This flavorful, rich, creamy, and hearty potato corn chowder is made easily and quickly. Corn, potatoes, onions, and celery abound in this soup, which is garnished with crispy bacon and chives. This dish is so good that it will quickly become a family favorite.

Rather than starting with fresh sweet corn, we utilize canned cream style corn and frozen corn for this simple corn chowder recipe. Using convenience goods allows us to cut corners and create a delicious soup quickly and easily. So, even on a hectic weekday, you can put a delicious dinner on the table.

Potato Corn Chowder INGREDIENTS

Dairy: Butter is used to thicken the soup by sautéing the veggies and combining it with flour. Use salted or normal butter. The soup is finished with a creamy touch thanks to the addition of half and half or whole milk.
Vegetables: Garlic, onions (either white or yellow onions), and celery give the corn chowder soup’s foundation taste. The main attractions are frozen and canned cream-style sweet corn. Cream style corn may be found in the grocery store’s canned vegetable section. We use russet potatoes for the potatoes, but red, yellow, or Yukon gold potatoes will all work. The russets break down a bit and provide even more thickness to the broth, which is why I enjoy them. The Yukon, yellow, or red potatoes have a creamy texture and will be firmer.
Spices: Just salt and pepper are used to season this creamy soup.
Use all-purpose flour for your flour.
We use chicken broth here, but if you’d want to make a vegetarian version, you may use veggie broth instead.
Garnish Option: You may top this soup with chopped cooked bacon, green onions, or chives.
For preparation and quantity information, see the recipe card.

HOW TO MAKE Potato Corn Chowder

In a big saucepan or Dutch oven, melt the three tablespoons of butter over medium heat. Add the onions and celery when the butter has melted and become frothy. Simmer for three minutes. Stir often.
Add the garlic, salt, and pepper after that. After one minute, stir often.
To eliminate the flavor of raw flour, add the flour and simmer for one to one and a half minutes. Stir nearly all the time.
Now begin adding the broth and mix quickly with a wooden spoon or whisk. Add the flour and mix until it dissolves. Keep adding.
Add the creamed corn next, and thoroughly whisk. Turn raise the heat so that the soup simmers. After it begins to simmer, reduce the heat to medium-low. Cook with a cover on for ten minutes. Maintain a simmer and stir from time to time. Adjust the temperature as needed.
To the corn chowder, add the potatoes and frozen corn. After bringing to a simmer, reduce the heat to medium-low, cover, and cook until the potatoes are soft, about 15 minutes. Stir from time to time.
In order to heat through, turn the heat down to low, add the half-and-half (or milk), mix thoroughly, cover, and cook for two to three minutes.
If necessary, taste and add salt. To give you an idea, we increased ours by ½ teaspoon.

Pour the potato-corn chowder into soup bowls, top with chopped chives and chunks of smoky bacon, and serve with crusty bread slices, if preferred.

COOK’S NOTE

To infuse store-bought broth with the taste of a base, simmer it with the base (onions, celery, garlic, spices, etc.) for a few minutes. While this step lengthens the cooking time, it imparts a richer, “homemade” flavor to the soup.

STORING AND REHEATING

Remaining corn chowder may be refrigerated for three to four days when stored in an airtight container. Cool the soup quickly and transfer to freezer-safe containers to freeze. Give yourself an inch or two to accommodate growth. For two to three months, freeze.

Reheat the soup in the microwave or a covered saucepan over medium-low to low heat, stirring regularly, until it is cooked through, at least 165°F. Because the potato corn chowder thickens in storage, you might need to add a few tablespoons of water or stock while reheating.

ONE FINAL NOTE

This corn chowder may be made vegetarian-friendly by omitting the bacon topping and using veggie stock in place of chicken broth.

MORE RECIPES YOU MIGHT LIKE

Easy Potato Corn Chowder

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Soup

Cuisine American

Servings 5

Ingredients

3 tablespoons Butter
1 medium Onion small dice yellow or white onion
1 Celery Rib diced
2-3 Garlic Cloves minced
½ teaspoon Salt plus extra at the end if needed
¼ teaspoon Black Pepper
4 tablespoons All Purpose Flour
4 cups Chicken Broth
2 16 ounce cans Cream Style Sweet Corn
10 ounces Frozen Corn defrosted cooked to approximately half the suggested time on the package
1½ pound Potatoes peeled and diced we use russet potatoes but Yukon gold potatoes, yellow or red potatoes will also work
½ cup Half and Half or Whole Milk
4-5 Bacon Slices cooked crispy for garnish – optional
1 tablespoon Chopped Chives or Green Onions for garnish – optional

Instructions

In a big saucepan or Dutch oven over medium heat, melt the butter. Add the onions and celery when the butter has melted and become frothy. Sauté the onions for 3 minutes, or until they are transparent. Stir often.
Add the pepper, salt, and garlic. After one minute, stir often.
To remove the raw flour flavor, add the flour and simmer for one to one and a half minutes. Stir nearly all the time.
Next, slowly pour in the broth, whisking or using a wooden spoon to mix constantly. Add the flour and mix until it dissolves. Keep adding.
Stir in the creamed corn after that.
Increase the heat and simmer the soup for approximately five minutes. After reducing the heat to medium-low, cook for ten minutes while covered. Maintain a simmer and stir from time to time. Adjust the temperature as needed.
Cook the corn long enough to thaw in the meanwhile. Usually, it’s enough to use half of the suggested time on the box. Make sure to drain properly.
To the corn chowder, add the potatoes and corn. Adjust the heat a little higher if it doesn’t immediately begin to simmer. After that, reduce the heat to medium-low, cover, and simmer the potatoes until they are soft, about 15 minutes. Make sure the potatoes are not sticking to the bottom of the saucepan by giving them an occasional stir.
In order to heat through, turn the heat down to low, add the half-and-half (or milk), mix thoroughly, cover, and cook for two to three minutes.
If necessary, taste and add salt. To give you an idea, we increased ours by ½ teaspoon.
Ladle the soup into individual bowls and top with chives and chopped bacon, if using.

Keyword Potato Corn Chowder