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.

Here’s the thing: I don’t set out to make all vegetarian recipes. Not because I don’t love them (I do), but because when people hear “veggie-loading blogger,” they assume I’m vegetarian or vegan. And I sometimes find myself swinging too hard towards the meat dishes just to make sure people know what I am about. I like showing that you can prioritize veggies and still keep meat on the menu if you want. But… the things is, I also genuinely love a good meatless meal. Because veggies truly deserve the spotlight sometimes, too.

And this Corn and Potato Chowder? This is peak veggie-love. Cozy, creamy, made in one pot, and ready in about 30 minutes. It skips the heavy cream for that lightened-up feel that I go for… but still delivers that chowder richness thanks to milk, potatoes, and a quick simmer. Fresh corn (plus the cobs for extra flavor…truly a game changer) is magic here, but frozen corn works just as well…so this can be a year-round situation.

Corn and potatoes do the heavy lifting, but the celery, onions, garlic, and a simple spice blend make it sing. It’s naturally vegetarian (as noted) but also gluten-free, and grain-free—and you can make it vegan with a couple quick swaps (oil for butter, coconut milk for dairy milk). It’s hearty, flexible, and just feels like the right move when you want big cozy vibes without a ton of effort. And if you find yourself with leftover corn, I will loving point you in the direction of my cheesy corn and zucchini fritters. Total reader favorite that also celebrates those veggies in a delicious, meatless way…just finger food form.

Let’s make this together. Just you and me…

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
Minced garlic, salt, thyme, pepper, and cayenne on top of sauteed celery and onions in a pot.
Stir in the garlic, some salt, pepper, thyme, and cayenne pepper.
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. Simmer.
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
Corn kernals, salt, and milk being added to the pot of corn and potato chowder.
Stir in the corn kernels, milk, and remaining salt. Simmer on low until the potatoes are fully cooked.
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.
A ladle taking a scoop of corn and potato chowder out of the pot.
Stir in the chives and you are ready to go!
4.88 from 24 votes

One-Pot Corn and Potato Chowder

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 33 minutes
Total Time: 43 minutes
Cuisine: American
Course: Soup
Author: Taesha Butler
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.
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Ingredients
 

  • 4 ears fresh corn, shucked (about 4 cups corn kernels). If using frozen corn, see notes
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter, or additional oil
  • 1 cup finely chopped onion
  • ¾ cup finely chopped celery
  • 2 cloves garlic, minced
  • 1½ teaspoons kosher salt, divided, or to taste
  • ½ teaspoon ground black pepper
  • 2 teaspoons minced fresh thyme , or 1 teaspoon dried thyme
  • ⅛ 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.
 
Serving: 2cups, 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
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.