Easy Homemade Potato Corn Chowder
Serve this corn and potato chowder with cornbread or dinner rolls for a filling, cold-weather meal.
This creamy potato corn chowder makes a hearty, affordable supper with very little prep. Frozen hash browns and canned corn help get it on the table in about 25 minutes.
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Once the weather turns cool, I start wanting soup more often. I like ease of setting a pot on the table with some warm bread, so we can all enjoy a cozy meal after a day when we’ve been going in different directions.
Making soup with potatoes and corn is such a simple way to enjoy a hearty comfort food. The potatoes are tender, the corn adds a little sweetness, and the creamy, savory broth is the perfect pairing.
I’d gladly save a piece of cornbread to soak up what’s left in my bowl!
It’s also an affordable way to feed the family without feeling like you’ve settled for whatever was cheapest. Potatoes and canned corn may be humble ingredients, but together they make a satisfying supper that doesn’t need much alongside it.
And because this corn and potato chowder uses frozen hash browns, there’s no pile of potatoes to peel before you can get started.
That’s a welcome shortcut on a cold evening when everyone’s hungry and you’re short on time!
More Delicious Potato Soup Recipes:
- Instant Pot Potato Corn Chowder
- Hash Brown Potato Soup
- Broccoli Potato Soup
- Instant Pot Potato Leek Soup
- Instant Pot Chicken Corn Chowder
- Instant Pot Zuppa Toscana
How to Make Corn and Potato Chowder
It’s really easy to make this hearty soup.
Ingredients You’ll Need
- Olive Oil
- Onion
- Minced Garlic
- Frozen Cubed Hash Brown Potatoes
- Canned Whole Kernel Corn
- Chicken Broth
- Chicken Bouillon Base
- Ground Thyme
- Black Pepper
- Milk
- All-Purpose Flour
- Shredded Cheddar Cheese
- Salt
How to Make It:
Find the full printable recipe available below
Sauté the aromatics. First, you’ll heat olive oil in a stock pot or Dutch oven over medium-high heat.
Add diced onions and cook, stirring them occasionally, until they’re beginning to turn translucent (about 5 minutes).
Add in some minced garlic and stir until fragrant, about a minute.
Then, you’ll add frozen hash browns (or diced potatoes), corn, chicken broth, bouillon, ground thyme, and black pepper. Stir to combine.
Simmer the soup. Bring everything to a boil over high heat, then reduce heat to medium and simmer for about 10-15 minutes, stirring occasionally.
You want to cook the soup until the potatoes are quite soft and break apart easily when pressed with a spoon.
Then, in a small bowl or liquid measuring cup, whisk together some milk (or Half & Half) and flour to make a slurry.
Stir the slurry into the soup, cooking it for a few more minutes to thicken it up a bit.
Add cheese and serve. Then, you’ll remove pot from heat.
Stir in the shredded cheese (if using), allowing it to melt. Add salt to taste, if needed.
Notes and Adaptations:
- Cheese is optional, depending on your preference. If you’re going to use it, I recommend hand-shredding a block of cheese if possible, as it melts better than packaged shreds of cheese.
- Feel free to garnish with some sliced green onions or more cheese. You can also crumble some crackers or cornbread into the soup.
Recommended Equipment:
- Dutch oven or other stockpot
Potato Corn Chowder
Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion (diced)
- 2 teaspoons minced garlic
- 32 ounces frozen cubed hash brown potatoes (or 2 lbs fresh potatoes, diced small)
- 2 cans whole kernel corn (undrained)
- 4 cups chicken broth
- 1 tablespoon chicken bouillon base (such as Better than Bouillon)
- 1/2 teaspoon ground thyme
- 1/4 teaspoon black pepper
- 1/2 cup milk (or Half & Half)
- 1/4 cup all-purpose flour
- 2 cups shredded cheddar cheese (optional)
- salt to taste
Instructions
- Heat olive oil in a stock pot or Dutch oven over medium-high heat. Add diced onions and cook, stirring occasionally, until onions are beginning to turn translucent (about 5 minutes).
- Add minced garlic and stir until fragrant, about a minute.
- Add frozen hash browns (or diced potatoes), corn, chicken broth, bouillon, ground thyme, and black pepper. Stir to combine.
- Bring to a boil over high heat, then reduce heat to medium and simmer for about 10-15 minutes, stirring occasionally. Cook until the potatoes are quite soft and break apart easily when pressed with a spoon.
- In a small bowl or liquid measuring cup, whisk together milk (or Half & Half) and flour to form a slurry. Stir this mixture into the soup, cooking for a few more minutes to thicken slightly.
- Remove pot from heat. Stir in the shredded cheese (if using), allowing it to melt. Add salt to taste, if needed.
Notes
- Cheese is optional, depending on your preference. If you’re going to use it, I recommend hand-shredding a block of cheese if possible, as it melts better than packaged shreds of cheese.
Equipment
Nutrition
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