Corn and Potato Chowder

A delicious way to use ripe summer produce. Corn on the cob, fresh zucchini, creamy red potatoes, bright carrots, a hearty broth and cream come together in this hearty Corn and Potato Chowder.

Why You'll Love This Recipe

I know it is easy to be intimidated when you hear the word chowder - it screams fancy restaurant, or waiting in line for a coveted bowl of soup, but I promise even the most beginner cook is a perfect match for this pot of soup.  I will give directions for making this soup in the pressure cooker, and also stove-top in big pot or a cast iron dutch oven. For another easy dinner, check out this Slow Cooker Pepper Steak Recipe.

You're going to love this recipe just as much as I do because:

• It uses fresh ingredients and tastes absolutely amazing!
• It is easy to make! Even if you aren't a seasoned cook, I promise you can pull this off. I also love that this is a one pot meal. Less dishes is always a win!
• It is versatile - you can adjust to suit your tastes by adding in different veggies or taking out the ones you don't care for.
• It is comforting - this creamy soup is often made in the summer, but is still screams comfort. The combo of the silky base and hearty veggies feel like home.

What Is A Chowder?

A chowder is a thick, rich, chunky soup usually made with a white sauce base.  It is different from a bisque - because bisques are smooth, while chowders have chunks of veggies or seafood.

About The Ingredients

Everything you need can be purchased at your local grocery store. Here are a few items to note:

• Corn on the cob - this is a must for me. Use fresh corn on the cob and this recipe will be bursting with flavor and texture. When selecting corn, look for tightly wrapped and green husks. The kernels should be firm and plump. The silks should be golden and moist.
• Red potatoes - I like to use red potatoes in this corn chowder. The texture stays fresh and you don't have to peel them. You can always go with a Yukon gold potato, russet potato or baking potato, but for this fresh veggie soup - I prefer the baby red potatoes.
• Other produce - for this soup you'll need carrots, onion, and zucchini is addition to the corn and potatoes. You can also use other veggies of your choice.
• Other ingredients - salted butter, flour, chicken broth of veggie broth for a vegetarian version, heavy cream, dried thyme, salt, and pepper.
• White cheddar cheese - this is my secret ingredient. I used shredded white cheddar cheese right at the end. It adds a richness and flavor that takes this recipe over the top.

For complete list of ingredients and amounts, see recipe card below.

How To Make It

I'm going to show you how to make this corn potato soup stovetop, but if you prefer to make it in the pressure cooker, please see the recipe card below for instructions.

Prep: Chop your veggies. Dice your onion into ½ inch pieces, dice carrots, zucchini, and potatoes into ½ inch pieces. Husk the corn, remove the silk and cut the corn from the cob.

Pro Tip: Place a damp towel under your cutting board to prevent it from slipping while you cut the corn from the cob. I like to cut off one side, long ways, and then lay the flat side down on the cutting board.

1. In a 5qt dutch oven, melt butter. Add in onions and carrots. Stir and cook until onions are translucent.
2. Sprinkle in flour. Stir and cook until it has a nutty fragrance. Add chicken broth. Bring to a simmer over medium-high heat, while stirring. Stir until thickened.

3. Add in potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil and let cook for 10 minutes.
4. Add in zucchini and corn. Return to a boil and cook for 5 minutes.

Pro Tip: I like to add the zucchini and corn later so they don't get mushy.

5. Remove from heat and stir in heavy cream. Add shredded white cheddar cheese and stir until incorporated.
6. Serve immediately.

Variations

Corn and potato chowder is versatile. Here are a few variations to try:

• Make it vegetarian - this one is easy, just swap the chicken broth for vegetable broth. You can also add in other veggies like bell pepper, celery, or squash.
• Spice it up - Add diced jalapeños, and tomatoes. Add cayenne pepper, smoked paprika, or red pepper flakes. Top with cotija cheese.
• Add a protein - For proteins, cooked chicken, ham, bacon, or seafood like shrimp or crab make really fun additions.

How To Serve

I love to serve this meal on its own, but you can also opt for these serving suggestions:

• Add bread - may I suggest our easy French bread, or our green chili cheese toast?
• Add a salad - soup and salad is the perfect combo. Check out our blue berry salad or our wedge salad.

Alternate Cooking Methods

This recipe can be made stovetop, in the pressure cooker, or in the slow cooker. Here are the alternate cooking methods:

Pressure Cooker

1. Set pressure cooker or instant pot to saute mode. Melt butter and add onion.  Cook until onions are translucent.
2. Add carrots, potatoes, zucchini, and corn.
3. Add thyme, pepper, salt, and bay leaf.
4. Add chicken broth.
5. Cook on high pressure for 3 minutes.  Use a quick release to release the steam.
6. Set pressure cooker to saute.  
7. Add cream and cheese.  Stir until well combined. 
8. Combine water and flour and stir until well combined. Add to soup. Stir until thickened.
9. Serve immediately.

Slow Cooker

1. In a skillet, melt butter. Add onion and cook until translucent. Transfer to a 5qt slow cooker or crock pot.
2. Add carrots, potatoes, zucchini, and corn.
3. Add thyme, pepper, salt, and bay leaf.
4. Add chicken broth.
5. Cook on high for 4 hours or low for 6 hours.
6. Add cream and cheese. Stir until well combined. Omit flour for slow cooker version.
7. Serve immediately.

FAQs

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