Sweet corn and potato are such a good combination for a hearty soup. The potatoes make this chowder filling and comforting, while the combination of creamed corn and whole corn kernels gives it plenty of sweetness and texture.

This is a lovely recipe for those nights when you want something substantial without needing to make an elaborate dinner. Most of the ingredients are inexpensive pantry or freezer staples, and once everything is in the pot, it doesn’t take long to come together.

The roux helps create that lovely thick chowder consistency, with a little cream stirred through at the end for richness. Serve it with warm bread rolls and you’ve got an easy meal that’s particularly good on a cold day.

Other Recipes You May Like

If you enjoy a warm bowl of homemade soup, you might also like:

• 30-Minute Thai Chicken Noodle Soup
• Homemade Instant Potato Soup Mix
• Broccoli and Pea Soup topped with Ricotta
• Creamy Tomato Tortellini Soup

Love This Recipe?

This recipe originally appeared in my Soups for Every Season – Volume One. If you’d like more simple recipes like this one, you can find the complete collection here: Soups for Every Season – Volume One

Recipe Card

Sweet Corn & Potato Chowder

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 2 cups potatoes, diced
• 2 × cans creamed corn
• 2 cups frozen corn
• 2 medium onions, diced
• 6 cups hot water or vegetable/chicken stock
• 3 Tbsp stock powder, if using water
• 1 cup cream
• 4 Tbsp butter, softened
• 4 Tbsp plain flour
• 2 Tbsp garlic, minced
• 1 Tbsp oil
• 1 tsp salt
• Pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onions, garlic and salt, then sauté for 5–10 minutes until softened.
2. Pour in the hot water or stock. If using water, stir through the stock powder.
3. Add the creamed corn, frozen corn and diced potatoes. Bring to a gentle boil, then reduce the heat and simmer for approximately 15–20 minutes, or until the potatoes are tender.
4. Meanwhile, make the roux by mixing the softened butter and flour together in a small bowl until smooth.
5. Gradually stir the roux into the soup until well incorporated. Continue cooking gently until the chowder thickens.
6. Stir through the cream and gently heat for a further 5 minutes. Do not boil.
7. Taste and adjust the salt and pepper as needed, then serve warm.

What to Serve With

• Crusty bread and butter
• Garlic bread
• Cheese toasties
• A simple side salad
• Savoury scones

For an extra hearty bowl, you could also top the chowder with crispy bacon, grated cheese or sliced spring onions.

Stacey’s Kitchen Tips

• Cut the potatoes into evenly sized pieces so they cook at the same rate.
• There’s no need to thaw the frozen corn before adding it to the pot.
• Any variety of potato will work, although the final texture may vary slightly depending on the type you use.
• Mix the softened butter and flour together thoroughly before adding it to the soup to help prevent lumps.
• Once the cream has been added, keep the heat gentle and don’t allow the chowder to boil.
• If the chowder becomes thicker than you’d like, simply stir through a little extra stock or milk.

Variations & Substitutions

• Add crispy bacon or ham for a smoky flavour.
• Stir through grated cheese at the end for a cheesy corn and potato chowder.
• Add diced celery with the onions for extra flavour and texture.
• Sprinkle sliced spring onions or fresh parsley over the top before serving.
• Add a pinch of smoked paprika or chilli flakes for a little warmth.
• For a dairy-free version, use plant-based butter and an unsweetened dairy-free cream alternative.

Storage, Freezer & Make-Ahead Notes

Sweet Corn & Potato Chowder can be made ahead and stored in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave, stirring occasionally. The chowder will likely thicken as it sits, so add a splash of stock or milk while reheating if needed.

You can also freeze the chowder for up to 2 months. Keep in mind that potatoes and cream-based soups can change slightly in texture after freezing, but a good stir while reheating should help bring everything back together.

Thaw overnight in the refrigerator before reheating gently.

Final Thoughts

This is exactly the sort of soup I like having in my recipe collection—simple ingredients, very little fuss and a good hearty result at the end. The combination of creamed corn and whole corn gives you plenty of corn flavour, while the potatoes make it filling enough to serve as the main meal.

It’s also easy to change depending on what’s in the fridge. Bacon, ham, cheese or a handful of fresh herbs can all be added if you have them, but the basic chowder is just as good left simple.

Serve it piping hot with a fresh bread roll for dipping, and you’ve got a lovely comforting meal without spending hours in the kitchen.

Stacey

Sweet Corn & Potato Chowder

A thick and creamy potato chowder packed with sweet corn for a simple, filling family meal.

Print Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Ingredients

• 2 cups potatoes diced
• 2 x cans creamed corn
• 2 cups frozen corn
• 2 medium onions diced
• 6 cups hot water or vegetable/chicken stock
• 3 Tbsp stock powder if using water
• 1 cup cream
• 4 Tbsp butter softened
• 4 Tbsp plain flour
• 2 Tbsp garlic minced
• 1 Tbsp oil
• 1 tsp salt
• pepper to taste

Instructions

• Heat the oil in a large pot over medium heat. Add the onions, garlic and salt, then sauté for 5–10 minutes until softened.
• Pour in the hot water or stock. If using water, stir through the stock powder.
• Add the creamed corn, frozen corn and diced potatoes. Bring to a gentle boil, then reduce the heat and simmer for approximately 15–20 minutes, or until the potatoes are tender.
• Meanwhile, make the roux by mixing the softened butter and flour together in a small bowl until smooth.
• Gradually stir the roux into the soup until well incorporated. Continue cooking gently until the chowder thickens.
• Stir through the cream and gently heat for a further 5 minutes. Do not boil.
• Taste and adjust the salt and pepper as needed, then serve warm.

Notes

Notes

• Any variety of potato can be used.
• There’s no need to thaw the frozen corn.
• Add a little extra stock or milk if the chowder becomes too thick.

 

Variations

• Add crispy bacon, ham or grated cheese.
• Add celery, spring onions or fresh herbs.
• Use plant-based butter and dairy-free cream if preferred.

 

Storage

• Refrigerate for up to 4 days.
• Freeze for up to 2 months.
• Thaw overnight and reheat gently, adding extra liquid if required.

Servings: 6 people

Author: Farmers Wife Homestead