The Coziest Potato Corn Chowder
Hearty, creamy, and loaded with flavor, this Potato Corn Chowder recipe is the ultimate comfort food dish to curl up with when the cold weather has you reaching for a blanket. It’s got a velvety-smooth texture with tender potato chunks and sweet pops of corn and other veggies, making it the ultimate antidote to a cold, grey day!
A Quick Look At The Recipe
- Recipe Name: Potato Corn Chowder
- Serves: 4
- Main Ingredients: butter, chopped onion, chopped green bell pepper, chicken broth, red potatoes, cubed, jalapeno pepper, seeded and chopped, paprika, salt
- Why You'll Love It: Hearty, creamy, and loaded with the perfect blend of flavors, this potato corn chowder recipe is a comfort food dish to enjoy when the temperature drops.
Hearty, Filling, and Full of Southern Flavor
Oh, how I love this potato corn chowder recipe from my dear friend Tina. It’s the only chowder recipe I make, apart from my Country Chowder. I’ve added my own spin to it, and it’s just as delicious as ever.
Don’t be overwhelmed by the slightly long list of ingredients. Y’all know I wouldn’t have a recipe with THAT many ingredients if it wasn’t good! We just need lots of delicious vegetables to make it hearty and filling. Believe it or not, my favorite parts are the green onions and the sweet, juicy corn.
Then there are shelf-stable ingredients that come together to create the perfect blend of flavors. Yep, I promise there is no weird stuff that you wouldn’t be able to use again in another recipe! Just a tasty Southern dinner that’s great for entertaining guests or warming up on a chilly day.
Reader Review
“I made this last week, omg, it was amazing! I never made corn chowder before, it is so good my kids loved it too, I made it the next day again for my elderly parents, they loved it as well. You always have the best recipes, I love reading your stories about your life. Thank you so much for sharing!” – Joany
Ingredients
- Butter
- Onion
- Green bell pepper
- Chicken broth
- Red potatoes
- Jalapeno pepper (optional but would recommend – it adds a nice bit of flavor!)
- Paprika, salt, & red pepper flakes
- Frozen corn
- Milk
- Green onions
- All-purpose flour
Things I’ve Learned Making This Chowder
- Don’t rush the sautéing step. Taking your time to get the onions and bell pepper nice and tender makes a big difference in the final flavor.
- Cut my potatoes into small, even chunks so they cook at the same rate, and you get a bit of potato in every spoonful.
- A heavy-bottomed stockpot works best for soups and stews like this. It distributes heat evenly and prevents sticking or burning on the bottom.
- Keep the heat low when you add the milk. Bringing it to a boil too quickly can cause it to scorch on the bottom of the pot.
- I love topping mine with shredded cheddar, crispy bacon bits, and a dollop of sour cream. It takes it to the next level!
How To Make Potato Corn Chowder
1. Sauté
Start by chopping your veggies. Then melt some butter in a medium-sized stockpot over medium-high heat.
Toss in your onion and bell pepper and sauté them until they’re tender.
2. Boil & Simmer
Then, go ahead and add your broth and cubed potatoes.
Bring to a boil. Once it’s bubbling away, turn down the heat, pop the lid on, and let it simmer for 15 minutes.
3. Add Remaining Veggies & Spices
Next, stir in the jalapeno, salt, paprika, and crushed red pepper flakes.
Toss in the corn and 1½ cups of milk. Bring it just to a boil, then let it simmer for 15 minutes, giving it a stir every now and then. Once that’s done, throw in the green onion.
4. Add Flour & More Milk
Now gradually add the flour and the rest of the milk, stirring constantly as it boils for two minutes or until thick and bubbly.
And you’re done! Serve hot, top and with bacon and cheese, if you wish.
Doesn’t this quick potato corn chowder look YUMMY?
Serving Suggestions
Serve your potato corn chowder with a grilled cheese sandwich, homemade dinner rolls, garlic bread, homemade cornbread, or a simple tangy salad like my tomato, onion, and cucumber salad!
Storage & Reheating
Store leftover potato chowder in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave. Note that the chowder will thicken as it sits, so add a splash of milk when reheating to thin it out.
Potato Corn Chowder FAQs
Yukon Gold or Red potatoes are both great choices for chowder. Yukon Golds offer a buttery flavor and will slightly cream the broth as they cook, while Red potatoes hold their shape and give you those firm, chunky pieces. I personally use Red potatoes in this recipe because I love a thick, hearty chowder with plenty of texture!
Yes, this potato corn chowder can easily be made vegetarian or vegan! To make it vegetarian-friendly, just substitute the chicken broth with vegetable broth, and you’re off to the races! To make it vegan, use vegetable stock, coconut milk or almond milk, and the oil of your choice instead of butter.
If you’d prefer to use a slow cooker, sauté the bell pepper and onion first, then add the other ingredients to your crockpot. Cook on low for 6 to 8 hours or high for 3 to 4 hours. About 15 minutes before it’s done, add the flour/milk mixture to thicken the chowder.
While potato and corn are the hero vegetables, you can really add whatever you like. For example, many corn chowder recipes include diced carrot and celery instead of bell pepper. If you want to make this corn chowder heartier, add the protein of your choice when you add the potatoes:
– Cooked and crumbled sausage
– Leftover diced chicken pieces or rotisserie chicken
– Leftover ham
– Salmon or garlic shrimp
Did this chowder warm you right up? Rate it below and let me know how it turned out in the comments below!
More Delicious Recipes for Chilly Days
Ingredients
- 2 tablespoons butter
- 1 onion chopped
- 1 green bell pepper chopped
- 1 can (14.5 ounces) chicken broth
- 2 large red potatoes cubed
- 1 jalapeno pepper seeded and chopped
- ½ teaspoon paprika
- 1 teaspoon salt
- ¼-½ teaspoon crushed red pepper flakes
- 3 cups frozen corn
- 3 cups milk divided
- 4 green onions chopped
- ½ cup all-purpose flour
Instructions
- In a medium-sized stockpot over medium-high heat, melt the butter, then sauté the onion and bell pepper until tender. Then add the broth and cubed potatoes.2 tablespoons butter, 1 onion, 1 green bell pepper, 1 can (14.5 ounces) chicken broth, 2 large red potatoes
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Stir in the jalapeno, salt, paprika, and crushed red pepper flakes. Add the corn and 1½ cups of milk. Bring just to a boil, and then simmer for 15 minutes, stirring from time to time. Add the green onion.1 jalapeno pepper, ½ teaspoon paprika, 1 teaspoon salt, ¼-½ teaspoon crushed red pepper flakes, 3 cups frozen corn, 3 cups milk, 4 green onions
- Combine the flour and remaining milk and mix well. Gradually add this to the chowder. Boil while stirring constantly for two minutes or until thick and bubbly. Serve hot. Top with bacon and cheese, if desired.3 cups milk, ½ cup all-purpose flour
This looks absolutely delicious! I am giggling about the fact that Southerners are pansies! I grew up in Colorado and braved the cold all winter long. Now I live in Florida and I’m freeeezing down here! It’s 71 here, near Tampa, and I’m in a sweater and long pants! Soup is on the menu!
I just appreciate you bringing your sense of humor – and everyone else who travels with it daily!! 🙂 It is amazing how our bodies adapt to where we are and just don’t seem to want to budge from what we are used to, lol. I’m freezing today, by the way!
I made this recipe 2 weeks ago and my family loved it! I substituted boullion for broth and russets for reds as well as omitting the jalapeño. I added a green bell pepper. Basically made due with what I had. Very good recipe and I’m definitely making it again.
I made this for supper last night per your directions and it tastes really, really good; however, hubby said it was to thick for him (he did go back for that second bowl though). If I leave out flour and milk addition at the end will it change up the taste at all or would I just need to cut back on amount of flour I add? Thanks for all your great recipes! I will make this again for sure!
Hey Chris! I would just cut the flour in half, but you can leave it out and it will taste the same too 🙂
Thank ou so much for your help! Will try cutting it in half. We are having left overs today!
Christy-Honey- Baby-Sweet Pea, I love you and your recipes, you are from the South, but you are not from Far Enough South! I am from Grand Bay, Alabama and my grandmother cooked with shrimp, crab,oysters and everything else from the sea and she was as Southern as you could get! However, like you said, it is YOUR kitchen and everything you cook is correct! ( Just step out side the box and try some oyster dressing with giblet dressing at Thanksgiving and you will be a convert!)
Christy, take those green onion stubs and put them in soil or peat. I have a pot on my kitchen window that I just put those bulbs in. Waalaa…..more green onions!
I’m thinkin’ I may cook this for supper if the hubby is in the mood for chowder. My sweet dearest hubby went crawfishin’ for me yesterday and boiled ’em with some corn and tators so I may cook this with the left over corn, tators, and onions! 😀
Wow, great recipe! I used vegetable stock (to make a vegetarian version), skipped the green onions, used cayenne pepper instead of jalapeño, and orange bell pepper and it came out great! I followed your lead and used what I had available. I want to try your original, vegetarian-version, sometime but the substitutions still provided a great chowder. Thanks for a wonderful recipe.