This potato corn chowder has tender chunks of potato and corn in a thick velvety creamy broth!

This makes for a quick weeknight meal or a great lunch. Serve with a fresh salad and some bread for dipping.

close up of Quick Potato Corn Chowder in bowls

Quick & Savory Soup

  • This soup tastes like it’s been simmering on the stove for hours but it’s super fast to make.
  • It’s creamy, rich and satisfying.
  • Add chunks of salmon, garlic shrimp or even leftover ham.

ingredients to make Quick Potato Corn Chowder

Ingredients

Lots of healthy and tender vegetables make up this thick and hearty chowder!

VEGETABLES Colorful carrots, corn, and celery are simmered in a rich and creamy base. Time saving tip: frozen vegetable medley can be used in a pinch! Corn can be fresh off the cob, use frozen kernels, or even canned.

POTATOES We use baking potatoes in this recipe since they’re nice and starchy. Toss in some leftover mashed potatoes or use up extra baked potatoes in this recipe.

BASE Chicken broth mixed with cream and potatoes make the base. Use cartons of broth or homemade stock. If serving it vegetarian-style, just sub out the chicken stock for vegetable broth!

How to Make Potato Corn Chowder

Old fashioned potato corn chowder comes together so quick and easy!

  1. Sauté veggies and garlic in butter. Add potatoes.

ingredients in a pot and bowl to make Quick Potato Corn Chowder

  1. Add broth, & seasonings. Simmer until potatoes are tender.

adding ingredients to pot to make Quick Potato Corn Chowder

  1. Add corn and cream. Remove bay leaf and blend some of the potatoes in the chowder and stir.

blending Quick Potato Corn Chowder in a pot

To Thicken Creamy Soups

There are a few different ways creamy soups can be thickened.

  • Blending some of the potatoes or vegetables in the soup will naturally thicken it.
  • Make a slurry by combining equal parts corn starch and cold water.  Slowly pour into the simmering chowder a bit at a time until thickened.
  • Add a sprinkle or two of mashed potato flakes.

Slow Cooker Version:

  1. Sauté onion, celery, carrot, and garlic in melted butter for about 3 or 4 minutes until the onion and garlic are fragrant.
  2. Add the sautéed vegetables to the remaining ingredients to a crockpot and set on high for 3 hours or low for 5, stirring occasionally.

Instant Pot Version:

  1. Set Instant Pot to sauté and cook onion, celery, carrot, and garlic in melted butter for about 3 or 4 minutes until the onion and garlic are fragrant.
  2. Add potatoes, broth, cream, seasonings, and bay leaf. Cover and set on high for 12 minutes, then quick release the pressure.

top view of cooked Quick Potato Corn Chowder

What to Serve with Potato Corn Chowder

Potato soup is perfect for mix-ins! Create a DIY Potato Corn Chowder by setting out bowls of some of our favorite mix-ins and toppings:

  • Bacon bits
  • Sliced jalapenos
  • Chopped tomatoes
  • Shredded cheddar cheese
  • Sour cream

Don’t forget the sides! We recommend some homemade cornbread, with a drizzle of sweet honey or some cheesy breadsticks, and a tangy cucumber tomato salad.

Leftovers

  • Potato corn chowder tastes better the next day! Store it covered in the refrigerator and it will keep for about 4 days. Reheat on the stove or in the microwave.
  • To freeze, ladle cold soup in zippered bags labeled with the date and it will keep in the freezer for about 3 months. If frozen, the consistency will change a little bit.

More Potato Soups

Did your family love this quick Potato Corn Chowder? Be sure to leave a rating and a comment below! 

bowls of Quick Potato Corn Chowder with a loaf of bread beside it
4.98 from 112 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Quick Potato Corn Chowder

This creamy soup is loaded with corn, potatoes, and seasonings, and comes together so quickly. It's the perfect meal for a busy weekday night!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
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Ingredients  

  • 2 tablespoons butter
  • 1 small onion diced
  • 2 ribs celery diced
  • 1 small carrot finely chopped
  • 2 cloves garlic minced
  • 2 medium baking potatoes peeled and diced
  • 3 cups chicken broth
  • ½ teaspoon thyme
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 2 cups corn fresh or frozen
  • 1 cup light cream

Instructions 

  • Melt butter in a saucepan over medium heat. Add onion, celery, carrot, and garlic. Cook 3-4 minutes or until onion is tender.
  • Add potatoes, chicken broth, seasonings, and bay leaf. Bring to a boil, reduce to a simmer and cook covered 8-10 minutes or until potatoes are tender.
  • Add corn and light cream, simmer additional 4 minutes. Remove bay leaf.
  • Using a potato masher, or hand blender slightly mash some of the potatoes to thicken the soup.

Notes

To keep prep time quick, prepare the potatoes while the veggies are cooking. Prepare the remaining ingredients while the potatoes are cooking.
Frozen vegetables can be substituted for fresh. Add them along with the corn.
If you'd like to thicken it further, combine 1 tablespoon corn starch with 1 tablespoon water and whisk into the simmering soup.
Add a sprinkle or two of mashed potato flakes can also be used to thicken this soup.
 
4.98 from 112 votes

Nutrition Information

Serving: 1.5cups | Calories: 323 | Carbohydrates: 41g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1028mg | Potassium: 911mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2877IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Lunch, Main Course, Side Dish, Soup
Cuisine American
Quick Potato Corn Chowder in a bowl with bread and writing
Quick Potato Corn Chowder in the pot with a title
Quick Potato Corn Chowder in a bowl and a title
pouring milk into pot to make Quick Potato Corn Chowder and final dish with a title

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I admit it did make a couple of changes, but not anything drastic…and it was excellent. I usually post a note on Pinterest so I’m sure to come back & remember what I did, but it’s not available so here I am.
    I used a 32oz container of vegetable broth (didn’t want leftover) and milk, as that’s what I had. Because I used milk, I added Tbs flour and nutritional yeast to try to thicken, and although it didn’t thicken much at all, it was delicious. I also added a few frozen cut green beans, again, to used them up & add color. I’ll definitely make this again!
    Thanks Holly, for an easy to follow recipe and website and your guidance to make modifications!5 stars

  2. We just had this for dinner and my husband AND my son both said it was good and has seconds. It felt as good (and as rare) as winning the lottery. Thank you!5 stars

  3. I made the Instant Pot version. The flavor was delicious. However, the recipe instructs to add the light cream with broth and cook on High pressure. My chowder curdled. I would recommend adding cream after Quick Release.

    1. I’m sorry to hear it didn’t turn out as expected, Shay. If you try it again and add the cream after the quick release instead, I would love to hear how it turns out!

  4. This was awesome! I added smoked ham and a little bit of garlic mash potatoes that we had leftover from Christmas to thicken it! It was super fabulous! I will be making this again!5 stars

  5. In the instapot instructions there is no mention of when to add the corn. Should I just add the corn at the end with the cream and simmer it for a few minutes?

  6. This soup is super! On another note though, I just wanted to tell you that I find your site easier and nicer to use than most sites. Thanks!

  7. Made this chowder for a lunch at work and there was nothing left! They were scraping the bottom of the Instant Pot for every drop.5 stars

  8. This soup is wonderful! I used whole milk instead of cream and it was still rich and creamy.

    I’m making 37x the recipe tomorrow night with vegetable broth for Soup & Stations of the Cross at church. Ill let you know how it turns out!5 stars