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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.
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
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!
- Sauté veggies and garlic in butter. Add potatoes.
- Add broth, & seasonings. Simmer until potatoes are tender.
- Add corn and cream. Remove bay leaf and blend some of the potatoes in the chowder and stir.
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:
- Sauté onion, celery, carrot, and garlic in melted butter for about 3 or 4 minutes until the onion and garlic are fragrant.
- 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:
- 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.
- Add potatoes, broth, cream, seasonings, and bay leaf. Cover and set on high for 12 minutes, then quick release the pressure.
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:
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
-
- Creamy Potato Soup – easy & hearty
- Instant Pot Potato Soup
- Creamy Corn Soup – loaded with corn & potatoes
- Easy Crock Pot Ham and Potato Soup
- Ham and Potato Soup – a reader favorite
Did your family love this quick Potato Corn Chowder? Be sure to leave a rating and a comment below!
Quick Potato Corn Chowder
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 dried thyme leaves
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 cups corn kernels fresh or frozen
- 1 cup half and half or 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
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Best corn chowder I’ve ever made. Using fresh corn makes so much difference!
Delicious
First time making corn chowder….this recipe is now on my favorites list. Easy to follow directions, served with hearty bread! I didn’t change a thing…thanks for sharing your soup!
I am so happy you gave it a chance! It is such a delicious recipe.
i dont have a instant pot can i just cook this on top of the stove?
Yes, this recipe is cooked on the stovetop.
Delicious first serving and even better warmed up the next day!
I added cheddar cheese to make the corn chowder a little richer and it turned out fantastic!
Great way to use up extra ears of sweet corn. I added the “broth” from a can of corn and 3 T of white wine before adding the corn and cream/milk. Also added 2T of minced jalapeno for a little kick. Delicious — and naturally vegetarian for my non-meat friends!
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!
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!
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.
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!
I made the Instant Pot version. The flavor is very good.
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!
This is very bland. easy to make but very bland. I added more salt and pepper and some parm cheese
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?
Yes! I would add it in step 2 with the cream.
We love this recipe! It was quick and easy to make using the Instant Pot.
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!
Thank you for the kind words P! I am so happy you are enjoying the recipes!
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.
Love this recipe! I make it with creamed corn and add a generous amount of parmesan.
This chowder is so awesome I made it in the Ninja foodie for myself and my wife
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!
I can’t wait to hear how it turns out!