If you’ve been searching for that perfect, cozy bowl to warm you up on a chilly day, let me introduce you to my Creamy Potato Corn Chowder Recipe. It’s rich, velvety, and packed with tender potatoes and sweet bursts of corn, all swimming in a dreamy broth that’s just downright comfort in a bowl. I promise, once you try this, it’ll quickly become a staple in your meal rotation — and I’m excited to share every tip to help you nail it perfectly.
Why You’ll Love This Recipe
- Velvety Creamy Texture: Thanks to the thoughtful combo of milk and a flour slurry, this chowder is luxuriously smooth without feeling heavy.
- Balanced Comfort: The earthiness of Yukon gold potatoes paired with sweet corn creates a flavor harmony that’s both hearty and fresh.
- Easy Ingredient List: You probably have most of these pantry staples already, making it a no-fuss weeknight winner.
- Flexible & Customizable: Whether you want to add a little heat or keep it dairy-free, this recipe adapts beautifully.
Ingredients You’ll Need
Each ingredient plays its part to build that iconic creamy potato corn chowder flavor—you’ll see how the veggies and broth blend just right, and a little Parmesan or parsley can elevate things even more.
- Vegetable bouillon: This is your flavor base—choose a quality brand like Better Than Bouillon for a rich, homemade broth taste without the fuss.
- Yellow onion: Diced finely to melt into the chowder, providing a subtle sweetness and depth.
- Garlic: Minced and sautéed for that savory backbone you’ll notice in every spoonful.
- Celery: Adds a fresh and slightly crunchy contrast, balancing the creaminess perfectly.
- Dried thyme: These earthy herbal notes give the chowder a delicate aromatic lift.
- Chili flakes: Just a pinch for a gentle warmth—not overpowering but a nice gentle nudge.
- Salt & black pepper: The basics that bring out all those flavors.
- Salted butter & olive oil: The fat combo that helps soften the veggies and adds richness to the base.
- Apple cider vinegar: This little trick brightens everything up and cuts the creaminess just enough to keep it fresh.
- Yukon gold potatoes: I love these because they hold their shape while getting tender, plus they offer a buttery texture.
- Frozen corn: Convenient and sweet, just give it a quick rinse to remove frost.
- Whole milk: Room temperature milk keeps the chowder smooth and prevents curdling during cooking.
- Flour: The secret thickener that blends into the broth for that silky chowder feel.
- Fresh parsley: Adds a bright, fresh finish when stirred in at the end or sprinkled on top.
Variations
I like to tweak this chowder depending on the season or my mood – sometimes spicier, sometimes a bit lighter. Feel free to customize and make it your own!
- Add bacon or smoked sausage: My family goes crazy when I throw in crispy bacon bits for a smoky twist—adds great texture and flavor!
- Dairy-Free Swap: I’ve replaced the milk with coconut milk before and used dairy-free butter, and it still holds up fabulously creamy.
- Make it Vegan: Skip the butter and milk, use vegetable broth plus a bit of blended potato for thickness, and you have a hearty vegan chowder that’s still satisfying.
- Seasonal Veggies: Swap out corn for fresh peas in spring, or toss in some cooked carrots or bell peppers for extra color and sweetness.
How to Make Creamy Potato Corn Chowder Recipe
Step 1: Build Your Flavor Base
Start by heating the butter and olive oil over medium heat in a large soup pot. Toss in your diced onions, minced garlic, and celery along with thyme, chili flakes, salt, and pepper. Stir and cook gently until those veggies soften and become fragrant—about 8 minutes. This is where the magic starts to build that deep flavor, so don’t rush.
Step 2: Add Potatoes, Corn, and Brightness
Turn the heat down to medium-low before adding the diced Yukon gold potatoes and frozen corn. Stir everything together, then pour in the splash of apple cider vinegar. This step helps balance the richness and brings out those sweet and earthy notes. Allow it to cook for about 10 minutes, giving the potatoes a head start—they’re not fully cooked yet but soften nicely.
Step 3: Pour in Broth and Milk, Simmer Gently
Add your hot vegetable broth and room temperature milk to the pot. Be sure to scrape up any tasty browned bits from the bottom while stirring. This gentle mix will start to look like that classic creamy chowder we’re after. Now, simmer—not boil! Keep the heat on medium-low and stir occasionally as the potatoes finish cooking, which usually takes around 20 minutes.
Step 4: Thicken It Up with a Flour Slurry
Once the potatoes are tender, scoop out about 2 cups of the broth. Whisk in the flour until fully smooth—this slurry is your secret weapon for chowder-thick perfection. Pour it back into the pot and stir well. Let the soup simmer for a few more minutes until it reaches your desired thickness, stirring gently to avoid lumps.
Step 5: Finish With Fresh Parsley and Serve
Turn off the heat and stir in fresh minced parsley for a pop of color and brightness. Or sprinkle it on top for a pretty presentation. Ladle the chowder into bowls and get ready to impress everyone at your table — you’ve just made an incredible creamy potato corn chowder!
Pro Tips for Making Creamy Potato Corn Chowder Recipe
- Use Yukon Gold Potatoes: I learned these hold their shape better than Russets and won’t turn mushy as the chowder simmers.
- Keep the Milk Room Temperature: This simple trick helps avoid curdling—add milk gently with the heat on low.
- Don’t Boil the Chowder: When I boiled it once, the milk separated and the texture got grainy—so a gentle simmer is key.
- Flour Slurry for Thickness: Whisk the flour into broth before returning it to the pot to prevent lumps and get that perfect creamy consistency.
How to Serve Creamy Potato Corn Chowder Recipe
Garnishes
I always top my chowder with fresh parsley because it adds a burst of color and freshness that balances the creaminess. Sometimes I’ll sprinkle crispy bacon or a handful of shredded cheddar for extra indulgence—they’re crowd-pleasers every time!
Side Dishes
This chowder pairs wonderfully with a warm crusty bread or buttery garlic rolls. I also love serving it alongside a simple green salad tossed with a tangy vinaigrette to cut through the richness.
Creative Ways to Present
For special occasions, I like to serve this chowder inside a hollowed-out bread bowl—makes it instantly feel fancy and fun. You can also drizzle a little chili oil or swirl sour cream on top to add a gorgeous visual and flavor pop.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen by the next day, but the potatoes may soak up some broth, so add a splash of water or broth when reheating to loosen it back up.
Freezing
Freezing this chowder is possible, but a little tricky because of the dairy. I freeze it without the milk added and blend the milk back in when reheating. This keeps the texture creamy without separation.
Reheating
Reheat gently over low heat on the stove, stirring often. If the chowder feels too thick, stir in extra broth or milk to reach that perfect creamy consistency. Avoid boiling when reheating to keep the chowder smooth.
FAQs
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Can I use other types of potatoes in this creamy potato corn chowder recipe?
You can, but I recommend Yukon golds because they hold their shape and have a buttery flavor that complements the soup’s creaminess. Russet potatoes tend to break down more and could make the chowder overly thick or starchy.
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How can I make this chowder dairy-free?
Swap the whole milk for coconut milk or any plant-based milk with a creamy consistency. Use dairy-free butter or olive oil instead of salted butter. To thicken, blend a small portion of the cooked potatoes and broth and add it back to the pot instead of using flour.
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Why should I not boil the chowder?
Boiling can cause the milk to separate and become grainy, ruining the smooth texture. Keeping it at a gentle simmer on medium-low heat ensures your creamy potato corn chowder stays silky and smooth.
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Can I prepare this chowder ahead of time?
Absolutely! Just store it in the refrigerator and gently reheat when ready. It often tastes even better the next day as flavors meld together nicely.
Final Thoughts
This Creamy Potato Corn Chowder Recipe has become one of my all-time favorites — it’s the kind of comforting, soul-warming dish I love to make when I want to feel cozy yet satisfied. I hope you enjoy making it as much as I do, and don’t be afraid to tweak it to suit your tastes. Invite in a friend, pour a glass of your favorite drink, and dive into that creamy goodness—you’ll be so glad you did!
Print
Creamy Potato Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings (1.5 cups per serving) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Potato Corn Chowder is a creamy, hearty soup perfect for chilly days. Featuring tender Yukon gold potatoes, sweet corn, aromatic herbs, and a mild kick of chili flakes, this chowder is rich in flavor yet straightforward to prepare. It uses a stovetop method to gently simmer the ingredients ensuring the potatoes are perfectly cooked without boiling the milk, resulting in a smooth, velvety texture.
Ingredients
Broth and Base
- 4 tsp vegetable bouillon
- 8 cups water, hot
Vegetables and Aromatics
- 1 yellow onion, diced (about 1.5 cups)
- 3 cloves garlic, minced
- 2 cups celery, diced (about 6 ribs)
- 1 tsp dried thyme
- ¼ tsp chili flakes
- 1 tsp salt
- ¼ tsp freshly cracked black pepper
Fats and Liquids
- 2 Tbsp salted butter
- 1 Tbsp olive oil
- ½ Tbsp apple cider vinegar
- 1 cup whole milk, room temperature
Main Ingredients
- 1.5 lbs Yukon gold potatoes, diced small (about 4 medium/small potatoes)
- 12 oz frozen corn, rinsed
Thickening and Garnish
- 2 Tbsp flour
- 1 Tbsp fresh parsley, minced
Instructions
- Prepare Vegetable Broth: Combine the 4 teaspoons of vegetable bouillon with 8 cups of hot water in a large container to create your vegetable broth.
- Sauté Aromatics: In a large soup pot over medium-high heat, add the diced onion, minced garlic, diced celery, dried thyme, chili flakes, salt, black pepper, butter, and olive oil. Cook for about 8 minutes until the vegetables start to soften and become fragrant.
- Add Potatoes and Corn: Reduce the heat to medium-low, then stir in the apple cider vinegar, diced potatoes, and rinsed frozen corn. Cook with the vegetables for approximately 10 minutes, allowing the potatoes to become partially cooked but still firm.
- Add Broth and Milk: Pour in the prepared vegetable broth and the room temperature whole milk, scraping any browned bits from the bottom of the pot to incorporate their flavor. Stir everything together.
- Simmer Soup: Maintain a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Cook for about 20 minutes or until the potatoes are fully tender but without letting the soup boil, which could cause the milk to separate.
- Thicken Chowder: Remove 2 cups of the broth from the pot and whisk in 2 tablespoons of flour until smooth to create a slurry. Return this mixture to the soup pot and stir well. Continue simmering until the chowder thickens to your preferred consistency and the potatoes are perfectly cooked.
- Finish and Serve: Stir in the minced fresh parsley or sprinkle it on top as a garnish. Serve the chowder warm, enjoying its hearty and rich flavors.
Notes
- Use Better Than Bouillon brand for best vegetable broth flavor.
- Dicing potatoes small speeds up cooking time.
- Room temperature half & half or cream may be substituted for whole milk.
- For a dairy-free version, use coconut milk and dairy-free butter; you can also blend some potatoes with broth for creaminess instead of milk.
- Keep the soup at a gentle simmer to avoid milk separation – do not boil once milk is added.
- You can adjust thickness by repeating the flour slurry step if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 560mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 20mg
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