The Creamiest Potato and Corn Chowder Recipe You’ve Ever Tasted

Today, we’re sharing the creamiest, most delicious potato and corn chowder you’ve ever tasted! You’re going to love this amazing soup so much that you’ll want to make it every week! Good thing it’s so easy, right? Let’s check it out!

Is there anything better than a bowl of steaming hot soup on a cold winter’s day? When those Arctic blasts chill you right down to the bone, there’s really nothing quite like a hot bowl of thick, creamy, delicious chowder-style soup! I’m a soup fanatic, and potato with corn is definitely my favorite! This isn’t just any potato corn chowder, though! Instead of using plain white potatoes, you’ll be using either red or gold. Trust me, it makes a major difference! Let’s see how to make this yummy potato and corn chowder! Don’t forget to print out the recipe card for later!

Potato and Corn Chowder Recipe

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Serves – 4

Ingredients

• 1 lb. of Red or Yukon gold potatoes, chopped into chunks
• 1 (15 oz.) can or 2 cups of frozen Corn Kernels, thawed
• 1 small sized Onion, finely chopped
• 2 fat cloves of Garlic, minced
• 1 tablespoon of Italian Seasoning (or use a combination of dried Thyme, Basil and Oregano)
• 2 tablespoon of Butter
• 2 tablespoon of all-purpose Flour
• 3 cups of Chicken or Vegetable Broth
• 1 cup of Milk
• Salt and freshly cracked pepper to taste
• ½ cup of Heavy Cream (optional)
• ½ cup of shredded Sharp Cheese (optional)
• Handful of Parsley or Chives to garnish

Instructions

1. Heat a Dutch oven or a large stock pot over medium heat and slowly melt the butter.
2. Add the onion and garlic and sauté till are onions are soft and slightly golden.
3. Add salt, freshly cracked pepper and flour and mix well. The flour and the onion garlic mix will turn into a coarse paste.
4. Next add the chopped potatoes and the corn.
5. Add the broth, milk and Italian seasonings and whisk it well. Increase the heat and bring it to a boil.
6. After the chowder boils, reduce the heat and let it simmer for 20 to 25 minutes, or till the potatoes are cooked through and tender.
7. For extra creaminess, add heavy cream and/or shredded cheese and give a good mix.
8. Serve hot with a garnish of chopped parsley or chives.

Print this potato and corn chowder recipe for later

 

Notes

1. To make it heartier, stir in a cup or two of roasted chicken breasts, or crabmeat while the chowder is simmering.
2. Chopped up cooked bacon can also be added as a garnish.

Trying to decide whether to go with red potatoes or the Yukon Gold? They both taste amazing in this recipe, so let me tell you how I decide! I buy whichever one is on sale that week! I know, a shocking secret, right? They both work well in this recipe. If all things were equal, I’d go with the Yukon Gold just because it’s my favorite type of potato, but the red is definitely a close second.

Looking for more delicious soup recipes to keep you warm this winter? Check out a few more of my favorites!

1. Easy Healthy Pumpkin Soup Recipe Made with Almond Milk
2. Chase the Chill with a French Onion Soup Recipe
3. The Best Chicken Noodle Soup Recipe
4. Stay Warm With This Carrot Maple Soup
5. Ginger Squash Soup Recipe with Almonds

Do you have any favorite winter soup recipes? Would you use red or gold potatoes in our potato and corn chowder recipe? Share your thoughts below!