Corn and Potato Chowder

Corn and Potato Chowder is creamy, hearty and bursting with sweet corn and tender potatoes in every bite. It’s the kind of cozy meal you’ll crave on cool evenings, when fresh corn is in season, or any time you need something comforting and satisfying. Clear, simple steps make it easy for new cooks to bring this flavorful chowder to the table with confidence.

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What Is Corn and Potato Chowder?

Corn and Potato Chowder is a creamy, comforting soup made with tender potatoes, sweet corn and classic flavor builders like onion and garlic. It’s hearty without being heavy, easy for new cooks to master and perfect for family dinners or seasonal gatherings. Loved for its balance of sweetness and creaminess, this chowder is a go-to recipe when you want cozy flavors with straightforward steps that show you how to build flavor.

Why You’ll Love This Recipe

• Beginner Friendly– Straightforward steps make it easy to cook with confidence.
• Rich Flavor– Simmered corn cobs, tender potatoes, smoky bacon and aromatic herbs create a flavor depth that feels restaurant-quality.
• Budget Friendly– Made with simple, affordable ingredients that stretch into a satisfying meal.
• Great Leftovers– Tastes as good, if not better, the next day. Perfect for meal prep or easy lunches.
• Crowd-Pleasing– A hearty, comforting dish that everyone will enjoy.
• Family Friendly– Both kids and adults enjoy this chowder, making it a safe bet for weekend meals or gatherings.

Best Potatoes for Chowder

The type of potato you choose makes a big difference in texture of your chowder. Yukon Gold and red potatoes are my personal favorites because their natural creaminess holds up beautifully during simmering. They stay tender without falling apart, giving the chowder a velvety body and satisfying bite.

Russet potatoes are also an option, but they cook differently. With their higher starch content, russets break down more easily, which can make the chowder thicker but with a grainer, less creamy texture. If you want defined chunks of potato and a rich, silky mouthfeel, Yukon Gold or red potatoes are the best choice.

Fresh, Frozen, or Canned Corn: Which Works Best?

Fresh corn is the gold standard for chowder, especially in late summer when it’s at its peak. Not only do the kernels taste naturally sweet and crisp, but simmering the stripped cobs in the broth adds incredible depth of flavor. If you have access to fresh corn, it’s worth the extra step.

Frozen corn is the next best choice and a reliable one year round. The kernels are picked and frozen at peak ripeness, so you still get sweetness and texture without having to shuck or slice. It’s the easiest option for busy nights and delivers great results.

Canned corn will work in a pinch, but it’s the least desirable option. The texture tends to be softer and the flavor is more muted compared to fresh or frozen. If using canned, be sure to drain it well and expect a slightly different mouthfeel.

Fresh Corn Know-How

How to Shuck Corn Easily

To shuck corn, pull back the green husks from the top down, peeling them away in layers until the cob is exposed. Remove the silk strands by hand or with a damp paper towel, which helps them slide off quickly. For the least mess, work over a trash can or compost bin so the husks and silk can be discarded right away.

The Best Way to Cut Corn Off the Cob

Use a large chef’s knife to make a shallow first cut, slicing just deep enough to remove the tops of the kernels without cutting into the woody cob. This creates a flat surface that helps keep the cob steady on the cutting board. From there, continue slicing off the remaining kernels, working around the cob while it stays balanced and secure.

Word of Caution: Corn cobs can be slippery, so always keep your finger tucked in and go slowly with steady pressure. A sharp knife is safer here, since it cuts cleanly without slipping.

Using Corn Cobs for Extra Flavor?

Corn cobs hold more flavor than meets the eye. When simmered with Parmesan rinds, bay leaf, thyme and marjoram, they release natural sweetness and starches while the herbs and rind add depth and savoriness. This technique is a lesson in layering flavors. Rather than relying on cream and salt alone, you build a base that’s rich, complex and far more satisfying. It’s a simple way to turn a good chowder into something unforgettable.

How to Choose the Freshest Corn

Look for bright green husks that are tightly wrapped around the cob and slightly damp to the touch. The silk at the top should be golden, sticky and free of mold. When you gently press a kernel through the husk, it should feel firm and plump. For the sweetest flavor, buy corn the day it is picked if possible, since its natural sugars begin turning to starch soon after harvest.

How to Make Corn and Potato Chowder

Start by cutting the kernels off fresh corn cobs and simmering the bare cobs with parmesan rinds, herbs and water to create a flavorful corn broth. In a Dutch oven, cook the bacon until crisp, then use the rendered fat to sauté onion, celery and potatoes until softened. Stir in garlic, then coat the vegetable with flour to help thicken the chowder. Slowly add heavy cream, followed by the warm corn broth, stirring until smooth. Add the corn kernels, cayenne (if using) and half the bacon. Let everything simmer until the potatoes are tender and the chowder slightly thickens, about 15-20 minutes. Finish by seasoning with salt and pepper and garnish each bowl with chives, oyster crackers and the remaining bacon.

Simplified Instructions

1. Make Corn Broth: Cut kernels off cobs and simmer the cobs with parmesan rinds, herbs and water. Strain.
2. Cook Bacon: Crisp the bacon in a Dutch oven, set aside and keep 1-2 tablespoons of fat.
3. Sauté Veggies: Add onion, celery and potatoes to the bacon fat and cook until softened, Stir in garlic.
4. Thicken Base: Sprinkle flour over vegetables and stir well. Slowly add heavy cream, then whisk in warm corn broth.
5. Add Corn and Bacon: Stir in corn kernels, cayenne (optional) and half the bacon.
6. Simmer: Cook until potatoes are tender and chowder slightly thickens, about 15-20 minutes.
7. Finish and Serve: Season with salt and pepper. Garnish bowls with chives, oyster crackers and remaining bacon.

Tips for Creamy Chowder Without Curdling

The secret to a silky chowder is treating the cream with care. Always start by adding cold heavy cream slowly into the warm vegetables and flour base, stirring constantly so it blends smoothly before adding the warm broth. This gradual tempering prevents the cream from seizing or separating. Once the cream and broth are combined, keep the chowder at a gentle simmer rather than a rolling boil as high heat is the biggest culprit for curdling. Finally, stir often and season at the end, which keeps the dairy stable and ensures the flavors are balanced. Follow these simple steps and your chowder will stay rich, creamy and beautifully smooth every time.

Variations

• Southwest Kick– Add roasted poblano peppers, smoked paprika and a squeeze of lime. Top with avocado slices and fresh cilantro for a smoky, zesty twist.
• Seafood Chowder– Stir in seared shrimp, lump crab or chunks of white fish during the last 5 minutes of cooking. The sweetness of seafood pairs beautifully with corn.
• Cheddar and Jalapeño– Mix in sharp white cheddar at the end for extra richness and garnish with thin jalapeño slices for a subtle heat.
• Rustic Italian– Replace part of the broth with dry white wine, add Tuscan kale in the last few minutes and finish with grated Parmigiano Reggiano.
• Bacon Lovers– Double the bacon and use the drippings to toast rustic croutons made from my Soft Sourdough Bread. They soak up the chowder beautifully while adding a crunchy, tangy bite on top.
• Vegetarian Version– Skin the bacon and use butter or olive oil to sauté the veggies. Add smoked salt or smoked paprika to mimic that depth of flavor.

Instant Pot Instructions

First, make the corn broth by placing the stripped cobs, parmesan rinds, herbs and water in the Instant Pot. Cook on Manual (High Pressure) for 15 minutes, then quick release and strain. Set the broth aside. Rinse and dry the pot, then set to Sauté and cook the bacon until crisp. Remove all the bacon and most of the fat, leaving just 1-2 tablespoons. Add onion, celery and potatoes, cooking for 3-4 minutes until softened. Stir in garlic and cook 1 minute more. Sprinkle in the flour and stir well to coat. Slowly whisk in the warm corn broth, then add corn kernels and cayenne (if using). Lock the lid and cook on Manual (High Pressure) for 8 minutes, then quick release. Stir in the cold heavy cream and half of the crisp bacon, letting the chowder gently thicken on Sauté (Low) or Keep Warm. Season to taste and garnish with the remaining bacon, chives and oyster crackers.

Simplified Instant Pot Instructions

1. Make Corn Broth: Place stripped cobs, parmesan rinds, herbs and water in Instant Pot. Cook on Manual (High Pressure) for 15 minutes, quick release and strain.
2. Cook Bacon: Rinse and dry pot, set to Sauté and cook bacon until crisp. Remove all bacon; leave 1-2 tablespoons fat.
3. Sauté Veggies: Add onion, celery and potatoes. Cook 3-4 minutes. Stir in garlic for 1 minute.
4. Thicken Base: Sprinkle in flour, stir well, then slowly whisk in corn broth.
5. Add Corn and Season: Stir in corn kernels and cayenne (if using). 
6. Pressure Cook: Lock lid, cook on Manual (High Pressure) for 8 minutes, then quick release. 
7. Finish Chowder: Stir in cold heavy cream and half the bacon. Let gently thicken on Sauté (Low) or Keep Warm.
8. Serve: Season to taste, garnish with remaining bacon, chives and oyster crackers.

Slow Cooker Instructions

Make the corn broth separately on the stovetop by simmering the stripped cobs, parmesan rinds, herbs and water for 45-60 minutes, then strain. In a skillet, cook the bacon until crisp, reserving half for garnish. Pour off most of the fat, leaving 1-2 tablespoons. Sauté onion, celery and potatoes for 3-4 minutes, then add garlic and cook 1 minute more. Sprinkle in the flour and stir constantly for 2 minutes to coat the vegetables. Transfer everything to the slow cooker and stir in the warm corn broth, corn kernels, cayenne (if using) and half of the bacon. Cover and cook on Low for 6-7 hours or High for 3-4 hours, until potatoes are tender and chowder has thickened. Stir in cold heavy cream at the end, taste and adjust seasoning, then garnish with reserved bacon, chives and oyster crackers.

Simplified Slow Cooker Instructions

1. Make Corn Broth: Simmer stripped cobs, parmesan rinds, herbs and water on stovetop for 45-60 minutes. Strain.
2. Cook Bacon: In a skillet, crisp the bacon. Reserve half for garnish. Leave 1-2 tablespoons fat.
3. Sauté Veggies: Add onion, celery and potatoes to skillet. Cook 3-4 minutes. Stir in garlic for 1 minute.
4. Add Flour: Sprinkle over vegetables and stir constantly for 2 minutes.
5. Transfer to Slow Cooker: Add cooked vegetables, warm corn broth, corn kernels, cayenne (optional) and half of the bacon.
6. Cook: Cover and cook on Low 6-7 hours or High 3-4 hours, until potatoes are tender and chowder thickens.
7. Finish: Stir in cold heavy cream at the end.
8. Serve: Taste, adjust seasoning and garnish with reserved bacon, chives and oyster crackers.

What to Serve with Corn and Potato Chowder

This chowder is hearty on its own, but the right sides can turn it into a memorable meal. Fresh bread is always a classic choice. Try warm dinner rolls, a crusty baguette or top with homemade croutons. For a lighter balance, pair with salads like Arugula Pear Salad or Strawberry Walnut Salad. If you want extra protein add seared shrimp, lump crab or chunks of white fish during the last 5 minutes of cooking.

Storage and Shelf Life

This chowder keeps well in the refrigerator for 3-4 days in an airtight container. Let cool before storing and reheat gently on the stovetop over low heat or in the microwave, stirring often to prevent the cream from separating. This chowder is best enjoyed fresh, so freezing isn’t recommended as the potatoes and dairy can turn grainy.

Frequently Asked Questions

Do you need to peel the potatoes for Chowder?

Not always. Russet potatoes should be peeled since their skins are tough, but Yukon Gold and red potatoes can be left unpeeled because their skins are thin and tender.

How does chowder differ from soup?

Chowder is often thicker and creamier than soup, usually made with milk or cream and chunky ingredients like potatoes, corn or seafood. Soup can be light and brothy, while chowder is hearty and filling, more of a meal in a bowl.

Can you use leftover corn on the cob?

Yes! Cut the kernels off the cooked corn and stir them in toward the end. Since the cobs won’t work for broth, you can substitute chicken broth instead, adding the herbs with the vegetables before simmering.

Do you need cream for chowder or can you use milk?

Cream makes the chowder rich and silky, but you can substitute whole milk for a lighter version.

How do I create a thick chowder?

This recipe uses 2 tablespoons of flour for a light, creamy texture. If you prefer it thicker, 3 tablespoons will give a heartier consistency, while 1/4 cup will create a thick, almost stew-like chowder.

Can this chowder be made gluten-free?

Yes! Instead of flour, make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons cold water, then stir it into the chowder while it simmers. Add more slurry if needed until it reaches your preferred thickness.

What can I use instead of bacon?

Use 2 tablespoons butter or olive oil in place of the bacon fat, then add in 1 teaspoon of both smoked salt and smoked paprika.

Can this chowder be frozen?

It’s best not to freeze this chowder. The cream can separate and the potatoes turn grainy once thawed, so it’s much better enjoyed fresh or refrigerated for a few days.

What is the best way to make this chowder ahead of time?

Cook the chowder as directed, then let it cool and store in the refrigerator for up to 3-4 days. Reheat gently over low heat, stirring often so the cream stays smooth.