Sweet Corn and Potato Chowder
Sweet Corn and Potato Chowder is a warm and hearty dish packed with tender potatoes and sweet bursts of fresh corn. This chowder has a creamy texture that feels like…
Tip: save now, cook later.Sweet Corn and Potato Chowder is a warm and hearty dish packed with tender potatoes and sweet bursts of fresh corn. This chowder has a creamy texture that feels like a cozy hug on a chilly day. It’s simple but full of comforting flavors that everyone can enjoy.
I love making this chowder when fresh corn is in season because it brings a natural sweetness that pairs so well with the soft potatoes. I usually add a little bit of onion and garlic for extra flavor, and sometimes I toss in a sprinkle of crispy bacon for a little crunch. It’s easy to make and always gets me excited for warming up with a bowl.
One of my favorite ways to serve this chowder is with crusty bread on the side, perfect for soaking up every last drop. It’s great for lunch or a light dinner, and because it’s filling without being heavy, I find myself coming back to this recipe over and over. Plus, it’s a great way to sneak some veggies into your meal without any fuss.
Key Ingredients & Substitutions
Sweet Corn: Fresh corn is best for natural sweetness and crunch. If fresh isn’t available, frozen corn works well too and saves time. Avoid canned corn as it’s often softer and less sweet.
Potatoes: Yukon Gold gives a creamy texture, but Russet potatoes work if you want fluffier chunks. Keep the pieces uniform so they cook evenly.
Bacon: Adds smokiness and crunch. If you prefer vegetarian, skip the bacon and increase butter or use smoked paprika for a subtle smoky flavor.
Heavy Cream: Creates richness and smooth texture. For a lighter option, use half-and-half or coconut milk, but the chowder won’t be as thick.
Flour: This thickens the chowder gently. For a gluten-free version, replace it with cornstarch mixed with cold water before adding.
How Can I Make the Chowder Thick and Creamy Without Overcooking?
The secret is to partially mash some of the cooked potatoes and corn after they’re tender. This releases starches that naturally thicken the chowder but keeps the texture chunky and inviting.
- Once potatoes are soft, use a masher or back of a spoon inside the pot to gently mash some chunks.
- Keep some pieces whole for texture contrast.
- Stir in cream on low heat to avoid curdling—never boil after adding cream.
Also, adding flour early and cooking it before pouring broth prevents lumps and creates a smooth base. Patience when simmering improves flavor and texture alike.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the chowder evenly without sticking.
- Wooden spoon – great for stirring the chowder without scratching your pot.
- Sharp knife – helps you dice potatoes and chop vegetables neatly and safely.
- Cutting board – keeps your workspace safe and organized while prepping ingredients.
- Potato masher or back of a spoon – useful for gently mashing potatoes to thicken the chowder.
- Ladle – makes serving the chowder easy and mess-free.
Flavor Variations & Add-Ins
- Add cooked diced ham or crumbled sausage for a heartier, meaty chowder.
- Stir in sharp cheddar cheese just before serving for extra creamy richness.
- Include diced bell peppers or carrots for more color and sweetness.
- Use smoked paprika or a pinch of cayenne pepper to add a gentle smoky or spicy kick.
How to Make Sweet Corn and Potato Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 cups fresh corn kernels (about 4-5 ears of corn) or frozen corn, thawed
- 3 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 4 slices bacon, chopped (optional for garnish)
- 2 tbsp butter
- Salt and freshly ground black pepper to taste
- 2 tbsp all-purpose flour
- 2-3 green onions/scallions, thinly sliced (for garnish)
- Fresh chives or parsley, chopped (optional for garnish)
Time You’ll Need
This chowder will take about 40 minutes from start to finish. That includes about 10 minutes for chopping and prepping, 20 minutes to cook the potatoes and corn until tender, and another 10 minutes to combine and finish with cream and seasoning. Perfect for a warm, homemade meal on a cozy day!
Simple Step-by-Step Instructions:
1. Cooking the Bacon:
Start by cooking the chopped bacon in a large pot over medium heat until it’s nice and crisp. Use a slotted spoon to remove the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot for flavor. If you’re skipping bacon, just heat the butter in the pot instead.
2. Sautéing the Vegetables:
Add butter to the bacon fat (or just butter if no bacon). Once melted, toss in the chopped onion and celery. Sauté these for about 5 minutes until they’re soft and fragrant. Then add the minced garlic and cook for another 1-2 minutes.
3. Thickening the Base:
Sprinkle the flour over the softened vegetables. Stir well to coat everything and cook for 1-2 minutes to get rid of the raw flour taste. This step helps your chowder thicken nicely.
4. Adding Broth, Potatoes, and Corn:
Slowly pour in the broth while stirring constantly to keep the mixture smooth. Bring it to a gentle simmer, then add the diced potatoes and corn kernels. Let it cook uncovered for about 15-20 minutes, until the potatoes are tender.
5. Mashing to Thicken:
When the potatoes are soft, gently mash some of the soup in the pot using a potato masher or the back of a spoon. This will naturally thicken your chowder without making it completely smooth—some chunks are good!
6. Finishing with Cream:
Turn the heat to low and stir in the heavy cream. Warm the chowder through but don’t let it boil, or the cream might curdle. Season with salt and black pepper to taste.
7. Serving Your Chowder:
Ladle the chowder into bowls. Sprinkle the cooked bacon on top along with green onions and fresh chives or parsley if you like. Serve it warm with crusty bread or crackers on the side for a fulfilling, cozy meal.
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works well and is a great substitute when fresh corn isn’t in season. Just thaw it before adding to the chowder to keep the texture right.
Can I Make This Chowder Ahead of Time?
Yes, you can make it a day in advance. Store the chowder in an airtight container in the fridge and reheat gently on the stove, stirring occasionally. You might want to add a splash of broth or cream if it thickens up too much.
How Can I Thicken the Chowder Without Using Flour?
You can skip the flour and rely on mashing some of the potatoes and corn to naturally thicken the chowder. Alternatively, cornstarch mixed with a little cold water can be stirred in at the end and heated until it thickens.
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 over low heat on the stove to avoid curdling the cream, stirring occasionally for even warming.