Here's a creamy potato corn chowder perfect for summer when sweet corn is at its peak. No fresh corn? No problem-frozen corn works beautifully too. With golden corn kernels, tender potatoes, aromatic vegetables, and herbs, this hearty soup is both comforting and flavorful. Plus, it's easy to adapt for dairy-free diets.
Fresh sweet corn makes a delicious chowder and is one of the best ways to celebrate summer's bounty. During peak season, stock up-slice the kernels off the cob and freeze them while prices are low. Then, when winter rolls around, reach for that stash of frozen organic corn to bring a little sunshine back to your bowl.
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Why You'll Love Potato Corn Chowder
- Creamy and comforting - A cozy soup with a velvety texture that's still light enough for late summer.
- Seasonal or freezer-friendly - Use fresh summer corn or frozen kernels any time.
- Dairy-free adaptable - Made with half and half or coconut milk.
Recipe Ingredients
Real chowder by definition includes dairy, bacon and potatoes, so that's what's you'll find in potato corn chowder.
- Corn - Use fresh corn on the cob when in season, or frozen kernels year-round. I recommend organic corn to avoid bioengineered varieties.
- Olive Oil - Extra virgin olive oil or avocado oil work well here; both are healthy choices for sautéing.
- Celery - Adds aromatic base flavor and texture.
- Carrots - Bring natural sweetness and color to the chowder.
- Leeks - Milder than onions and perfect for soups; slice thin.
- Garlic - A small but essential punch of flavor.
- Potato - Choose golden (Yukon) potatoes for a creamy texture without becoming too starchy.
- Thyme - Fresh thyme leaves are best, but dried works too.
- Fennel (optional) - Fennel pollen or ground fennel adds a delicate, slightly sweet complexity.
- Bay Leaf - Adds depth of flavor while the soup simmers.
- Broth - Use low-sodium chicken or vegetable broth as the soup base.
- Milk - Choose half and half for classic creaminess, or canned coconut milk for a dairy-free option (it won't taste coconutty in the final dish).
Please see the recipe card for measurements including salt and black pepper.
Substitutions and Variations
- If you love the taste of fennel (we do), try fennel pollen. It's a bit pricey but the flavor is amazing, more potent and floral than regular ground fennel. Some call it the spice of angels. Use it anywhere you would use fennel, in soups, stews, with chicken and pork, or with vegetables.
- Use grilled corn for the corn chowder.
Chef's tip: Homemade broth really makes soup better, and it's not hard to make. Try my recipe for homemade vegetable broth, homemade chicken bone broth, or a faster Instant Pot chicken broth.
How to Make Potato Corn Chowder
Step 1: Strip the husks and silk from fresh corn on the cob. Cut the cobs in half across the center. Stand cob halves on the flat end, and with a sharp knife, slice the kernels vertically off the cob. Five cobs should yield about 4 cups of kernels.
Step 2: When you have the kernels ready, start the chowder. Sauté the onion, celery, leek and garlic in a little olive oil. Add the herbs, thyme and fennel, and corn. Add broth, coconut milk and simmer a bit and you are ready for a terrific bowl of corn chowder. It gets thick when made ahead, but is easy to thin with a little extra broth.
Chef's note: Is corn a vegetable, grain or fruit? Depending on how it's eaten it has multiple identities. Read more about it here. Eaten like this, corn is considered a starchy vegetable or whole grain.
Serving Suggestions
Potato corn chowder is hearty enough to stand alone, but it's even better with a simple green salad on the side and a slice of toasty gluten-free garlic bread.
For Garnishes
- Serve crisp bacon crumbles on the side so people can garnish or not based upon their dietary preferences.
- Top with a dollop of basil pesto or fresh chopped herbs.
- Salty Parmesan cheese is good too.
Leftovers and Storage
Store any leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed to loosen the texture. This soup does not freeze well due to the dairy (or coconut milk) and potatoes, which can turn grainy after thawing. It's best enjoyed fresh or within a few days.
Recipe FAQs
Gold potatoes hold up well and don't fall part. They are tender, thin-skinned and less starchy than russets. You can use red potatoes as well for more color and texture.
To add protein, try bits of chopped cooked chicken or cooked ham to make it a heartier and more complete soup.
To make corn and potato chowder vegetarian or vegan, use vegetable broth and a non-dairy milk. I use canned coconut milk as it's like using heavy cream. Dilute it to your preference to keep the chowder creamy.
More Recipes with Corn
The good thing about corn is you can enjoy it year-round, corn on the cob in summer and frozen cron in the winter. If you have freezer space, buy fresh end of summer corn, slice off the kernels and freeze it yourself.
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📖 Recipe
Potato Corn Chowder
Equipment
- Large soup pot or dutch oven
Ingredients
- 5 ears corn on the cob or 4-4 ½ cups frozen corn kernels
- 1 ½ tablespoons olive oil or avocado oil
- 2 ribs celery ¾ cup, chopped small
- 2 carrots ¾ cup, chopped small
- 1 small leek ¾ cup, chopped thin
- 2 garlic cloves chopped fine
- 1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried
- ½ teaspoon fennel pollen or ground fennel optional but delicious
- 1 bay leafs
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 8 ounces gold potato chopped into small pieces
- 3 cups vegetable broth or chicken broth
- 2 cups half and half or 1 15-ounce can coconut milk
Optional Garnish
- 8 strips bacon, cooked and crumbled about ½ pound
Instructions
- Husk corn cobs and scrub off the silk. Chop the cobs in half crosswise. Stand each cob on a flat end and with a sharp knife, slice off the kernels. Alternatively when corn is out of season, use frozen corn.
- Pour olive oil into a medium pot over medium heat. When the oil is warm, add celery, carrots and leek. Turn heat to medium low and cook the vegetables until soft, about 5-7 minutes, stirring occasionally. Add the garlic and cook another minute, then add thyme, fennel, salt and pepper.
- Add potato, broth and corn kernels and cook stirring occasionally until the potatoes and corn are tender when you bite them. Keep the heat at a low simmer, just barley bubbling so that the potatoes don't disintegrate. When vegetables are tender, add the coconut milk and heat through.
- Optional garnish - while soup is finishing, fry bacon strips until crisp, drain and crumble to top the soup.
Notes
Nutrition
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Denise says
This is the best recipe ever! Hardly trying to wait until weekend to make it! Thank you!