This Corn And Potato Chowder Recipe is one for the books! It’s ultra-creamy, hearty, and packed with flavor, with tender potatoes, crisp corn, and plenty of veggies.
author’s note
Corn, Potatoes & Plenty of Cheese
I love a good chowder, especially once soup season hits, but this one has a little extra nostalgia for me. It’s based on the potato corn chowder my dad made all the time growing up. He made it for family, friends, pretty much everyone, and it got to the point where he had a reputation for it. If we heard he was making a batch, we’d literally be excited about it all day.
I’ve shared a few corn chowders over the years, including this “street corn”-inspired crockpot version and this one where corn is really the star. This one is a little simpler and feels the most like the chowder I remember growing up with.
I use frozen corn since fresh isn’t always practical during the colder months, plus a full mirepoix of celery, onion & carrots because I’m always trying to sneak more veggies into dinner.
It’s hearty, cheesy, loaded with veggies & exactly the kind of soup I want with a big piece of buttered bread on the side. I hope you love it as much as we always did!
Corn And Potato Chowder Recipe Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Butter & Flour | Whisk constantly while cooking the flour so the creamy base stays nice & smooth. |
| Mirepoix & Garlic | Cook until the veggies are thoroughly softened before adding the potatoes. |
| Baby Gold Potatoes | Dice into small, even pieces so they cook at the same rate. No need to peel! |
| Thyme, Ground Mustard, Paprika, Salt & Pepper | For the best flavor in this corn and potato chowder recipe, season as you go, then taste & adjust again at the very end. |
| Chicken Stock, Corn, Whole Milk & Cheddar | For a smokier flavor, use fire-roasted corn, but regular corn works perfectly too. Use freshly grated sharp Cheddar for the best flavor & smoothest melt. |
Chelsea’s Tips
My Top Tips For This Corn And Potato Chowder Recipe
- Keep the potatoes small & even: About 1/2-inch pieces cook quickly and evenly without turning mushy.
- Don’t rush the mirepoix: Let it really soften before adding the potatoes so you don’t end up with crunchy celery or carrots in the finished chowder.
- Watch the heat after adding dairy: Keep the chowder over low heat and avoid boiling once the milk mixture goes in, which helps keep it smooth.
- Add the cheese off heat: This helps it melt smoothly instead of getting grainy or separating.
Quick Tip
Adjust the consistency: If the chowder gets too thick, stir in a splash of milk or chicken stock until it reaches the consistency you like.
If it’s too thin, let it simmer a little longer over medium heat to thicken before adding the cheese.
Storage
Let this corn and potato chowder recipe cool, then transfer to an airtight container and refrigerate for 3–4 days. Reheat gently over medium-low heat, stirring often. Avoid boiling so the dairy stays smooth. I don’t recommend freezing it since the milk & cheese can separate and become grainy.
More Delicious Soup Recipes:
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Corn And Potato Chowder Recipe
Video
Equipment
Ingredients
- 7 tablespoons unsalted butter divided
- 3 cups mirepoix see note 1
- 1 tablespoon minced garlic
- 4 cups diced baby gold potatoes (1-1/2 pounds), cut to 1/2-inch pieces
- 1/4 teaspoon dried thyme
- 3/4 teaspoon ground mustard
- 3/4 teaspoon paprika
- Salt and pepper 1 tsp salt & 1/4 tsp pepper
- 4 cups chicken stock
- 3-1/2 cups frozen corn see note 2
- 1/3 cup flour
- 3 cups whole milk
- 2 gently packed cups freshly shredded sharp Cheddar cheese
- Hearty buttered bread or rolls for serving
- Cooked and crumbled bacon optional, for serving, see note 3
Instructions
- Sauté the veggies: Melt 2 tablespoons butter in a large pot over medium heat. Add the mirepoix and season with salt & pepper (I add 1 tsp salt & 1/4 tsp pepper). Sauté for 7–9 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds.
- Add potatoes: Add the diced potatoes, thyme, paprika, and ground mustard. Sauté, stirring constantly, for 2 minutes over medium heat.
- Simmer: Pour in the chicken stock and increase the heat to high. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally and replacing the lid promptly. The potatoes should be tender and easily pierced with a fork, but not soft or mushy.
- Add corn: Remove the lid and stir in the frozen corn. Cook until the corn is heated through, about 2-3 minutes.
- Make the creamy base: In a separate medium pot, melt the remaining 5 tablespoons butter over medium heat. Add the flour and cook, whisking constantly, for 1–2 minutes. While whisking briskly, gradually pour in the milk. Continue whisking until smooth. Season with a tiny pinch of salt & pepper, then cook, whisking very frequently, until nicely thickened (you’ll know it’s ready when you run your finger across the back of a wooden spoon and the line stays clean).
- Finish the chowder: Stir the milk mixture into the soup over low heat. Cook, stirring often, until the chowder is nicely thickened. Increase the heat slightly if needed, but don’t let it boil. Once nicely thickened, turn off the heat and add the Cheddar one handful at a time, stirring gently between each addition until completely melted. Taste and adjust the salt & pepper as needed. The flavors should really sing!
- Serve: Ladle into bowls and garnish with bacon if desired. Serve with hearty buttered bread or rolls. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious. Very flavorful; even the kids enjoyed it. Only thing I might add next time is a sprinkle of celery salt on my individual bowl.
So happy to hear this was a hit with everyone, Megan! A little celery salt sounds like a delicious addition. Thanks so much for sharing!