Creamy & Easy Potato Corn Chowder: The Ultimate Comforting Soup Recipe
Indulge in the rich, comforting flavors of this light and creamy Potato Corn Chowder, featuring an abundance of sweet corn, fresh thyme, and perfectly tender potatoes. It’s a warm, hearty, and satisfying soup that’s perfect for any night of the week!
As the crisp autumn air arrives and temperatures begin to dip, there’s nothing quite as inviting as a steaming bowl of homemade soup. Soup recipes are a staple in many households not only for their incredibly comforting qualities but also for their ease of preparation and the delicious leftovers they provide throughout the week. While our family adores a zesty Southwestern Chicken Corn Chowder, this classic Potato Corn Chowder holds a special place, offering a delightful blend of simplicity and rich, satisfying flavor.
This particular chowder recipe has been thoughtfully lightened up, ensuring you can enjoy a second helping without any guilt. Yet, it sacrifices none of the decadent taste you crave. The secret lies in the harmonious blend of simple, aromatic ingredients and fresh herbs that create an irresistible depth of flavor. You’ll find it hard to resist another spoonful once you experience its velvety texture and vibrant taste.
Moreover, when you choose a dinner recipe as low-effort and straightforward as this Potato Corn Chowder, you’ll discover you have plenty of time and energy to prepare some delightful accompaniments. Consider whipping up a batch of easy homemade biscuits on the side – they’re perfect for dipping into this creamy soup. For an elevated touch, try our Cheddar Bay Biscuits or savory Ham & Cheese Biscuits, which are surprisingly simple to make and always impress.
Why This Potato Corn Chowder Recipe is a Must-Try
This Potato Corn Chowder isn’t just another soup recipe; it’s a testament to how simple ingredients can create extraordinary flavor and comfort. Here’s why this recipe deserves a spot in your weekly rotation:
- Naturally Thickened and Velvety Texture: The magic of this chowder lies in its clever use of potatoes. As they cook, the potatoes release their natural starches, effectively thickening the soup and imparting a luxurious, velvety mouthfeel. This ingenious method means you only need a minimal amount of heavy cream, allowing the chowder to remain light yet decadent, making it a guilt-free pleasure you can truly savor.
- Simple, Wholesome Ingredients, Irresistible Flavor: You don’t need a pantry full of exotic spices to create something spectacular. This recipe harnesses the power of a few basic, whole-food ingredients, along with classic aromatics like onion and garlic, and the subtle elegance of fresh thyme. These elements combine to form a medley of flavors that are both comforting and incredibly satisfying, proving that sometimes, less truly is more when it comes to taste.
- Quick and Convenient for Busy Weeknights: Life gets hectic, but dinner doesn’t have to be a chore. With only 10 minutes of hands-on prep time and a quick 30-minute simmer on the stovetop, this Potato Corn Chowder can be on your table in under an hour. It’s the perfect solution for those busy weeknights when you crave a homemade, comforting meal without spending hours in the kitchen.
Essential Ingredients for Your Creamy Corn Chowder
Gathering your ingredients is the first step to creating this delightful chowder. Here’s what you’ll need, along with a few helpful notes:
- Butter: Use either salted or unsalted butter. It forms the base for sautéing the aromatics and adds a rich, creamy flavor.
- Olive Oil: Paired with butter, olive oil helps prevent the butter from burning at higher heats and contributes to the overall richness.
- Onion: Finely diced onion is crucial for building the foundational flavor of the chowder. It becomes wonderfully sweet and tender as it sautés.
- Garlic: Freshly minced garlic adds a pungent depth and warmth that complements the other ingredients beautifully.
- Thyme: Fresh thyme sprigs are highly recommended for their subtle, mellow, and slightly earthy aroma, which truly elevates this chowder. If using dried thyme, remember it’s more concentrated; use about ½ teaspoon of dried thyme for every fresh sprig specified.
- All-Purpose Flour: This is used to create a roux, a thickening agent that gives the chowder its body and smooth consistency.
- Chicken Stock: The liquid base for our soup. Use a good quality chicken stock for the best flavor. Vegetable stock can be substituted for a vegetarian version.
- Evaporated Milk: This ingredient is a secret weapon for enriching the chowder. It adds significant body, thickness, and a lovely nuance without making the soup overly heavy, contributing to both flavor and texture.
- Heavy Cream: A touch of heavy cream at the end provides that luxurious, silky finish and adds to the chowder’s irresistible creaminess.
- Potato: I typically use a large Russet potato for its starch content, which helps with thickening. However, any medium-starch or all-purpose white potato (like Yukon Gold or red potatoes) will work wonderfully, as they hold their texture well when boiled in soup. Cube them into small, even pieces for consistent cooking.
- Corn Kernels: Frozen corn is incredibly convenient and requires no additional prep, making this recipe even faster. Fresh corn cut from the cob in season is also an excellent option for an even brighter flavor.
- Salt and Pepper: Essential seasonings to enhance all the flavors in the chowder. Adjust to your taste preferences.
- Bacon: Crumbled cooked bacon serves as a fantastic garnish, adding a smoky, savory crunch that perfectly contrasts the creamy soup.
Step-by-Step Guide to Making Delicious Potato Corn Chowder
Creating this satisfying potato corn chowder is a straightforward process. Follow these steps for a perfectly creamy and flavorful soup:
- Sauté the Aromatics: Begin by heating the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the butter is melted and the oil is shimmering gently, add the finely diced onion, minced garlic, and fresh thyme sprigs. Sauté this aromatic mixture for about 8 minutes, stirring occasionally, until the onions are softened and translucent, and the entire kitchen smells wonderfully fragrant. This step builds a critical flavor base for your chowder.
- Create a Roux: To thicken your chowder and give it a silky texture, you’ll create a roux. Sprinkle the all-purpose flour into the sautéed aromatic mixture in the pot. Stir continuously for 1-2 minutes until the flour is completely incorporated with the oil and butter, forming a thick paste with a consistency similar to wet sand. This cooks out the raw flour taste.
- Add Chicken Stock: Gradually pour in the chicken stock, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and combined. Bring the liquid to a gentle boil, stirring occasionally.
- Introduce Dairy and Potatoes: Once the stock is boiling, stream in the evaporated milk and heavy cream, stirring well to combine. Immediately add the chopped potatoes to the pot. Bring the soup back up to a boil, then reduce the heat to a simmer and let it cook for approximately 10 minutes. During this time, the potatoes will begin to soften and release their starches, which is key to naturally thickening the chowder.
- Stir in Corn and Season: As the soup starts to visibly thicken from the roux and the potato starch, add the frozen corn kernels. Season the chowder generously with salt and black pepper. Continue to cook for another 10-15 minutes, or until the potatoes are fork-tender and the corn is heated through and soft. The chowder should achieve a rich, creamy consistency.
- Garnish and Serve: Once the potatoes and corn are perfectly tender, and the chowder is hot and thickened to your liking, remove it from the heat. Ladle the warm, comforting soup into bowls. For a burst of flavor and texture, garnish each serving with crumbled bacon bits. Serve immediately and enjoy!
Expert Tips for the Best Potato Corn Chowder
Achieving the perfect creamy potato corn chowder is simple with these additional tips and tricks:
- Maximize Flavor with Bacon Grease: For an extra layer of savory depth, start by cooking your bacon directly in the large pot you’ll use for the chowder. Once the bacon is crispy, remove it to a paper towel-lined plate, but leave about 1-2 tablespoons of the rendered bacon grease in the pot. Use this flavorful grease instead of, or in addition to, the butter and olive oil to sauté your aromatics in step one. This infuses a delicious smoky base into your chowder from the very beginning.
- Garnish for Extra Flavor and Visual Appeal: While crumbled bacon is a classic and highly recommended garnish, don’t stop there! A sprinkle of freshly shredded sharp cheddar cheese melts beautifully into the hot chowder, adding a tangy, savory kick. For a touch of freshness and a mild oniony bite, finely chopped chives or thinly sliced green onions are also excellent choices. You can even combine a few of these garnishes for a truly gourmet experience.
- Patience is Key for Thickening: After you’ve incorporated the flour to create the roux, it’s normal for the soup to appear thin initially. Don’t panic! The chowder won’t fully thicken until it reaches a boil and the starches in the flour are activated. Additionally, as the potatoes continue to cook and break down slightly, they will naturally release more starch, adding further body and creaminess to the soup. Give it time to simmer and let the ingredients do their magic.
- Adjust Consistency to Your Liking: If you prefer an even thicker chowder, you can easily achieve this. Remove about a cup of the cooked chowder (making sure to get plenty of potatoes) and mash the potatoes with a fork or use an immersion blender directly in the pot to blend some of the potatoes until smooth. Return the mashed portion to the pot before adding the corn. This technique leverages the natural starches of the potatoes for a denser consistency.
Frequently Asked Questions About Potato Corn Chowder
For a hearty and delicious chowder, you’ll want potatoes that hold their shape well without becoming mushy, but also release enough starch to contribute to the soup’s thickness. Excellent choices include round white potatoes, Russet potatoes (peeled and diced), yellow varieties like Yukon Gold, or new red potatoes. All of these varieties perform exceptionally well in soups, stews, and chowders, offering a pleasant texture and contributing to a creamy consistency.
If you find your chowder isn’t as thick as you’d prefer, there are a couple of easy ways to enhance its consistency. A simple method is to add an extra potato to the recipe from the start. Once the potatoes are cooked and tender, you can mash or lightly purée a portion of them directly in the pot before adding the corn. If you have an immersion blender, this is incredibly convenient and can be done right in the pot. Alternatively, scoop out about a cup or two of the soup into a regular blender, blend until smooth, and then stir this creamy mixture back into the main pot. This utilizes the natural starches of the potatoes to create a richer, thicker chowder.
Absolutely! To make this a vegetarian corn chowder, simply substitute the chicken stock with a good quality vegetable stock. Omit the bacon entirely, or for a smoky flavor, you can add a pinch of smoked paprika or liquid smoke to the soup. You can also use vegetarian bacon bits for garnish.
Perfect Pairings: How To Serve Your Homemade Corn Chowder
This Potato Corn Chowder is wonderfully delicious and filling on its own, so I often prefer to keep the side dishes simple and complementary. Here are some fantastic ideas:
- Air Fryer Grilled Cheese: These sandwiches are incredibly low-effort and consistently come out with perfectly golden, crispy bread and gooey cheese. They are, of course, even better when dipped generously into a bowl of warm chowder – a classic pairing that never disappoints!
- Simple Tossed Salad: You can never go wrong with the timeless soup and salad combination. A fresh, crisp tossed salad with a light vinaigrette provides a refreshing contrast to the rich creaminess of the chowder, brightening up even the chilliest winter table with its vibrant ingredients.
- Olive Garden Breadsticks (Homemade): There’s hardly any soup or pasta dish that these soft, buttery, and utterly irresistible breadsticks won’t perfectly complement. Their pillowy texture and garlicky butter topping make them an ideal companion for soaking up every last drop of your delicious chowder.
Storage & Make-Ahead Tips for Your Chowder
This potato corn chowder is so good, you’ll want to make a double batch! It’s perfect for meal prepping and enjoying throughout the week. Here’s how to store it:
- Refrigerate: Allow the chowder to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. When reheating, do so gently on the stovetop or in the microwave, stirring occasionally. You might need to add a splash of milk or stock to restore its original consistency.
- Freezer: For longer storage, this chowder freezes well. Transfer the cooled soup to a large, resealable freezer bag (lying it flat to save space) or an airtight, freezer-safe container. It will maintain its quality for about 6 months. When ready to enjoy, thaw the frozen chowder overnight in the refrigerator, then reheat gently on the stovetop over low heat until warmed through, stirring frequently.
Explore More Comforting Soup Recipes
If you’re a fan of warm, hearty soups, you’ll love these other comforting recipes from our collection:
- Instant Pot Wild Rice Soup
- Crockpot Tortellini Soup
- Avgolemono Soup
- Chicken Pot Pie Soup
- Instant Pot Pozole
- Creamy Chicken Tortellini Soup
- Tomato Soup
- Cheeseburger Soup
Potato Corn Chowder
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Equipment
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Pot and Pan Set
Ingredients
- 2 Tablespoons butter
- 1 Tablespoons olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 6 sprigs fresh thyme, chopped
- 1/4 cup all-purpose flour
- 6 cups chicken stock
- 12 ounce evaporated milk
- 1/2 cup heavy cream
- 1 large russet potato, chopped into small cubes
- 4-5 cups frozen corn kernels
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 strips bacon, cooked and crumbled
Instructions
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In a large pot, heat the butter and olive oil over medium heat. Add the onion, garlic, and thyme and saute until soft, about 8 minutes.
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Add flour, and stir until is is completely mixed in.
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Pour in chicken stock and bring to a boil.
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Add in the evaporated milk, heavy cream, and the chopped potatoes. Bring to to a boil for at least 10 minutes. The potatoes should start to break down to help thicken the soup.
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Stir in corn and season with salt and pepper. Cook for 10 – 15 minutes, until the corn is soft.
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Serve soup garnished with bacon
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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