Kick the post-holiday blues with a bowl of Potato Sweet Corn Chowder. Made with potatoes, spices, and milk, it’s the ultimate cozy dish.
Try this homemade potato and sweet corn chowder
Now that the holidays have officially come to a close, we’re in the thick of winter. For many of us, the countdown to spring has begun! So while it may be a few months before we start to feel any warmth, at least we can whip up warm and cozy meals in the kitchen. Today, we’re doing exactly that with this delicious potato sweet corn chowder.
This dense and filling soup-style meal is made with satisfying ingredients like potatoes, onion, bell pepper, and corn. We’re throwing in a lot of flavor by using a handful of seasonings and toppings! Finally, this meal is thickened up with broth and milk. These two ingredients can also be substituted with veggie-based alternatives for a completely vegan dish!
Ingredients in potato sweet corn chowder
This chowder uses a blend of veggies, seasonings, broth, and milk. Here’s everything you will need:
- Avocado oil: First up, you will need 2 tbsp of avocado oil.
- Yellow onion: Onion in potato chowder is a must! Use 1 small yellow onion, diced.
- Russet potatoes: Next up are the potatoes. You will need 3 medium-sized russet potatoes. They will need to be peeled and diced into small chunks.
- Red bell pepper: Add a red bell pepper for extra flavor and nutrients. Use 1 and dice before adding to the mix.
- Seasonings: Next, add flavor with the seasonings! You will need 3 cloves of minced garlic, 1 tsp of salt, 1/2 tsp of pepper, 1 tsp of dried thyme, and 1 tsp of smoked paprika.
- Corn: Add 20 oz of corn, either canned or frozen.
- Chicken broth: Add density to the chowder with 4 cups of chicken broth or veggie broth.
- Milk: Thicken up the chowder with 2 cups of milk. You can use whole or dairy-free.
- Toppings: Last but not least, prepare toppings including dill, crispy bacon, and/or sour cream.
The kitchen tools you’ll need to make this recipe
Before diving in to create this recipe, gather these 6 kitchen tools and 4 measuring cups to be fully prepared and ready to go! I find that gathering everything ahead of time makes for a smoother cooking process.
- Cutting board
- Chopping knife
- Dutch oven
- Stirring utensil
- Immersion blender or regular blender
Gather the following sized measuring cups: 1/2 tsp, 1 tsp, 1 tbsp, and 1 cup.
How to make potato sweet corn chowder
Ready to dive into a bowl of thick and creamy chowder topped with a delicious bacon and sour cream combo? Let’s get started!
To begin, heat a large dutch oven over medium heat. Then, add the oil.
Once hot, add the onions, potatoes, and red pepper flakes. Sauté for 5 minutes, stirring occasionally.
After 5 minutes, add the minced garlic, salt, pepper, thyme, and paprika, and stir.
Next, add the corn and broth. Bring the mixture to a low simmer over medium heat. Simmer for 15-20 minutes or until the potatoes are fork tender. Turn off the heat.
Using an immersion blender or a regular blender, blend the soup until it reaches the desired consistency. You can leave some chunks if desired. I prefer mine mostly pureed — it’s up to your preference! If you used a blender to mix the dish, add the mix back to the dutch oven once blended.
Then, stir in the milk until it’s fully combined in the chowder. Taste and add more salt if desired.
Serve with crispy bacon, dill, and sour cream, and enjoy!
Looking to add some additional flavors to your potato and corn chowder? Try some of these!
- Yellow or orange bell pepper (or both!)
- Red onion
- Bacon (in the chowder and not just on top)
- Heavy cream (makes the chowder extra thick!)
- Green onion (for topping)
When it comes to storing leftovers, refrigerating or freezing will work! With either option, be sure to let the chowder cool. Then, place it in an airtight contianer and refrigerate or freeze depending on when you plan to enjoy the leftovers.
When ready to enjoy, let thaw and transfer to a pot to reheat on the stove.
If you liked this recipe, you’ll want to try these!
Craving some more potato dishes? Here are tasty meals for you to try when you’re in the mood for potato… something.
- Garlic Parmesan Smashed Potatoes
- Easy Twice-Baked Potatoes with BBQ Turkey
- Glazed Sweet Potatoes
- Best Mashed Potatoes Recipe
- 2 tbsp avocado oil
- 1 small yellow onion, diced
- 3 medium russet potatoes, peeled and diced into small chunks
- 1 red pepper, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 20z canned corn (or frozen)
- 4 cups chicken broth (or veggie)
- 2 cups milk – I used whole (dairy free milk also works)
- toppings: dill, crispy bacon, sour cream.
- Heat large dutch oven over medium high heat. Add oil to pan.
- Once hot, add onions, potatoes, and red pepper and saute for 5 minutes, stirring occasionally.
- After five minutes, add minced garlic, salt, pepper, thyme, and paprika. Stir.
- Then add in corn and broth. Bring mixture to low simmer over medium heat. Simmer for 15-20 minutes or until potatoes are fork tender. Turn off heat.
- Using an immersion blender or a a regular blender, blend soup until desired consistency. You can leave some chunks if desired, I like mine mostly pureed. Totally up to your preference. If using a blender, add back into dutch oven.
- Stir in milk until all blended. Taste and add more salt to desired flavor.
- Serve with crispy bacon, dill, and sour cream. Enjoy!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂