This potato corn chowder is thick, creamy, and packed with hearty flavors. Made with tender potatoes, sweet corn, onions, and celery, then finished with crispy bacon and fresh chives, it’s a comforting soup that’s perfect for any season. Serve it up for dinner or a satisfying lunch—it’s sure to become a family favorite.
What’s new in the recipe
This recipe was originally published on November 16, 2023, and we've made some handy updates! The instructions are now numbered for easier following, and we’ve added a Recipe tips and notes section to set you up for success. You’ll also find an expanded Substitutions and variations section with more options, along with convenient "jump to" links for simple navigation.
What’s great about this recipe
- Convenience ingredients: This recipe uses pantry staples like canned broth, cream-style corn, and frozen corn, combined with fresh ingredients, making it easy to prepare without starting from scratch.
- Quick and simple: With minimal prep and straightforward steps, this chowder comes together quickly, so you can enjoy a homemade meal even on a busy weeknight.
- Budget-friendly: Made with affordable pantry staples and basic ingredients, it’s an economical meal that doesn’t skimp on taste.
- Versatile: Serve it as a hearty main course or as a starter soup alongside a larger meal. It also makes a fantastic lunch, and leftovers reheat beautifully.
Jump to:
Ingredients
- Dairy – Butter is used to sauté the vegetables and combines with flour to create a thick, creamy base. Regular or unsalted butter works well. At the end, half-and-half or whole milk is added for a rich, smooth finish.
- Vegetables – White or yellow onions, celery, and garlic add flavor to the broth. Both canned cream-style sweet corn and frozen corn are key components. Cream-style corn can be found in the canned vegetable aisle at the grocery store. For the potatoes, russets are a great choice because they naturally break down and thicken the soup. Yukon gold, yellow, or red potatoes are also good options—they hold their shape and have a creamy texture.
- Spices – A simple combination of salt and pepper enhances the flavors without overpowering them.
- Flour – All-purpose flour is used to thicken the broth, giving it just the right consistency.
- Broth – We use chicken broth, but vegetable broth can be substituted if you’re preparing a vegetarian version.
- Optional Garnish – Crispy bacon, chives, or green onions make excellent toppings, adding a pop of color and texture.
- See the recipe card for quantities and preparation.
How to make potato corn chowder
- Melt the 3 tablespoons of butter in a large pot or Dutch oven over medium heat. When the butter is melted and foamy, add the onions and celery. Cook for 3 minutes, stirring frequently.
- Next, add the garlic, salt, and pepper. Cook for 1 minute, stirring often.
- Then, add the flour and cook for 1–1½ minutes to remove the raw flour taste. Stir almost constantly.
- Now, start adding the broth while stirring briskly with a whisk or wooden spoon. Continue adding and stirring until the flour is fully dissolved.
- Add the creamed corn and stir well. Raise the heat and bring the soup to a simmer. Once it starts simmering, lower the heat to medium-low. Cover and cook for 10 minutes, stirring occasionally. Adjust the heat as needed to maintain a simmer.
- Add the potatoes and defrosted corn to the soup. Bring back to a simmer, lower the heat to medium-low, cover, and cook for 15 minutes or until the potatoes are tender. Stir occasionally.
- Finally, lower the heat to low, add the half-and-half (or milk), stir well, cover, and cook gently for 2–3 minutes to heat through.
- Taste and add salt if needed. As a reference, we added ½ teaspoon to ours.
Ladle the soup into bowls, garnish with smoky bacon bits and chopped chives, and serve with slices of crusty bread, if desired.
Substitutions and variations
- Vegetarian version: Use vegetable broth instead of chicken broth and omit the bacon topping.
- Dairy-free option: Replace butter with a plant-based butter alternative or a neutral plant-based oil (such as olive oil, avocado oil, or canola oil). Use unsweetened dairy-free milk, such as almond milk or oat milk.
- Corn varieties: Substitute frozen corn with fresh corn kernels if they are in season, or use canned whole kernel corn (drained and rinsed).
- Protein additions: For a heartier meal, add shredded cooked chicken, diced ham, or crumbled cooked sausage. To maintain the proper consistency and ratios, add no more than 4–6 ounces of protein. Stir it in along with the potatoes and corn, ensuring it heats through evenly during the simmering process.
Storing and reheating instructions
- Refrigerator: Let the chowder cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3–4 days.
- Freezer: Cool the chowder quickly and place it in freezer-safe containers, leaving 1–2 inches of space to allow for expansion. Label, date, and freeze for 2–3 months.
- Reheating: If frozen, thaw in the refrigerator overnight before reheating.
- Stovetop: Reheat the chowder gently in a covered saucepan over medium-low to low heat, stirring occasionally, until heated through.
- Microwave: Transfer the desired portion to a microwave-safe container. Heat in short increments (about 30 seconds), stirring between each, until the soup is hot.
- Reheating tip: Chowder thickens when stored. If it becomes too thick, add 1–2 tablespoons of broth or water at a time, stirring well after each addition, until the desired consistency is reached.
- Food safety: Reheat leftovers to at least 165°F to ensure safety. For more information on food storage and safety, visit the U.S. Department of Agriculture or foodsafety.gov.
Recipe tips and notes
- Enhance store-bought broth: Simmering store-bought broth with a flavor base (such as onions, celery, garlic, and spices) for a few minutes enhances its depth and gives the soup a “homemade” taste. While this step adds a little to the cooking time, it’s worth it for the boost in flavor.
- Lower sodium options: If you’re sensitive to salt, use reduced-sodium ingredients such as unsalted butter, low-sodium broth, and low-sodium bacon for garnish.
- Milk substitutes: Whole milk or reduced-fat milk (but not skim) can be used in place of half-and-half if desired.
- Prep potatoes in advance: To prevent browning, keep peeled and chopped potatoes covered with cold water in the fridge if prepping them ahead of time. Be sure to drain them well before adding them to the pot.
Frequently asked questions
What’s the difference between a soup and a chowder?
Soups have a brothy, thin, and light consistency. Chowders are thicker and typically include milk or cream.
What is the best way to thicken the chowder?
A roux (a mixture of butter and flour) is an excellent way to thicken chowders, stews, and creamy soups. You can also mash some of the potatoes in the pot—their starchy consistency will naturally thicken the dish.
What sides go with this chowder?
Great side dishes for this recipe include a side salad, or crackers (such as saltines, oyster crackers, or club crackers). Bread is another fantastic option—try toasted crusty bread, garlic bread, biscuits, dinner rolls, or breadsticks.
This is a fantastic year-round soup. The sweet corn flavor makes it perfect for summer, while the creamy texture and hearty potatoes make it a comforting choice for chilly days. If you love creamy soups like we do, be sure to try our creamy artichoke soup or creamy vegetable soup—both are wholesome recipes made with simple ingredients. For more delicious options, check out our popular navy bean soup, warming carrot ginger soup, and classic potato soup.
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📖 Recipe
Easy Potato Corn Chowder
This potato corn chowder is thick, creamy, and packed with hearty flavors. Made with tender potatoes, sweet corn, onions, and celery, then finished with crispy bacon and fresh chives, it’s a comforting soup that’s perfect for any season.
Ingredients
- 3 tablespoons Butter
- 1 medium Onion small dice (yellow or white onion)
- 1 Celery Rib diced
- 2–3 Garlic Cloves minced
- ½ teaspoon Salt plus extra at the end if needed
- ¼ teaspoon Black Pepper
- 4 tablespoons All-Purpose Flour
- 4 cups Chicken Broth
- 2 (16-ounce) cans Cream-Style Sweet Corn
- 10 ounces Frozen Corn defrosted (cooked to approximately half the suggested time on the package)
- 1½ pounds Potatoes peeled and diced (russet potatoes preferred, but Yukon gold, yellow, or red potatoes will also work)
- ½ cup Half-and-Half or Whole Milk
- 4–5 Bacon Slices cooked crispy for garnish – optional
- 1 tablespoon Chopped Chives or Green Onions for garnish – optional
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Once the butter is melted and foamy, add the onions and celery. Cook for 3 minutes, stirring frequently, until the onions are translucent.
- Add the garlic, salt, and pepper. Cook for 1 minute, stirring often.
- Sprinkle in the flour and cook for 1–1½ minutes to remove the raw flour taste. Stir almost constantly.
- Gradually add the broth while stirring briskly with a whisk or wooden spoon. Continue adding and stirring until the flour is fully dissolved.
- Stir in the creamed corn.
- Raise the heat to bring the soup to a simmer, which will take about 5 minutes. Once simmering, lower the heat to medium-low, cover, and cook for 10 minutes. Stir occasionally, adjusting the heat as necessary to maintain a gentle simmer.
- While the soup simmers, cook the frozen corn enough to defrost—usually about half the recommended time on the package. Drain well.
- Add the potatoes and defrosted corn to the pot. If the soup doesn’t begin simmering immediately, raise the heat slightly. Then, lower the heat to medium-low, cover, and cook for 15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Reduce the heat to low. Stir in the half-and-half (or milk), cover, and cook gently for 2–3 minutes, until heated through.
- Taste the soup and add salt if needed. As a reference, ½ teaspoon was added to ours.
- Ladle the soup into individual bowls and garnish with crispy bacon and chopped chives or green onions, if desired.
Notes
- If you’re sensitive to salt, use reduced-sodium ingredients like unsalted butter, low-sodium broth, and low-sodium bacon for garnish.
- Frozen corn can be substituted with fresh corn kernels when in season or canned whole kernel corn (drained and rinsed).
- To prevent browning, keep peeled and chopped potatoes covered with cold water in the fridge if prepping them ahead of time. Be sure to drain them well before adding them to the pot.
Nutrition
Serving: 2cupsCalories: 631kcalCarbohydrates: 101gProtein: 17gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 52mgSodium: 2008mgPotassium: 1437mgFiber: 8gSugar: 12gVitamin A: 634IUVitamin C: 28mgCalcium: 94mgIron: 4mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Tried this recipe?Let us know how it was!
Chrissy C
Made it the only modification was I used the bacon drippings and a tablespoon of butter to sautee with the onions and celery. Plus I used plant based cream instead of half and half to keep it dairy free. The Chowder was delicious. I've never made it with creamed corn before. I will make it again. Thanks!