Sweet Corn and Potato Chowder is a creamy, comforting soup that brings together the natural sweetness of fresh corn and the hearty texture of tender potatoes. It’s thick, warm, and packed with simple ingredients that everyone loves, making it perfect for chilly days or whenever you want a bowl of cozy goodness.
I always like making this chowder when I have leftover corn or want a simple meal that feels special without much fuss. The potatoes add just the right amount of creaminess after they cook down, while the sweet corn kernels pop with flavor in every spoonful. I find that a little sprinkle of fresh herbs on top really brightens it up and makes it feel homemade and fresh.
One of my favorite ways to enjoy this chowder is with some crusty bread on the side to soak up every bit of the soup. It’s also a great dish to share with friends or family because it’s filling and easy to put together. Every time I make it, it reminds me of those slow weekend afternoons when you just want to slow down and enjoy something simple and delicious.
Key Ingredients & Substitutions
Sweet Corn: Fresh corn really makes this chowder pop with flavor. If fresh isn’t available, frozen corn works well too and is a great time saver.
Potatoes: I like using Yukon Gold or Russet potatoes. Yukon Golds add creaminess while Russets break down more for a thicker chowder. You can mix them if you want both textures.
Butter and Flour: These create the roux to thicken your soup. For a dairy-free version, use olive oil or coconut oil and a gluten-free flour or cornstarch.
Heavy Cream: This adds richness but you can swap it for half-and-half or a full-fat coconut milk for a dairy-free creamy texture.
Herbs and Spices: Thyme adds a subtle earthiness. Fresh chives or parsley on top add freshness. Smoked paprika is optional but adds a nice depth and a little warmth.
How Do I Make the Chowder Thick and Creamy Without It Being Too Runny?
The roux and the potatoes do the thickening here. Be sure to cook your flour just a couple of minutes in the butter to avoid a floury taste.
- Whisk the broth in slowly after making the roux to avoid lumps.
- Cook the potatoes until very tender so they release starches into the soup.
- Use a potato masher or immersion blender to mash some potatoes and corn inside the pot. This naturally thickens your chowder without extra thickeners.
- Avoid boiling after adding cream to keep it smooth and prevent curdling.
Patience with these steps means you end up with that perfect, cozy chowder consistency every time!
Equipment You’ll Need
- Large heavy-bottomed pot – it heats evenly and prevents the chowder from burning or sticking.
- Wooden spoon – great for stirring the chowder without scratching your pot.
- Whisk – helps you smoothly mix the flour and butter to make the roux without lumps.
- Potato masher or immersion blender – perfect for gently mashing some potatoes and corn to thicken the chowder.
- Chef’s knife and cutting board – for dicing potatoes, chopping onions, and mincing garlic easily and safely.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty twist that pairs well with the corn’s sweetness.
- Mix in diced red bell peppers or celery for extra crunch and a mild fresh flavor.
- Use smoked gouda or sharp cheddar cheese stirred in near the end for a rich, melty boost.
- Add a pinch of cayenne pepper or hot sauce if you like a bit of spice to balance the creamy chowder.
How to Make Sweet Corn and Potato Chowder
Ingredients You’ll Need:
- 4 cups fresh sweet corn kernels (about 4-5 ears)
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1/4 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped, for garnish
- Crushed red pepper flakes (optional, for garnish)
- Bread slices, toasted (for serving)
Time You’ll Need:
This chowder takes about 10 minutes to prepare and around 30 minutes to cook. So plan for about 40 minutes from start to finish—the perfect time to get cozy in your kitchen!
Step-by-Step Instructions:
1. Cooking the Base:
Start by melting the butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until the onion is soft and see-through. Then add the garlic and cook for 1 more minute until you can smell its wonderful aroma.
2. Making the Roux and Adding Potatoes:
Stir in the flour, cooking for 1 to 2 minutes while stirring constantly. This forms a roux that will thicken the chowder. Slowly whisk in the broth bit by bit to avoid lumps. Add the potatoes and thyme, then bring the pot to a simmer. Let it cook until the potatoes become tender, about 15 to 20 minutes.
3. Adding Corn and Cream:
Stir in the corn kernels, saving about half a cup for garnish if you like. Pour in the cream and stir to combine. Warm the chowder through gently for 5 to 7 minutes—don’t let it boil once the cream is in, to keep it smooth and creamy.
4. Seasoning and Finishing Up:
Season with salt, pepper, and smoked paprika if you’re using it. Use a potato masher or immersion blender to mash some of the potatoes and corn in the pot, so the chowder thickens nicely but still has little pieces for texture.
5. Serving:
Ladle the chowder into bowls and top each with the reserved corn, chopped chives, and a sprinkle of crushed red pepper flakes if you want a little kick. Serve right away with toasted bread on the side, perfect for dipping.
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works great if fresh isn’t available. Just thaw it before adding to the chowder to avoid excess water making the soup too thin.
How Can I Make This Chowder Dairy-Free?
Swap the butter for olive oil or coconut oil, and use a dairy-free milk like coconut milk or almond milk instead of heavy cream. Just keep an eye on the texture and add a bit more thickener if needed.
Can I Prepare This Chowder Ahead of Time?
Absolutely! Make the chowder, then cool and store it in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. You may want to add a splash of broth or cream when reheating to refresh the texture.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it slowly on the stove or microwave, stirring occasionally for even heating and adding a little broth if it feels too thick.
