Sweet Corn and Potato Chowder is a creamy, comforting bowl filled with tender potatoes and sweet, juicy corn kernels. It’s the kind of soup that feels like a warm hug on a chilly day, with just the right balance of creamy texture and natural sweetness from fresh veggies.
I always love making this chowder when I want something satisfying but still simple. The potatoes give it a nice hearty feel while the corn adds little bursts of sweetness that make every spoonful enjoyable. I like to simmer it slowly to let the flavors blend together perfectly, and sometimes I add a sprinkle of fresh herbs on top for a little extra brightness.
My favorite way to serve this chowder is with some crusty, buttery bread on the side—perfect for dipping and soaking up all that delicious goodness. It’s great for a cozy night in or when friends come over and want something warm and filling without too much fuss. This chowder always brings a smile to the table, and I hope it will for you, too!
Key Ingredients & Substitutions
Sweet Corn: Fresh corn is best for sweetness and crunch, but frozen works well any time of year. If you want more flavor, roasting the corn beforehand adds a nice smoky touch.
Potatoes: I like using Yukon Gold for their creamy texture and subtle sweetness. Russets are fine too but can be a bit fluffier. Just cut them into uniform pieces for even cooking.
Bacon: Bacon adds a smoky depth, but you can skip it or use smoked paprika for a vegetarian version. For a healthier option, try turkey bacon or omit completely and use extra butter or oil.
Dairy: Heavy cream gives the chowder its rich, silky feel, but half-and-half or whole milk works if you want it lighter. Coconut milk is a nice dairy-free choice with a hint of sweetness.
How Do I Make the Chowder Thick and Creamy Without It Separating?
Getting the perfect chowder texture means creating a smooth base and gentle cooking:
- Start by cooking onions and garlic in butter or bacon fat—this builds flavor and softens veggies.
- Sprinkle flour over the vegetables and stir constantly to form a roux. This step thickens the chowder and gives it body.
- Whisk in broth slowly to avoid lumps, then add potatoes to cook until tender. Potatoes help thicken naturally as they soften.
- Add cream or milk at the end and heat gently. Avoid boiling once the dairy’s in to prevent curdling or separation.
Following these tips will help you get a chowder that’s creamy, smooth, and comforting every time!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the chowder evenly and letting flavors blend.
- Wooden spoon – great for stirring without scratching your pot.
- Whisk – helps mix the flour with broth smoothly to avoid lumps.
- Knife and cutting board – for chopping potatoes, onions, and other veggies safely.
- Ladle – makes serving the chowder easy and neat.
Flavor Variations & Add-Ins
- Add cooked sausage instead of bacon for a heartier, spiced twist.
- Stir in shredded cheddar or pepper jack for extra creamy, cheesy chowder.
- Mix in chopped bell peppers or zucchini to boost the veggie count and add color.
- Sprinkle smoked paprika or cayenne pepper to give the chowder a warm, mild kick.
Sweet Corn and Potato Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 cups fresh sweet corn kernels (about 6 ears) or frozen corn, thawed
- 3 medium potatoes, peeled and diced into 1/2-inch cubes
- 4 slices bacon, chopped (optional for flavor)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup fresh chives, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Bread slices, for serving (optional)
How Much Time Will You Need?
This chowder takes about 10 minutes of prep time and 30 minutes to cook. It’s a quick and easy recipe that fills your kitchen with delicious aromas while the corn and potatoes soften perfectly in the creamy broth.
Step-by-Step Instructions:
1. Cook the Bacon and Sauté Vegetables:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crisp. Use a slotted spoon to remove the bacon pieces and set them aside, keeping the bacon fat in the pot. If you’re skipping the bacon, simply melt the butter in the pot. Next, add the chopped onion and sauté for about 5 minutes until translucent, then add the garlic and cook for another minute.
2. Prepare the Roux and Add Potatoes:
Sprinkle the flour over the onion and garlic, stirring constantly for 2 minutes to create a roux that will thicken your chowder. Gradually whisk in the broth, making sure there are no lumps. Add the diced potatoes and bring the mixture to a boil.
3. Simmer and Add Corn & Cream:
Lower the heat to a simmer, cooking for about 15 minutes until the potatoes are tender. Then stir in the corn kernels and simmer for an additional 5 minutes. Pour in the heavy cream or half-and-half and heat gently without boiling to keep the chowder creamy.
4. Finish and Serve:
Stir the reserved bacon pieces and chopped chives into the chowder. Season with salt and freshly ground black pepper to taste. Ladle the chowder into bowls, garnish with extra chives and black pepper, and serve with crusty bread for dipping if you like!
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works great! Just make sure it’s fully thawed before adding to the chowder. Frozen corn is a convenient year-round option and still adds plenty of sweetness.
Can I Make This Chowder Ahead of Time?
Absolutely! Make the chowder up to two days in advance and store it in the fridge. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of cream or broth if it’s too thick when reheating.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The chowder may thicken in the fridge—simply reheat with a bit of broth or cream and stir well to restore the creamy consistency.
Can I Substitute the Bacon?
Definitely! For a vegetarian version, skip the bacon or swap it with smoked paprika for that smoky flavor. Turkey bacon or cooked sausage also work well for different protein options.
