Potato Corn Chowder

This potato corn chowder has tender chunks of potato and corn in a thick velvety creamy broth!

This makes for a quick weeknight meal or a great lunch. Serve with a fresh salad and some bread for dipping.

close up of Quick Potato Corn Chowder in bowls

Quick & Savory Soup

  • This soup tastes like it’s been simmering on the stove for hours but it’s super fast to make.
  • It’s creamy, rich and satisfying.
  • Add chunks of salmon, garlic shrimp or even leftover ham.

ingredients to make Quick Potato Corn Chowder

Ingredients

Lots of healthy and tender vegetables make up this thick and hearty chowder!

VEGETABLES Colorful carrots, corn, and celery are simmered in a rich and creamy base. Time saving tip: frozen vegetable medley can be used in a pinch! Corn can be fresh off the cob, use frozen kernels, or even canned.

POTATOES We use baking potatoes in this recipe since they’re nice and starchy. Toss in some leftover mashed potatoes or use up extra baked potatoes in this recipe.

BASE Chicken broth mixed with cream and potatoes make the base. Use cartons of broth or homemade stock. If serving it vegetarian-style, just sub out the chicken stock for vegetable broth!

How to Make Potato Corn Chowder

Old fashioned potato corn chowder comes together so quick and easy!

  1. Sauté veggies and garlic in butter. Add potatoes.

ingredients in a pot and bowl to make Quick Potato Corn Chowder

  1. Add broth, & seasonings. Simmer until potatoes are tender.

adding ingredients to pot to make Quick Potato Corn Chowder

  1. Add corn and cream. Remove bay leaf and blend some of the potatoes in the chowder and stir.

blending Quick Potato Corn Chowder in a pot

To Thicken Creamy Soups

There are a few different ways creamy soups can be thickened.

  • Blending some of the potatoes or vegetables in the soup will naturally thicken it.
  • Make a slurry by combining equal parts corn starch and cold water.  Slowly pour into the simmering chowder a bit at a time until thickened.
  • Add a sprinkle or two of mashed potato flakes.

Slow Cooker Version:

  1. Sauté onion, celery, carrot, and garlic in melted butter for about 3 or 4 minutes until the onion and garlic are fragrant.
  2. Add the sautéed vegetables to the remaining ingredients to a crockpot and set on high for 3 hours or low for 5, stirring occasionally.

Instant Pot Version:

  1. Set Instant Pot to sauté and cook onion, celery, carrot, and garlic in melted butter for about 3 or 4 minutes until the onion and garlic are fragrant.
  2. Add potatoes, broth, cream, seasonings, and bay leaf. Cover and set on high for 12 minutes, then quick release the pressure.

top view of cooked Quick Potato Corn Chowder

What to Serve with Potato Corn Chowder

Potato soup is perfect for mix-ins! Create a DIY Potato Corn Chowder by setting out bowls of some of our favorite mix-ins and toppings:

  • Bacon bits
  • Sliced jalapenos
  • Chopped tomatoes
  • Shredded cheddar cheese
  • Sour cream

Don’t forget the sides! We recommend some homemade cornbread, with a drizzle of sweet honey or some cheesy breadsticks, and a tangy cucumber tomato salad.

Leftovers

  • Potato corn chowder tastes better the next day! Store it covered in the refrigerator and it will keep for about 4 days. Reheat on the stove or in the microwave.
  • To freeze, ladle cold soup in zippered bags labeled with the date and it will keep in the freezer for about 3 months. If frozen, the consistency will change a little bit.

More Potato Soups

Did your family love this quick Potato Corn Chowder? Be sure to leave a rating and a comment below! 

bowls of Quick Potato Corn Chowder with a loaf of bread beside it

Quick Potato Corn Chowder

This creamy soup is loaded with corn, potatoes, and seasonings, and comes together so quickly. It’s the perfect meal for a busy weekday night!
Course Appetizer, Dinner, Instant Pot, Lunch, Main Course, Side Dish, Slow Cooker, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 323
Author Holly Nilsson

Ingredients

  • 2 tablespoons butter
  • 1 small onion diced
  • 2 ribs celery diced
  • 1 small carrot finely chopped
  • 2 cloves garlic minced
  • 2 medium baking potatoes peeled and diced
  • 3 cups chicken broth
  • ½ teaspoon thyme
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 2 cups corn fresh or frozen
  • 1 cup light cream

Instructions

  • Melt butter in a saucepan over medium heat. Add onion, celery, carrot, and garlic. Cook 3-4 minutes or until onion is tender.
  • Add potatoes, chicken broth, seasonings, and bay leaf. Bring to a boil, reduce to a simmer and cook covered 8-10 minutes or until potatoes are tender.
  • Add corn and light cream, simmer additional 4 minutes. Remove bay leaf.
  • Using a potato masher, or hand blender slightly mash some of the potatoes to thicken the soup.

Notes

To keep prep time quick, prepare the potatoes while the veggies are cooking. Prepare the remaining ingredients while the potatoes are cooking.

Frozen vegetables can be substituted for fresh. Add them along with the corn.

If you’d like to thicken it further, combine 1 tablespoon corn starch with 1 tablespoon water and whisk into the simmering soup.

Add a sprinkle or two of mashed potato flakes can also be used to thicken this soup.

 

Nutrition

Serving: 1.5cups | Calories: 323 | Carbohydrates: 41g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1028mg | Potassium: 911mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2877IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 2mg
Quick Potato Corn Chowder in a bowl with bread and writing
Quick Potato Corn Chowder in the pot with a title
Quick Potato Corn Chowder in a bowl and a title
pouring milk into pot to make Quick Potato Corn Chowder and final dish with a title

Originally posted at Spend with Pennies

Crock Pot Taco Soup (easy to make)

Crock Pot taco soup is so easy it practically cooks itself!

Ground beef, some canned tomatoes, broth, beans, a few veggies, and seasonings! Its perfect for those busy, chilly nights when everyone’s ready for a healthy and filling soup! Who doesn’t love the “set it and forget it” magic of the slow cooker?

Crock Pot Taco Soup in the crockpot after cooking

Crock Pot Taco Soup

We frequently make taco soup but we love this slow cooker version!

I love being able to put it in the slow cooker and go about my day until we’re ready to eat.

Like most crock pot soup recipes, the flavors have lots of time to blend for a delicious meal.

It’s also a great way to use up leftover ground beef, chicken, or turkey (and even leftover veggies).

ingredients to make Crock Pot Taco Soup

Ingredients

MAIN INGREDIENTS Meat, canned pinto beans (black beans work too), tomatoes, and veggies are all you need for crockpot taco soup!

EXTRAS Some extras that add flavor and texture are sliced black olives, diced avocados, even small diced potatoes will add oomph to this already amazing recipe!

VARIATIONS Need a milder, less spicy version for the kids or for a crowd? Use ranch dressing mix instead of taco seasoning.

Toppings

Don’t forget to top with cheese, salsa, sour cream, and sliced green onions! Crumble corn chips on top, or scoop up servings with flour tortillas or tortilla chips! So many options!

top view of ingredients in the crockpot to make Crock Pot Taco Soup

How to Make Crock Pot Taco Soup

Crockpot Taco Soup is so easy to make it will be ready in 1-2-3!

  1. Brown meat, onion, and garlic. Drain and place in the bottom of the crock pot.
  2. Add remaining ingredients and slow cook for 6 to 8 hours, or on high for 3 to 4 hours.
  3. Serve when vegetables are tender with desired garnishes.

Crock Pot Taco Soup with a laddle taking a scoop

Leftovers

  • Keep leftovers in a sealed container in the refrigerator and they will last for about a week.
  • To freeze taco soup, make sure it is completely chilled and ladle into individual, quart-sized zippered bags or gallon-sized bags. Lay them flat in the freezer and when they are completely frozen, store them upright to save freezer space. Easy peasy!

So Many Savory Soups!

Did your family love this Crock Pot Taco Soup? Be sure to leave a rating and a comment below! 

close up of Crock Pot Taco Soup in the crock pot after cooking

Crock Pot Taco Soup

Loaded with veggies, beans, and seasoned ground beef, this Crock Pot Taco Soup is an easy, hearty meal the whole family will love!
Course Appetizer, Beef, Dinner, Entree, Lunch, Slow Cooker, Soup
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 30 minutes
Servings 6 servings
Calories 322
Author Holly Nilsson

Equipment

Ingredients

  • 1 pound lean ground beef
  • 1 large onion diced
  • 3 cloves garlic minced
  • 16 ounces canned pinto beans drained and rinsed
  • 2 cans Rotel tomatoes 10 ounces each (do not drain)
  • 8 ounces tomato sauce
  • 2 cups beef broth
  • 1 cup frozen corn
  • 2 bell peppers diced red/yellow/green
  • 4 ounces green chile peppers with juices
  • 1 jalapeno pepper seeded and finely diced
  • 2 tablespoons taco seasoning or 1 package taco seasoning mix
  • 1 teaspoon chili powder
  • sour cream, green onion, and cheddar cheese for serving optional

Instructions

  • Brown beef, onion, and garlic in a skillet over medium-high heat until no pink remains. Drain any fat.
  • Place beef mixture in a 6qt slow cooker with remaining ingredients.
  • Cook on low 6-8 hours or on high 3-4 hours or until veggies are tender.
  • Serve with your favorite toppings.

Notes

To thicken soup slightly whisk in a tablespoon or so of cornmeal and let cook 15 minutes or combine 1 tablespoon cornstarch with 1 tablespoon cold water. Stir into the soup and let cook 10 minutes before serving.
Beef can be replaced with chicken. Add raw chicken breasts with remaining ingredients and cook on high 7-8 hours or until chicken is cooked through. Remove chicken, shred and return to the soup.

Nutrition

Calories: 322 | Carbohydrates: 33g | Protein: 22g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 751mg | Potassium: 1188mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1768IU | Vitamin C: 76mg | Calcium: 105mg | Iron: 5mg
Crock Pot Taco Soup in bowls with writing
ingredients in the crockpot to make Crock Pot Taco Soup with a title
Crock Pot Taco Soup with a laddle and a title
ingredients to make Crock Pot Taco Soup with finished dish with a title

Originally posted at Spend with Pennies

Wintertime Corn Chowder

Corn is very plentiful and has a long growing season where I live. So when it is at its best, I freeze many quarts of this vegetable to use during the off-season. Even after spending several months in the freezer, you can taste its sweetness when using it in your cooking. You certainly can use frozen corn from the supermarket in this recipe.

Chowder

Ingredients

2 tablespoons butter

1 large onion, diced (about 2 cups) 

1 large carrot, diced

4 ribs celery with leaves, diced

1 1/2 pounds  Yukon gold potatoes, peeled and diced 

4 cups vegetable stock 

2 fresh whole sprigs of thyme  

1 teaspoon kosher salt 

¼ -½ teaspoon cayenne pepper

1to 2 tablespoons honey 

7 cups frozen sweet corn kernels, divided

2 cups whole milk 

Additional salt to taste, pepper to taste

Directions

Heat the butter in a Dutch oven or large soup pot. Add the onion, celery, carrots, and potatoes to the pot and saute for ten minutes until soft.

Add honey if the corn isn’t sweet. 

Add 4 cups of corn, vegetable stock, cayenne, salt, and thyme. Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.

Remove the pot from the heat and puree the contents with an immersion blender. Add milk, salt, and pepper to taste and the remaining 3 cups of corn.

Return the pot to the heat and simmer the soup for about 30 minutes.

Garnish the soup with cheddar cheese or toasted tortilla strips when serving, if desired.

 

Originally posted at Jovina Cooks Italian