This Creamy Corn and potato chowder has been on repeat in my kitchen lately - partly because my family keeps asking for it, and partly because I secretly love how easy it is to make. It's one of those recipes that feels like a warm hug in a bowl: creamy, cozy, and packed with sweet corn and soft potatoes. I like to simmer a big pot on those in-between days - you know, when it's not cold enough for stew but you still want something comforting. Add some crusty bread on the side and dinner's done. Bonus: the leftovers are even better the next day, if you manage to have any!
It's easy to make, hearty, and can be customized to suit different dietary needs. Whether you're serving it as a main dish or a side, this chowder will quickly become a household favorite.
If you love stew recipes make with fresh veggies make sure to try this Sweet Potato Chickpea Stew and this Easy Chicken Goulash Stew recipes.
Not sure which potato to use or how to keep them from sprouting? Head over to Potatoes 101 for all the must-know tips.
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The ingredients
The main ingredients
Sweet corn kernels Corn: One of the best things about this recipe is that you can use frozen corn, making this dish easy to throw together at any time of year. You can definitely use sweet summer corn sliced off the cob as well, just adjust the amount of vegetable broth you add.
Coconut Milk: This adds a creamy consistency to the chowder.
Potatoes: Cubed potatoes provide some extra substance.
Parsley: Add a fresh taste to the dish
Cider vinegar: Cider vinegar is a traditional ingredient found in many types of chowder, and though it may seem like an odd addition, it brings just enough acidity to enhance the other flavors in the dish.
Red bell peppers: The red pepper adds a pop of color, you can also use poblano peppers for a more authentic taste.
How to prepare the Corn and Potato Chowder.
- Sautรฉ the Aromatics - Heat olive oil in a large pot over medium heat. Add the onion, garlic, and celery. Sautรฉ for about 3-4 minutes until fragrant and softened.
- Add Vegetables - Stir in the diced potatoes, corn, red bell pepper, and bay leaf. Cook for another 3 minutes, stirring occasionally.
- Deglaze the Pot - Pour in the cider vinegar and stir to lift any browned bits from the bottom of the pot. This adds depth of flavor to the chowder.
- Simmer the Chowder - Add the broth and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes, or until the potatoes are fork-tender.
- Make It Creamy - Stir in the coconut milk or half-and-half. Allow it to heat through for another 5 minutes. Adjust seasoning with salt and pepper.
- Serve and Enjoy - Remove the bay leaf and ladle the chowder into bowls. Serve over cooked rice or quinoa, and garnish with fresh parsley or coriander.
Tips for the Best Chowder
- For Extra Thickness - Use an immersion blender to blend a portion of the chowder for a thicker consistency.
- Enhance the Flavor - A splash of hot sauce or smoked paprika adds depth.
- Storage Tips - Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
๐ฅ Veggie-Forward Tip
Want to give your chowder an extra veggie boost? Stir in a handful of fresh spinach or chopped kale during the last few minutes of cooking. The greens will wilt beautifully into the creamy broth, adding both color and nutrients. For a touch of sweetness and texture, consider adding diced carrots or zucchini along with the potatoes. These additions not only enhance the flavor but also make your bowl even more satisfying!
Recipe Variations
- Protein-Packed Version - Add shredded chicken, cooked shrimp, or crispy bacon for extra protein.
- Vegetable Boost - Stir in spinach or kale at the end for added greens.
- Cheesy Twist - Sprinkle shredded cheddar or Parmesan on top before serving.
What to Serve With This Chowder
- Crusty bread or garlic toast
- A light green salad with a vinaigrette dressing
- Grilled cheese sandwiches for a cozy meal
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over low heat, stirring occasionally. If too thick, add a splash of broth.
FAQS
Can I make this soup in advance?
Yes, this soup can be made in advance. Allow the soup to cool completely then store in an airtight container in the fridge for up to four days. Reheat on the stove over low heat until warmed through before adding the
Can I make this in a slow cooker?
Absolutely. Sautรฉ the onions and garlic first, then add all ingredients (except coconut milk) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in coconut milk before serving.
Can I use sweet potatoes instead of Russet potatoes?
Yes! Sweet potatoes add a slightly different texture and natural sweetness to the chowder.
Creamy Corn and Potato Chowder (Dairy-Free Option)
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion cut into cubes
- 3 cloves garlic finely chopped
- 2 celery stalks diced
- 3 large Russet potatoes cut into cubes
- 2 cups corn frozen or fresh
- 1 red bell pepper cut into cubes
- 1 bay leaf
- 1 tablespoon cider vinegar
- 2 cups vegetable broth or chicken broth
- 1 can 400ml coconut milk or half-and-half
- Salt and pepper to taste
- 4 cups cooked rice or quinoa for serving
- Fresh coriander or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and celery. Sautรฉ for about 3-4 minutes until fragrant and softened.
- Stir in the diced potatoes, corn, red bell pepper, and bay leaf. Cook for another 3 minutes, stirring occasionally.
- Pour in the cider vinegar and stir to lift any browned bits from the bottom of the pot. This adds depth of flavor to the chowder.
- Add the broth and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes, or until the potatoes are fork-tender.
- Stir in the coconut milk or half-and-half. Allow it to heat through for another 5 minutes. Adjust seasoning with salt and pepper.
- Remove the bay leaf and ladle the chowder into bowls. Serve over cooked rice or quinoa, and garnish with fresh parsley or coriander.
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