If you’re craving a comforting, cozy meal that screams home cooking, you’re going to adore this Creamy Potato Corn Chowder Recipe. It’s one of those dishes I turn to whenever I need warmth and a little kitchen magic. Thick, creamy, and packed with hearty potatoes and sweet corn, this chowder feels like a hug in a bowl. Stick around—I’m excited to share all my tips so you nail it every time.
Why You’ll Love This Recipe
- Simple, wholesome ingredients: Every pantry staple plays its role for flavor and comfort.
- Perfectly creamy without cream: I use a flour slurry and milk, so it’s rich but not heavy.
- Easy to customize: Whether you want it dairy-free or spice it up, it adapts beautifully.
- Feeds a crowd or makes great leftovers: It’s so filling, your family will ask for seconds (and thirds!).
Ingredients You’ll Need
The magic of this Creamy Potato Corn Chowder Recipe really comes from a balance of fresh veggies and pantry staples blending perfectly. I always recommend Yukon Gold potatoes—they break down just enough to add creaminess but don’t turn to mush. Plus, frozen corn keeps things sweet and easy year-round.
- Vegetable bouillon: Gives a deep, savory base—Better Than Bouillon is my go-to because it’s concentrated and flavorful.
- Yellow onion: I like it diced medium to soften beautifully and add sweetness when cooked down.
- Garlic cloves: Fresh minced garlic works best for that underlying warmth and aroma.
- Celery: Adds a subtle crunch and fresh flavor that complements potatoes and corn.
- Dried thyme: This herb brings gentle earthiness—don’t skip it!
- Chili flakes: Just a pinch for a hint of heat that wakes up the chowder.
- Salt and freshly cracked black pepper: Essential seasonings to balance flavors.
- Salted butter and olive oil: I use both to cook the veggies gently and add rich flavor.
- Apple cider vinegar: A splash brightens up the chowder and counterbalances the creaminess.
- Yukon gold potatoes: Diced small for quicker cooking and perfect texture.
- Frozen corn: Rinsed to remove ice crystals that can water down the soup.
- Whole milk: At room temperature to blend seamlessly without curdling.
- Flour: For thickening—mixed into broth for a smooth slurry.
- Fresh parsley: Finely minced for a fresh pop of color and flavor at the end.
Variations
I’ve experimented with this chowder quite a bit, and I love how easy it is to tweak for different tastes or dietary needs. Feel free to make it your own—that’s half the fun!
- Dairy-free version: Swap out the milk for coconut milk and use dairy-free butter to keep that creamy texture without any lactose.
- Extra veggies: Sometimes I add diced carrots or bell peppers for a little more crunch and color.
- Spicy twist: Increase the chili flakes slightly or add a dash of smoked paprika for a smoky heat I adore.
- Thicker chowder: If you want it heartier, I sometimes blend a portion of the cooked potatoes and broth and stir it back in for extra creaminess.
How to Make Creamy Potato Corn Chowder Recipe
Step 1: Sauté Aromatics for a Flavor Base
Start by heating butter and olive oil over medium heat in a large pot. Toss in your diced onion, minced garlic, and celery along with thyme, chili flakes, salt, and pepper. I usually cook this for about 8 minutes until the veggies soften and the kitchen smells incredible. This step builds the cozy flavors your chowder will depend on, so don’t rush it—soft veggies mean deeper flavor.
Step 2: Add Potatoes, Corn, and a Splash of Vinegar
Lower the heat a bit and stir in apple cider vinegar—this little trick brightens everything up without making it tangy. Add the diced potatoes and rinsed frozen corn next. Let these cook with the veggies for about 10 minutes until the potatoes are half tender. You’ll see they still hold some bite—that’s perfect, because they’ll finish cooking in the broth.
Step 3: Pour in Broth and Milk, Then Simmer
Next, add your hot vegetable broth followed by room-temperature milk. Be sure the milk isn’t cold—that helps avoid separation. Gently scrape the bottom of the pot to loosen any flavorful bits. Bring the chowder to a gentle simmer over medium-low heat, and let it cook for about 20 minutes. Stir occasionally as the potatoes fully soften and the soup thickens.
Step 4: Thicken with Flour Slurry and Finish with Parsley
Remove about 2 cups of broth and whisk in the flour until smooth—no lumps! Pour this slurry back into the pot and stir. This step thickens the chowder beautifully. Once the soup has reached your desired creaminess and the potatoes are soft, stir in fresh parsley or sprinkle it on top as a garnish. Then, it’s ready to serve!
Pro Tips for Making Creamy Potato Corn Chowder Recipe
- Small potato dice: I discovered that cutting potatoes smaller helps them cook evenly and faster—no dreaded raw chunks.
- Gentle simmer: Avoid boiling once milk is added to prevent curdling and keep your chowder silky smooth.
- Rinse frozen corn: This removes ice crystals so your chowder doesn’t get too watery.
- Add vinegar at the right time: Adding apple cider vinegar early in the cooking helps balance flavors—don’t skip it like I almost did once!
How to Serve Creamy Potato Corn Chowder Recipe
Garnishes
When I serve this chowder, fresh parsley is my classic finishing touch—it brightens the plate and adds a little bite of freshness that balances the creaminess. I also like a sprinkle of extra cracked black pepper or a dash of smoked paprika for warmth. A dollop of sour cream or a few crispy bacon bits (for non-vegetarians) really ups the comfort factor.
Side Dishes
My go-to sides with this chowder are crusty bread or garlic toast for dipping. A simple mixed green salad with a tangy vinaigrette cuts through the richness and keeps the meal balanced. I’ve also enjoyed it alongside roasted Brussels sprouts or a light coleslaw.
Creative Ways to Present
For special occasions, I’ve served this chowder in mini bread bowls—super cute and perfect for dinner parties! I also like layering it with a sprinkle of cheddar cheese and a little chive on top, then broiling it briefly for a gratin-like finish. Honestly, even just a colorful serving bowl makes a difference in the presentation!
Make Ahead and Storage
Storing Leftovers
I store leftover chowder in airtight containers in the fridge, and it usually lasts up to 4 days. Because the potatoes soak up the broth, I recommend stirring it well before reheating to redistribute everything evenly.
Freezing
This Creamy Potato Corn Chowder Recipe actually freezes pretty well, which is great for meal prep. Just cool it completely, then portion it out in freezer-safe containers. Keep in mind the texture might be a little softer after thawing, but the flavors hold up nicely.
Reheating
I reheat leftovers gently on the stove over low heat, stirring occasionally to prevent sticking. If it seems too thick, just add a splash of water or broth. I try to avoid microwaving because the texture doesn’t always come out as creamy, but if you must, cover and heat in short intervals.
FAQs
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Can I make this Creamy Potato Corn Chowder Recipe vegetarian or vegan?
Absolutely! Using vegetable bouillon keeps it vegetarian, and for a vegan version, swap the butter with plant-based alternatives and use coconut milk instead of dairy. Just make sure your bouillon is vegan-friendly.
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What’s the best potato to use in this chowder?
I recommend Yukon Gold potatoes because they hold their shape well and have a naturally buttery flavor. They also break down just enough to help thicken the chowder without falling apart.
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Can I use canned corn instead of frozen?
You can, but make sure to drain it thoroughly. Frozen corn tends to have a better texture and sweetness in this recipe, but canned corn will work in a pinch.
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How do I prevent the milk from curdling in the chowder?
Use room-temperature milk and add it when the soup is at a gentle simmer, never boiling. Keep the heat low after adding milk and stir frequently—this prevents curdling and keeps your chowder silky.
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Can I make this chowder ahead of time?
Yes! It actually tastes better the next day after the flavors meld. Just store it in the fridge and reheat gently. It’s also freezer-friendly for up to 3 months.
Final Thoughts
This Creamy Potato Corn Chowder Recipe has become a staple in my kitchen because it’s comforting, easy, and so versatile. I love how it brings people together around the table—perfect for chilly evenings or when you need a little extra warmth. I hope you try it soon and that it becomes a cozy favorite in your home, just like it is in mine.
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Creamy Potato Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings (1.5 cups per serving)
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and hearty Potato Corn Chowder made with tender Yukon gold potatoes, sweet corn, and aromatic vegetables simmered in a flavorful vegetable broth, thickened with flour and enriched with whole milk. This classic chowder is perfect for a cozy meal and offers a creamy texture without the need for heavy cream.
Ingredients
Broth and Base
- 4 tsp vegetable bouillon
- 8 cups hot water
Vegetables and Aromatics
- 1 yellow onion, diced (about 1.5 cups)
- 3 cloves garlic, minced
- 2 cups celery, diced (about 6 ribs of celery)
- 1 tsp dried thyme
- ¼ tsp chili flakes
- 1 tsp salt
- ¼ tsp freshly cracked black pepper
- 1.5 lbs Yukon gold potatoes, diced small (4 medium/small potatoes)
- 12 oz. frozen corn, rinsed
- 1 tbsp fresh parsley, minced
Fats and Thickening
- 2 tbsp salted butter
- 1 tbsp olive oil
- 2 tbsp flour
- ½ tbsp apple cider vinegar
Dairy
- 1 cup whole milk, room temperature
Instructions
- Prepare the Broth: Combine 4 teaspoons of vegetable bouillon with 8 cups of hot water to create a flavorful vegetable broth. Set aside.
- Sauté the Aromatics: In a large soup pot over medium-high heat, add diced onion, minced garlic, diced celery, dried thyme, chili flakes, salt, black pepper, 2 tablespoons butter, and 1 tablespoon olive oil. Cook for about 8 minutes until the vegetables are softened and aromatic.
- Add Potatoes and Corn: Reduce heat to medium-low. Stir in ½ tablespoon apple cider vinegar, the small diced Yukon gold potatoes, and rinsed frozen corn. Cook with the vegetables for about 10 minutes, allowing the potatoes to become about half cooked but still slightly firm.
- Add Broth and Milk: Pour in the prepared vegetable broth and 1 cup of room temperature whole milk. Scrape any bits from the bottom of the pot and stir to combine.
- Simmer Gently: Maintain a gentle simmer over medium-low heat, stirring occasionally, and cook until potatoes are fully tender, about 20 minutes. Avoid boiling to prevent milk separation.
- Thicken the Chowder: Remove 2 cups of broth from the pot and whisk in 2 tablespoons of flour until smooth. Return the mixture to the pot and stir well. Continue simmering until the chowder thickens to your desired consistency and the potatoes are done.
- Finish and Serve: Stir in the minced fresh parsley or sprinkle it on top as a garnish. Serve hot and enjoy your creamy potato corn chowder!
Notes
- Use Better Than Bouillon brand for a rich vegetable broth flavor.
- Dicing potatoes small helps them cook faster and evenly.
- Room temperature half & half or cream can substitute the milk. For dairy-free options, use coconut milk and dairy-free butter, or blend some potatoes and broth as a natural thickener.
- Maintain a gentle simmer and avoid boiling to prevent milk from separating.
- Adjust thickness by repeating the flour slurry step if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg
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