A perfect way to use up bountiful fresh corn, this Potato Corn Chowder is the ultimate end-of-summer comfort food. Its creamy texture and sweet corn kernels make it a delightful dish. You can even freeze extra grilled corn to enjoy this delicious soup all winter long, extending summer's flavors well into the colder months.
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If you're a true chowder enthusiast, you'll also adore our Crock Pot Corn Chowder for a hands-off approach, or try something uniquely satisfying with our Bacon Cheeseburger Chowder.
Embracing the Best of Both Seasons: Potato Corn Chowder
As the vibrant days of summer gradually give way to the crisp embrace of autumn, our kitchens often become a delightful melting pot of seasonal contrasts. It's that unique time of year when you might find a refreshing ice cream recipe shared alongside a hearty pumpkin spiced treat, or a light summer salad recipe paired with a warming soup. This transitional period means there are truly no strict rules when it comes to what we crave and create in the kitchen.
However, amidst this culinary freedom, one principle remains paramount for any home cook: seize the opportunity to enjoy fresh, seasonal produce while it lasts. While the allure of fall is undeniably strong – beckoning with visions of pumpkin patches, steaming mugs of hot chocolate, cozy boots, and layered clothing – it's crucial not to overlook the abundant treasures still available at the farmer's market. With temperatures potentially still soaring, the vibrant corn, juicy tomatoes, and tender zucchini of late summer are at their peak, offering unparalleled flavor that simply shouldn't be missed.
That's where this incredible Potato Corn Chowder comes in, offering the perfect culinary bridge between summer and fall. It’s a delightful compromise that allows you to savor the sweet, crisp goodness of fresh corn, perfectly encapsulated within a warm, creamy, and utterly comforting soup. We firmly believe that soup isn't just for cold weather; it's a year-round pleasure. And while you could certainly prepare this delicious chowder with frozen corn during the chilly depths of winter, the unparalleled sweetness and texture of fresh corn, shucked straight from the cob, truly elevates this dish to another level. This Potato Corn Chowder is not just a meal; it's an experience, celebrating the very best of summer's bounty before it fades away.
Why You'll Love This Creamy Potato Corn Chowder
- Celebrate Fresh Flavors: This chowder is specifically designed to highlight the natural sweetness and vibrant crunch of fresh corn, making it a star ingredient.
- Ultimate Comfort Food: Few dishes offer the cozy warmth and satisfying richness of a homemade chowder. It’s perfect for a chilly evening or a comforting lunch.
- Hearty and Filling: Packed with tender potatoes and sweet corn, this soup is substantial enough to be a complete meal, leaving you feeling fully satisfied.
- Simple to Prepare: Despite its rich flavor, the recipe is straightforward and uses common ingredients, making it accessible for cooks of all skill levels.
- Versatile and Customizable: Easily adaptable to dietary preferences, it can be made vegetarian and can accommodate various toppings and additions to suit your taste.
- Freezer-Friendly: Prepare a larger batch and freeze portions for quick and easy meals throughout the colder months, locking in those fresh summer flavors.
Key Ingredients for an Unforgettable Chowder
Crafting the perfect Potato Corn Chowder begins with selecting the right ingredients. Each component plays a crucial role in achieving the rich, creamy texture and vibrant flavors that make this soup so irresistible.
- Fresh Corn (3 Ears or 2¼ cups kernels): The star of the show! Using fresh corn, especially grilled, adds an incredible sweetness and a hint of smoky flavor that frozen corn simply can't match. If fresh corn isn't available, high-quality frozen corn kernels can be used as a substitute, though the grilling step would be omitted or modified.
- Olive Oil (or Butter/Vegetable Oil): Essential for sautéing the aromatics. Extra-virgin olive oil lends a subtle fruity note, while butter offers a richer, more traditional chowder flavor.
- Chopped Onion (Yellow or White): Forms the foundational aromatic base for the soup. Yellow onions are a great all-purpose choice, but white onions also work beautifully. Ensure they are finely chopped for even cooking and to blend seamlessly into the chowder.
- Chicken Broth (4 cups): Provides the liquid base and depth of flavor. A good quality low-sodium chicken broth allows you to control the overall saltiness of the soup. Vegetable broth is an excellent alternative for a vegetarian version.
- Russet Potatoes (1½ lbs, peeled and diced): These starchy potatoes are ideal for chowder as they break down slightly during cooking, contributing to the soup's natural thickness and creamy texture. If you prefer potatoes that hold their shape more distinctly and a slightly less thick soup, waxy red potatoes can be used instead. Dice them into ½-inch cubes for quick and even cooking.
- Salt and Pepper (To Taste): These fundamental seasonings are critical for enhancing all the other flavors. Remember to season as you go, tasting and adjusting throughout the cooking process.
- Milk (1 cup, divided): We typically use 2% milk for a good balance of creaminess without being overly heavy. Feel free to use whole milk for a richer chowder, or a non-dairy alternative like unsweetened almond or oat milk for a dairy-free version.
- Garlic Powder (1 teaspoon): Adds a mellow garlic flavor that complements the corn and potatoes. For a more intense garlic taste, you can use 2-3 cloves of fresh minced garlic, added towards the end of the onion sautéing process to prevent burning.
- Worcestershire Sauce (Dash): A small dash provides an unexpected depth and umami richness that really rounds out the flavor profile. For a vegetarian option, use soy sauce or a dash of hot sauce.
- All-Purpose Flour (⅓ cup): This is used to create a simple roux with the remaining milk, effectively thickening the chowder to that perfect, satisfying consistency.
- Pepper Jack Cheese (½ cup, shredded - Optional): While optional, shredded pepper jack cheese melts beautifully into the soup, adding a subtle spicy kick and extra creaminess that takes this chowder from great to extraordinary. Feel free to use cheddar or your favorite melting cheese.
- Chopped Chives (For Serving): A fresh garnish adds a burst of color and a mild oniony flavor, perfectly complementing the rich chowder. Fresh parsley or green onions can also be used.
Crafting Your Perfect Potato Corn Chowder: A Step-by-Step Guide
Making this Potato Corn Chowder is a straightforward and rewarding process. Follow these detailed steps to achieve a perfectly creamy and flavorful soup:
- Prepare the Corn: Begin by heating your grill to a medium temperature. Shuck and clean the ears of corn, removing all silk. Place the corn directly on the grill grates and cook, turning occasionally, until the kernels are lightly charred in spots, typically about 15 minutes. This grilling step is key to imparting a wonderful smoky sweetness to your chowder. Once grilled, let the corn cool completely before carefully cutting the kernels from the cobs.
- Build the Flavor Base: In a large Dutch oven or a heavy-bottomed soup pot, heat the olive oil (or butter) over medium heat. Add the chopped onions and sauté until they become soft and translucent, which usually takes about 5 minutes. This gentle sautéing unlocks their sweet flavor.
- Simmer the Potatoes: Pour in the chicken broth, then add the diced russet potatoes. Season generously with salt and freshly ground black pepper. Bring the mixture to a gentle simmer, then cover the pot and cook for approximately 15 minutes, or until the potatoes are fork-tender. This ensures the potatoes are cooked through and ready to contribute to the chowder's creamy texture.
- Incorporate Corn and Flavorings: Once the potatoes are tender, stir in half a cup of the milk and all of the prepared corn kernels. Add the garlic powder and a dash of Worcestershire sauce. Allow the soup to continue simmering gently for a few more minutes, letting the flavors meld together beautifully.
- Achieve Creamy Thickness: In a small separate bowl, whisk together the remaining half cup of milk with the all-purpose flour until a smooth, lump-free slurry forms. Gradually pour this mixture into the simmering soup, stirring constantly to prevent any lumps and ensure even thickening.
- Melt the Cheese and Serve: Finally, add the shredded pepper jack cheese to the pot. Continue to stir gently until the cheese has completely melted and the chowder has reached your desired creamy consistency. Taste and adjust seasonings one last time if needed. Serve your hot Potato Corn Chowder immediately, garnished with a generous sprinkle of fresh chopped chives for a burst of color and fresh flavor.
How To Make This Corn Chowder Vegetarian
Transforming this hearty Potato Corn Chowder into a delicious vegetarian meal is incredibly simple, requiring just a couple of easy substitutions without compromising on flavor or richness. Here’s how you can do it:
- Swap Chicken Broth for Vegetable Broth: The most important change is to replace the chicken broth with an equal amount of high-quality vegetable broth. Look for a vegetable broth with a rich, savory profile to ensure your chowder maintains its depth of flavor.
- Substitute Worcestershire Sauce: Traditional Worcestershire sauce contains anchovies, making it unsuitable for vegetarian diets. Instead, you can use a few drops of soy sauce or tamari (for a gluten-free option) to provide that similar umami depth. Alternatively, a dash of your favorite hot sauce can add a nice kick and flavor complexity. There are also many vegan Worcestershire sauces available in stores now, which would be a perfect direct substitute.
With these simple changes, you'll have a delightful and satisfying vegetarian Potato Corn Chowder that’s packed with flavor and comfort, perfect for plant-based eaters.
Expert Tips for the Best Corn Chowder
Elevate your Potato Corn Chowder from good to absolutely amazing with these pro tips and tricks:
- Don't Skip Grilling the Corn: Grilling the corn adds a depth of smoky-sweet flavor that raw or boiled corn simply can't achieve. The slight char brings out an incredible caramelization. If you don't have a grill, you can achieve a similar effect by searing the kernels in a hot skillet with a little oil until lightly browned.
- Taste and Adjust Seasoning: Chowders often need a fair amount of salt and pepper to truly shine. Season the potatoes with broth, and then taste again after adding the milk and other flavorings. Don't be shy about adding more if needed.
- Prevent Lumps in the Thickener: When mixing the flour and milk, ensure it's completely smooth before adding it to the soup. Pour it in slowly while stirring continuously to prevent lumps and ensure even thickening.
- Control Chowder Thickness: If your chowder is too thick, thin it with a little extra broth or milk. If it's not thick enough, you can make a small slurry of cornstarch and cold water (1 tablespoon cornstarch to 2 tablespoons cold water), and whisk it into the simmering soup, letting it cook for a few minutes until thickened.
- Add a Touch of Heat: For those who enjoy a little spice, consider adding a pinch of cayenne pepper, a finely diced jalapeño (remove seeds for less heat), or a dash of hot sauce along with the garlic powder.
- Make it Heartier: Feel free to add cooked, crumbled bacon, diced ham, or shredded rotisserie chicken for extra protein and flavor. Add these during the last few minutes of cooking to warm through.
Serving Suggestions
This Potato Corn Chowder is a satisfying meal all on its own, but it pairs wonderfully with a few simple accompaniments to complete your dining experience. A warm, crusty loaf of bread or homemade cornbread is perfect for soaking up every last drop of the creamy broth. A light green salad with a zesty vinaigrette offers a refreshing contrast to the richness of the chowder. For an extra touch of indulgence, consider serving it with a sprinkle of crispy bacon bits or extra shredded cheese on top.
Storage and Reheating
This chowder is fantastic as leftovers! Store any remaining chowder in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the chowder on the stovetop over medium-low heat, stirring occasionally, until heated through. If it has thickened too much in the fridge, you may want to add a splash of milk or broth to reach your desired consistency. This chowder also freezes well; store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs)
- Can I use frozen corn instead of fresh? Yes, you can. If using frozen corn, thaw it first and pat it dry. You can still lightly char it in a dry, hot skillet for added flavor, or simply add it directly to the soup.
- What other potatoes can I use? While russet potatoes are recommended for their starchiness, Yukon Gold potatoes are also a good option, offering a creamy texture and holding their shape a bit better. Red potatoes work if you prefer firmer chunks.
- Can I make this chowder dairy-free? Absolutely! Replace the milk with unsweetened dairy-free milk (like almond or oat milk) and ensure your broth is dairy-free. Omit the cheese or use a dairy-free shredded cheese alternative.
- How can I make the chowder thicker/thinner? For a thicker chowder, you can mash some of the cooked potatoes against the side of the pot with a spoon. For a thinner consistency, simply add more chicken broth or milk until it reaches your preference.
- Can I add other vegetables? Definitely! Diced carrots, celery, or bell peppers can be added with the onions for extra nutrition and flavor.
More Favorite Soup Recipes
Creamy Chicken Tortilla Soup
Hearty Ham and Bean Soup
Classic French Onion Soup Recipe
Velvety Broccoli Cheese Soup
Comforting Chicken and Gnocchi Soup
Rich Classic Homemade Beef Stew Recipe
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Potato Corn Chowder
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Ingredients
- 3 ears of corn
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 cups chicken broth
- 1 1/2 lbs russet potatoes peeled and diced into 1/2 inch cubes
- Salt and pepper
- 1 cup milk divided
- 1 teaspoon garlic powder
- Dash of Worcestershire sauce
- 1/3 cup all-purpose flour
- 1/2 cup shredded pepper jack cheese
- Chopped chives for serving
Instructions
- Heat a grill to medium heat.
- Shuck and clean the corn and grill until it is lightly charred, about 15 minutes. Allow the corn the cool, then cut the kernels from the corn.
- Heat the olive oil in a Dutch oven or large pot. Add the onions and cook until translucent, about 5 minutes. Stir in the chicken broth, then the potatoes. Season with salt and pepper, then cover and cook until the potatoes are tender, about 15 minutes.
- Stir in 1/2 cup of the milk and the corn. Season with the garlic powder and the Worcestershire sauce.
- In a small bowl, whisk together the remaining 1/2 cup milk and the flour. Pour into the soup. Add the cheese and stir until thickened.
- Serve topped with chopped chives.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
Calories: 344kcal (17%),
Carbohydrates: 53g (18%),
Protein: 14g (28%),
Fat: 8g (12%),
Saturated Fat: 5g (31%),
Polyunsaturated Fat: 0g,
Trans Fat: 0g,
Cholesterol: 21mg (7%),
Sodium: 160mg (7%),
Fiber: 4g (17%),
Sugar: 7g (8%)