Potato Corn Chowder – a light and creamy corn chowder with lots of sweet corn, fresh thyme and tender potatoes. A warm and comforting soup you can make any night of the week!
In the winter, nothing beats a cozy and warm bowl of soup. Crock Pot Chili is on repeat all winter long at my house. When the weather gets cold there is no better way to warm up. And if you can make my favorite biscuit recipe to with it, even better!
My family loves Mexican flavor, so Southwest Corn Chowder is one of our favorites. But this is a more traditional version. Potato corn chowder is hearty, but still light and creamy.
Everyone loves soup in the winter. And if you can make it quickly and easily even better! This corn chowder recipe is super simple to make, but oh so good! I lightened up the broth, so you don’t have to feel any guilt! There is only 1/2 of a cream in the whole recipe! The potatoes start to break down in the broth, so they help make it creamy and delicious. So is corn chowder soup healthy? It depends on how you make the broth. This is definitely lower in calories and fat than other cream soups.
This potato corn chowder can be make pretty quickly any night of the week. It is great to make ahead and have sitting in the crock pot on warm waiting for you. My corn chowder recipe is meat free, just a little bit of bacon to garnish. This Clam Chowder looks amazing if you are looking for a seafood version.
I used frozen corn for this, and it was really good. But, I can’t wait until next summer to freeze fresh corn to use in it. If you have some fresh corn in the freezer, this is the recipe to break it out for! And if you have extra corn sitting around this Cheesy Corn Dip is a huge hit at get togethers.
You want to use a starchy potato in this chowder. It starts to break down and helps thicken the soup, so you don’t want anything waxy here. A russet or baking potato is perfect for this. They will get nice and tender and help the broth can nice and creamy.
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- 2 Tbls butter
- 1 Tbls olive oil
- 1 onion, finely diced
- 2 cloves garlic
- 6 sprigs fresh thyme, chopped
- 1/4 cup flour
- 6 cups chicken stock
- 12 ounce evaporated milk
- 1/2 cup heavy cream
- 1 large russet potato
- 4-5 cups frozen corn kernels
- 1 tsp salt
- 1/2 tsp black pepper
- 4 strips bacon, cooked and crumbled
- In a large pot, heat the butter and olive oil over medium heat. Add the onion, garlic, and thyme and saute until soft, about 8 minutes.
- Add flour, and stir until is is completely mixed in.
- Pour in chicken stock and bring to a boil. Add milk, half and half, and the potatoes. Bring to to a rolling boil for at least 10 minutes. The potatoes should start to break down to help thicken the soup.
- Stir in corn. Season with salt and pepper. Cook for 10 - 15 minutes, until the corn is soft.
- Serve soup garnished with bacon
Adapted from Food Network
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Amount Per ServingCalories 661 Total Fat 23g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 11g Cholesterol 49mg Sodium 731mg Carbohydrates 102g Fiber 10g Sugar 26g Protein 25g