The Pantry
American

Potato and corn chowder

A creamy, stove-top potato and corn chowder with tender diced potatoes, sweet corn, onion, celery, and a lightly thickened milk broth. It makes 4 bowls and finishes with chives for a fresh, savory edge. The soup is thick enough to coat a spoon but still loose and scoopable, not paste-like.

Prep 20 minCook 28 minAdjust servings ↓
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Potato and corn chowder
Photo: Whitney from Chicago, IL · CC BY 2.0. Resized for display.
~320 calper person · ~1280 total
~$6.50meal total · ~$1.63 per person

Estimated calories and US ingredient costs.

This recipe scales best by keeping the same pot shape and simmer intensity rather than increasing heat. For the base 4-serving batch, use a 4-quart saucepan or Dutch oven; for 6 or 8 servings, use a 5- to 6-quart Dutch oven and increase simmer time slightly only if the potato dice are larger. Do not halve the simmer time when scaling up, because potato tenderness and the roux need the full cook time to develop properly.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 4 people.

Step timeline

Cooking order

8 left
Step 1

Prep the vegetables

~5 min

Prep the vegetables.

Peel and dice the 12 oz russet potatoes into 1/2-inch pieces so they cook at the same rate.

Finely dice 1/2 cup yellow onion and 1/3 cup celery.

Drain 1 cup canned corn kernels.

Keep the potatoes submerged in a bowl of cold water if you are not starting the pot immediately, then drain well before cooking.

Ingredients
  • 12 oz total for recipeRusset potatoes
  • 1 cupCanned corn kernels
Step 2

Sweat the aromatics

~5 min

Sweat the aromatics.

Set a 4-quart saucepan or Dutch oven over medium heat and melt 2 tbsp unsalted butter.

Add the onion and celery with 1 tsp kosher salt.

Cook, stirring often, for 4 to 5 minutes until the onion turns translucent and the celery softens but does not brown.

This gentle start builds sweetness without making the chowder taste harsh.

Ingredients
  • 1/2 cup total for recipeYellow onion
  • 2 tbspUnsalted butter
  • 1 tspKosher salt
Step 3

Build the roux

~1 min

Build the roux.

Sprinkle 2 tbsp all-purpose flour over the vegetables and stir constantly for 1 minute.

The mixture should look sandy and pasty.

Cooking the flour briefly removes the raw taste and helps the chowder thicken smoothly instead of tasting chalky.

Ingredients
  • 2 tbspAll-purpose flour
Step 4

Add broth and potatoes

~5 min

Add broth and potatoes.

Slowly pour in 2 cups low-sodium vegetable broth while stirring and scraping the bottom of the pot.

Add the diced potatoes, 1 tsp dried thyme, 1 bay leaf, and 1/2 tsp black pepper.

Bring to a steady simmer over medium-high heat, then reduce the heat to medium-low.

Ingredients
  • 12 oz total for recipeRusset potatoes
  • 2 cupsLow-sodium vegetable broth
  • 1/2 tspBlack pepper
  • 1 tspDried thyme
  • 1Bay leaf
Step 5

Simmer until tender

~15 min

Simmer until tender.

Cook uncovered for 12 to 15 minutes, stirring occasionally, until the potatoes are fully tender and a fork slides through the largest pieces with no resistance.

Keep the simmer gentle so the potatoes hold their shape and the broth stays creamy instead of splitting.

Step 6

Add corn, milk, and cream

~7 min

Add corn, milk, and cream.

Stir in the drained corn, 1 cup whole milk, and 1/2 cup heavy cream.

Return the chowder to a low simmer and cook for 5 to 7 minutes, stirring often, until the soup is steaming hot and lightly thickened.

Do not let it boil hard after the dairy goes in, or the texture can turn grainy.

Ingredients
  • 1 cupWhole milk
  • 1/2 cupHeavy cream
Step 7

Finish and serve

~4 min

Finish

Remove the bay leaf.

Taste and adjust with the remaining salt only if needed, keeping in mind that broth and corn may already contribute seasoning.

If the chowder thickens too much as it sits, loosen it with a splash of warm broth or milk before serving.

Ingredients
  • 1 tsp total for recipeKosher salt
Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Potato and corn chowder: serve.

Potato and corn chowder: Ladle into warm bowls and finish with 2 tbsp chopped chives.

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Ingredients

For 4 people

  • 12 oz russet potatoes, peeled and cut into 1/2-inch dice
  • 1 cup canned corn kernels, drained
  • 1/2 cup yellow onion, finely diced
  • 1/3 cup celery, finely diced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp chopped chives

Method

  1. Prep the vegetablesPeel and dice the 12 oz russet potatoes into 1/2-inch pieces so they cook at the same rate. Finely dice 1/2 cup yellow onion and 1/3 cup celery. Drain 1 cup canned corn kernels. Keep the potatoes submerged in a bowl of cold water if you are not starting the pot immediately, then drain well before cooking.
  2. Sweat the aromaticsSet a 4-quart saucepan or Dutch oven over medium heat and melt 2 tbsp unsalted butter. Add the onion and celery with 1 tsp kosher salt. Cook, stirring often, for 4 to 5 minutes until the onion turns translucent and the celery softens but does not brown. This gentle start builds sweetness without making the chowder taste harsh.
  3. Build the rouxSprinkle 2 tbsp all-purpose flour over the vegetables and stir constantly for 1 minute. The mixture should look sandy and pasty. Cooking the flour briefly removes the raw taste and helps the chowder thicken smoothly instead of tasting chalky.
  4. Add broth and potatoesSlowly pour in 2 cups low-sodium vegetable broth while stirring and scraping the bottom of the pot. Add the diced potatoes, 1 tsp dried thyme, 1 bay leaf, and 1/2 tsp black pepper. Bring to a steady simmer over medium-high heat, then reduce the heat to medium-low.
  5. Simmer until tenderCook uncovered for 12 to 15 minutes, stirring occasionally, until the potatoes are fully tender and a fork slides through the largest pieces with no resistance. Keep the simmer gentle so the potatoes hold their shape and the broth stays creamy instead of splitting.
  6. Add corn, milk, and creamStir in the drained corn, 1 cup whole milk, and 1/2 cup heavy cream. Return the chowder to a low simmer and cook for 5 to 7 minutes, stirring often, until the soup is steaming hot and lightly thickened. Do not let it boil hard after the dairy goes in, or the texture can turn grainy.
  7. Finish and serveRemove the bay leaf. Taste and adjust with the remaining salt only if needed, keeping in mind that broth and corn may already contribute seasoning. Ladle into warm bowls and finish with 2 tbsp chopped chives. If the chowder thickens too much as it sits, loosen it with a splash of warm broth or milk before serving.

Before you cook

What to get ready

Heavy soup pot, ladle, chopping board and an immersion blender only if the method calls for blending.

Dice potatoes uniformly and measure milk separately for its later addition.

If something needs adjusting

Dairy turns grainy

Add it after potatoes soften and keep the soup below a hard boil.

Soup tastes saltier after simmering

Reduction concentrates salt. Start with low-sodium broth and adjust seasoning near the end; loosen an over-reduced soup with water.

Store for later

Divide soup into shallow containers for prompt chilling rather than leaving a large hot pot on the counter. Reheat to 165°F while stirring so the center heats evenly.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra corn in corn muffins.

Next use for your ingredients: Corn muffins →

Calculate this meal with your own prices →

How to Thicken Soup →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a richer chowder, mash a few potato cubes against the side of the pot before adding the milk. That gives body without needing extra flour. If you want a smokier profile, replace part of the butter with a little bacon fat, but keep the total fat roughly the same so the roux still thickens cleanly.

Make it work for you

Swap the vegetable broth for low-sodium chicken broth if you are not keeping it vegetarian, and swap whole milk for evaporated milk for a slightly denser, more stable chowder. If using frozen corn, add it straight from frozen and simmer 1 to 2 minutes longer. Avoid skim milk, which makes the soup thinner and less satisfying.

Use more of your yellow onion and celery in lentil shepherds pie.

Can I make this chowder ahead of time?

Yes. Cool it quickly, refrigerate within 2 hours, and store it in a covered container for up to 3 to 4 days. Reheat gently on the stove over medium-low heat until it reaches 165°F, adding a splash of milk or broth if it has thickened. Avoid boiling during reheating so the dairy stays smooth.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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