Quick and Hearty Corn and Potato Chowder
This Corn and Potato Chowder might just be the easiest, most satisfying meal you can make on a busy weeknight. It’s a hearty, old-fashioned soup made with simple ingredients like tender potatoes, carrots, and sweet canned creamed corn. When you need a quick, inexpensive meal that’s hearty enough to please the whole family, this vegetable chowder is a recipe worth keeping close at hand. I found it tucked away in an old church cookbook in my mom’s collection and have been making it on repeat.
There is something especially nostalgic about recipes from the well worn pages of those old community cookbooks. They weren’t complicated, they didn’t call for a long list of specialty ingredients, and were likely passed down through the generations in some form or another. They often relied on simple, everyday foods to make something delicious and satisfying. This vegetable chowder is a perfect example.
If you love cozy, warming soups and stews, my Slow Cooker Beef Vegetable Stew is another one worth bookmarking for those extra chilly evenings.
What you’ll love about this recipe:
Ingredients You Will Need
You don’t need much to make this chowder, but here are a few notes on the key ingredients:
Creamed corn – This is the star ingredient and what makes this chowder unique. It blends right into the broth and creates a naturally thick, slightly sweet base. Do not swap for whole kernel corn – the creamed version is what gives this soup its lovely body.
Russet potatoes – Russets are ideal here because they hold their shape during boiling but also have a starchy quality that helps thicken the broth further. Cut them into small, about 2 inch even cubes so they cook evenly and quickly.
Chicken bouillon cube – This adds a nice and depth of flavour and seasoning to the cooking water. That reserved cooking water is added back into the chowder base, so don’t pour it down the drain. Vegetable bouillon works well for a vegetarian chowder.
Butter and flour – Together these create a simple roux that thickens the chowder base before the milk and potato water are added. Cook the flour in the butter, onion and celery mixture for a minute or two first to remove any raw flour taste.
Milk – I do use 1% often as that is what I have on hand, but a higher fat milk in whole or 2% milk gives you a richer, creamier chowder.
Other ingredients – onion and celery are lovely aromatics that provide a lovely savoury flavour and delicious aroma, and carrots add a colour, a subtle sweetness and texture.
Let’s Make Corn and Potato Chowder
Be sure to see the full printable recipe and detailed ingredient list below
Cook the potatoes and carrots
Add water and bouillon cube to a large saucepan. Stir and heat over high heat until the bouillon is fully dissolved. Add the cubed potatoes and sliced carrots, loosely cover, and boil for about 13 minutes until tender. Drain, but save that cooking water – it goes right back into the chowder.
Build the chowder base
In a Dutch oven or large heavy-bottomed pot, melt butter over medium heat. Add the chopped onion and sliced celery and sauté for about 5 minutes until softened. Sprinkle in the flour and stir well, cooking for 1 to 2 minutes over medium-low heat. Slowly pour in the milk and then the reserved potato water, stirring constantly with a wire whisk until thickened, about 1 to 2 minutes.
Add the Vegetables
Lower the heat to a gentle simmer. Add the cooked potatoes and carrots, and pour in the creamed corn. Stir everything together and heat through to allow flavours to meld. Ladle into bowls and serve hot.
If you love this kind of simple, wholesome cooking, my Potato and Leek soup is just as easy to throw together on a weeknight, and just as delicious!
Tips for the Best Chowder
Save your cooking water. This might seem like an extra step, but that starchy, flavourful liquid is what makes the chowder base so good. Pouring it down the drain means you miss out on both flavour and body.
Cut your potatoes small and even. Small, uniform cubes cook evenly and quickly, which is exactly what you want with a 25-minute recipe. Aim for about 1 1/2 inch pieces.
Whisk constantly when adding liquid. Adding the milk and potato water gradually while whisking constantly is the key to a smooth, lump-free chowder. Take your time with this step.
Taste and adjust. Before serving, give it a taste. The bouillon does add salt and a bit of seasoning, but a little extra salt or a crack of black pepper can make a big difference.
Variations and Serving Ideas
This chowder is delicious just as it is, but here are a few ideas if you want to switch things up:
- stir in some shredded cooked chicken for added protein
- add a handful of frozen peas or corn kernels along with the creamed corn for more texture
- Add a handful of baby spinach during the final simmer
- top with shredded cheddar cheese and a sprinkle of chives or sliced green onion
- a slice or two of crusty bread or a warm biscuit alongside makes this a complete meal
It’s the perfect recipe to make the day after Thanksgiving! It lets you use up some of those extra veggies that didn’t get cooked and leftover turkey would be a delicious addition.
My Cheddar Cheese Tea Biscuits are absolutely wonderful alongside a bowl of this – the cheesy, buttery biscuits and the creamy chowder are a combination I make on repeat all through the fall and winter.
Frequently Asked Questions
Yes. This chowder reheats easily and retains its smooth, creamy texture when stored in the refrigerator for up to two days. Simply reheat on medium-low heat stirring with a whisk until heated through. Add a splash of milk if it has thickened too much during chilling.
Creamed corn is what really makes this chowder work as it creates a thick, creamy base without any extra steps. If you substitute with kernel corn you won’t get the same thick, creamy texture or flavour. You can always had a half cup of corn kernels during the final simmer for extra texture if you wish.
A 4 or 5 quart Dutch oven or heavy bottom pot works well for this recipe with plenty of room for whisking without splashing it all over the stovetop.
This recipe is easily doubled, and a big pot of chowder on a Sunday evening is also a wonderful way to get ahead for the week. My Slow Cooker Chicken Stew is another hearty make-ahead option that’s just as delicious when you’re planning cozy meals for the week ahead.
Corn and Potato Chowder
Equipment
- 1 Dutch Oven or Stock Pot
- 1 wire whisk
- 1 chef's knife
- measuring cups and spoons
- 1 medium sauce pan
Ingredients
- 1 ½ cups water
- 1 chicken bouillon cube
- 1 ½ cups russet potatoes, small cube
- 1 large carrot, sliced thinly
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 stocks celery, sliced
- 1 ½ tablespoons all purpose flour
- 2 cups milk
- 14 ounce can creamed corn
Instructions
- Add water and bouillon cube to a large saucepan, stir and heat over high heat until bouillon is fully dissolved. Add potatoes and carrots, cover loosely and boil for about 13 minutes, until tender. Drain, reserving cooking water.
- In a dutch oven, or large heavy bottom pot, melt butter; add onion and celery and sauté for 5 minutes. Add flour and stir well, cooking for 1 to 2 minutes over medium-low heat. Slowly add milk and then potato water into onion mixture, stirring constantly with a wire whisk; bring to boil and continue to whisk constantly until thickened, about 1 minute.
- Lower heat to simmer. Add cooked potatoes and carrots, and creamed corn. Stirring until well blended. Simmer for about 2 minutes until ingredients are well blended and heated through.
Notes
