The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Potato Corn Chowder recipe is bursting with corn flavor. It’s creamy without being heavy and absolutely perfect for soup season!
This Corn And Potato Chowder serves six for about $1.18 per serving. The entire recipe costs approximately $7.13 to make.
Sometimes it is not easy to find fresh corn, depending on where you live. So I made this recipe using frozen corn to accommodate various locations.
Even though it is frozen corn, chowder brings out the best in the corn. This soup is refreshingly hearty and fills you up like any good stew.
This easy Potato Corn Chowder comes together simply using basic ingredients to create a hearty, crowd favorite dish. The rich flavors of this chowder are the stick-to-your-ribs kind of good.
The kind that leaves you wanting more. And because we are using frozen corn in this recipe, you can enjoy this Corn and Potato Chowder year round!
Ingredients and Estimated Cost
Per Serving Cost: $1.18
Recipe Cost: $7.13
- 3 Tablespoons butter – $0.33
- 1 large onion – $0.70
- 4 slices bacon – $0.84
- 2 teaspoons fresh thyme – $0.06
- ½ cup all-purpose flour – $0.05
- 5 cups water – $0.00
- 7 cups frozen corn – $2.94
- 1 pound red potatoes – $0.89
- 1 ¼ cups half-and-half – $0.94
- 2 teaspoons sugar – $0.01
- 3 Tablespoons fresh basil – $0.37
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How to Make Potato Corn Chowder
- First, using a large pot, melt the butter over medium heat. Then, add the onion, bacon, thyme, 1 ½ teaspoon salt, and one teaspoon of pepper.
- Stir often as you cook the ingredients for about eight minutes.
- Next, add the flour and constantly stir for about two minutes. Slowly, add the water while whisking constantly and bring the liquid to a boil.
- Then, add the corn and potatoes and bring the liquid to a simmer. Reduce the heat to medium-low and cook for about fifteen to eighteen minutes.
- To finish, ladle three cups of chowder into a blender to blend until smooth.
- Pour the pureed chowder back into the pot, mix in half-and-half, and heat until simmering.
- Add sugar and season with salt and pepper to taste before serving.
***For complete recipe instructions, see the recipe card below.
- You can use frozen or fresh corn for this recipe. If you use fresh corn stripped from the cob, just ensure it’s good quality.
Storage and Reheating Tips
SERVE: Garnish with basil and serve with some nice crusty bread. You can keep the chowder out for two hours before it needs to be covered and stored in the refrigerator.
STORE: Place leftovers in an airtight container and store in the refrigerator for 4-5 days.
FREEZE: Once the soup is cooled, place it in a freezer-safe container or zipper-top bag. Freeze for 3-4 months.
DEFROST: Defrost at room temperature for 4-5 hours or overnight in the refrigerator.
REHEAT: Reheat in a pot on the stove over medium heat until heated through. You may need to add some more water to loosen the soup.
Chowder is traditionally known for being creamy, thick, and hearty, while soup is light and thin in comparison. The chunks of vegetables or other ingredients are also typically bigger in chowder than they are in a soup.
I prefer to use red potatoes in this chowder. They hold their shape well throughout the cooking process.
The choice is yours. I enjoy my potatoes with the skin on as I feel it adds more texture to the chowder. However, you can peel them first if you prefer.
If you need to thicken the chowder, whisk in about a tablespoon of cornstarch to the half-and-half before stirring it into the chowder. This should help thicken the consistency of the chowder.
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Potato Corn Chowder
- 3 Tablespoons butter
- 1 large onion chopped fine
- 4 slices bacon about 4 ounces, halved lengthwise then cut into 1/4 inch pieces
- 2 teaspoons minced fresh thyme
- Salt and pepper
- ¼ cup all-purpose flour
- 5 cups water
- 7 cups frozen corn OR 9 ears of corn husks and silks removed and kernels cut from corn
- 1 pound red potatoes cut into 1/2 inch pieces
- 1 ¼ cup half-and-half
- 2 teaspoons sugar
- 3 Tablespoons chopped fresh basil
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion, bacon, thyme, 1 ½ teaspoon salt, and one teaspoon pepper; cook, often stirring, until onions are softened, and edges begin to brown, about 8 minutes.
- Add flour and cook, constantly stirring, for 2 minutes. Gradually add water while whisking constantly, and bring to a boil.
- Add corn and potatoes and return to simmer; reduce heat to medium-low and cook until potatoes are tender, 15-18 minutes.
- Ladle 3 cups chowder into the blender and blend until smooth, 1-2 minutes.
- Pour pureed chowder back into the pot, add half-and-half, and heat until simmer.
- Take chowder off heat, add sugar, and season with salt and pepper to taste. Garnish with basil and serve.