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


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.


  • 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


  • 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


  • 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.


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.



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

Spicy Quinoa Corn Chowder

A take on corn chowder using quinoa instead of potatoes, and with a spicy kick!

On Christmas Eve we were hanging out with family at my parents’ house. My cousin handed my daughter a gift that she immediately started to open. When she got some of the paper off, she saw the American Girl logo on the box and started to get really excited. Meanwhile, we are all sitting there thinking “oh no, she thinks it is a doll.” There is no way it was a doll, it was a flat, square box. She continues to rip off the paper as we all hold our breath. Well, once she saw that the box contained her own set of cooking utensils, she screamed “YES!!!!” over and over and kept jumping up and down. BEST reaction EVER, and my cousin wins the prize for best gift ever! 

In addition to the cooking tools, we gave our daughter a set of plastic chopping knives, so she now has her own drawer in the kitchen with all of her tools. Every time she is ready to cook with me she pulls out every single tool, even if she only needs a knife and a spoon, grabs her stool and gets to work. 

The last time we cooked together we made this Spicy Quinoa Corn Chowder – a hearty yet healthy soup using quinoa in place of potatoes, and only a touch of cream. 

I like a bit of kick in my corn chowder, so the minced jalapeno adds just the perfect amount. I round it out with some chili powder and cumin for that smoky flavor. The next time you want a chowder, try using quinoa – it worked so well in this soup and one cup was a delicious and filling lunch. 

Spicy Quinoa Corn ChowderOriginal Recipe by Mary Ellen of Mary Ellen’s Cooking Creations

  • 1 Tbsp light olive oil
  • 1 carrot, diced
  • 1 stalk of celery, diced
  • 1 small onion, diced
  • 1 jalapeno, seeds and stems removed, minced
  • 1/2 red bell pepper, diced
  • 1 clove of garlic, minced
  • 1 sm can creamed corn
  • 3/4 c frozen corn
  • 1/2 c quinoa, rinsed
  • 1 tsp each chili powder and cumin
  • 1/2 tsp each salt and black pepper
  • 4 c low sodium chicken (or vegetable) broth
  • 1/2 c light cream
  • Heat olive oil in a large soup pot or Dutch oven
  • Add the carrots, celery and onion; saute 2 minutes
  • Add the jalapeno, garlic and red pepper; saute 2-3 minutes
  • Add the frozen corn and creamed corn; stir
  • Add the quinoa and spiced, stir to combine
  • Add the broth and bring to a boil. Cover, lower heat and let simmer 15-20 minutes until quinoa has cooked through.
  • Add the cream and stir. Adjust seasoning if necessary

Originally posted at Maryellens Cooking Creations