Here's a creamy corn and potato chowder that's great for the end of summer when when good fresh corn is available. Not good corn available? Use frozen corn instead. Golden corn kernels, tender potatoes, plus vegetables, herbs and spices make a delightful soup. And if you eat dairy-free, I've got you covered.
All debates aside, fresh, sweet corn makes wonderful chowder that is a treat for the end of summer. Preserve summer's bounty by buying extra corn, slicing it off the cob and freezing it while prices are good. In winter, use frozen, thawed, organic corn.
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Why You'll like This Recipe
- A great way to enjoy corn besides on the cob or in a salad.
- Make it dairy-free or vegan if desired.
Recipe Ingredients
Real chowder by definition includes dairy, bacon and potatoes. To make corn and potato chowder dairy-free use canned coconut milk, so it's still rich and creamy.
- Corn: Use fresh corn on the cob frozen cups kernels. I recommend organic corn or it will likely be bio-engineered (GMO).
- Oil: Extra virgin olive oil or avocado oil are the healthiest options.
- Vegetables: Celery, carrots, leeks, and garlic for flavor
- Herbs: Fresh thyme leaves or dried thyme, ground fennel, and a bay leaf.
- Potato: Use the tender-skinned gold potato, they are less starchy than a russet.
- Broth: Chicken broth or vegetable broth, low sodium.
- Milk: Use either half and half or for dairy-free, canned coconut milk (it does not taste like coconut).
Please see the recipe card for measurements including salt and 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 Corn and Potato 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.
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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
Corn and potato chowder is a meal unto itself, but it's nice served with a tossed green side salad or some crusty bread or 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.
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.
⭐️Did You Make This Recipe?
If you make this corn and potato chowder, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Corn and Potato 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
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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.
Denise says
This is the best recipe ever! Hardly trying to wait until weekend to make it! Thank you!