Sweet Corn and Potato Chowder
Sweet Corn and Potato Chowder is a comforting bowl full of tender potatoes, juicy corn kernels, and a creamy base that feels like a warm hug on a chilly day.…
Tip: save now, cook later.Sweet Corn and Potato Chowder is a comforting bowl full of tender potatoes, juicy corn kernels, and a creamy base that feels like a warm hug on a chilly day. This chowder is thick and hearty, with a gentle sweetness from the corn that balances the earthiness of the potatoes perfectly.
I love making this chowder when I want something simple but satisfying. It’s one of those recipes where a few everyday ingredients come together to create something special. I like to add a touch of fresh thyme or a sprinkle of crispy bacon on top for an extra layer of flavor. Plus, it reheats beautifully, so it’s great for leftovers, too.
My favorite way to enjoy this chowder is with a slice of warm, crusty bread for dipping. It’s a cozy meal that’s perfect for family dinners or when friends drop by unexpectedly. Every time I make it, there’s always a second helping because it’s just that good and comforting.
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky flavor and crunch as a garnish. If you want a vegetarian option, try smoked paprika or crispy smoked tofu instead.
Potatoes: Yukon Gold give a buttery texture, while Russets make the chowder thicker. I often use Yukon Gold because they hold their shape well when simmered.
Corn: Fresh corn kernels are best for sweetness, but frozen corn works well and is easy to keep stocked. Avoid canned corn; it can be too soft.
Cream: Heavy cream makes the chowder rich and smooth. Half-and-half is a lighter alternative. For dairy-free options, coconut milk or cashew cream work nicely.
Flour: Flour helps thicken the chowder but is optional. You can skip it for a lighter soup or use cornstarch mixed with water if you need gluten-free.
How Do I Get the Chowder Thick and Creamy Without It Splitting?
Adding cream to hot liquid can sometimes cause curdling. Here are some tips to avoid that:
- Lower the heat before adding cream, and heat gently—don’t let it boil.
- Stir the chowder constantly while adding the cream slowly.
- If you use flour, cook it well with vegetables to remove the raw taste and help thicken the chowder smoothly.
- You can stir a bit of the hot soup into the cream first to warm it up before mixing it back in.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the chowder evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – for chopping potatoes, onions, and other veggies with ease.
- Cutting board – keeps your kitchen tidy while prepping ingredients.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage or diced ham to add a different smoky meat flavor.
- Add diced bell peppers or zucchini for more color and extra veggies.
- Stir in shredded cheddar or pepper jack cheese for a richer, cheesy chowder.
- Mix in fresh herbs like parsley or dill at the end for a fresh pop of flavor.
Sweet Corn and Potato Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 slices bacon, chopped (optional for garnish and flavor)
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 3 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 4 cups corn kernels (fresh or frozen)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons chopped fresh chives or green onions (for garnish)
How Much Time Will You Need?
This sweet corn and potato chowder takes about 10 minutes to prep and 30 minutes to cook. In around 40 minutes you’ll have a warm, creamy bowl of comfort on the table, perfect for any day.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large pot or Dutch oven over medium heat. Cook the chopped bacon until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain. Leave the bacon fat in the pot to add flavor to the chowder.
2. Sauté the Vegetables:
Add the butter to the pot with the bacon fat. Once melted, add diced onion, celery, and carrots. Sauté them for about 5 minutes until they start to soften. Then add minced garlic and thyme, cooking for another minute until you can smell that lovely aroma.
3. Add Flour and Broth:
Sprinkle the flour over the sautéed veggies and stir well to coat everything. Cook it for 1-2 minutes to get rid of the raw flour taste. If you want a lighter chowder, you can skip this step. Slowly pour in the chicken or vegetable broth while stirring to prevent lumps.
4. Cook Potatoes and Corn:
Add diced potatoes and bring the mixture to a boil. Then lower the heat and let it simmer for about 15 minutes, or until potatoes are tender. Stir in the corn kernels and cook for another 5 minutes to heat them through.
5. Finish with Cream and Season:
Turn the heat down to low and stir in the heavy cream or half-and-half gently. Do not let the chowder boil after adding the cream to avoid curdling. Warm it through, then taste and season with salt and pepper as you like.
6. Serve and Enjoy:
Ladle the chowder into bowls and sprinkle with crispy bacon pieces and chopped fresh chives or green onions. Serve it alongside some crusty bread for dipping—delicious!
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works great! Just thaw it before adding to the chowder, or add it directly during cooking—either way will give you that sweet corn flavor.
How Can I Make This Chowder Dairy-Free?
Swap the heavy cream with coconut milk or a creamy plant-based milk like cashew or oat milk. Use vegetable broth and skip the bacon for a fully vegan version.
Can I Prepare This Chowder Ahead of Time?
Absolutely! Make the chowder, cool it completely, then store it in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep it creamy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally until warmed through.
