One-Pot Corn & Potato Chowder (2024)

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by Taesha Butler on Aug 21, 2023 (updated Aug 13, 2024)

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5 from 9 votes

This Corn and Potato Chowder is a hearty and flavorful soup that makes for an amazing vegetarian dinner. This one-pot soup is made with fresh corn on the cob or easily adaptable to be made with frozen corn for year-round enjoyment. Naturally gluten free and with a vegan option, this chowder is true feel good comfort food.

If you are looking for a hearty, vegetarian chowder that is packed with flavor and veggie goodness….you are in the right place.

Veggie-loaded soup recipes are my favorite way to make an easy, filling dinner that packs in lots of veggies and can double as amazing leftovers (I’m Team Leftovers allllll the way). And this Corn and Potato Chowder ticks all the boxes when it comes to flavor and comfort.

Made all in one pot and done in about 30 minutes, this soup is uses milk instead of heavy cream less, but still has that lovely richness that you are looking for in a chowder. The recipe is written to be made with fresh corn (we use that cob to make an extra delicious base for the chowder) but can be made with frozen so it can be enjoyed year-round. While the corn and potatoes are the true stars of the show, the addition of celery, onions, garlic, and the perfect blend of spices makes this chowder sing in the flavor department. Naturally vegetarian, grain-free, and gluten free, this chowder can be made vegan by replacing the butter with extra oil and subbing coconut milk for cow’s milk.

Looking for more veggie packed vegetarian soup recipes? Check out this round up for lots of delicious ideas like my favorite Veggie-Loaded Tortellini Soup.

How to make this corn chowder: step-by-step visual guide

Suggested adaptations

If you’d like a thicker chowder, blend two cups of the soup then stir it back into the pot.
Use frozen corn. Whole ears of corn work best for this recipe. However, if you only have frozen corn, you can use 4 cups in the soup and skip the part of the recipe that uses the corn cobbs.
Make it dairy-free but subbing the milk with canned coconut milk and using extra oil instead of butter.

How to store this soup

Like I said, I am team leftovers. I love that this recipe makes a nice big batch of corn and potato chowder that I can easily enjoy for lunch or as a quick dinner the next day.

Fridge: The soup can be stored in an air tight container in the fridge for up to 5 days. Reheat on your stove top or microwave.

Freezer: I find that soups with potatoes don’t usually freeze well, so I do not recommend freezing for this recipe.

Other corn recipes you will love…

15-Minute Creamy Elote Dip
One-Bowl Corn and Black Bean Salad
Veggie-Loaded Quinoa Black Bean Casserole
Savory Double Corn Muffins

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One-Pot Corn & Potato Chowder

Yield: 6 servings

Prep Time: 10 minutes mins

Cook Time: 33 minutes mins

Cuisine: American

Course: Soup

Author: Taesha Butler

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Ingredients

▢ 4 ears fresh corn, shucked (4 cups corn kernels). If using frozen corn, see notes
▢ 1 Tablespoon olive oil
▢ 1 Tablespoon butter, or additional oil
▢ 1 cup finely shopped onion
▢ ¾ cup finely chopped celery
▢ 2 cloves garlic, minced
▢ 1½ teaspoons kosher salt, divided, or to taste
▢ ½ teaspoon ground black pepper
▢ 2 teaspoons minced fresh thyme , or 1 teaspoon dried thyme
▢ ⅛ teaspoon ground cayenne pepper, or to taste
▢ 4 cups low-sodium vegetable broth , or chicken broth if vegetarian is not needed
▢ 12 ounces small yellow potatoes, cut into ½-inch pieces (or Russet potatoes, peeled)
▢ 2 cups milk, whole for best flavor but 2% will also work. For dairy-free, use canned coconut milk
▢ 2 Tablespoons minced chives

Instructions

Cut the corn off the cob and use the back of your knife to scrape down to remove all the “milk” and small bits of corn leftover in the cob. Set the corn aside, but don’t throw the cobs away because you’ll use them to flavor the broth later.
Heat oil and butter over medium heat in a large soup pot or Dutch oven.
Add the onion and celery and cook for 2 minutes to soften. Stir in the garlic, 1 teaspoon salt, pepper, thyme, and cayenne pepper. Cook for an additional minute to combine the flavors.
Pour in the vegetable broth then add the corn cobbs to the pot. (You may have to snap the cobbs in half to make them fit.) Simmer for 10 to 15 minutes.
Use tongs to remove the corn cobbs and discard. Add the potatoes and simmer for 10 minutes or until they are ¾ of the way cooked.
Stir in the corn kernels, milk, and remaining salt. Simmer on low until the potatoes are fully cooked and the corn is tender, about 5 minutes.
Turn off the heat. Taste the soup and add more salt and pepper as needed. Stir in the chives then serve.
See Also
Dosas: Scrumptious Lentil Wraps
The soup can be stored in an air tight container in the fridge for up to 5 days. Soups with potatoes don’t usually freeze well, so I do not recommend freezing for this recipe.

Notes

If you’d like a thicker chowder, blend two cups of the soup then stir it back into the pot.

Whole ears of corn work best for this recipe. However, if you only have frozen corn, you can use 4 cups in the soup and skip the part of the recipe that uses the corn cobbs.

Calories: 182kcal, Carbohydrates: 31g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 7mg, Sodium: 645mg, Potassium: 600mg, Fiber: 4g, Sugar: 10g, Vitamin A: 348IU, Vitamin C: 20mg, Calcium: 123mg, Iron: 1mg

Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.