Corn and Potato Chowder

There’s just something about a big pot of chowder simmering away that feels like a hug from the inside out. This Corn and Potato Chowder is the perfect mix of creamy, cozy, and downright delicious. Sweet summer corn, hearty little bites of potato, and that hint of thyme and cayenne that make it more than just “soup for dinner.”

Here’s the best part: if you use fresh corn on the cob, you don’t just get the kernels – you get all that flavor from the cobs simmered right in the broth. It’s like liquid gold. And if you only have frozen corn? No worries. This chowder still comes together beautifully, and no one will complain when they’ve got a steaming bowl in front of them.

It’s a one-pot wonder that works for weeknight dinners, Sunday suppers, or even as the starter to a bigger meal. And it makes your house smell incredible – the kind of smell that makes family wander into the kitchen saying, “When do we eat?”

Ingredients

• 4 ears fresh corn, shucked (about 4 cups kernels) – see notes if using frozen
• 1 tbsp olive oil
• 1 tbsp butter 
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• 2 cloves garlic, minced
• 2 tsp salt (divided, to taste)
• 1 tsp black pepper
• 1 tsp dried thyme
• Pinch ground cayenne pepper (optional, but delish!)
• 4 cups vegetable broth
• 4 small yellow potatoes, peeled and cut into ½-inch pieces
• 2 cups half and half
• 2 tbsp minced chives

directions

1. Cut the corn off the cobs. Set the kernels aside, but save the cobs – they’re going in the broth.
2. Heat oil and butter in a Dutch oven over medium heat.
3. Add onion and celery; cook 2 minutes until softened. Stir in garlic, 1 teaspoon salt, pepper, thyme, and cayenne. Cook 1 minute.
4. Pour in vegetable broth and add the corn cobs (snap in half if needed). Simmer 10–15 minutes. Remove and discard the cobs.
5. Add potatoes and simmer 10 minutes, until mostly cooked.
6. Stir in corn kernels, half and half, and remaining salt. Simmer on low until potatoes are tender and corn is cooked, about 10 minutes.
7. Taste and adjust seasoning. Stir in chives. Serve hot!

Notes & Tips

• Thicker chowder? Blend 2 cups of the soup and stir it back in. Or whisk together 1 tbsp cornstarch with 2 tbsp water (a slurry) and add it at the end.
• Frozen corn shortcut: Use 4 cups of frozen kernels and skip simmering the cobs. Still delicious!
• Make it your own: Add crispy bacon on top, a sprinkle of smoked paprika, or shredded cheese for extra indulgence.

Recipe Details

• Yield: 6 servings
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Difficulty: Easy

Calories: 251 / Protein: 6g / Carbs: 42g / Fat: 9g / Sugar: 8g

Still Hungry?

Corn and Potato Chowder is already cozy comfort in a bowl, but if you really want to make it a meal, add a sandwich to the mix! Around here we love it with my Salmon Melts on Sourdough Bread (crispy, melty, perfect). But there are so many other soup-and-sandwich duos worth trying:

• Grilled Cheese (classic sharp cheddar on sourdough)

• BLT (that smoky bacon + juicy tomato combo!)

• Turkey & Swiss Melt on rye

• Ham & Cheddar Croissant (buttery and indulgent)

• Roast Beef & Horseradish for a little zing

• Tuna Melt (a diner classic)

• Veggie Panini on ciabatta

• Egg Salad Sandwich on multigrain toast

Pick your favorite, grab a bowl of chowder, and you’ve got the kind of dinner that makes everyone at the table happy!