potato corn chowder

Potato Sweet Corn Chowder

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.

Prep: 20Cook: 20Total: 40 minutes
Yield 8 servings 1x


  • 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.


  1. Heat large dutch oven over medium high heat. Add oil to pan.
  2. Once hot, add onions, potatoes, and red pepper and saute for 5 minutes, stirring occasionally.
  3. After five minutes, add minced garlic, salt, pepper, thyme, and paprika. Stir.
  4. 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.
  5. 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.
  6. Stir in milk until all blended. Taste and add more salt to desired flavor.
  7. Serve with crispy bacon, dill, and sour cream. Enjoy!
Author: ErinCategory: soup, dinner, lunch, potatoMethod: stovetopCuisine: AmericanDiet: Gluten Free