Potato Corn Chowder

This potato corn chowder blends sautéed carrots, celery, onion, and russet potatoes with sweet corn and cream for a cozy, restaurant-style bowl at home. A brief blend yields a velvety base, then whole kernels are stirred in for the perfect creamy-meets-chunky texture.

Why You’ll Love This Chowder

Creamy, easy and comforting, what’s not to love about this Potato Corn Chowder?

• One pot with simple pantry/freezer staples – Is there anything better than a one pot meal that’s both comforting and simple to make?
• Creamy but balanced – This chowder has both corn for sweetness and also a savory stock and vegetables for perfect balanced flavor. The creaminess comes from blending starchy veggies and corn, but also a touch of heavy cream.
• Customizable toppings – Depending on which toppings you choose, they provide for color, crunch and tang.

Gather This

This recipe combines fresh vegetables, rich flavors, and a few pantry staples for a creamy, satisfying chowder. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Frozen Corn – This vegetable brings a bit of sweetness and texture to the dish. Dividing it into portions allows some to blend into the chowder while keeping the rest whole for added bite and color.

Variations

There are so many ways to customize this chowder to suit your taste or dietary needs!

• Vegetable Broth – Use this instead of chicken stock to make a vegetarian-friendly version of the chowder.
• Protein – Add crispy bacon on top for a smoky, savory kick of flavor or shredded chicken.
• Corn – Swap frozen corn for fresh kernels if they’re in season for an even sweeter flavor. Use leftovers from another recipe and these might add even more flavor.
• Coconut Milk – Use instead of heavy cream for a dairy-free option with a bit of tropical sweetness.
• Thyme – Add a sprinkle of fresh or dried thyme for an herby twist.
• Parmesan Cheese – Stir in a handful of grated parmesan to give the soup a nutty, cheesy undertone.
• Jalapeno – Add diced jalapeno for a bit of heat that complements the sweetness of the corn.

How to Potato Corn Chowder (step-by-Step)

This creamy corn chowder is surprisingly easy to make, even on busy weeknights. Just follow these simple steps:

1. Sauté base: Melt butter over medium heat; add carrot, celery, onion and potato. Cook until fragrant and slightly softened.
2. Simmer: Stir in stock, bay leaf and half of the corn. Allow to simmer on low.
3. Blend & thicken: Remove bay leaf. Add cream and the cornstarch slurry; use an immersion blender until smooth and silky.
4. Finish: Stir in salt, pepper and remaining corn; warm for a few minutes more.
5. Serve: Ladle into bowls; top with roasted red pepper, chives, sour cream and a pinch of Maldon.

Perfect Pairings

Corn chowder is hearty enough to enjoy on its own, but it pairs beautifully with other dishes for a complete meal. A side of crusty bread, like a warm focaccia or soft dinner rolls, is perfect for dunking into the creamy broth. A fresh salad with mixed greens tossed with a light vinaigrette adds balance to the richness of the soup.

If you’re serving the chowder as part of a larger meal, consider roasted chicken or pork for your main dish. For a cozy dinner, a warm apple crisp would end the meal on a sweet note.

Common Questions

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Potato Corn Chowder Recipe

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Make potato corn chowder with sautéed veggies, tender russet potatoes, sweet corn and a silky cream base. One pot and flavorful garnishes.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Natural Release: 10 minutes mins

Total Time: 35 minutes mins

Cook ModePrevent your screen from going dark

Servings: 4

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Equipment

• Potato Scrubber
• Immersion Blender
• Ninja Blender System
• Dutch Oven

Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup carrot , chopped
• 1/2 cup celery , chopped
• 1/2 cup white onion , chopped
• 1 medium Russet potato , peeled and chopped
• 2 cups chicken stock
• 1 bay leaf
• 2 1/2 cups frozen corn , divided
• 1 cup heavy cream
• 2 tablespoons cornstarch
• ¼ cup water
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground pepper

Garnish:

• 2 tablespoons roasted red pepper , chopped
• 1 tablespoon chives , chopped
• 4 tablespoons sour cream
• Maldon Sea Salt

Instructions

• Heat a large Dutch oven or pot over medium heat, add the 2 tablespoons unsalted butter and melt.
• When the butter has melted, add the chopped 1/2 cup carrot, 1/2 cup celery, 1/2 cup white onion and 1 medium Russet potato. Sauté for 4-5 minutes, or until the vegetables start to soften and become fragrant.
• Stir in the 2 cups chicken stock, 1 bay leaf and 1 cup of the frozen corn.
• Simmer on low heat for 20 minutes
• Using an immersion blender, add the 1 cup heavy cream and 2 tablespoons cornstarch mixed with the ¼ cup water. Blend the soup until smooth.
• Stir in the 1/2 teaspoon Kosher salt, 1/2 teaspoon freshly ground pepper and remaining 1 1/2 cups of the frozen corn, continue to heat for an additional 5 minutes.
• Ladle the soup into bowls and garnish with drained, blotted and chopped 2 tablespoons roasted red pepper, 1 tablespoon chives, 4 tablespoons sour cream and Maldon Sea Salt.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

How to Store

Keep leftover potato corn chowder in the fridge in an airtight container for up to 3 days. Reheat on in the microwave or on the stovetop. Remember that soups tend to lose seasoning when chilled, so correct the salt after reheating. 

Can I Freeze Corn Chowder?

Corn chowder freezes well! Cool it completely, then store it in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.

Nutrition

Calories: 454 kcal, Carbohydrates: 39 g, Protein: 9 g, Fat: 32 g, Saturated Fat: 19 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 0.2 g, Cholesterol: 93 mg, Sodium: 657 mg, Potassium: 632 mg, Fiber: 4 g, Sugar: 6 g, Vitamin A: 3936 IU, Vitamin C: 15 mg, Calcium: 81 mg, Iron: 1 mg

Author: Chef Jessica Formicola

Calories: 454

Course: Soup

Cuisine: American

Keyword: corn chowder, instant pot corn chowder, instant pot soup recipes

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