Potato Corn Chowder

My potato corn chowder is deliciously velvety and creamy, yet lightened up a bit. Chock-full of fresh sweet corn, diced potatoes, finely diced red bell pepper, plus a touch of spice for a bit of kick, this recipe is an easy, one-pot meal fit for the sunny season!

A lightened up chowder loaded with corn and potatoes

In our household, we don't take any breaks from enjoying hearty and nutritious soups in the warmer months.

As a matter of fact, I make a lot of soups during this time of year, because they're quick-cooking, convenient, and the perfect one-pot meal.

Because corn is one of those fantastic ingredients either fresh off the cob or frozen and thawed, a comforting potato corn chowder is perfect any time of year.

Brimming with veggies and sweet corn kernels, this recipe is a slightly lighter version of traditional corn chowder. But it's still deliciously creamy and satisfying, with coziness in every spoonful!

My recipe for potato corn chowder

While many recipes call for whole milk or cream as a base liquid for corn chowder recipes, I like to keep my recipe a bit on the lighter side.

For velvety texture, I do still add a splash of half and half (or cream) to my potato corn chowder. However, I actually like to use chicken broth or stock (or even vegetable broth for a vegetarian option) as my base liquid instead.

I still prepare a roux to use as a thickener—a mixture of equal parts butter and flour cooked together—but add to that my chicken broth instead of heavy cream or whole milk.

The results are still delectably creamy, without being too heavy—the perfect combo!

Here's a sneak peek at my potato corn chowder recipe: (or just jump to the full recipe...)

1. To get started, I add my butter to a medium-large soup pot.
2. Once the butter has melted, I add in my aromatics and sauté them for a few minutes until slightly softened.
3. Next, I sprinkle in some flour and let it cook for a minute to make sure it's well dissolved.
4. Then, I pour in the chicken or vegetable broth, whisking all the while to avoid lumps from forming, and then bring it all to a boil.
5. Next, I add in the corn kernels and potatoes and bring the chowder to a vigorous simmer.
6. I then reduce the heat, cover the pot with the lid askew, and allow the soup to simmer for about 20 minutes, or until the potatoes are tender.
7. To finish, I stir in a small splash of half and half for a creamy touch, and finish with some chopped fresh green onion. I serve the potato corn chowder garnished with a few fresh corn kernels and cilantro leaves.

Recipe

Potato Corn Chowder

by Ingrid Beer

Print Recipe

This potato corn chowder is a slightly lightened up version, yet loaded with lots of creamy flavor and colorful veggies in every spoonful!

Category: Soup
Cuisine: American

Yield: Serves 6

Nutrition Info: 344 calories (per serving)

Prep Time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes

Ingredients:

• 3 ounces (6 tablespoons) unsalted butter
• ½ medium onion, finely diced
• ½ cup red bell pepper (about ½ of a large pepper), finely minced
• 2 cloves garlic, pressed through garlic press
• ¼ (heaping) teaspoon ground coriander
• ¼ (heaping) teaspoon smoked paprika
• Pinch cayenne pepper
• Pinch black pepper
• Pinch white pepper
• 3 ounces all-purpose flour (roughly 11 scant tablespoons)
• 6 cups chicken broth (or vegetable broth)
• 1 ½ cups peeled and diced russet potato (about 1 ½ small potatoes)
• 4 cups plus ¼ cup fresh corn kernels (from about 5 ears), or frozen and thawed corn kernels, divided use
• ½ cup half and half or cream
• 2 green onions, finely sliced
• Cilantro leaves, for garnish

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Place a medium-large soup pot over medium-high heat, and add in the butter. Once melted, add in the onion and the red bell pepper, and stir those in to soften for a few minutes.
3. Next, add in the garlic along with the coriander, smoked paprika, cayenne, black and white peppers, and stir to combine. Once aromatic, add in the flour and stir that in until it becomes paste-like, about 30 seconds.
4. Then, add in the chicken stock, whisking all the while to avoid lumps from forming until smooth and blended.
5. Add in the potatoes and 4 cups of the corn kernels, bring the soup to a vigorous simmer, then cover and allow it to gently simmer for about 20 minutes, or until the potatoes are tender.
6. Remove from heat and stir in the half and half or cream, and then stir in about half of the green onion.
7. To serve, ladle the potato corn chowder into bowls and garnish with a small sprinkle of the remaining ¼ cup of fresh corn kernels, some green onion, and some cilantro leaves.

Tips & tidbits for my potato corn chowder recipe:

• Fresh, frozen, or canned corn, your choice: Because corn is so fresh and sweet during the summer months, I can't help but use kernels cut from cobs during that time of year. They provide such good flavor to this chowder. But when fresh corn is not as readily available, or if you'd prefer a bit of a shortcut, feel free to use good quality frozen or canned corn instead.
• Sub veggie stock to make this chowder vegetarian: If you'd like to make this corn chowder vegetarian, opt for veggie stock in place of the chicken stock or broth. You can even sub avocado oil or vegan spread to make this chowder completely vegan. Just leave out the cream at the end, of course.
• Russet potatoes for extra thickening: I love waxy potatoes, and those can absolutely be used in this recipe. But I opt for russet potatoes for a chowder like this since they have more starch and it provides a little extra thickening power to the soup.
• Other tasty add-ins: If you'd like to add more color to your corn chowder, you can always add in some finely diced carrots and celery, or even peas. Or, you can opt to add in some sharp cheddar as a finishing touch, which is delicious!

Craving more corn-filled recipes like this one? Check out my recipe for Shrimp and Corn Soup, Blackened Salmon with Pickled Corn Relish, Mexican Corn Dip, Corn Fritters, Cornbread, or even my recipe for Cornbread Casserole!

Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!