Creamy Corn Chowder Potatoes

The steam rising from my pot always reminds me of that rainy Tuesday when my neighbor dropped off fresh corn from her garden. I had no plan, just these beautiful ears and a craving for something that felt like a hug in a bowl. This chowder came together in a happy accident, and now it is my go-to whenever I need comfort without spending hours in the kitchen.

My sister-in-law stayed over last winter and watched me make this, quietly noting how I measured everything by feel. When she tasted the final bowl, she actually asked for the recipe before even finishing her first spoonful. Now she makes it for her family every Sunday, and they think it is some complicated secret recipe.

Ingredients

• Fresh or frozen corn kernels (2 cups): Fresh corn gives you those sweet pops of texture, but frozen works beautifully when corn is not in season
• Yukon Gold potatoes (2 medium, diced): These hold their shape better than russets and add a creamy butteriness without falling apart
• Yellow onion (1 medium, finely chopped): The foundation of flavor, so take your time dicing it evenly
• Celery stalks (2, finely chopped): Adds that classic aromatic base, plus little crunch bits throughout
• Carrot (1 medium, diced): Brings natural sweetness and beautiful golden color to the broth
• Garlic cloves (2, minced): Fresh is best here, and do not be shy with it
• Unsalted butter (2 tablespoons): Start your soup with real butter for depth and richness
• Whole milk (1 cup): Provides body without making the soup too heavy
• Heavy cream (1 cup): This is what creates that luxurious restaurant-style texture
• Vegetable broth (3 cups, low sodium preferred): Lets you control the salt level while building flavor
• Salt (1 teaspoon, plus more to taste): Essential, but add gradually as you season
• Freshly ground black pepper (½ teaspoon): Grind it fresh for the best aroma and kick
• Smoked paprika (¼ teaspoon, optional): Adds a subtle smoky note that makes people ask what your secret is
• Dried thyme (¼ teaspoon): Earthy and fragrant, pairs perfectly with corn and potatoes
• Fresh chives or parsley (2 tablespoons, chopped): Brightens the final bowl and adds a pop of color

Instructions

Build your flavor base:

Melt the butter in your large pot over medium heat, then add onion, celery, carrot, and garlic, letting them soften until the kitchen smells amazing and vegetables are fragrant

Add the heart of the soup:

Stir in the potatoes and corn kernels until everything is coated in butter, then season with your salt, pepper, smoked paprika, and thyme

Create the broth:

Pour in the vegetable broth, bring everything to a gentle boil, then lower the heat and let it simmer until those potatoes are perfectly tender

The secret texture step:

Use your immersion blender to puree just one third of the soup right in the pot, creating a creamy base while keeping plenty of satisfying chunks

Add the creaminess:

Stir in the milk and heavy cream, letting the soup simmer gently for just five minutes more without ever letting it come to a full boil

Final touches:

Taste your creation and adjust any seasonings, then ladle into bowls and top with whatever garnishes make your heart happy

Save

Last autumn my friend came over exhausted after a long week at work, and I silently set a steaming bowl of this in front of her. She took one bite, closed her eyes, and said this was exactly what she needed but did not know how to ask for.

Making It Your Own

Half-and-half works perfectly fine if you want something lighter, and I have even used all milk when that was what I had on hand. The soup will still be creamy and satisfying, just slightly less luxurious.

Serving Suggestions

A crusty baguette for dipping is absolutely non-negotiable in my house. I also love serving this alongside a simple green salad with sharp vinaigrette to cut through all that rich creaminess.

Make-Ahead Magic

This soup actually tastes better the next day, which makes it perfect for meal prep or feeding a crowd. The flavors meld together beautifully in the refrigerator overnight.

• Cool completely before storing and leave yourself that extra container space for expansion
• Reheat gently over low heat, stirring often to prevent scorching on the bottom
• Add a splash of milk when reheating if it seems too thick

Save

There is something so honest about a bowl of chowder, unpretentious and welcoming exactly as it is. I hope this recipe becomes one of those quiet staples you return to again and again.

Recipe FAQs

→ What type of potatoes work best in chowder?

Yukon Gold potatoes are ideal for their creamy texture and ability to hold shape while cooking.

→ Can I use frozen corn kernels instead of fresh?

Yes, frozen corn works well and retains sweetness, making it a convenient choice.

→ How can I achieve a creamy texture without blending all ingredients?

Blending about one-third of the soup helps maintain chunks while creating a smooth base.

→ Is it possible to make a lighter version of this chowder?

Replacing heavy cream with half-and-half or additional milk reduces richness while keeping it creamy.

→ What garnishes complement this chowder?

Fresh chives, parsley, shredded cheddar, or bacon add flavor and visual appeal.