This creamy potato corn chowder is rich, hearty, and full of bold flavor.
With sweet corn, tender potatoes, sausage, and a touch of spice, it’s the ultimate comfort food for cool evenings.
Why You’ll Love This Recipe
It’s thick, creamy, and deeply satisfying.
Fresh corn adds natural sweetness while sausage and bacon bring smoky richness.
The jalapeño and red pepper flakes give it just enough kick.
It makes a big batch, perfect for family dinners or leftovers.
What You’ll Need (Ingredient Highlights)
Fresh corn on the cob for sweetness and texture.
Yukon gold potatoes for a creamy, hearty bite.
Italian sausage and bacon for savory depth.
Heavy cream for richness.
Jalapeños and red pepper flakes for a spicy edge.
Thyme, bay leaf, garlic, and cumin to build layers of flavor.
Pro Tips Before You Start
Use fresh corn for the best flavor, but frozen kernels work if needed.
Don’t skip the bacon fat—it adds essential smokiness.
Reserve some corn stock before thickening for easy adjustment.
Wear gloves when handling jalapeños to avoid irritation.
How to Make Creamy Potato Corn Chowder
Step 1 – Make the corn stock
Simmer corn cobs, cream, broth, garlic, thyme, bay leaf, and half the onions.
Remove cobs and bay leaf. Blend the solids with an immersion blender and reserve the stock.
Step 2 – Cook the sausage
Brown sausage over medium heat, cool slightly, and cut into ½-inch slices. Set aside.
Step 3 – Build flavor
In a large pot, sauté jalapeños, cumin, and the remaining onions in bacon fat for 5 minutes.
Step 4 – Add stock and potatoes
Pour in the corn stock (reserve ½ cup) along with cubed potatoes and sausage.
Bring to a boil, cover, and cook 25 minutes until potatoes are tender.
Step 5 – Thicken the chowder
Whisk flour into the reserved stock until smooth.
Stir into the pot and simmer until thickened, about 2 minutes.
Step 6 – Add corn and finish
Stir in corn kernels and cook until tender, about 5 minutes.
Adjust thickness with more broth if desired. Season with salt and pepper.
Step 7 – Garnish and serve
Top with crispy bacon bits, chopped green onions, and red pepper flakes before serving.
What to Serve It With
Crusty bread or cornbread for dipping.
A fresh green salad to balance the richness.
Grilled cheese sandwiches for a cozy pairing.
Variations / Substitutions
Make it vegetarian by skipping sausage and bacon and using vegetable broth.
Swap Yukon gold potatoes for russet or red potatoes.
Use mild sausage instead of hot if you prefer less spice.
Add bell peppers or carrots for extra veggies.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Reheat gently on the stove, adding broth if it thickens too much.
Freeze for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I use frozen corn?
Yes—substitute with 3 cups frozen kernels.
Is this chowder very spicy?
It has a mild heat, but you can reduce jalapeños and red pepper flakes for a milder version.
Do I need to use heavy cream?
For a lighter version, substitute with half-and-half, though the chowder will be less rich.
Can I make this in advance?
Yes, the flavors deepen as it sits—perfect for meal prep.
Final Thoughts
This creamy potato corn chowder is comfort in a bowl.
It’s hearty, flavorful, and perfect for feeding a crowd or enjoying as leftovers.
Creamy Potato Corn Chowder
Ingredients
Method
- Simmer corn cobs, cream, broth, garlic, thyme, bay leaf, and half the onions.
- Remove cobs and bay leaf, then blend solids into the broth.
- Cook sausage until browned, slice, and set aside.
- In bacon fat, sauté jalapeños, cumin, and remaining onions.
- Add corn stock (reserve ½ cup), potatoes, and sausage. Boil, cover, and cook 25 minutes.
- Whisk flour into reserved stock, stir into soup, and simmer until thickened.
- Add corn kernels and cook 5 minutes until tender.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-potato-corn-chowder/
Notes
- For a lighter version, swap heavy cream with half-and-half or whole milk.
- You can make this vegetarian by omitting sausage and bacon, and using vegetable stock.
- Tastes even better the next day after flavors meld!
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.