Easy Corn Chowder

This Easy Corn Chowder is so simple and sure to knock your socks off. Filled with creamy corn and potatoes, and simmered to perfection!

It’s soup season year round in my house and I’m not sorry about it.

Corn & Potato Chowder

Do you all love soup as much as I do? I mean lets get real: they are SO easy, only one pot is required, it’s comforting, healthy, and always delicious. The list of why I love soup is never ending, but I will stop there.

This Chowder is easy as pie. Chop up those onions and garlic (a necessity of pretty much any recipe) and set those babies aside. Now peel your potatoes and cut them into 1 inch cubes. Heat some oil in a stock pot, throw in the onion, garlic, and potatoes and saute for 5-7 minutes.

Toss in those spices and give it a good stir. Once the spices are nice and fragrant, pour in the broth and flour mixture and bring to a rolling boil. Reduce the heat and let simmer for a good 40-45 minutes, stirring every 10 minutes or so.

Once the potatoes are soft and the soup has thickened up, stir in the cream. Season with more salt & pepper if necessary. Serve in bowls and top with fresh chives!! ENJOY!!

Corn & Potato Chowder

Corn & Potato Chowder

Corn & Potato Chowder
  • Author: Lindsay Cola (Tippens)
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4-5 1x


  • 2 T olive oil 
  • 2 T butter 
  • 1 yellow onion, diced
  • 1 jalapeño, seeds removed, finely diced 
  • 4 cloves garlic, minced 
  • 2 russet potatoes, peeled and cut into 12 inch cubes 
  • 215 oz cans corn, drained and rinsed 
  • 1/4 c flour
  • 5 1/2 c chicken broth 
  • 1/2 tsp dried thyme 
  • 1/2 tsp dried oregano
  • 2 bay leafs 
  • Salt + Pepper, to taste
  • Chopped chives or scallions, as garnish 


  1. Heat butter and olive oil in a large stock pot over medium heat.  Add onion, jalapeño, and garlic; saute for 3-4 minutes, until onion is translucent. 
  2. Stir in flour until combined, and then gradually whisk in chicken broth.  
  3. Add in potatoes, corn, salt, pepper, thyme, oregano, & bay leafs.   Bring to a boil, then reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally until potatoes are fork tender. 
  4. Remove the bay leafs, then using an immersion blender, pulse the soup a few times until desired consistency is reached.  You could also transfer a cup or two of the soup mixture to a blender and pulse a few times then add back to the pot. Adjust salt and pepper at this time. 
  5. Serve in bowls with chopped chives or scallions. 
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