This Potato Corn Chowder Recipe blends sweet corn with fresh basil and pesto for a hearty, creamy soup that’s easy to make and always a hit!
author’s note
Fresh, Flavorful, and Irresistible Chowder!
Confession: I love corn, but a few ears always end up hiding in the back of my fridge. I was set on not wasting them, so I tested a fresh corn chowder. I wanted to channel summer flavors in a fresh soup, so I added basil and a spoon of pesto. Lucky me, I had a jar of my homemade pesto in the fridge (let’s be honest, I always do).
It turned out bright, creamy, and so fresh tasting. I blend a few cups and pour it back in, so it thickens up without any cream. Fresh corn in summer is delicious but I’ve used frozen corn in the winter and still had amazing results.
Now this potato corn chowder recipe has become a weeknight staple. Quick to make, great for leftovers, always a hit.
Potato Corn Chowder Recipe Ingredients
- Veggies: Use sweet corn on the cob, red onion, and Yukon potatoes. For less chopping, go with frozen corn and pre-diced onions.
- Minced Garlic: For quick prep, use refrigerated minced garlic or frozen garlic cubes.
- Seasonings: Keep it simple with paprika, chili powder, salt, and pepper. The pesto adds plenty of flavor.
- Stock: Use good-quality chicken or vegetable stock for more flavor.
- Whole Milk: Blend part of the soup to thicken it instead of using a butter-flour mix. Milk also adds flavor and creaminess.
- Pesto: More info below!
Chowder Toppings: Pesto and Basil
Pesto is a great topping for this chowder. It adds flavor and also balances the sweet corn. I’ve used pesto in soups before (like in this Vegetable Soup) and it works well here too.
Use fresh basil pesto, like Rana’s®, found near fresh pasta and gourmet cheese. It might be a bit pricey, but a little goes a long way and adds great flavor to many dishes. It’s a useful ingredient to have on hand.
Quick Tip
Secure the lid and use the Soup/Hot setting. Start on low to prevent spills. Open the lid slowly to vent steam. No hot setting? Remove the center cap and cover the opening with a folded towel.
Variations
- To keep this potato corn chowder lactose-free, use Lactaid® whole milk.
- Add extra chili powder and paprika if you’re not using pesto. Top with crumbled bacon for more flavor!
- Add some grilled or rotisserie chicken like in this corn chicken soup recipe.
Potato Corn Chowder Recipe Tips
- Blend well. A regular blender makes the chowder smoother than an immersion blender. See the “quick tip” below!
- Add enough salt. The corn and potatoes are sweet, so you need extra salt to balance that. Pesto can also be salty.
- Garnish only what you’ll eat. Add fresh basil or pesto just to the servings you’re eating, but not to the whole pot.
Storage
Leftover potato corn chowder recipe will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring occasionally, until heated through.
More Simple Soup Recipes:
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Curry Lentil Soup
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Potato Broccoli Cheese Soup
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Easy Tomato Soup Recipe
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Italian Sausage Tortellini Soup
Flavorful Potato Corn Chowder Recipe
Video
Ingredients
- 2 tablespoons olive oil
- 3 cups baby gold potatoes diced
- 1 cup diced red onion
- 3 cups sweet corn kernels or frozen corn, 3 to 4 ears fresh corn
- Salt and pepper
- 1 tablespoon minced garlic
- 3 cups chicken stock or vegetable stock, I love Swanson’s
- 1 cup whole milk
- 1/2 teaspoon chili powder see note 1
- 1/2 teaspoon paprika
- basil pesto optional, for serving
- Fresh basil optional, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Once oil is hot, add diced potatoes, diced onion, and raw corn kernels (cut off the cob). Sauté, stirring occasionally, about 4 minutes, then season to taste with salt (I add 1/2 teaspoon). Add chili powder and paprika. Continue to sauté, stirring occasionally, about 4–6 more minutes or until onions are tender and translucent. Add garlic and cook, stirring constantly, for 1 more minute. Add stock and stir. Bring to a boil over high heat, then reduce heat until soup is simmering. Simmer for 18–23 minutes, stirring occasionally, or until potatoes are tender (a fork can easily pierce through).
- Remove pot from heat. Carefully, measure out and transfer 3 cups (liquid and solids) of the soup to a high-powered blender. Add milk into the blender. Blend until very smooth; you may need to run the blender a few times. Return the blended mixture to the soup pot and stir to combine. Taste and season; I usually add another 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Serve soup in bowls garnished with fresh basil, if desired. Spoon lots of basil pesto (add to preference—I love lots) into the soup and enjoy immediately! Don’t add pesto to any soup you want as leftovers.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As Chelsea’s employee, I have made this soup and my whole family LOVES it! Her recipes are so easy to follow!
Going to try making this vegan by using vegetable broth and oat milk. Looks delicious!!
Would love to hear how it turns out! 🙂