I’ve been making corn chowder with potatoes for my family for years, and it’s always a hit. The dish is a staple in New England, where I’m from, and it’s easy to see why.
The combination of tender potatoes, sweet corn, and rich cream is a perfect blend of flavors and textures. My kids love it because it’s a comforting, familiar taste that reminds them of home.
As a busy mom, I love that it’s an easy meal to throw together on a weeknight or serve at a family gathering. Plus, it’s packed with nutrients from the potatoes, corn, and vegetables.
I like to serve it with a side of crusty bread or crackers to mop up the creamy broth. It’s a simple recipe that never fails to please.
Corn Chowder with Potatoes
4.7 from 1821 votes
A creamy and hearty chowder featuring sweet corn and tender potatoes. This comforting soup is perfect for cool days and can be made with fresh or frozen corn.
1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
3 cups low-sodium chicken or vegetable broth
1 cup whole milk
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 bay leaf
1 tablespoon all-purpose flour
2 tablespoons chopped fresh parsley for garnish
👨🍳Directions
1Melt the butter in a large pot over medium heat.
2Add the diced onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Sprinkle the flour over the vegetables and stir to coat.
5Cook for 1 minute to remove the raw flour taste.
6Pour in the broth slowly while stirring to prevent lumps.
7Add the corn kernels, diced potatoes, salt, pepper, smoked paprika, and bay leaf.
8Bring the mixture to a boil over high heat, then reduce heat to low and simmer, partially covered, until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
9Remove the bay leaf.
10Using an immersion blender, puree about half of the chowder directly in the pot until smooth but still chunky.
11Alternatively, transfer 2 cups of the chowder to a blender, puree until smooth, and return to the pot.
12Stir in the milk and heavy cream and heat over medium-low heat until warmed through, about 3 to 5 minutes.
13Do not let it boil.
14Taste and adjust seasoning with additional salt and pepper if needed.
15Ladle the chowder into bowls and garnish with chopped fresh parsley.
16Serve hot with crusty bread or crackers on the side.
For a lighter version, substitute the heavy cream with additional milk or half-and-half. If using frozen corn, there is no need to thaw it first. For extra smoky flavor, add 4 ounces of diced cooked bacon along with the onion and celery.
Watch Video Of How Corn Chowder with Potatoes Works
This corn chowder with potatoes is a versatile recipe that works well for any occasion.
Whether you’re serving it at a family gathering or just need a comforting meal for your family on a weeknight, this recipe is sure to please.
It’s also an excellent way to get your kids to eat more vegetables – just puree some extra veggies like carrots or zucchini into the chowder for added nutrition.
❓ Frequently Asked Questions About Corn Chowder with Potatoes
Q: What type of potatoes are best for this recipe?
A: For this recipe, you’ll want to use high-starch potatoes like Russet or Idaho. They’ll break down nicely in the chowder and give it a thick, creamy texture.
Q: Can I use frozen corn instead of fresh?
A: Yes, you can use frozen corn in this recipe if you prefer. Just thaw it first and pat it dry with paper towels before adding it to the chowder.
Q: How long does this recipe take to make?
A: This recipe should take about 30-40 minutes to make, depending on how quickly you can chop the vegetables and cook the potatoes.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time and refrigerate it overnight or freeze it for up to 3 months. Just thaw and reheat when you’re ready to serve.
Q: Is this recipe suitable for vegetarians?
A: Yes, this recipe is vegetarian-friendly as long as you use vegetable broth instead of chicken broth.
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