One-Pot Corn Potato Chowder

Creamy chowder always spells comfort but homemade One-Pot Corn and Potato Chowder takes cozy to another level for me. This recipe combines sweet corn, tender potatoes, and fresh herbs in a creamy broth that feels like a late summer day in a bowl. My family loves how hearty and flavorful it is, and everything simmers in just one pot so cleanup is a breeze. Whether you are craving something satisfying after a busy day or want a nourishing meal to share, this chowder fits the bill perfectly.

The first time I made this chowder I used up end-of-season corn from our local farm stand and was amazed at how that fresh flavor shines through every bite. Now I look forward to making it any time corn is bountiful.

Ingredients

• Fresh corn: Gives this chowder its name and sweetness. Fresh from the cob is unbeatable but frozen corn is a good alternative. Look for plump kernels when possible.
• Yellow potatoes: Creamy and hold their shape. Choose small ones with tender skins for easy prep.
• Onion and celery: Add savory depth to the broth. Chop them as finely as you can for a smooth texture.
• Fresh thyme: Packs an herbal note that wakes up the soup. Use dried thyme if fresh is not available but double check the freshness of your dried herbs.
• Cayenne: Lends a gentle warmth. Start with a tiny pinch and taste as you go.
• Vegetable broth: Makes a flavorful base. Go for low sodium so you control the seasoning in the final dish.
• Whole milk: Creates a rich creamy finish. For a dairy-free version canned coconut milk works surprisingly well.
• Chives: On top add a pop of color and fresh taste. Snip them just before serving to maximize their flavor.

Instructions

Prep the Corn:

Cut the corn off the cob using a steady hand and scrape down with your knife to catch all the milky juices. Set aside both kernels and cobs so nothing gets wasted.

Sauté the Base:

Heat olive oil and butter together in your pot over medium heat until the butter melts and foams. Add onions and celery first letting them cook gently for about two minutes until softened and fragrant.

Layer the Flavors:

Stir in the garlic salt pepper thyme and cayenne. Let these bloom for a full minute in the hot fat so the aroma fills your kitchen.

Add Broth and Corn Cobs:

Pour in your broth slowly then nestle the scraped cobs into the pot. The cobs will fill the soup with sweet corn flavor as the soup simmers for ten or fifteen minutes.

Remove Cobs and Cook Potatoes:

Use tongs to pick out the cobs and discard them. Add your diced potatoes to the simmering broth and cook another ten minutes until they are mostly tender but not falling apart.

Finish with Corn and Milk:

Tip in the reserved corn kernels along with your milk. Simmer everything on low heat until the potatoes are fully cooked and the corn is crisp-tender about five more minutes. Adjust seasoning as needed.

Add Chives and Serve:

Remove from the heat and stir in fresh chives. Taste the chowder again and add an extra pinch of salt or pepper if you need to.

There is nothing like the chewy bite of sweet corn against velvety potato. I always reach for fresh-cut chives from my garden at the end just because their color and taste make the chowder sing. Some nights my kids will help shuck the corn and it turns prepping dinner into a little family ritual.

Storage and Leftover Tips

Keep leftovers chilled in a sealed container to stay fresh for several days. Reheat gently over low heat so the milk stays silky and potatoes keep their shape. Resist freezing as the texture of both dairy and potatoes will change after thawing.

Easy Ingredient Swaps

Use frozen corn if sweet corn is out of season just let it thaw before adding. Replace chives with scallions or flat-leaf parsley for a twist. Switch to coconut milk for a vegan and dairy-free batch that still tastes rich.

Perfect Ways to Serve This

Top bowls with an extra sprinkle of chives and cracked black pepper for restaurant style presentation. Pair with rustic bread or soft dinner rolls for sopping up every drop. Sprinkle cooked smoky bacon on top if you want an even heartier finish.

Give it a few minutes off the heat before serving so the flavors have time to settle and mingle. Enjoy this bowl of creamy comfort with everyone you love.

Recipe Q&A

→ How can I make this chowder dairy-free?

Use canned coconut milk instead of dairy milk for a creamy, plant-based option without sacrificing richness.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well. If using frozen, skip the step of flavoring broth with corn cobs.

→ How should I store leftover chowder?

Store in an airtight container in the refrigerator for up to five days. Avoid freezing, as potatoes may become grainy.

→ What herbs pair best with this chowder?

Fresh thyme and minced chives complement the sweetness of corn and potatoes, adding bright, herbal notes.

→ Can I use a different type of potato?

Yes. Russet potatoes are a good substitute if peeled. Small yellow potatoes add a buttery texture.