Corn and Potato Chowder is hearty, comforting, and ready in about 30 minutes. Serve with crusty bread for dipping, and dinner is done.
Easy Fall Soup Recipe
The leaves are beginning to change colors, and I just lit the first pumpkin spice candle of the year. Soup season is here! The windows are open and the air smells like fall – crisp, cool, and carrying that mix of earthiness and woodsmoke that only shows up this time of year. Days like this call for a Soup Night dinner.
My family loves potato soups, so I knew this chowder would be a hit. It’s rich and cheesy yet still chunky with tender potatoes, and just a touch of smokiness that makes it cozy and satisfying.
Ingredients for Corn and Potato Chowder
Here’s what you’ll need for this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Butter: Used to sauté the vegetables and build flavor from the start.
- Liquid Smoke: A little goes a long way for adding subtle smoky aroma and depth.
- Celery: Adds a touch of brightness and a bit of texture to the creamy base.
- Potatoes: Yukon Golds are the best choice for their creamy texture and ability to hold their shape. Russet potatoes are not recommended since they break down too much and make the chowder overly thick.
- Scallions and Garlic: Cooked together for mild onion flavor and aromatic depth. Set aside a handful of scallions to use as garnish.
- All-Purpose Flour: Thickens the chowder for a hearty consistency.
- Half-and-Half: For a creamy, rich broth that’s not overly heavy.
- Broth: I use vegan chicken broth for a deep, savory base. Vegetable broth also works, but you may need to add a little extra seasoning.
- Corn: Frozen or fresh sweet corn both work well.
- Fresh Thyme: Earthy and fragrant, thyme pairs beautifully with corn and potatoes. 1/2 teaspoon dried thyme can be substituted for fresh, if needed.
- Simple Seasonings: Salt and black pepper to bring everything together.
- Cheddar Cheese: Stirred in at the end for a sharp, creamy finish.
How to Make Corn and Potato Chowder
STEP ONE: Start the Base. Set a large pot over medium heat and add the butter and liquid smoke.
STEP TWO: Cook the Vegetables. When the butter is melted, add the celery, potatoes, and 3/4 cup of the green onions. Cook for 5 minutes, until the vegetables are softened slightly. Stir in the flour to coat the vegetables, then add garlic and cook for an additional 30 seconds.
STEP THREE: Add Liquids and Seasoning. Stir in the half-and-half and broth, then add the corn, thyme, salt, and black pepper.
STEP FOUR: Simmer. Simmer gently for 10 minutes, or until the potatoes are fork-tender.
STEP FIVE: Finish with Cheese. Remove from heat and add the shredded cheddar, stirring until its melted.
STEP SIX: Serve. Ladle into soup bowls, garnish with the remaining scallions, and serve hot.
Make It Vegan 🌱
- For a plant-based chowder, use dairy-free butter, half-and-half, and cheese.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator. The chowder will thicken as it cools. To reheat, warm gently on the stove over low heat, adding a splash of broth or water to loosen the chowder. Freezing is not recommended.
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Corn and Potato Chowder Recipe
Ingredients
- 2 tablespoons butter
- 1/2 teaspoon liquid smoke
- 2/3 cup celery thinly sliced
- 1 1/2 pounds Yukon Gold potatoes cut into 1/2-inch pieces
- 1 cup scallions sliced and divided
- 2 teaspoons garlic minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups half-and-half
- 1 1/2 cups chicken-style broth
- 2 cups corn kernels
- 1 1/2 teaspoons fresh thyme leaves chopped
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Set a large pot over medium heat and add the butter and liquid smoke.
- When the butter is melted, add the celery, potatoes, and 3/4 cup of the green onions. Cook for 5 minutes, until the vegetables are softened slightly. Stir in the flour to coat the vegetables, then add garlic and cook for an additional 30 seconds.
- Stir in the half-and-half and broth, then add the corn, thyme, salt, and black pepper.
- Simmer gently for 10 minutes, or until the potatoes are fork-tender.
- Remove from heat and add the shredded cheddar, stirring until its melted.
- Ladle into soup bowls, garnish with the remaining scallions, and serve hot.
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