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 48 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

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 48 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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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. You can substitute milk but it won’t be quite as rich or creamy and may not thicken as much. Evaporated milk is another good option. If you find you need to thicken it further, you can use the cornstarch as mentioned in the notes of the recipe.

      1. Thank you so much for getting back to me. I have evaporated milk i will use in place of cream. I used many of your recipes and my family loves them.

  1. I made this recipe today using my instant pot and used Italian seasoning in place of thyme, added a little paprika and cayenne powder, and used half & half as the cream. I added the cornstarch slurry at the end to thicken it up at and it turned out so good, there was no leftovers when dinner was over. I am making another batch tomorrow!5 stars

  2. Wow this was very delicious! I was nervous for the cream to curdle so before I added it and the corn I turned off the heat, used my immersion blender to thicken (and get rid of veggie evidence for hubby and kids). Added cream and corn after. I also added some rotisserie chicken at this point. Flavors were great.5 stars

  3. So yummy!! I added leftover cubed chicken and used red skin potatoes and left the skin on. A new family favorite for sure!!5 stars

  4. The recipe is delicious! The only reason I didn’t give it 5 stars is because when I followed the instant pot directions the cream separated and it isn’t smooth/velvety. I think those instructions should be changed and the cream should be added after the pressure cooking stage. Even with it not being as smooth as I would have liked, it’s still very tasty and my husband and I are fine with this batch not looking quite as nice as it should. However, I would have been really disappointed if I was making this for anyone else and it separated like this. Thanks for a wonderful recipe!4 stars

      1. I just had to come back and post again because I made this soup again yesterday (one week after I made it the first time) because we were craving it again (in spite of the fact that we ate it for four days last week). I tried the suggestion I posted before of putting in the cream after the pressure cooker step and it turned out absolutely perfect – smooth, rich and velvety. I also added diced ham to the soup, but other than that, I made it exactly as you wrote it and it is just fantastic! Thanks so much for such a wonderful soup recipe!5 stars

  5. Easy and fast. Subbed canned corn for fresh or frozen. Subbed 1/4 tsp poultry seasoning for thyme. Added a few slices diced Canadian bacon. I like chunky potatoes so used 2 tbs cornstarch to thicken. Yummy!

  6. Ok, new fave in our family. I love that there are slow cooker and IP options. I just realized I forgot the sour cream as a topper- will try that with the leftovers. I made a double batch and nor regrets. I also noticed that if I want to get it started ahead I can just do the veggies in broth and simmer that forever, then add the potatoes and corn when I’m closer to serving. Thanks for another great recipe!5 stars

    1. So glad you are enjoying it, Beth! I love it with sour cream, you will definitely have to try that with leftovers.

  7. Very good…let it sit a day and think that made it even better. Pretty easy overall. A bit thin even with blended potatoes but that didn’t make a lot of difference. Taste was great. Added sides of veggies and hummus, with garlic knots. Great lighter dinner.5 stars