CREAMY AND DELICIOUS POTATO AND CORN CHOWDER

Creamy and delicious potato and corn chowder is a family friendly, budget friendly staple meal. This chowder combines hearty potatoes with sweet corn in a creamy broth based soup. This is perfect for a cold winter day as this filling meal will warm you up from the inside out. 

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Creamy and Delicious Potato and Corn Chowder

My family is definitely a soup family, although it took some time to convert my husband to the soup side. One of my favorite life hacks is to make a huge batch of soup once per week and use it for lunches or random meals throughout the week when there’s no time to get dinner on the table.

This potato and corn chowder is new to our rotation but one of my family’s favorites! This recipe was born from my desire to use up a bag of potatoes that had been abandoned in my pantry plus a TikTok video where someone was eating chowder they had made. 

I used my vegetarian potato soup recipe as a starting point and made some tweaks to create this simple and affordable, yet oh so delicious potato and corn chowder. 

WHY THIS POTATO AND CORN CHOWDER RECIPE WORKS

• Minimal ingredients: combining only potatoes, carrots, celery, onions, seasonings, broth, and a splash of cream, you’ll likely already have many of these ingredients on hand. 
• Incorporates vegetables: even if your family members struggle to eat veggies, this soup incorporates carrots, celery, and onion with the potatoes in a way that isn’t overpowering at all. My kiddos don’t love carrots and celery but eat them up in this soup! 
• Hearty and Filling: As someone who rarely eats vegetarian meals, this soup is a GREAT meatless option that is filling and delicious. You can even bulk up the protein content by adding plain greek yogurt instead of cream to the soup.
• Budget Friendly: As of January 2025, I calculated the ingredients for this recipe at my local Kroger in Kentucky at $12.65 (excluding seasonings as you can use whatever you have on hand). This meal would feed my entire family at least twice. You would also have leftover potatoes and celery to use in another recipe. I like to chop the entire bunch of celery when I made this soup and keep it in the freezer for future batches. 

• Vegetarian Friendly: This recipe is vegetarian if using vegetable broth and can be made vegan if substituting heavy cream and butter for non-dairy alternatives. 
• Multiple Cooking Methods: This potato and corn chowder can be cooked on the stovetop or in the crockpot or pressure cooker. I prefer the texture of the soup when made on the stovetop vs. the crockpot but either is delicious! 

INGREDIENTS:

Potatoes: This recipe calls for 3-4 pounds of potatoes. You can use the potatoes of your choice, but I typically use Idaho or Russet. 

Vegetables: In addition to the potatoes, this recipe includes carrots, celery, onion, and corn. I love to buy large bags of celery, carrots, and onions and chop them all up at once, freezing in portions to use in soups. This is such a great shortcut for so many recipes.

Broth: I often like to use chicken bone broth in soups for added protein and nutrients but vegetable broth is also delicious and keeps this dish vegetarian. 

Butter: Saute the carrots, onions, and celery in a bit of butter. This can be substituted for the oil of your choice – I prefer avocado oil.

Cream: a bit of heavy cream makes this soup absolutely delicious, but I’ve also made it with half and half, milk, sour cream or greek yogurt! Simply add to taste.

Seasonings: I like to use a bit of garlic powder, onion powder, paprika, salt and pepper. You can use what you have on hand and change it up according to your taste!

HOW TO MAKE A CREAMY AND DELICIOUS POTATO AND CORN CHOWDER

While this chowder can be made on the stovetop or in a crockpot or pressure cooker, my preferred consistency comes from the stovetop method. In the crockpot, the potatoes maintain their shape an while they get soft they don’t break down as much to thicken the broth. 

On the stovetop, the potatoes break down more and thicken the broth to a wonderful consistency. 

For Stovetop:

1. Chop onion, celery, and carrot or use frozen.
2. Add butter to pan on medium heat until melted.
3. Add onion, celery, and carrot and cook until softened. If using frozen, ensure you cook it long enough for all water to evaporate. You aren’t looking to caramelize, but to soften the veggies.
4. Meanwhile, peel and chop potatoes. I swear by my chopper to make the process quick and easy. It’s an added bonus that the potatoes will all be a uniform size and cook evenly.
5. Add all ingredients except heavy cream to a large pot. Bring to a boil for 10 minutes.
6. Reduce heat to low, add cream, and allow to simmer for 20-30 minutes, stirring occasionally. 

For Slow Cooker:

1. Chop onion, celery, and carrot or use frozen.
2. Add butter to pan on medium heat until melted.
3. Add onion, celery, and carrot and cook until softened. If using frozen, ensure you cook it long enough for all water to evaporate. You aren’t looking to caramelize, but to soften the veggies.
4. Meanwhile, peel and chop potatoes. I swear by my chopper to make the process quick and easy. It’s an added bonus that the potatoes will all be a uniform size and cook evenly.
5. Add all ingredients except heavy cream to the crockpot. Cook on high for 4-6 hours or low 8-10 hours. After cooking is complete, add in heavy cream and stir. 

SERVING SUGGESTIONS

I love serving this soup with cornbread but it can also be served with a simple garden salad, rolls, or crackers. 

STORAGE

This chowder can be stored in an airtight container in the refrigerator for up to four days. I have not tried freezing this soup but think the texture of the potatoes and creamy broth would not hold up well to freezing. If you’re looking for freezer friendly soups, check out my Copycat Panera Turkey Chili and my Vegetable Beef Soup recipes! 

FAQ

Do I have to peel potatoes for this chowder?

You don’t! Actually, the skins add extra dietary fiber to the dish. I typically peel the potatoes when serving my kids due to the visual aesthetics but it is delicious with them left on!  

Soup vs. Chowder – What is the difference between potato soup and potato chowder?

I’m no chowder expert but from my research I’ve learned that the difference is soup is primarily broth based and chowder has a creamy base and is more stew-like. 

What is the best type of potato for chowder?

I’m a firm believer in the “use what you have” principle and I most often have Russet and Idaho potatoes on hand. I’ve made soups with these types of potatoes my entire life and they always work great for me. Opinions vary on the “best” potato for soups. I prefer potatoes that “break down” a bit and get soft. Some folks prefer a potato that stays firm so if you prefer that stick to Yukon gold or red potatoes.

How can I thicken my corn chowder?

My favorite way to thicken chowder is to add a bit of instant mashed potato flakes. They maintain the potato-y flavor and thicken the broth beautifully. However, boiling the Russet or Idaho potatoes break them down enough that they naturally thicken the soup. You likely won’t need additional thickeners for this recipe. 

How can I make a vegan chowder recipe?

While this recipe is vegetarian, you can make it vegan by substituting the butter for the mild flavored oil of your choice (like avocado) and the heavy cream for your favorite non-dairy alternative from brands like Silk or Ripple. 

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