Potato Corn Chowder is a quick and comforting meal made with sweet corn, tender potatoes, and a creamy homemade broth (no canned soup needed!). Ready in just 35 minutes, this one-pot soup is the perfect choice for a cold day.
Serve it with quick dinner rolls or Texas toast garlic bread for dipping and soaking up every last bit of the creamy broth.
Holly’s Recipe Highlights: Easy Potato Corn Chowder
- Why Make It: Flour thickens the broth right in the pot, so there’s no need to make a separate slurry or dirty an extra pan.
- Prep Note: Cut the potatoes into small, evenly sized cubes so they cook quickly and evenly, becoming tender at the same time.
- Tools: A saucepan and a whisk are all you need to make this recipe from start to finish.
Total Time: 35 Mins Servings: 6 Cooking Method: Stovetop
Ingredient Notes
- Corn: Frozen corn is the easiest year-round option and can go straight into the pot. Fresh corn is especially delicious when it’s in season, while drained canned corn works well in a pinch.
- Potatoes: Russet potatoes make a particularly creamy chowder because their starch helps thicken the broth. Yukon Gold potatoes hold their shape a little better and add a naturally buttery texture.
- All-Purpose Flour: Thickens the broth and helps create a creamy consistency. Cook it with the vegetables for a couple of minutes before gradually adding the broth to prevent a floury taste.
- Heavy Whipping Cream: Half-and-half can be used as a lighter substitute, although the broth will be slightly less rich.
Variations
- Cheesy: Stir in shredded sharp cheddar over low heat once the potatoes are tender.
- Ham: Stir in diced cooked ham for a heartier chowder.
- Extra Vegetables: Add finely diced celery or carrots along with the onion.
How to Make Easy Potato Corn Chowder
- Sauté the onion in butter, then add corn, garlic, potatoes, and seasonings.
- Stir in flour and cook to thicken.
- Whisk in broth and cream, then simmer (full recipe below).
- Top with bacon bits and green onions.
Storing Potato Corn Chowder
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- It will keep in the freezer for up to 4 weeks. Thaw overnight in the refrigerator.
- Reheat in a saucepan over low to medium-low heat, stirring frequently. The dairy may separate slightly, and the potatoes can soften after freezing, so reheat slowly and avoid bringing to a boil.
More Cozy and Creamy Soups
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Easy Potato Corn Chowder
This easy potato corn chowder turns simple potatoes and corn into a thick, creamy, comforting soup in just 35 minutes.
Equipment
Ingredients
- 2 tablespoons butter
- ½ cup onion diced
- 2 cups corn or 1 12-ounce bag of Frozen Corn
- 3 cloves garlic minced
- 2 small potatoes cubed
- 1 teaspoon thyme leaves
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- ½ cup heavy whipping cream
- 2 tablespoons bacon bits
- 1 green onion diced
Instructions
- Melt butter in a saucepan over medium heat and cook onion until softened.
- Add corn, garlic, potatoes, and seasonings, and cook for 1 minute. Stir in flour and cook for 2 minutes, stirring constantly.
- Slowly whisk in chicken broth and cream and bring to a boil.
- Once boiling, turn down to a simmer and let it cook for 10 to 15 minutes or until the potatoes are soft.
- Serve with bacon bits and green onions.
Notes
- Make soup ahead and keep it in the refrigerator for up to 4 days. Freeze chowder in zippered bags for up to 4 weeks.
- Thaw chowder in the refrigerator and reheat on the stovetop over low heat until heated through.
Nutrition Information
Calories: 210kcal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 739mg | Potassium: 407mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Potato and Corn Chowder Recipe
I don’t care for thyme, so I’ll just leave it out.
This soup was delicious but 2 tablespoons of thyme was way too much for my taste. Thank you for sharing…I will definitely make it again, with less thyme.