potato and corn chowder recipe

Written BySheba G Updated On
potato and corn chowder recipe
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The Best potato and corn chowder recipe

I have been making this potato and corn chowder for years and it is one of those recipes that just works. It is creamy, hearty, and full of flavor from sweet corn and tender potatoes. My kids ask for it all the time, especially on cool evenings when they want something warm and filling. I love that it uses simple ingredients I usually have on hand, and it comes together in about 45 minutes. It is also a great way to sneak in some vegetables, and the fiber from the corn and potatoes makes it a satisfying meal that keeps everyone full. Whether it is a busy weeknight or a lazy weekend, this chowder never disappoints.

This chowder is perfect for family dinners or even casual get togethers with friends. It is rich without being heavy, and the combination of corn and potatoes gives it a natural sweetness that kids love. I often serve it with crusty bread or a simple salad, and it always gets compliments. Plus, it is a one pot meal, so cleanup is easy. If you are looking for a comforting, no fuss recipe that the whole family will enjoy, this is it.

Potato and Corn Chowder

Potato and Corn Chowder

4.7 from 1071 votes

This creamy chowder combines sweet corn and tender potatoes in a rich broth. It is a comforting and hearty soup that is perfect for any season.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chowder

4 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
3 cups chicken or vegetable broth
3 medium potatoes, peeled and diced
2 cups frozen or fresh corn kernels
1 cup heavy cream
Salt and pepper to taste
1/2 teaspoon smoked paprika (optional)
Fresh chives for garnish

👨‍🍳Directions

1In a large pot over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
2Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
3Pour in the broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4Add the corn kernels and cook for 5 minutes. Stir in the heavy cream and cook for another 2 minutes. Season with salt, pepper, and smoked paprika if using.
5Ladle the chowder into bowls and top with the reserved bacon and fresh chives. Serve hot.

🔧Equipment

Large pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 10g

📝Notes

For a vegetarian version, skip the bacon and use vegetable broth. You can also add a can of diced green chiles for extra flavor.

Watch Video Of How Potato and Corn Chowder Works

This potato and corn chowder is a staple in my kitchen because it is easy, comforting, and always a hit. It works for everything from a quick weeknight dinner to a cozy family gathering. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Potato and Corn Chowder

1. Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly in this recipe. Just add it directly to the pot without thawing. It will cook through in the chowder.

2. How can I make this chowder dairy free?

Substitute the heavy cream with full fat coconut milk or a dairy free cream. You can also use a dairy free butter for the bacon step if you want to keep the bacon flavor.

3. Can I add other vegetables?

Absolutely, this chowder is versatile. Diced carrots, celery, or bell peppers are great additions. Add them with the onion for best results.

4. How do I store leftovers?

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.

5. Can I freeze this chowder?

Yes, you can freeze it for up to 3 months. Let it cool completely, then transfer to a freezer safe container. Thaw overnight in the fridge and reheat on the stove.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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