Easy Potato Corn Chowder

Every home cook needs a copy of this hearty and heartwarming Easy Potato Corn Chowder recipe!

This simple and easy to make recipe is perfect for busy weeknights and chilly days. Rich and creamy, loaded with sweet corn, potatoes, and a handful of bacon bits, this potato and corn chowder really hits the spot every time!

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Potato and Corn Chowder

Economical and easy to make, potato and corn chowder is perfect to take to a potluck or a party! Just keep it warm in the Crockpot and let everyone help themselves.
Make it in one pot! With just a little prep and a little slow cooking, it’s ready to serve.
Pair it with some homemade Dinner Rolls, and a simple Tomato Salad for a complete meal. How about an easy Pineapple Upside Down Cake for dessert?
Leftovers taste even better the next day when all of the flavors have a chance to blend! Meal prep and enjoy it all week long.

What’s a Chowder?

Unlike a soup, which is usually made with stock or broth, chowder has thick chunks of ingredients like potatoes, carrots, or corn and a cream base. Chowders can also be made with or without meat or seafood.

Chowder Ingredients

VEGGIES: Potatoes are staple chowder ingredient and any kind will do! Serve them with or without the peels and cut them into bite-sized chunks. Carrots, sweet potatoes, and celery are all good options for chowder. Corn gives potato chowder a sweet flavor, and canned, frozen, or even fresh ears of corn cut into 1” rounds can be used. Potato and corn chowder is a great way to use up leftover veggies, too!

SOUP BASE: Chicken broth and heavy cream make the best base for chowder. For a non-dairy alternative, oat milk is flavorless and provides the same creamy consistency as heavy cream.

PROTEIN: Bacon bits add a little pop of salty crunch to potato and corn chowder, but chunks of ham, ground beef, slices of summer sausage, and even chunks of salmon up-level a chowder.

How to Make Potato Corn Chowder

On the Stovetop:

Sauté onion, add corn, garlic, potatoes, and seasonings.
Add flour and then whisk in broth and cream, as per the recipe below.
Cook until the potatoes are soft. Garnish and serve.

In the Instant Pot:

Set Instant Pot to sauté and cook onion. Stir in flour.
Add remaining ingredients (except cream, bacon bits and green onion) and set Instant Pot to high.
Cook for 10 minutes and then allow a natural release.
Stir in cream, garnish and serve.

In the Crockpot:

Sauté onion and add to 6 quart crockpot.
Add all ingredients, except flour, cream, bacon bits and green onion. Cover and cook on low 3 hours (high for 1.5 hours).
Mix together flour and cream, add to the soup and cook one hour more.
Garnish with bacon bits and green onion.

Recipe Tips & Time Savers

It doesn’t take much to make this recipe even easier!

It can easily be made ahead and kept in the refrigerator until ready to reheat.
For a thicker chowder, puree some potatoes with the creamy base and add back to the soup.
If the chowder is too thick, simply add some extra chicken broth or heavy cream.

How To Store Corn Chowder

Corn chowder will keep in the refrigerator for about 4 days. Freeze chilled potato and corn chowder in zippered bags with the date labeled on the outside for up to 4 weeks. Stir thoroughly before reheating.

Thaw chowder in the refrigerator and reheat on the stovetop over low heat until heated through.

Other Easy Soup Recipes To Try!

close up of Easy Potato Corn Chowder bowl

5 from 2 votes

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Easy Potato Corn Chowder

This potato and corn chowder is so easy to make. Loaded with corn, potatoes and cream, this hearty soup is filling and delicious.

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings servings

Author Holly

Ingredients

2 Tablespoons butter
½ cup onion diced
2 cups corn or one 12 ounce bag of Frozen Corn
3 cloves garlic minced
2 small potatoes cubed
1 teaspoon thyme
½ teaspoon pepper
½ teaspoon salt
2 Tablespoons all-purpose flour
3 cups chicken broth
½ cup heavy cream
2 Tablespoons bacon bits
1 green onion diced

Instructions

Melt butter in a saucepan over medium heat and cook onion until softened.
Add corn, garlic, potatoes, and seasonings and cook for 1 minute. Stir in flour and cook for 2 minutes stirring constantly.
Slowly whisk in chicken broth and cream and bring to a boil.
Once boiling turn down to a simmer and let cook for 10-15 minutes or until potatoes are soft.
Serve with bacon bits and green onions.

Notes

Made soup ahead and kept in the refrigerator until ready to reheat.
For a thicker chowder, puree 1 cup of soup and add back to the pot.
Add chicken broth or heavy cream to thin out the chowder.
Refrigerate chowder for about 4 days. Freeze chowder in zippered bags for up to 4 weeks.
Thaw chowder in the refrigerator and reheat on the stovetop over low heat until heated through.