new recipe: Potato Corn Chowder (Just Like Home, With a Few Quirks)

Let Me Tell You About This Chowder

Okay, so Potato Corn Chowder: it’s basically my cold-weather safety blanket. I remember the first time I tried making this (with absolutely zero clue how much milk was too much—spoiler: way too much milk) and the whole thing almost boiled over. My kitchen smelled like comfort for days. My neighbor popped in, thought I’d opened a soup café. Ever since, it’s been my go-to when the weather can’t make up its mind or I just need a bowl of something soothing. I mean, if you can’t have carbs and corn together, when can you?

Why You’ll Love This Chowder (Or at Least, Why I Do)

I make this when it’s been one of those days and the idea of chopping onions is about as much as I can handle. My family goes wild for this, especially when I toss in extra bacon. (Someone always tries to sneak the first bowl—sometimes it’s me.) It’s hearty but not too heavy—though sometimes I go overboard with the cheese, but who wouldn’t? Oh, and you can make it in one pot, which means fewer dishes. You’re welcome.

Here’s What You’ll Need (Don’t Panic)

• 4-5 medium potatoes, chopped (Yukon Gold is my fave, but russet or whatever you have lurking in the pantry works too)
• 2 cups corn kernels (frozen, fresh, or even canned—I’ve used all three, honestly)
• 1 onion, diced (red, white, yellow—your call; sometimes I skip it if I’m feeling lazy)
• 3-4 strips bacon, chopped (or skip it for veggie vibes; but really, bacon)
• 2 cloves garlic, minced (or a healthy squeeze of garlic paste, no one will know)
• 3 cups chicken or veggie broth (My gran swore by bouillon cubes, but boxed is fine. Water in a pinch, just add more salt!)
• 1 cup milk (whole milk is lush, but I’ve totally used oat milk before—didn’t even tell the kids)
• 1/2 cup heavy cream (optional, but oh boy, worth it)
• 1 teaspoon dried thyme (or a handful of chopped fresh if you feel fancy)
• Salt and pepper to taste
• Cheese to finish (cheddar, pepper jack, whatever’s in the fridge)
• Chopped chives or green onions for topping (optional, but it makes you look like a pro)

How I Actually Make It (and Sometimes Mess Up)

1. Bacon time. Toss chopped bacon into a big ol’ soup pot over medium heat. Cook till crispy, but not burnt (unless you like burnt—no judgment). Scoop out bacon; leave the fat. If you’re skipping bacon, just use a bit of butter or oil.
2. Chuck in the diced onion. Let it sweat for about 5 min. If you forget and it gets a bit golden, that’s just flavor, right? Add garlic and cook for another minute—don’t let it burn, though, that stuff goes bitter fast.
3. In go potatoes and corn. Give everything a good stir, get those flavors mingling. This is usually where I sneak a taste of bacon. Potatoes raw? Doesn’t matter, I’m hungry.
4. Pour in broth and bring the whole thing to a gentle boil. Lower to a simmer, cover, and let cook for 12-15 minutes, or until potatoes are fork-tender. Honestly, I’ve let it go for 20 minutes while dealing with a rogue cat—no harm done.
5. Now for the creamiest bit: pour in milk and cream (if using). Add thyme, salt, and pepper. Simmer gently (don’t let it boil or it’ll curdle and look weird, trust me), for another 5-10 minutes.
6. Here’s where you can mash some potatoes right in the pot—gives great texture. Or if you’re feeling chef-y, blend half the soup with an immersion blender. I sometimes just leave it chunky. Depends on the mood, you know?
7. Stir in a handful of cheese till melty. Taste, add more salt or pepper if you want. Top with bacon, chives, and a bit more cheese if you’re feeling wild.

Notes From My Kitchen (A.K.A. Things I Learned The Hard Way)

• If you use canned corn, drain it—it’s less sweet but still tasty.
• Too thick? Splash in more milk. Too thin? Let it bubble with no lid for a bit.
• I once tried using only water instead of broth, and… yeah, don’t do that unless you want bland chowder. Maybe add a ton of seasoning if you try it.

Things I’ve Tried (Some Worked, Some Not So Much)

• Add diced red bell pepper for color and sweetness—kids love it.
• Once swapped potatoes for sweet potatoes. Not my thing, but maybe yours?
• Smoked paprika in the soup = chef’s kiss. Curry powder? Not so much (tasted like a confused stew).

Equipment (Or, Don’t Sweat It if You Don’t Have Everything)

• Large soup pot (Dutch oven is great, but big saucepan works in a pinch)
• Potato masher or immersion blender for texture. If you don’t have either, just use a fork and some elbow grease
• Ladle. Or a big mug if you can’t find the ladle—been there

How Long It Lasts (Spoiler: Not Long in My House)

Store leftovers in an airtight container in the fridge—should be good for 2-3 days. I think it tastes even better the next day, but to be honest, it rarely lasts that long because someone always finds it at midnight.

How I Serve It (According to My Fam)

Bowl it up, sprinkle more cheese and chives on top, and serve with crusty bread or, if I’m feeling nostalgic, a sleeve of saltines. For some reason, my kids think dipping grilled cheese in this soup is peak cuisine. I mean, they’re right.

Lessons Learned (a.k.a. Pro Tips From My Own Mistakes)

• Don’t rush the potato simmer. I tried cranking the heat once—ended up with mushy outsides, raw insides. Not ideal.
• Add cheese at the end, off the heat, so it melts and doesn’t just disappear.
• And, actually, if you use pre-shredded cheese, it sometimes clumps, so shred your own if you can be bothered (sometimes I can’t).

Your Questions (Because Apparently I Get These)

• Can I freeze this chowder? Eh, you can, but the texture gets weird when you reheat. I’d only do it if you’re cool with slightly grainy potatoes. Or, check out this soup-freezing guide from The Kitchn—they know their stuff.
• What can I use instead of cream? More milk works, or a splash of half-and-half. I’ve even used Greek yogurt (just stir it in off the heat so it doesn’t split).
• How do I make it vegan? Skip bacon, use veggie broth, plant milk, and olive oil. Oh, and vegan cheese if you’ve got it. I like this Minimalist Baker vegan potato soup as inspo for swaps.
• Can I make it in a slow cooker? Probably, yeah, but you’ll need to sauté the bacon and onions first for best flavor. I’m a sucker for my Dutch oven, though.
• Is peeling potatoes required? Honestly, I rarely do. Just scrub ‘em. The skins add texture (and it’s less work, ha!)

Unrelated, but if you ever need a break from soup, Smitten Kitchen’s chicken soup is a classic. Anyway—back to chowder. Let me know how your batch turns out. Or don’t. I’ll probably be making another pot by then anyway.

★★★★★ 4.20 from 139 ratings

Potato Corn Chowder

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A comforting and creamy potato corn chowder packed with tender potatoes, sweet corn, and savory vegetables. Perfect for a cozy dinner or lunch.

🖨️ Print Pin Recipe

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 cups corn kernels (fresh or frozen)
• 3 cups vegetable broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1
   In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute.
2. 2
   Add the diced potatoes and corn kernels to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, until the potatoes are tender.
3. 3
   Stir in the milk and heavy cream. Season with salt and black pepper. Simmer uncovered for another 5-7 minutes, stirring occasionally.
4. 4
   For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
5. 5
   Ladle the chowder into bowls and garnish with chopped fresh parsley if desired. Serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320cal

Protein: 7 gg

Fat: 14 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 42 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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