This Corn and Potato Chowder is a hearty and flavorful soup that makes for an amazing vegetarian dinner. This one-pot soup is made with fresh corn on the cob or easily adaptable to be made with frozen corn for year-round enjoyment. Naturally gluten free and with a vegan option, this chowder is true feel good comfort food.

A bowl of corn and potato chowder with a spoon. There are slices of bread next to the bowl.

If you are looking for a hearty, vegetarian chowder that is packed with flavor and veggie goodness….you are in the right place.

Veggie-loaded soup recipes are my favorite way to make an easy, filling dinner that packs in lots of veggies and can double as amazing leftovers (I’m Team Leftovers allllll the way). And this Corn and Potato Chowder ticks all the boxes when it comes to flavor and comfort.

Made all in one pot and done in about 30 minutes, this soup is uses milk instead of heavy cream less, but still has that lovely richness that you are looking for in a chowder. The recipe is written to be made with fresh corn (we use that cob to make an extra delicious base for the chowder) but can be made with frozen so it can be enjoyed year-round. While the corn and potatoes are the true stars of the show, the addition of celery, onions, garlic, and the perfect blend of spices makes this chowder sing in the flavor department. Naturally vegetarian, grain-free, and gluten free, this chowder can be made vegan by replacing the butter with extra oil and subbing coconut milk for cow’s milk.

Looking for more veggie packed vegetarian soup recipes? Check out this round up for lots of delicious ideas like my favorite Veggie-Loaded Tortellini Soup.

Ingredients for corn and potato chowder in a table in bowls and measuring cups.
Ingredients: corn, olive oil, butter, onion, celery, garlic, salt, black pepper, thyme, cayenne, broth, yellow potatoes, milk (preferably whole milk), chives.

How to make this corn chowder: step-by-step visual guide

A person using a large knife to cur corn off of the cob on a cutting board.
Cut the corn off the cobb.
A person using the back of a large knife to get the corn juice out fo the cob.
Use the back of your knife to scrape down to remove all the “milk” and small bits of corn leftover in the cob. Set the corn aside, but don’t throw the cobs away because you’ll use them to flavor the broth later. If you are using frozen corn, skip this step.
Butter and oil in a white Dutch oven.
Heat oil and butter over medium heat in a large soup pot or Dutch oven.
Diced celery and onions in a white Dutch oven with melted butter and oil
Add the onion and celery and cook for 2 minutes to soften.
Minced garlic, salt, thyme, pepper, and cayenne on top of sauteed celery and onions in a pot.
Stir in the garlic, 1 teaspoon salt, pepper, thyme, and cayenne pepper. Cook for an additional minute to combine the flavors.
Vegetable broth being poured into a Dutch oven with sauteed and seasoned celery and onions.
Pour in the vegetable broth…
Corn cobs in a Dutch oven with vegetable broth and sauteed veggies.
…..then add the corn cobs to the pot. (You may have to snap the cobs in half to make them fit.) Simmer for 10 to 15 minutes.
Tongs being used to remove corn cobs from a Dutch oven filled with broth and sauteed veggies.
Use tongs to remove the corn cobs and discard.
Yellow potatoes in a pot with vegetable broth and sauteed celery and onions.
Add the potatoes and simmer for 10 minutes or until they are ¾ of the way cooked.
Corn kernals, salt, and milk being added to the pot of corn and potato chowder.
Stir in the corn kernels, milk, and remaining teaspoon of salt. Simmer on low until the potatoes are fully cooked and the corn is tender, about 5 minutes.
Finished corn and potato chowder in a large white Dutch oven.
Turn off the heat. Taste the soup and add more salt and pepper as needed.

Suggested adaptations

  • If you’d like a thicker chowder, blend two cups of the soup then stir it back into the pot.
  • Use frozen corn. Whole ears of corn work best for this recipe. However, if you only have frozen corn, you can use 4 cups in the soup and skip the part of the recipe that uses the corn cobbs.
  • Make it dairy-free but subbing the milk with canned coconut milk and using extra oil instead of butter.

How to store this soup

Like I said, I am team leftovers. I love that this recipe makes a nice big batch of corn and potato chowder that I can easily enjoy for lunch or as a quick dinner the next day.

Fridge: The soup can be stored in an air tight container in the fridge for up to 5 days. Reheat on your stove top or microwave.

Freezer: I find that soups with potatoes don’t usually freeze well, so I do not recommend freezing for this recipe.

A ladle taking a scoop of corn and potato chowder out of the pot.
Stir in the chives then serve.

Other corn recipes you will love…

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A bowl of corn and potato chowder with a spoon. There are slices of bread, a yellow napkin and a bowl of chives next to the bowl on the table.
5 from 8 votes

One-Pot Corn & Potato Chowder

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 33 minutes
Cuisine: American
Course: Soup
This Corn and Potato Chowder is a hearty and flavorful soup that makes for an amazing vegetarian dinner. This one-pot soup is made with fresh corn on the cob or easily adaptable to be made with frozen corn for year-round enjoyment. Naturally gluten free and with a vegan option, this chowder is true feel good comfort food.

Ingredients
 

  • 4 ears fresh corn, shucked (4 cups corn kernels). If using frozen corn, see notes
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter, or additional oil
  • 1 cup finely shopped onion
  • ¾ cup finely chopped celery
  • 2 cloves garlic, minced
  • teaspoons kosher salt, divided, or to taste
  • ½ teaspoon ground black pepper
  • 2 teaspoons minced fresh thyme , or 1 teaspoon dried thyme
  • teaspoon ground cayenne pepper, or to taste
  • 4 cups low-sodium vegetable broth , or chicken broth if vegetarian is not needed
  • 12 ounces small yellow potatoes, cut into ½-inch pieces (or Russet potatoes, peeled)
  • 2 cups milk, whole for best flavor but 2% will also work. For dairy-free, use canned coconut milk
  • 2 Tablespoons minced chives

Instructions
 

  • Cut the corn off the cob and use the back of your knife to scrape down to remove all the “milk” and small bits of corn leftover in the cob. Set the corn aside, but don’t throw the cobs away because you’ll use them to flavor the broth later.
  •  Heat oil and butter over medium heat in a large soup pot or Dutch oven.
  • Add the onion and celery and cook for 2 minutes to soften. Stir in the garlic, 1 teaspoon salt, pepper, thyme, and cayenne pepper. Cook for an additional minute to combine the flavors.
  •  Pour in the vegetable broth then add the corn cobbs to the pot. (You may have to snap the cobbs in half to make them fit.) Simmer for 10 to 15 minutes.
  •  Use tongs to remove the corn cobbs and discard. Add the potatoes and simmer for 10 minutes or until they are ¾ of the way cooked.
  • Stir in the corn kernels, milk, and remaining salt. Simmer on low until the potatoes are fully cooked and the corn is tender, about 5 minutes.
  • Turn off the heat. Taste the soup and add more salt and pepper as needed. Stir in the chives then serve.
    The soup can be stored in an air tight container in the fridge for up to 5 days. Soups with potatoes don’t usually freeze well, so I do not recommend freezing for this recipe.

Notes

If you’d like a thicker chowder, blend two cups of the soup then stir it back into the pot.
 
Whole ears of corn work best for this recipe. However, if you only have frozen corn, you can use 4 cups in the soup and skip the part of the recipe that uses the corn cobbs.
 
Calories: 182kcal, Carbohydrates: 31g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 7mg, Sodium: 645mg, Potassium: 600mg, Fiber: 4g, Sugar: 10g, Vitamin A: 348IU, Vitamin C: 20mg, Calcium: 123mg, Iron: 1mg