Name: Corn And Potato Chowder
Yield: 6

This Corn And Potato Chowder Recipe is one for the books! It’s ultra-creamy, hearty, and packed with flavor, with tender potatoes, crisp corn, and plenty of veggies.

author’s note

Corn, Potatoes & Plenty of Cheese

I love a good chowder, especially once soup season hits, but this one has a little extra nostalgia for me. It’s based on the potato corn chowder my dad made all the time growing up. He made it for family, friends, pretty much everyone, and it got to the point where he had a reputation for it. If we heard he was making a batch, we’d literally be excited about it all day.

I’ve shared a few corn chowders over the years, including this “street corn”-inspired slow cooker version and this one where corn is really the star. This one is a little simpler and feels the most like the chowder I remember growing up with.

I use frozen corn since fresh isn’t always practical during the colder months, plus a full mirepoix of celery, onion & carrots because I’m always trying to sneak more veggies into dinner.

It’s hearty, cheesy, loaded with veggies & exactly the kind of soup I want with a big piece of buttered bread on the side. I hope you love it as much as we always did!

All the ingredients in this recipe prepped out for straightforward assembly including milk, veggies, cheese, corn, butter, seasonings, garlic, and chicken stock.

Corn And Potato Chowder Recipe Ingredients

Ingredient	Let’s Chat About It
Butter & Flour	Whisk constantly while cooking the flour so the creamy base stays nice & smooth.
Mirepoix & Garlic	Cook until the veggies are thoroughly softened before adding the potatoes.
Baby Gold Potatoes	Dice into small, even pieces so they cook at the same rate. No need to peel!
Thyme, Ground Mustard, Paprika, Salt & Pepper	For the best flavor in this corn and potato chowder recipe, season as you go, then taste & adjust again at the very end.
Chicken Stock, Corn, Whole Milk & Cheddar	For a smokier flavor, use fire-roasted corn, but regular corn works evenly too. Use freshly grated sharp Cheddar for the best flavor & smoothest melt.

Mirepoix sautéed in a pot before adding potatoes and stock for this Corn and Potato Chowder Recipe.

the cook’s Tips

My Top Tips For This Corn And Potato Chowder Recipe

Keep the potatoes small & even: About 1/2-inch pieces cook quickly and evenly without turning mushy.
Don’t rush the mirepoix: Let it really soften before adding the potatoes so you don’t end up with crunchy celery or carrots in the finished chowder.
Watch the heat after adding dairy: Keep the chowder over a low burner and avoid boiling once the milk mixture goes in, which helps keep it smooth.
Add the cheese off heat: This helps it melt smoothly instead of getting grainy or separating.

The cream sauce being whisked together and then added into the broth and veggie mix and cheese being added in.

Quick Tip

Adjust the consistency: If the chowder gets too thick, mix in a splash of milk or chicken stock until it reaches the consistency you like.

If it’s too thin, let it simmer a little longer over a medium burner to thicken before adding the cheese.

Storage

Let this corn and potato chowder recipe cool, then move to an airtight container and refrigerate for 3–4 days. Reheat gently over medium-a low burner, stirring often. Avoid boiling so the dairy stays smooth. I don’t recommend freezing it since the milk & cheese can separate and become grainy.