Sweet Corn and Potato Chowder

Sweet Corn and Potato Chowder is a warm and comforting bowl full of creamy potatoes and tender sweet corn kernels. The chowder has a rich, silky texture that feels perfect…

By Madison • September 19, 2025 • Reading time: 6 min

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Sweet Corn and Potato Chowder is a warm and comforting bowl full of creamy potatoes and tender sweet corn kernels. The chowder has a rich, silky texture that feels perfect on a chilly day, and the natural sweetness from the corn makes every spoonful a little treat. It’s a simple, hearty soup that feels like a big cozy hug.

I love making this chowder when I want something filling but not too heavy. The best part is how easy it comes together—the potatoes and corn cook in a flavorful broth until everything is soft and meltingly good. I sometimes add a sprinkle of fresh herbs or a little bit of crispy bacon on top to give it an extra pop of flavor.

My favorite way to enjoy this chowder is with warm, crusty bread on the side. It’s the kind of meal that makes you want to sit down, take your time, and savor every bite. Whenever I make it for friends or family, it’s always a hit, and I love seeing them warm up with a bowl in their hands.

How Do You Make the Chowder Creamy Without It Being Too Thick or Lumpy?

Creating a smooth, creamy chowder means gently thickening without lumps or over-thickening. Here’s how I do it:

• Sauté onion and garlic first, then sprinkle flour evenly and stir for 1-2 minutes to cook out the raw taste.
• Add broth slowly while whisking to avoid lumps and make a silky base.
• Cook potatoes fully to help thicken naturally as you mash some chunks later.
• Use a potato masher or immersion blender to mash just part of the chowder—this keeps good texture while thickening the broth.
• Finish by stirring in cream gently over low heat—avoid boiling to keep it smooth and rich.

Equipment You’ll Need

• Large heavy-bottom pot – perfect for even cooking and simmering the chowder without burning.
• Wooden spoon – great for stirring thick mixtures without scratching your pot.
• Whisk – helps blend the flour smoothly into the butter and broth to avoid lumps.
• Potato masher or immersion blender – lets you mash part of the potatoes to get a creamy texture but still have chunks.
• Knife and cutting board – for chopping potatoes, onion, garlic, and herbs safely and easily.

Flavor Variations & Add-Ins

• Add diced cooked bacon or pancetta for smoky, salty crunch that contrasts the sweetness.
• Stir in chopped fresh thyme or rosemary with the onions to add herbal depth.
• Mix in diced roasted red peppers or bell peppers for color and mild sweetness.
• Swap potatoes for sweet potatoes or add some for a hint of earthiness and extra color.

Sweet Corn and Potato Chowder

Ingredients You’ll Need:

Main Ingredients:

• 4 cups fresh or frozen sweet corn kernels (about 4 ears of corn)
• 3 medium potatoes (Yukon Gold or Russet), peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or half-and-half
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper, to taste

Optional Toppings:

• 4 slices bacon, cooked and crumbled
• 2 tablespoons fresh chives, chopped
• Olive oil (for sautéing, if desired)

Time Needed:

This chowder takes about 10 minutes to prepare and 25 minutes to cook, so in total, plan for about 35 minutes. It’s a quick meal that’s ready to warm you up in less than an hour.

Step-by-Step Instructions:

1. Sautéing the Onions and Garlic:

In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent – about 5 minutes. Then add the garlic and sauté for another minute until fragrant.

2. Making the Roux and Adding Broth:

Stir in the flour to the onion mixture and cook for 1 to 2 minutes, stirring constantly to prevent lumps and cook off the raw flour taste. Slowly whisk in the broth, mixing well to create a smooth base.

3. Cooking the Potatoes:

Add the diced potatoes to the pot. Bring everything to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.

4. Adding Corn and Thickening:

Stir in the sweet corn kernels and cook for another 5 to 7 minutes until the corn is heated through. Then gently mash some of the potatoes and corn with a potato masher or an immersion blender, to create a thicker, creamier chowder while leaving plenty of chunks for texture.

5. Finishing Touches:

Stir in the heavy cream and season with salt and pepper to taste. Warm the chowder thoroughly but don’t let it boil after adding the cream.

6. Serving:

Ladle the hot chowder into bowls. Top with crumbled bacon and sprinkle with fresh chives if you like. Serve alongside crusty bread for a cozy, satisfying meal.