Luscious, hearty potato and corn chowder bursts with sweet corn, tender potato cubes, and a host of flavorful additions in a fragrant broth that smells like summer. Don’t be intimidated by the ingredient list—these are everyday items you likely already have on hand.
Corn and Potato Chowder
When the air turns crisp, few dishes satisfy like a rich corn and potato chowder. This version elevates a classic chowder with garden-fresh elements and simple techniques that deepen the flavor without extra fuss.
The secret is building umami with common ingredients so the soup highlights the natural sweetness of corn and the creaminess of potatoes. Below are suggestions to intensify that flavor and make the chowder truly memorable.
Potato Corn Chowder
If you have access to excellent fresh sweet corn, use it—you’ll notice the difference. Simmering the corn cobs with the potatoes and vegetables adds another concentrated layer of corn flavor that’s worth the small extra step.
I often use corn frozen from summer harvests. If that’s not available, store-bought frozen corn works well, and canned corn can be used in a pinch. For best results, though, choose corn cut from the cob or corn you froze yourself.
For the most exceptional chowder, make or use corn stock. It captures the essence of summer corn and adds depth to the broth, but chicken or vegetable stock will also produce a lovely soup.
Leftovers are excellent—soup often tastes even better the next day. Consider making a double batch so you have ready-to-reheat servings.
Potato Corn Chowder Recipe
For this soup, corn stock is ideal because it concentrates the sweet corn flavor. If you don’t have corn stock, vegetable or chicken stock is a good substitute. If possible, prepare the stock ahead for maximum depth.
Cook bacon until very crispy for the best texture and flavor in the finished chowder. It will soften slightly in the soup and adds a savory crunch reminiscent of a meat crouton. For a vegetarian version, omit the bacon and add butter instead.
When preparing potatoes, peel only if the skins are green-tinted or blemished; green skin can add a bitter off-flavor. Smooth, thin, evenly colored skins can remain on for added texture and nutrients.
Potato Corn Chowder
Rebecca Lindamood
Don’t let the ingredient list stop you—most items are pantry staples or easy to find.
Equipment
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Chef’s knife
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Cutting board
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6-quart (or larger) stock pot
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Long-handled wooden spoon
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Plate and paper towels
Ingredients
- 1/2 pound bacon Omit and add 4 tablespoons butter for a vegetarian version.
- 1 onion trimmed, peeled, and diced
- 1 carrot peeled and diced
- 2 ribs celery washed and diced
- 6 cups corn stock or chicken/vegetable stock
- 1 1/2 pounds baby yellow potatoes or small white or red potatoes, scrubbed and cut into bite-sized pieces
- 4 ears corn or 4 cups frozen corn
- 2 teaspoons chicken or vegetable bouillon
- 1 teaspoon dried thyme or three sprigs fresh thyme
- 1/4 teaspoon freshly grated nutmeg
- 1 bay leaf
- 2 tablespoons cornstarch
- 1 cup heavy cream
- salt and pepper to taste
Optional but tasty
- sliced green onions and minced fresh parsley for serving, if desired
Instructions
To Make the Roasted Corn and Potato Chowder:
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Cut the bacon into 1/2-inch strips. In a soup pot over medium heat, cook the bacon, stirring frequently, until crisp. Transfer the bacon to a paper towel-lined plate and set aside.
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Leave about 3 tablespoons of bacon grease in the pot. Add the onion, carrot, celery, and a pinch of salt. Cook, stirring often, until the onions are translucent.
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If using fresh corn, cut the kernels from the cob and scrape any remaining corn milk from the cobs with a spoon; add the scrapings to the kernels.
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Add the corn stock, potatoes, corn, bouillon, thyme, nutmeg, and bay leaf. If you used fresh corn, add the cobs as well. Bring to a boil, reduce to a simmer, and cook until the potatoes and carrots are very tender.
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Adjust seasoning with salt and pepper. Whisk the cornstarch with 1/4 cup water (or shake in a jar) and stir into the soup. Raise heat to medium-high, bring back to a simmer while stirring, and simmer for 3 minutes to thicken.
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Reduce heat to low, stir in the heavy cream and crispy bacon, and warm until steam rises, about 1 1/2 minutes. Do not boil the chowder after adding cream.
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Serve topped with sliced green onions and chopped fresh parsley, if desired.
Nutrition
Carbohydrates: 36g
Protein: 15g
Fat: 32g
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred calculator.
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