Sweet Corn and Potato Chowder is a comforting bowl full of tender potatoes, juicy sweet corn, and creamy broth that feels like a warm hug on a chilly day. The natural sweetness from the corn pairs perfectly with the soft, hearty potatoes, making this chowder both satisfying and gentle on the taste buds.
I always love making this chowder when I want something cozy but not too heavy. The best part is how easy it is to throw together with simple ingredients, yet it tastes like you spent hours in the kitchen. I like to add a sprinkle of crispy bacon or fresh herbs on top for a little extra flavor and texture—that really makes it feel special without much extra effort.
My favorite way to enjoy this chowder is with a slice of crusty bread or a buttery biscuit on the side. It’s the perfect meal for lunch or dinner, especially when you want something filling and comforting. I find myself coming back to this recipe whenever I need a little taste of home and warmth in a bowl.
Key Ingredients & Substitutions
Sweet Corn: Fresh corn adds a natural sweetness and crunch. If out of season, frozen works well and keeps the flavor bright. Avoid canned corn as it can be too soft and watery for this chowder.
Potatoes: I prefer Yukon Gold for their creamy texture, but russets are fine too. They help thicken the chowder and give it body.
Bacon: Adds smoky flavor and a bit of saltiness. For a vegetarian version, skip the bacon and use olive oil or vegan butter to sauté the vegetables.
Cream: Heavy cream keeps the chowder rich and smooth. Half-and-half is a lighter choice. You can also use coconut milk for a dairy-free version, which adds a subtle sweetness.
How Do I Make The Chowder Thick and Creamy Without It Being Runny?
Thickening the chowder well is key so it stays creamy. Here’s how I do it:
- Start with a roux: cooking flour with butter after sautéing veggies helps thicken the soup as it cooks.
- Simmer with diced potatoes: they release starch that naturally thickens the chowder.
- Partially mash the soup: using a potato masher or immersion blender to gently mash about one-third of the chowder gives it creaminess without losing all texture.
- Slowly add cream at the end and warm gently without boiling to prevent curdling.
These steps help create a rich, velvety chowder that isn’t too thick or too thin.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients evenly and simmering without spills.
- Wooden spoon – great for stirring the chowder gently without scratching your pot.
- Potato masher or immersion blender – helps mash part of the soup to thicken it while keeping texture.
- Knife and cutting board – essential for chopping vegetables and bacon safely and easily.
- Ladle – for serving the chowder warm and without mess.
Flavor Variations & Add-Ins
- Add cooked, diced ham or smoked sausage instead of bacon for a different smoky flavor.
- Stir in shredded sharp cheddar cheese near the end for a richer, cheesier chowder.
- Include chopped bell peppers or jalapeños for a touch of sweetness or heat to balance the creamy base.
- Mix in fresh herbs like dill or chives instead of thyme for a fresh, bright finish.
Sweet Corn and Potato Chowder
Ingredients You’ll Need:
Vegetables & Main Ingredients:
- 4 cups fresh or frozen sweet corn kernels
- 3 medium potatoes, peeled and diced (about 2 cups)
- 1 medium carrot, peeled and diced
- 1 stalk celery, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For Flavor & Thickening:
- 3 slices bacon, diced (optional for smoky flavor)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Salt and pepper to taste
For Garnish:
- Fresh rosemary sprig
- Fresh parsley, chopped (optional)
Time You’ll Need
This chowder takes about 10 minutes to prep and 30 minutes to cook, so plan for roughly 40 minutes total. It’s a great dish when you want something warm and hearty without spending hours in the kitchen.
Step-by-Step Instructions:
1. Cook the Bacon (If Using):
Heat a large pot or Dutch oven over medium heat. Add the diced bacon and cook until crispy. Scoot it out with a slotted spoon and leave the bacon fat in the pot—this adds lots of flavor to your chowder.
2. Sauté Vegetables:
Add butter to the pot with the bacon fat. Once melted, toss in the chopped onion, celery, and carrot. Cook for 5-7 minutes until the veggies are soft and translucent. Stir in the minced garlic and cook for about 1 more minute, until you can smell that lovely garlic aroma.
3. Make the Roux:
Sprinkle the flour over the softened vegetables. Stir everything together well and cook for 2 minutes. This roux will help thicken your chowder so it’s nice and creamy.
4. Add Broth and Simmer:
Slowly pour in the broth while whisking to avoid lumps. Add the diced potatoes, corn, and thyme to the pot. Bring the mixture to a boil, then turn the heat down and let it simmer for 15-20 minutes until the potatoes are tender.
5. Thicken the Chowder:
Use a potato masher or an immersion blender to mash or partially blend about a third of the chowder right in the pot. This thickens the soup while leaving plenty of chunks for texture.
6. Finish with Cream and Bacon:
Stir in the heavy cream and the cooked bacon pieces. Warm the chowder gently without letting it boil again. Add salt and pepper to your taste.
7. Serve and Garnish:
Ladle the creamy chowder into bowls. Garnish with a fresh rosemary sprig and chopped parsley, if you like. This chowder is wonderful with some crusty bread or biscuits on the side.
Enjoy your comforting and hearty Sweet Corn and Potato Chowder!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works great and is often picked and frozen at peak freshness. Just thaw it slightly before adding to the chowder, or add it directly if you prefer.
How Can I Make This Chowder Vegetarian?
Skip the bacon and use olive oil or vegan butter to sauté the vegetables. Use vegetable broth instead of chicken broth, and consider adding smoked paprika for a bit of smoky flavor.
What’s the Best Way to Store Leftovers?
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling.
Can I Freeze Sweet Corn and Potato Chowder?
Yes, but cream-based soups can sometimes separate when frozen. To minimize this, cool the chowder completely, freeze in airtight containers, and thaw in the fridge overnight before reheating gently.
