Soup season just got better with this Potato Corn Chowder. It’s rich, creamy, hearty, and delicious. Made with a handful of ingredients in just 35 minutes, this vegetarian potato and corn soup is perfect for chilly weeknights or weekend lunches.

Creamy Potato Corn Chowder is wholesome and nourishing, featuring several different kinds of vegetables (not just potatoes and corn), so you can feel good about serving it to your whole family. Soup season is the best season!

Why You'll Love this Potato Corn Chowder

• It comes together quickly. This potato corn soup takes a little over half an hour to prepare from start to finish, allowing you plenty of time to rustle up a main dish or finish setting the table. Plus, it’s made in one pot so clean up is easy!
• The best of both worlds. Fans of potato soups and corn chowders will love this 2-in-1 soup that checks all the boxes. It’s creamy, rich, hearty, and loaded with vegetables like onions, garlic, carrots, potatoes, and corn.
• Vegetarian and gluten-free. This corn potato chowder recipe is vegetarian and can be made vegan with a simple substitution (see below for details!). It’s gluten-free too it can be enjoyed by everyone including those with dietary restrictions.

Ingredient Notes

To make this easy and delicious Potato Corn Chowder, you will need the following ingredients (full measurements in recipe card below):

• potatoes - Yukon Golds or russets are best for soup because of their creamy and velvety texture, but you can use whatever variety you have on hand.
• corn - we used frozen corn, but you can also use canned corn or fresh. If using canned, be sure to rinse and drain the corn first. If using fresh corn, cook the corn on the cob first, and then slice off the kernels.
• butter - to make this potato corn chowder vegan-friendly, use a butter alternative or a plant-based oil.
• onion
• garlic - freshly minced garlic gives the best flavor, but pre-minced will help save on time. Use 1 tablespoon minced garlic for each clove called for in the recipe.
• carrots
• broth - you can use virtually any kind of broth. Use vegetable broth to keep the soup vegetarian or vegan. Use chicken broth if you prefer the flavor.
• heavy cream - the heavy cream helps give this soup a rich texture. A great dairy-free option would be canned coconut cream substituted at a 1:1 ratio.
• salt and pepper

You will also need measuring cups and spoons and a large cooking pot (we used our 5.5 quart Dutch oven).

How to Make the Best Potato Corn Chowder

1. Sauté aromatics. Melt butter in a large pot (like a 5.5 quart Dutch oven) over medium-high heat until bubbly, about 2 minutes. Add onion, garlic, and carrots and sauté until tender, about 2 minutes.
2. Add potatoes. Add potatoes and broth. Bring to a boil and cook covered until potatoes are fork tender, about 10 minutes. It is ready when a fork can be easily inserted into the potatoes.

3. Add corn. Turn the heat down to medium and stir in heavy cream and corn. Cook until warmed through, about 2 minutes.
4. Mash. Using a potato masher, mash half of the potatoes in the pot to thicken the soup. You can also coarsely blend with a handheld immersion blender.
5. Thicken. Stir well and let the soup continue cooking until thickened to a desired consistency, about 3-4 minutes.
6. Serve. Season with salt and pepper to taste and serve warm.

How to Serve

This potato and corn soup is delicious served on its own, or paired with some classic soup side dishes such as:

• Salads - try Caesar Salad, Sweet Kale Salad, Apple and Arugula Salad, or Butternut Squash Quinoa Salad
• Bread - try Garlic Breadsticks, Potato Dinner Rolls, or Garlic Cheddar Biscuits
• Sandwiches - try Pita Grilled Cheese, Tuna Melt, Grilled Cheese Roll Ups, or Roasted Broccoli Grilled Cheese

Storage and Freezing Instructions

How to Store

Allow the soup to cool completely before transferring to an airtight container (this also helps to minimize risk of burning yourself). Refrigerate for up to four days. Reheat on the stovetop, in the microwave, or in the instant pot.

How to Freeze

To freeze the chowder, transfer it to a freezer-safe airtight container (such as a plastic deli container) or freezer bag, allowing room for expansion as the liquids freeze. Freeze for up to 3-6 months. Thaw overnight in the refrigerator and or use a warm water bath to gently release the soup from the bag or container and reheat from frozen.

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