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