family Favorite: Every time I make this chowder, my family practically begs for seconds—it’s that good!
A white bowl filled with thick creamy corn chowder, showing layers of yellow corn kernels, soft chunks of potato, and finely chopped green herbs floating within the light beige soup base. The top is sprinkled with small bits of chopped parsley and a mix of black pepper and red pepper flakes. The bowl sits on a white marbled surface alongside pieces of torn crusty bread and a small glass bowl with more red pepper flakes visible in the background photo taken with an iphone --ar 2:3 --v 7 - Creamy Potato Corn Chowder, hearty corn and potato soup, quick comfort food recipes, easy chowder recipe, cozy soup for chilly days this Recipe

Ingredients You’ll Need

I’ve found that using fresh vegetables along with a quality vegetable bouillon really layers the flavor in this chowder without making it complicated. Plus, Yukon gold potatoes are my go-to for chowders because of their creamy texture and buttery taste.

Flat lay of a small pile of diced yellow onion, three whole garlic cloves with clean white skins, several crisp celery ribs cut into small pieces, a small heap of dried thyme leaves, a tiny pile of red chili flakes, a small mound of coarse salt, freshly cracked black peppercorns scattered neatly, a pat of salted butter, a small white bowl of golden olive oil, a small white bowl of pale apple cider vinegar, several medium Yukon gold potatoes diced into small cubes, a small pile of yellow frozen corn kernels looking fresh, a small white bowl filled with whole milk, a small heap of pale flour, and a few sprigs of fresh minced parsley all arranged symmetrically in simple white ceramic bowls and directly on the surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Potato Corn Chowder, hearty corn and potato soup, quick comfort food recipes, easy chowder recipe, cozy soup for chilly days
  • Vegetable Bouillon: I use Better Than Bouillon for that rich, savory broth taste that forms the base of this chowder.
  • Yellow Onion: Adds a gentle sweetness and depth—make sure to dice it fine for even cooking.
  • Garlic: Fresh minced garlic infuses the chowder with that warm, fragrant flavor.
  • Celery: The crunch and subtle bitterness balance the sweetness of the corn wonderfully.
  • Dried Thyme: One of those little touches that elevate the chowder from simple to special.
  • Chili Flakes: Just a pinch adds a nice kick without overpowering the overall flavor.
  • Salt and Black Pepper: Essential for seasoning every layer of this chowder.
  • Salted Butter & Olive Oil: Together they give richness and help cook the aromatics just right.
  • Apple Cider Vinegar: This brightens up the flavors and balances the creaminess perfectly.
  • Yukon Gold Potatoes: Small diced so they cook quickly and give you that dreamy creamy texture inside the chowder.
  • Frozen Corn: Easy and convenient, just rinse it well—it tastes just like fresh.
  • Whole Milk: Use at room temperature to keep the soup smooth and prevent curdling.
  • Flour: Our thickening hero for that luscious chowder consistency.
  • Fresh Parsley: Adds that fresh, herbaceous note to finish it off beautifully.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that you can personalize this creamy potato corn chowder recipe so easily. Depending on what you have at home or your dietary preferences, you’ll find it works beautifully with a few tweaks here and there.

  • Dairy-Free Version: I’ve replaced the milk and butter with coconut milk and dairy-free butter, and honestly, it still has that creamy, comforting feel I love.
  • Extra Protein: Adding cooked bacon or diced ham makes it a one-pot meal that my family adores, especially on a lazy weekend night.
  • Spicy Kick: I sometimes bump up the chili flakes or add a dash of smoked paprika for a smoky heat that pairs wonderfully with the sweetness of the corn.
  • Chunkier or Smoother: Use an immersion blender to partially blend the chowder if you like a creamier texture while still keeping some potato chunks.

How to Make Creamy Potato Corn Chowder Recipe

Step 1: Soften Your Vegetables with Love

Start by heating your butter and olive oil in a large soup pot over medium heat. Toss in the diced onion, garlic, and celery alongside dried thyme, chili flakes, salt, and black pepper. Stir and cook gently until the vegetables become soft and fragrant—this usually takes about 8 minutes. I always love how this step makes the kitchen smell like fall comfort food is on its way!

Step 2: Cook Potatoes and Corn with Vinegar Zest

Lower the heat to medium-low and stir in apple cider vinegar, diced potatoes, and rinsed frozen corn. Let them cook alongside the vegetables for about 10 minutes. You want the potatoes to be just halfway done—they’ll finish cooking later but this step starts softening them perfectly. The vinegar is my secret for giving the chowder a little zing that brightens all those rich flavors.

Step 3: Add Broth and Milk Carefully

Pour in your homemade vegetable broth (made by dissolving the bouillon in hot water) and the room temperature whole milk. Be sure to scrape up any browned bits stuck to the bottom of the pot to capture all the flavor. Now, keep the heat on medium-low—you want a gentle simmer, not a boil—to prevent the milk from separating. This step is key to that luxuriously creamy texture.

Step 4: Thicken the Chowder with a Flour Slurry

After simmering for about 20 minutes, until potatoes are tender, remove about 2 cups of broth and whisk in the flour until smooth. Pour this thickened mixture back into the pot and stir well. This trick makes sure your chowder has that perfect velvety body without any lumps. Let it continue simmering gently until the chowder thickens to your liking.

Step 5: Finish with Fresh Parsley

Once your potatoes are beautifully tender and the chowder is thickened, stir in fresh minced parsley or sprinkle it on top when serving. This little pop of herb freshness contrasts the creaminess and really lifts the entire dish.

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Pro Tips for Making Creamy Potato Corn Chowder Recipe

  • Small Dice Your Potatoes: I learned that cutting potatoes into small, uniform pieces helps them cook evenly and faster.
  • Use Room Temperature Milk: Adding cold milk straight from the fridge risks curdling, so I always let it sit out briefly before stirring it in.
  • Don’t Boil the Chowder: I discovered that gently simmering prevents milk from separating and keeps the texture silky smooth.
  • Make a Flour Slurry: Mixing flour into broth before adding it back avoids lumps and thickens perfectly every time.

How to Serve Creamy Potato Corn Chowder Recipe

A white pot filled with a creamy light beige sauce mixed with small green herbs and specks of spices floating evenly throughout. The sauce has a smooth texture with flecks of green parsley and other leafy herbs scattered on the surface, giving it a fresh look. The pot is on a white marbled surface that adds a clean and bright background to the image. photo taken with an iphone --ar 2:3 --v 7 - Creamy Potato Corn Chowder, hearty corn and potato soup, quick comfort food recipes, easy chowder recipe, cozy soup for chilly days

Garnishes

Whenever I serve this chowder, I love topping it with fresh chopped parsley for brightness and a little cracked black pepper for a subtle heat boost. Sometimes, I add a spoonful of sour cream or shredded sharp cheddar cheese if I want to get really indulgent—my guests always appreciate these little extras!

Side Dishes

For sides, crusty bread or cheesy garlic biscuits are my favorites—they’re perfect for dunking into this creamy chowder. Roasted Brussels sprouts or a simple green salad also pair nicely if you want to keep things light and fresh.

Creative Ways to Present

One fun idea I tried was serving the chowder in hollowed-out mini pumpkins or oversized bread bowls during a fall dinner party—it added a festive flair and impressed my guests big time. You could also garnish with crisp bacon bits and fresh chives for an elevated look and taste.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chowder in airtight containers in the fridge for up to 3-4 days. It thickens as it sits, so just stir in a little water or broth while reheating to bring back the perfect silky consistency.

Freezing

I’ve frozen this chowder a few times with great results—just freeze it in freezer-safe containers, and thaw overnight in the fridge before reheating gently on the stove. To avoid separation, I recommend reheating slowly over low heat and adding a splash more milk if needed.

Reheating

My favorite way to reheat chowder is on the stovetop in a saucepan over low heat. Stir frequently and add a bit of water, broth, or milk to loosen it up if it’s gotten too thick. Microwave works too but I find the stovetop method keeps it creamier and tastier.

FAQs

  1. Can I make this Creamy Potato Corn Chowder Recipe vegan?

    Absolutely! Swap out the butter for vegan butter or olive oil, replace the milk with coconut milk or any plant-based milk, and use vegetable broth. You can also thicken the soup with a flour slurry as in the original recipe to keep that creamy texture.

  2. Is using frozen corn okay, or should I use fresh corn?

    I love using frozen corn because it’s convenient and available year-round. Just rinse it before adding to the soup to remove any freezer taste. Fresh corn is wonderful too and gives a slightly sweeter crunch, but frozen works perfectly and saves prep time.

  3. Why shouldn’t I let the chowder boil after adding milk?

    Boiling can cause the milk to separate and curdle, which affects texture and taste. Keeping the heat moderate and simmering gently helps maintain that silky, creamy consistency that makes chowder so comforting.

  4. Can I prepare this chowder ahead of time?

    Yes! You can prepare the chowder fully and store it in the fridge for up to 4 days. Just reheat gently on the stovetop and adjust thickness if needed. This soup actually tastes even better the next day once the flavors have melded.

Final Thoughts

This Creamy Potato Corn Chowder Recipe is truly one of my all-time favorites—it’s like a blanket on a chilly day, comforting and filling. I hope you enjoy making and sharing it as much as I do. Give this recipe a try—you’ll be amazed how simple ingredients come together to create something so deliciously soulful. Trust me, your kitchen will smell incredible, and your belly will thank you!

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Creamy Potato Corn Chowder Recipe

Creamy Potato Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 134 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings (1.5 cups per serving) 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Potato Corn Chowder is a creamy, comforting soup made with Yukon gold potatoes, sweet corn, and a flavorful vegetable broth. Enhanced with garlic, onion, celery, and herbs, it’s a perfect hearty meal for cooler days. The chowder uses a combination of butter and olive oil for richness, while apple cider vinegar adds a subtle tang. It’s thickened with flour for a luscious texture, and finished with fresh parsley for a burst of color and freshness.

Ingredients

Scale

Broth and Base

  • 4 tsp vegetable bouillon
  • 8 cups hot water
  • 1 yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 2 cups celery, diced (about 6 ribs)
  • 1 tsp dried thyme
  • ¼ tsp chili flakes
  • 1 tsp salt
  • ¼ tsp freshly cracked black pepper
  • 2 Tbsp salted butter
  • 1 Tbsp olive oil
  • ½ Tbsp apple cider vinegar

Main Ingredients

  • 1.5 lbs Yukon gold potatoes, diced small (4 medium/small potatoes)
  • 12 oz frozen corn, rinsed

Thickening and Garnish

  • 1 cup whole milk, room temperature
  • 2 Tbsp flour
  • 1 Tbsp fresh parsley, minced

Instructions

  1. Prepare Broth: Combine vegetable bouillon with 8 cups of hot water to create a flavorful vegetable broth. Set aside for use later.
  2. Sauté Vegetables: In a large soup pot over medium heat, add diced onion, minced garlic, diced celery, dried thyme, chili flakes, salt, freshly cracked black pepper, butter, and olive oil. Cook for about 8 minutes, stirring occasionally, until the vegetables are softened and aromatic.
  3. Add Potatoes and Corn: Reduce heat to medium-low and stir in apple cider vinegar, diced Yukon gold potatoes, and rinsed frozen corn. Cook for approximately 10 minutes, stirring occasionally, until the potatoes are about half cooked but still slightly firm.
  4. Add Broth and Milk: Pour in the prepared vegetable broth and room temperature whole milk. Use a spoon to scrape any bits of vegetable stuck to the bottom of the pot. Stir everything together well.
  5. Simmer Gently: Maintain a gentle simmer (do not boil) over medium-low heat, stirring occasionally. Allow the potatoes to cook fully, which should take about 20 minutes. Avoid boiling to prevent milk from separating.
  6. Thicken Chowder: Remove 2 cups of the broth from the soup and whisk in the flour until smooth and lump-free. Return this mixture to the pot and stir to combine. Continue simmering until the chowder thickens to your preferred consistency.
  7. Finish and Serve: Taste to ensure the potatoes are tender and seasoning is balanced. Mix in the minced fresh parsley or sprinkle it on top as a garnish. Serve the chowder hot.

Notes

  • I use the Better Than Bouillon brand for a rich vegetable broth flavor.
  • Dicing potatoes into small pieces helps them cook faster and evenly.
  • Room temperature half & half or cream can be substituted for milk. For a dairy-free option, use coconut milk or make a slurry by blending potatoes and broth, or use dairy-free butter.
  • Ensure the chowder simmers gently but does not boil after adding milk to prevent curdling or separation.
  • To achieve the desired thickness, you can repeat the slurry step by whisking flour into broth and adding back to the pot gradually.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 180
  • Sugar: 4g
  • Sodium: 700mg
  • Fat: 7g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 15mg

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