Corn and potato chowder is a creamy, lighter summer soup made with sweet corn, tender potatoes, leeks, celery, carrots, and herbs. Use fresh corn when it's in season or frozen corn year-round. This hearty chowder is comforting, flavorful, naturally gluten-free, and easy to adapt for dairy-free diets.
Fresh sweet corn makes a delicious corn and potato chowder and is one of the best ways to celebrate summer's bounty. During peak season, buy extra corn, slice the kernels off the cobs, and freeze them for later. When winter rolls around, you'll have sweet summer corn ready for soup. This chowder is also naturally gluten-free with no flour roux; a small cornstarch slurry thickens it at the end while keeping it lighter than traditional flour-thickened chowders.
Corn and Potato Chowder Recipe Snapshot
- Creamy and comforting - A cozy soup with a velvety texture that's still light enough for summer.
- Fresh or frozen corn - Use fresh sweet corn in season or frozen kernels year-round.
- Tender potatoes - Gold or yellow potatoes become creamy while still holding their shape.
- Dairy-free adaptable - Make it with half-and-half or canned coconut milk.
Ingredients You'll Need
Classic chowder is usually hearty, creamy, and built with potatoes, dairy, and often bacon. This corn and potato chowder keeps that traditional comfort-food feel, with flexible options for dairy-free or vegetarian versions.
- Corn - Use fresh corn on the cob when in season, or frozen corn kernels year-round. I recommend organic corn to avoid bioengineered varieties.
- Olive oil - Extra virgin olive oil or avocado oil both work well for sautéing.
- Celery - Adds aromatic base flavor and texture.
- Carrots - Add natural sweetness and color.
- Leeks - Milder than onions and wonderful in soups. Slice thinly and rinse well.
- Garlic - Adds savory depth.
- Potatoes - Yellow or gold potatoes give the chowder a creamy texture without becoming too starchy, and keeping their shape.
- Thyme - Fresh thyme leaves are best, but dried thyme works too.
- Fennel, optional - Fennel pollen or ground fennel adds subtle sweetness and complexity.
- Bay leaf - Adds background flavor while the soup simmers.
- Broth - Use low-sodium chicken broth or vegetable broth.
- Milk - Use half-and-half for classic creaminess, or canned coconut milk for a dairy-free option. It won't taste like coconut in the finished chowder.
- Cornstarch - Optional, for a slightly thicker, more traditional chowder.
- Bacon, optional - Add crisp crumbled bacon for a classic chowder flavor, or omit it for vegetarian chowder.
Please see the recipe card for measurements including salt and black pepper.
Substitutions and Variations
- Use grilled corn - For extra flavor, use grilled corn kernels in the chowder.
- Make it dairy-free - Use canned coconut milk instead of half-and-half.
- Try fennel pollen - If you love fennel, try fennel pollen. It's a potent, hand-harvested form of fennel that's super aromatic. It adds wonderful depth to soups, stews, vegetables, chicken, pork, and rubs.
Chef's tip: Homemade broth is one of the easiest ways to make soup taste better. If you have time, try my homemade vegetable broth, homemade chicken bone broth, or faster Instant Pot chicken broth.
How to Make Corn and Potato Chowder
Prep ahead tip: The chopping takes longer than the cooking, so prep the onion, celery, carrot, and corn ahead of time if desired. Store them covered in the refrigerator. Dice the potatoes just before cooking, as cut potatoes can discolor and turn gray.
- Heat olive oil in a large pot over medium heat, then add carrots, celery, and leeks. Saute until soft, about 5 minutes.
- Add the garlic, bay leaves, thyme, and fennel. Stir for another 1-2 minutes.
- Add the corn, potatoes, and broth, bring to a simmer, partially cover, and keep at a low simmer until the vegetables are soft, about 15 minutes. If using bacon, bake or fry the bacon while the soup is simmering.
- Add the half and half and heat through. Remove the bay leaves before serving. If you prefer a thicker chowder, whisk 1 tablespoon cornstarch with 1 tablespoons cold water and stir it into the simmering soup. Cook for 1-2 minutes until lightly thickened.
Serving Suggestions
Corn and potato chowder is hearty enough to serve on its own, but it's especially good with a simple green salad and a slice of toasted gluten-free garlic bread with parmesan cheese.
Taste before serving - Half-and-half can dull seasoning, so taste the chowder before serving. It may need another pinch of salt or black pepper.
Brighten the flavor - If the chowder tastes flat, add a few drops of lemon juice or a splash of vinegar to wake up the flavors without making it taste acidic.
Fresh finish - Top each bowl with chopped parsley, chives, or green onion for fresh color and contrast. Crisp bacon crumbles are delicious too and add a salty, savory finish.
For Garnishes
- Serve crisp bacon crumbles on the side so guests can add them, or keep the chowder vegetarian.
- Top with a dollop of basil pesto or fresh chopped herbs, salty parmesan cheese, or grated cheddar.
Leftovers and Storage
Store 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, milk, or half-and-half only if needed to loosen the texture as the chowder thickens in the refrigerator.
I don't recommend freezing this chowder because the potatoes can become grainy and watery after thawing.
Recipe FAQs
Gold or yellow potatoes work best because they hold their shape, have thin skins, and are less starchy than russets. Red potatoes work too and add nice color and texture.
Yes. Add chopped cooked chicken, ham, or crisp bacon to make the chowder heartier. You can also add extra vegetables such as diced bell pepper or zucchini.
Use vegetable broth and skip the bacon. For vegan chowder, use canned coconut milk instead of half-and-half; dilute it with a little broth if you prefer a lighter texture.
Yes. Frozen corn works well for this chowder. For the best texture, thaw it first and drain off any excess moisture before adding it to the soup. If adding it straight from frozen, simmer a few extra minutes, as the chowder may be slightly looser from the added moisture.
More Recipes with Corn
The good thing about corn is you can enjoy it year-round, corn on the cob in summer and frozen corn in the winter. If you have freezer space, buy fresh late-summer corn, slice off the kernels, and freeze them for later.
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📖 Recipe
Corn and Potato Chowder
Equipment
- Large soup pot or dutch oven about 5 ½ quarts
Ingredients
- 5 ears corn on the cob or 4-4 ½ cups frozen corn kernels
- 1 ½ tablespoons olive oil or avocado oil
- ¾ cup chopped celery 2 ribs
- ¾ cup chopped carrots 2 carrots
- ¾ cup chopped leek 1 small, light and white part only, rinsed of any grit
- 2 large garlic cloves chopped fine
- 1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried
- ½ teaspoon fennel pollen or ground fennel optional but delicious
- ¼ teaspoon smoked or regular paprika optional
- 2 bay leaves
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 8 ounces gold potato peeled, chopped into small cubes
- 3 cups chicken broth or vegetable broth
- 1 cup half and half or 1 15-ounce can coconut milk
- 1 tablespoon cornstarch for thickening, optional
Optional Garnish
- 6-8 strips bacon, cooked and crumbled about ½ pound
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Instructions
If starting with fresh corn
- Husk the corn and remove the silk. Cut each cob in half crosswise. Stand each piece on a flat end and use a sharp knife to slice off the kernels. For out-of-season corn, use thawed frozen corn kernels, drained well. Prep time includes chopping the vegetables and cutting corn from the cob.
If starting with frozen corn
- If using frozen corn, thaw it first and drain off any excess moisture. Pat dry if very wet, then proceed with the recipe. Frozen corn works well year-round, but draining helps keep the chowder from becoming too loose.
Cook the vegetables
- Pour olive oil into a medium pot over medium heat. When the oil is warm, add the celery, carrots, and leek. Reduce heat to medium-low and cook until softened, 5-7 minutes, stirring occasionally.
Add aromatics
- Add the garlic, thyme, fennel, salt, and pepper. Cook 1-2 minutes, stirring.
Simmer the chowder
- Add the potatoes, broth, and corn kernels. Simmer gently, stirring occasionally, until the potatoes are tender, about 15 minutes. Keep the chowder at a low simmer, just barely bubbling, so the potatoes hold their shape.
Finish the chowder
- Add the half-and-half and heat gently. Taste before serving, as cream can dull seasoning. Add more salt or black pepper if needed. If the chowder tastes flat, add a few drops of lemon juice or white wine vinegar to brighten the flavor.
Optional thickening
- For a thicker chowder, whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the gently simmering soup and cook 1-2 minutes until lightly thickened.
Optional garnish
- While the soup simmers, cook bacon until crisp, drain, crumble, and use to top the soup. Garnish with chopped parsley, chives, or green onion if desired
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!