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4.7 from 18 votes

Potato Corn Chowder Recipe

This creamy Potato Corn Chowder is the ultimate vegetarian comfort food! With tender potatoes, corn, and a rich, velvety broth, it’s seriously delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 servings (1.5 cups per serving)
Calories: 196 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 4 tsp vegetable bouillon* $0.36
  • 8 cups water, hot $0.00
  • 1 yellow onion, diced (about 1.5 cups) $0.90
  • 3 cloves garlic, minced $0.17
  • 2 cups celery, diced (about 6 ribs of celery) $0.64
  • 1 tsp dried thyme $0.59
  • ¼ tsp chili flakes $0.06
  • 1 tsp salt $0.01
  • ¼ tsp freshly cracked black pepper $0.05
  • 2 Tbsp salted butter $0.26
  • 1 Tbsp olive oil $0.19
  • ½ Tbsp apple cider vinegar $0.01
  • 1.5 lbs Yukon gold potatoes, diced small (4 medium/small potatoes)** $0.94
  • 12 oz. frozen corn, rinsed $0.98
  • 1 cup whole milk, room temperature*** $0.18
  • 2 Tbsp flour $0.04
  • 1 Tbsp fresh parsley, minced $0.08

Instructions

    Cup of Yum
  1. Gather fresh ingredients and prepare vegetable broth using the vegetable bouillon and water.
  2. To a large soup pot over medium-high heat, add onion, garlic, celery, dried thyme, chili flakes, salt, black pepper, butter, and olive oil on medium heat. Cook until vegetables have started to soften, about 8 minutes.
  3. Reduce heat to medium-low. Add apple cider vinegar, the diced potatoes and rinsed frozen corn. Cook with the garlicky veggies for about 10 minutes until the potatoes are about half cooked, still with a little bit of bite to them.
  4. Add vegetable broth and room temperature milk, scraping up any bits of veggies from the bottom of the pot. Stir to combine.
  5. Simmer (do not boil)**** over medium-low heat, stirring occasionally until potatoes are fully cooked, about 20 minutes.
  6. Remove 2 cups of broth and whisk in the flour until smooth. Add back to the pot and stir to combine. Once the soup has simmered and thickened to your liking, test the vegetables. When the potatoes are done, the soup is done!
  7. Mix in the minced fresh parsley or sprinkle it on top as garnish, and serve!

Notes

  • *I use the Better Than Bouillon brand.
  • **Dicing your potatoes small will help them cook faster.
  • ***Room temperature half & half and cream are ok in this soup. For dairy-free, use coconut milk or blend a small amount of the potatoes and broth, adding it back to the soup pot. You can also make a slurry by removing a cup of broth and whisking 1 Tbsp flour into it, pouring the thickened liquid back into the pot, and repeating this step until the desired thickness is reached. Use dairy-free butter, too!
  • ****It's important that the chowder doesn't come to a boil. This can cause the milk to separate, which we don't want! Room temperature milk and a gentle simmer are best. Also, be sure to turn the heat to medium-low before adding the milk.

Nutrition Information

Serving 1.5cups Calories 196kcal (10%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 7g (11%) Sodium 786mg (33%) Fiber 4g (16%)

Nutrition Facts

Serving: 8servings (1.5 cups per serving)

Amount Per Serving

Calories 196

% Daily Value*

Serving 1.5cups
Calories 196kcal 10%
Carbohydrates 31g 10%
Protein 5g 10%
Fat 7g 11%
Sodium 786mg 33%
Fiber 4g 16%

* Percent Daily Values are based on a 2,000 calorie diet.