Potato Corn Chowder – Easy 30 Minute Recipe
Potato Corn Chowder is a comforting, hearty soup made with tender potatoes, sweet corn, and a rich and creamy broth. Ready in under 30 minutes using humble ingredients!
Paired with whole wheat rolls and a simple spinach avocado salad, this Potato Corn Chowder makes the coziest weeknight family dinner!
There really is nothing better than a bowl of warming soup on a cold winter’s night–especially when it is a big bowl of this creamy potato corn chowder!
Not only does this creamy, hearty chowder come together using super humble ingredients, but just like my recipes for Baked Potato Soup and Tortellini Soup, this corn chowder is on the table in under 30 minutes!
A Few Helpful Tips Before We Get Cooking
- Potato Options: It is best to use waxy red or gold potatoes for less starch and no peeling.
- Options for Corn: Fresh kernels, frozen kernels, or rinsed and drained canned corn kernels.
- Use a Shallot over an Onion. Shallots provide a mild onion-garlic flavor without overpowering this delicate chowder, as an onion would in this case.
- Don’t Overlook the Vinegar! A small splash of white vinegar preserves the potato texture and enhances the flavor in the chowder.
- Do NOT Use Ground Thyme! Adding a bit of fresh or dried thyme leaves to the chowder adds an earthy, slightly floral notes. If you don’t have thyme leaves, skip the addition altogether, as ground thyme overwhelms this chowder.
- Gluten-Free Option: Swap out flour for cornstarch or your favorite 1:1 gluten-free flour blend to keep this chowder thick and gluten-free.
- Serve with Toppings. Potato Corn Chowder is delicious straight from the pot, but you can elevate it with toppings like shredded cheese, chives, crumbled bacon, or even stir in leftover ham.
- Crockpot Instructions Included. On the go? I have provided instructions for making this chowder in a slow cooker.
How to Make Potato Corn Chowder
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
1. Saute Shallots and Thyme. In a large soup pan, melt the butter over medium heat. Once the butter has melted, add in the minced shallot and thyme leaves and sauté for a couple of minutes, just to allow the shallot to soften and the thyme to toast and release its natural oils and flavors.
2. Simmer Soup until Potatoes Tender. Once the shallots are tender, add in the broth, seasonings, vinegar, potatoes, and corn and bring the mixture to a simmer. Reduce the heat to low and simmer, covered, for 15-20 minutes. You want the potatoes to be fork-tender, but not falling apart.
3. Thicken Chowder. Once the potatoes are tender, prepare the slurry by whisking together the milk or cream with the flour until the flour has dissolved. Slowly whisk the slurry into the soup. Simmer, stirring constantly, until thickened into a more chowder-like consistency. It won’t take long!
Make it a Meal
Pair this chowder with Dutch Oven Bread, Homemade Biscuits, or Whole Wheat Rolls for dipping and round out your meal with a simple side salad dressed with homemade ranch dressing.
Storage Instructions
- Refrigerate: Allow the chowder to cool slightly and then store it in an airtight container for up to 4 days in the refrigerator.
- Freeze: Chowders are not suited to freezing, as the consistency will change when defrosted.
- Reheat: It is normal for the cream and broth to separate in the chowder after storage. To remedy this, gently reheat over low heat in a small saucepan, whisking often. You may also want to add additional broth or milk to thin as needed.
More Cozy Soup & Chowders
If you give this recipe for Potato Corn Chowder a try, please be sure to leave a comment and review below.
Potato Corn Chowder
This easy recipe for Potato Corn Chowder features tender potatoes and sweet corn in a rich and creamy flavorful broth.
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Servings: 6
Calories: 134kcal
Instructions
In a large, heavy-bottomed soup pan, melt 1 tablespoon of butter over medium heat. Once melted, add in the minced shallot and ½ teaspoon thyme leaves and sauté for 2-3 minutes, just to allow the shallot to soften.
Once the shallot has softened, add 4 cups of broth to the pan, scraping the bottom of the pot to remove any browned bits. Stir in 1 teaspoon vinegar, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon pepper, 3 cups cubed potatoes, and 2 cups corn. Bring to a simmer over medium heat and then reduce the heat to medium-low. Cover the pan with a tight-fitting lid and simmer for 15-20 minutes, or until the potatoes are tender.
In a small bowl, combine 1 cup milk and 2 tablespoons flour until the flour has dissolved. Turn the heat to low and gradually whisk the flour mixture into the soup mixture, a little at a time. Simmer for 3-5 minutes over low heat until thickened slightly.
Once the soup has thickened turn off the heat and serve the soup with minced chives and shredded cheese if desired.
Notes
Milk: For a rich, decadent chowder use cream or half and half. Alternatively, for a lighter chowder, use 2% or skim milk for this chowder, but the soup will not be thick and rich.
Dairy-free, use an additional 1 cup of broth in place of milk and use olive oil instead of butter. The chowder won’t be creamy and have more of a soup-like consistency, but it will be delicious!
Gluten-free: Replace 2 tablespoons of all-purpose flour with 2 tablespoons gluten-free all-purpose flour or 1 tablespoon of cornstarch.
Storage: Leftover soup can be stored in the refrigerator for up to 4 days. You may want to add in a splash of milk or cream to thin the soup before reheating. This chowder does not freeze well.
To make Slow Cooker Corn Chowder, sauté shallot in butter as directed until softened. Add softened shallot to base of crockpot, along with broth, potatoes, corn, vinegar, salt, pepper, onion powder, garlic powder, and thyme leaves. Set on low for 8 hours or on high for 4 hours. Whisk together the flour and milk and add to slow cooker, turn to high, and cook an additional 30 minutes.
Nutrition
Calories: 134kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 433mg | Potassium: 390mg | Fiber: 3g | Sugar: 7g | Vitamin A: 224IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 1mg
