potato corn chowder

Corn Chowder. Thick and creamy, this hearty corn chowder is loaded with chunks of potato, ham, and tons of flavor! This soup is easy enough to make as a weeknight meal, and best of all can be made with fresh, frozen, or even canned corn, making it perfect all year round!

Corn Chowder

butter

onion (diced)

garlic (minced)

tbsp all purpose flour

corn (frozen

lb gold potatoes (diced 1/2 inch cubes)

tsp salt

¼ tsp ground black pepper

paprika

chicken broth (unsalted)

half and half ((or milk of preference))

In a large dutch oven or pot, melt the butter over medium heat.

Add the diced onion and cook until softened and translucent. Add the garlic and cook an additional 30 seconds.

Stir in the flour to make a thick paste. Allow this to cook for about 1-2 minutes, just to cook the flour.

Stir in the salt, pepper, and paprika. Pour in the chicken stock. Stir to combine.

Add the diced potatoes. Cook for about 10-15 minutes over medium heat.

Add in the corn and continue to cook for another 10 minutes, until corn is heated through and the potatoes are fork tender.

Turn off the heat and using an immersion blender blend up the soup to desired consistency. I prefer to leave some chunks of corn and potato in mine. The more you blend the thicker the soup will be. If you don&#x27;t have an immersion blender, you can remove about half of the soup carefully and blend in a blender or food processor. Then return to the pot.

After soup is blended, add in the ham. I prefer giving my ham a quick sear in a separate pan over medium high heat for about 5 minutes before adding to the soup. This is completely optional. If you skip this step, turn the heat back on the soup and let the soup cook longer to make sure the ham is warmed through.

Add in the half and half. Stir to combine.

Serve soup warm with a garnish of fresh chives, or parsley and a dash of fresh ground pepper.

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You don't know delicious comfort food until you've whipped up this easy rotisserie chicken and potato chowder recipe. On top of corn, bacon and chicken unite for one savory family dinner meal. 

Rotisserie Chicken And Potato Chowder

bacon, chopped

unsalted butter

leek

garlic, pressed

fennel seeds, crushed

tbsp. all-purpose flour

c. whole milk

chicken stock

lb. red potatoes

thyme

salt and black pepper

c. shredded rotisserie chicken

c. frozen corn, thawed

chives,

Rotisserie Chicken and Potato Chowder

Potato Corn Chowder&nbsp;is creamy, thick, flavorful and easy to make in the slow cooker. This recipe for corn chowder features tender chunks of potato and creamy corn. Top it with crispy bacon for the most delicious chowder recipe!

Slow Cooker Potato Corn Chowder

potatoes,

corn*

onion,

garlic cloves, finely chopped

chicken stock,

Salt and pepper

chicken

heavy cream

Place the potatoes, the corn, onion, garlic, and thyme in the slow cooker. Pour the chicken broth over. Season generously with salt and pepper. Add the chicken bouillon (if using). Stir well.&nbsp;

Cover and cook on low for 6 - 7 hours or on high for 3 - 4 hours or until the potatoes are tender and cooked through.

Scoop out some of the potatoes onto a plate. Mash the potatoes with a fork and return to the crock pot, stirring them in to thicken the broth.&nbsp;

Stir in heavy cream cover, and cook on low for an additional 30 minutes.

Serve hot garnished with bacon

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Potato Corn Chowder is creamy, thick, flavorful and easy to make in the slow cooker. This recipe for corn chowder features tender chunks of potato and creamy corn. Top it with crispy bacon for the most delicious chowder recipe!

This potato and corn chowder is so easy to make. Loaded with corn, potatoes and cream, this hearty soup is filling and delicious.

Easy Potato Corn Chowder

Tablespoons butter

potatoes

pepper

salt

Tablespoons all-purpose flour

chicken broth

Tablespoons bacon bits

onion

Melt butter in a saucepan over medium heat and cook onion until softened.

Add corn, garlic, potatoes, and seasonings and cook for 1 minute. Stir in flour and cook for 2 minutes stirring constantly.

Slowly whisk in chicken broth and cream and bring to a boil.

Once boiling turn down to a simmer and let cook for 10-15 minutes or until potatoes are soft.

Serve with bacon bits and green onions.

This creamy soup is loaded with corn, potatoes, and seasonings, and comes together so quickly. It&#039;s the perfect meal for a busy weekday night!

Quick Potato Corn Chowder

celery

carrot (finely chopped)

salt (or

black pepper

bay leaf

corn

light cream

Melt butter in a saucepan over medium heat. Add onion, celery, carrot, and garlic. Cook 3-4 minutes or until onion is tender.

Add potatoes, chicken broth, seasonings, and bay leaf. Bring to a boil, reduce to a simmer and cook covered 8-10 minutes or until potatoes are tender.

Add corn and light cream, simmer additional 4 minutes. Remove bay leaf.

Using a potato masher, or hand blender slightly mash some of the potatoes to thicken the soup.

This creamy Instant Pot Corn Chowder is made with bacon, potatoes, corn, cheese and more! It&#039;s a quick, easy and healthy dinner idea for the summer.

Quick & Easy Instant Pot Corn Chowder

bacon, (diced)

yellow onion, (finely diced)

garlic, (minced)

corn kernels,

half and half

corn starch

cheddar cheese

green onions, (for garnish)

chopped fresh parsley, (for garnish)

bacon, (optional, for garnish)

cheese, (optional, for garnish)

Set Instant Pot to SAUTÉ.

Add diced bacon to the Instant Pot and cook for 3 to 4 minutes, or until cooked to a crisp. Using a slotted spoon, remove bacon from the pot and set aside for later.

Add diced onions to the bacon fat inside the Instant Pot and cook for 2 minutes; stir in garlic and cook for 20 seconds.

Slowly add in the chicken broth and stir to get all the browned bits from the bottom.

Add potatoes, corn, thyme, salt, pepper and bay leaf.

Cover and lock lid into place.

Pressure Cook on HIGH for 15 minutes.

Do a quick release.

Remove cover and discard bay leaf.

Set Instant Pot back to SAUTÉ.

In a mixing bowl, whisk together half-and-half &amp; cornstarch.

Stir half-and-half mixture into soup.

Continue to cook for 5 minutes, or until thickened.

Stir in cheese and half of the bacon; heat through until cheese is melted.

Divide into soup bowls and garnish with remaining bacon, a sprinkle of shredded cheese, green onions and parsley.

Serve and enjoy!

Potato Corn Chowder is rich, creamy, hearty, and delicious. Made with simple ingredients in 35 minutes, this vegetarian soup is perfect for a quick meal.

Potato Corn Chowder

garlic,

carrot,

broth

corn, fresh, frozen,

salt and pepper (to taste)

Melt butter in a large pot (like a 5.5 quart Dutch oven) over medium-high heat until bubbly, about 2 minutes. Add onion, garlic, and carrots and sauté until tender, about 2 minutes.

Add potatoes and broth. Bring to a boil and cook covered until potatoes are fork tender, about 10 minutes. It is ready when a fork can be easily inserted into the potatoes.

Turn the heat down to medium and stir in heavy cream and corn. Cook until warmed through, about 2 minutes.

Using a potato masher, mash half of the potatoes in the pot to thicken the soup. You can also coarsely blend with a handheld immersion blender.

Stir well and let the soup continue cooking until thickened to a desired consistency, about 3-4 minutes.

Season with salt and pepper to taste and serve warm.

This is SO good! My one daughter is a vegetarian, so I made this for dinner and she said this is her new favorite meal. She already asked I make it again this week. Thanks for the wonderful recipe!

This creamy Potato Corn Chowder is the ultimate vegetarian comfort food! With tender potatoes, corn, and a rich, velvety broth, it’s seriously delicious!

Potato Corn Chowder Recipe

tsp vegetable bouillon* (0.36)

water, hot (0.00)

yellow onion, diced (about 1.5 cups) (0.90)

garlic, minced (0.17)

celery, diced (about 6 ribs of celery) (0.64)

thyme (0.59)

¼ tsp chili flakes (0.06)

salt (0.01)

¼ tsp freshly cracked black pepper (0.05)

Tbsp butter

olive oil (0.19)

apple cider vinegar (0.01)

frozen corn, rinsed (0.98)

whole milk, room temperature*** (0.18)

flour

Tbsp fresh parsley, minced (0.08)

Gather

Gather fresh ingredients and prepare vegetable broth using the vegetable bouillon and water.

Cook

To a large soup pot over medium-high heat, add onion, garlic, celery, dried thyme, chili flakes, salt, black pepper, butter, and olive oil on medium heat. Cook until vegetables have started to soften, about 8 minutes.

Simmer

Reduce heat to medium-low. Add apple cider vinegar, the diced potatoes and rinsed frozen corn. Cook with the garlicky veggies for about 10 minutes until the potatoes are about half cooked, still with a little bit of bite to them.

Scrape

Add vegetable broth and room temperature milk, scraping up any bits of veggies from the bottom of the pot. Stir to combine.

Simmer (do not boil)**** over medium-low heat, stirring occasionally until potatoes are fully cooked, about 20 minutes.

Thicken

Remove 2 cups of broth and whisk in the flour until smooth. Add back to the pot and stir to combine. Once the soup has simmered and thickened to your liking, test the vegetables. When the potatoes are done, the soup is done!

Sprinkle

Mix in the minced fresh parsley or sprinkle it on top as garnish, and serve!

Love it! I used a mushroom bouillon that someone gifted me and it was very tasty, i will make it again.

This recipe deserves way more love! It's super easy to make adjustments and add or remove to your taste. I added red bell pepper and kale (omitted parsley) and subbed whole milk for coconut milk. I blended a portion of the soup and added cornstarch (omitted flour) to thicken it up a bit. Oyster crackers on top and it was perfect. Overall, really great recipe and I can't wait to make it again!

This recipe was okay. I have to keep a low sodium diet so I typically add a fraction of the salt, which means I rely on herbs and spices for flavor. I felt this was lacking in flavor and ended up adding a bunch of extra spices and herbs. For me, it was too much corn. I used sweet corn, which made this a little too sweet for my liking and it was hard to balance out that sweetness. Maybe this is better with the recommended amount of salt, but I don't think a recipe should rely on salt for flavor.

Amazing!! We can't do milk so I blended up cashews with water to replace the milk, well actually I blended up the cashews with the flour and some soup on the last step. I love the vinegar. I doubled the recipe and it made a TON. I can tell the kids are going to be asking for it again. :)

I also make a similar chowder. I'm going to take your poblano idea. It's also delicious with salmon, even canned or healthy smoked mackerel.  I also use matzoh meal to thicken and a little 39% heavy cream with freshly ground pepper.
I love these great recipes and comments .  Thank you.

This is very similar to my corn chowder recipe. I don't really care for bacon in this soup, as is a frequent ingredient, but one Jess has not included--I think it overpowers the sweet flavor of corn. I do add chopped green chilis, either canned or diced fresh poblano, and sometimes diced red bell pepper for more color as well as its sweet flavor. At times, I add cooked chicken. This recipe uses milk instead of cream--I use milk, too, mostly because I prefer the lighter taste. Like the best soup recipes, this is not only delicious as written, but a terrific platform for variations.

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Potato Corn Chowder Recipe

Top 8 potato corn chowder recipes from across the web

The most viewed potato corn chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Corn Chowder

Rotisserie Chicken And Potato Chowd...

Slow Cooker Potato Corn Chowder

Easy Potato Corn Chowder

Quick Potato Corn Chowder

Quick & Easy Instant Pot Corn Chowd...

Potato Corn Chowder

Potato Corn Chowder Recipe

The most viewed potato corn chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine