One-Pot Corn & Potato Chowder Recipe

Introduction

This One-Pot Corn & Potato Chowder is a comforting and creamy soup perfect for cozy dinners. Made with fresh corn and tender potatoes, it’s full of flavor and easy to prepare all in one pot. Ideal for a satisfying meal any time of the year.

Ingredients

• 4 ears fresh corn, shucked (about 4 cups corn kernels)
• 1 Tablespoon olive oil
• 1 Tablespoon butter (or additional oil)
• 1 cup finely chopped onion
• ¾ cup finely chopped celery
• 2 cloves garlic, minced
• 1½ teaspoons kosher salt, divided
• ½ teaspoon ground black pepper
• 2 teaspoons minced fresh thyme (or 1 teaspoon dried thyme)
• ⅛ teaspoon ground cayenne pepper (or to taste)
• 4 cups low-sodium vegetable broth (or chicken broth)
• 12 ounces small yellow potatoes, cut into ½-inch pieces (or Russet potatoes, peeled)
• 2 cups milk (whole for best flavor, or 2%; for dairy-free, use canned coconut milk)
• 2 Tablespoons minced chives

Instructions

1. Step 1: Cut the corn kernels off the cob and scrape the cobs with the back of your knife to remove the milky residue and bits of corn. Set the kernels aside. Keep the cobs for flavoring the broth.
2. Step 2: Heat the olive oil and butter in a large soup pot or Dutch oven over medium heat.
3. Step 3: Add the onion and celery, cooking for 2 minutes until softened. Stir in the garlic, 1 teaspoon kosher salt, black pepper, thyme, and cayenne pepper. Cook for 1 more minute to blend the flavors.
4. Step 4: Pour in the vegetable broth and add the corn cobs (break them in half if needed to fit). Simmer for 10 to 15 minutes to infuse the broth with corn flavor.
5. Step 5: Remove the corn cobs with tongs and discard. Add the cut potatoes to the pot and simmer for about 10 minutes, until they are nearly cooked through.
6. Step 6: Stir in the corn kernels, milk, and the remaining ½ teaspoon salt. Continue simmering on low heat for about 5 minutes until the potatoes are fully tender and the corn is cooked.
7. Step 7: Turn off the heat. Taste the chowder and adjust salt and pepper as needed. Stir in the minced chives and serve warm.

Tips & Variations

• For a richer chowder, use whole milk or add a splash of cream. To keep it dairy-free, substitute canned coconut milk as noted.
• If fresh corn is not available, frozen corn can be used. Add it with the kernels (skip using cobs) and adjust cooking time accordingly.
• Feel free to add cooked crispy bacon or smoked paprika for a smoky twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove over low heat, stirring occasionally. Potato-based chowders typically do not freeze well because the texture may change when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Since you won’t have fresh cobs to flavor the broth, simply add the frozen corn along with the potatoes and adjust cooking times as needed.

Is this recipe suitable for vegetarians?

Absolutely. Use vegetable broth to keep it vegetarian. The recipe is naturally vegetarian and can be made vegan by substituting the butter with oil and using a plant-based milk.

One-Pot Corn & Potato Chowder Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 360 reviews

A comforting and creamy one-pot corn and potato chowder made with fresh corn, tender potatoes, savory herbs, and a touch of spice. This hearty, flavorful soup is perfect for a cozy meal and easy to prepare using simple ingredients in a single pot.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 33 minutes
• Total Time: 43 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 ears fresh corn, shucked (about 4 cups corn kernels)
• 12 ounces small yellow potatoes, cut into ½-inch pieces (or peeled Russet potatoes)
• 4 cups low-sodium vegetable broth (or chicken broth if not vegetarian)
• 2 cups milk (whole milk preferred, 2% works, or canned coconut milk for dairy-free)

Sauté Base

• 1 Tablespoon olive oil
• 1 Tablespoon butter (or additional oil)
• 1 cup finely chopped onion
• ¾ cup finely chopped celery
• 2 cloves garlic, minced

Seasonings

• 1½ teaspoons kosher salt, divided (or to taste)
• ½ teaspoon ground black pepper
• 2 teaspoons minced fresh thyme (or 1 teaspoon dried thyme)
• ⅛ teaspoon ground cayenne pepper (or to taste)
• 2 Tablespoons minced chives

Instructions

1. Prepare Corn: Cut the corn kernels off the ears and use the back of your knife to scrape down the cobs to extract the remaining corn milk and bits. Set the kernels aside and keep the cobs for flavoring the broth later.
2. Sauté Vegetables: In a large soup pot or Dutch oven, heat olive oil and butter over medium heat. Add the chopped onion and celery and cook for 2 minutes until softened. Stir in garlic, 1 teaspoon salt, black pepper, thyme, and cayenne pepper, and cook for another minute to blend the flavors.
3. Simmer Broth with Corn Cobs: Pour in the vegetable broth and add the corn cobs (break them in half if needed to fit). Bring to a simmer and cook for 10 to 15 minutes to infuse the broth with corn flavor.
4. Remove Corn Cobs and Add Potatoes: Using tongs, remove and discard the corn cobs. Add the cut potatoes to the pot and simmer for 10 minutes or until they are about three-quarters cooked through.
5. Add Corn Kernels and Milk: Stir in the reserved corn kernels, milk, and the remaining ½ teaspoon salt. Simmer gently on low heat until the potatoes are fully tender and the corn is cooked, about 5 more minutes.
6. Finish and Serve: Turn off the heat and taste the chowder, adjusting salt and pepper as needed. Stir in the minced chives for freshness and garnish. Serve warm.

Notes

• For frozen corn, skip using the cobs for broth and add frozen corn directly with the potatoes.
• This chowder keeps well in the refrigerator for up to 5 days in an airtight container.
• Potato-based soups generally don’t freeze well, so freezing is not recommended for this recipe.
• Use whole milk for the creamiest texture, but 2% or canned coconut milk are good alternatives for lighter or dairy-free versions.

Keywords: corn chowder, potato chowder recipe, one-pot soup, creamy corn soup, vegetarian chowder