Corn and Potato Chowder – Creamy, Fresh, and Vegetarian

This Corn and Potato Chowder is a cozy bowl of summer sweetness meets hearty comfort.

It’s rich, creamy, and packed with fresh corn kernels, tender Yukon gold potatoes, and a touch of heat from jalapeño—all simmered in a flavorful herbed broth and finished with a swirl of sour cream.

Why You’ll Love This Recipe

Fresh corn flavor shines in every spoonful

Creamy without being heavy, thanks to milk and sour cream

Bold and zesty with jalapeño, lime juice, and spices

Quick weeknight dinner—ready in about 30 minutes

Perfect for summer or fall and easy to make ahead

Ingredient Highlights

Fresh corn kernels – Sweet, juicy, and the star of this chowder

Yukon gold potatoes – Creamy texture and subtle flavor

Jalapeño – Adds a gentle heat without overpowering the dish

Red onion & garlic – Build a flavorful base

Vegetable broth – Keeps it light, fresh, and vegetarian

Milk & sour cream – Bring the luscious, creamy finish

Cilantro & chives – For bright herbal contrast on top

Pro Tips Before You Start

Use fresh corn if available—slice it straight off the cob for the best flavor

No immersion blender? Just scoop half into a regular blender and pulse

Adjust heat by using more or less jalapeño (or leave it out entirely)

Don’t skip the lime juice—it adds depth and brightens the whole pot

Add extra sour cream on top for serving—it makes it extra cozy

How to Make Corn and Potato Chowder

Step 1: Sauté the Aromatics

In a large pot, melt the butter over medium-high heat.

Add the red onion, fresh corn kernels, and minced jalapeño.

Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 2: Add Garlic

Stir in the minced garlic and cook for 1 minute until it becomes fragrant, without browning.

Step 3: Deglaze

Pour in the lime juice and white wine (or vinegar).

Scrape up any golden bits from the bottom of the pot to enhance flavor.

Step 4: Simmer the Soup

Add in the dried oregano, paprika, cumin, diced potatoes, and vegetable broth.

Bring the mixture to a boil, then reduce to a simmer.

Let it cook for 15–20 minutes, or until the potatoes are fork-tender.

Step 5: Blend and Cream

Take the soup off the heat. Stir in the milk and sour cream.

Use an immersion blender to blend about half the soup directly in the pot.

If using a regular blender, carefully transfer half the soup, blend, and return it to the pot.

Step 6: Season and Serve

Season to taste with salt and pepper.

Ladle into bowls and top with sliced chives and chopped cilantro.

Serve hot with crusty bread or crackers.

What to Serve It With

Warm sourdough or baguette for dunking

Grilled cheese sandwiches for a comforting combo

Simple garden salad with lemon vinaigrette

Avocado toast for a fresh contrast

Cornbread muffins for a Southern twist

Variations & Substitutions

Swap milk for cream for extra richness

Use frozen corn if fresh isn’t in season

Add cooked bacon for a smoky non-vegetarian version

Try sweet potatoes instead of Yukon gold for a deeper flavor

Add a pinch of cayenne for extra heat

Storage & Leftovers

Store leftovers in the fridge for up to 4 days in an airtight container

Reheat gently on the stove over low heat; add a splash of broth or milk if too thick

Freeze for up to 3 months—let it cool completely first

Thaw overnight in the fridge before reheating

FAQs

Can I use canned corn instead of fresh?
Yes, canned or frozen corn both work well.

Just be sure to drain canned corn before using.

What’s the best potato for chowder?
Yukon gold is ideal for its creamy texture, but russet potatoes will also work.

Can I make this dairy-free?
You can use plant-based milk and dairy-free sour cream or skip them entirely for a broth-based version.

Is this chowder spicy?
It has a mild heat from the jalapeño, but you can adjust the spice level to your liking.

Can I make it ahead?
Definitely! This soup reheats beautifully and often tastes even better the next day.

Should I peel the potatoes?
Peeling is optional—Yukon golds have thin skin that softens well in soup.

How do I thicken the chowder more?
Blend a larger portion of the soup, or add a spoonful of cornstarch mixed with water during simmering.

Final Thoughts

This Corn and Potato Chowder is everything I want in a cozy soup—warm, creamy, a little sweet from the corn, and just enough spice to wake up the senses.

Whether you’re savoring the last of summer or warming up on a cool evening, it’s a bowl full of comfort that brings everyone to the table.

Simple, wholesome, and made with love—exactly how I like it.