This Corn and Potato Chowder is a cozy bowl of summer sweetness meets hearty comfort.
It’s rich, creamy, and packed with fresh corn kernels, tender Yukon gold potatoes, and a touch of heat from jalapeño—all simmered in a flavorful herbed broth and finished with a swirl of sour cream.
Why You’ll Love This Recipe
Fresh corn flavor shines in every spoonful
Creamy without being heavy, thanks to milk and sour cream
Bold and zesty with jalapeño, lime juice, and spices
Quick weeknight dinner—ready in about 30 minutes
Perfect for summer or fall and easy to make ahead
Ingredient Highlights
Fresh corn kernels – Sweet, juicy, and the star of this chowder
Yukon gold potatoes – Creamy texture and subtle flavor
Jalapeño – Adds a gentle heat without overpowering the dish
Red onion & garlic – Build a flavorful base
Vegetable broth – Keeps it light, fresh, and vegetarian
Milk & sour cream – Bring the luscious, creamy finish
Cilantro & chives – For bright herbal contrast on top
Pro Tips Before You Start
Use fresh corn if available—slice it straight off the cob for the best flavor
No immersion blender? Just scoop half into a regular blender and pulse
Adjust heat by using more or less jalapeño (or leave it out entirely)
Don’t skip the lime juice—it adds depth and brightens the whole pot
Add extra sour cream on top for serving—it makes it extra cozy
How to Make Corn and Potato Chowder
Step 1: Sauté the Aromatics
In a large pot, melt the butter over medium-high heat.
Add the red onion, fresh corn kernels, and minced jalapeño.
Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Add Garlic
Stir in the minced garlic and cook for 1 minute until it becomes fragrant, without browning.
Step 3: Deglaze
Pour in the lime juice and white wine (or vinegar).
Scrape up any golden bits from the bottom of the pot to enhance flavor.
Step 4: Simmer the Soup
Add in the dried oregano, paprika, cumin, diced potatoes, and vegetable broth.
Bring the mixture to a boil, then reduce to a simmer.
Let it cook for 15–20 minutes, or until the potatoes are fork-tender.
Step 5: Blend and Cream
Take the soup off the heat. Stir in the milk and sour cream.
Use an immersion blender to blend about half the soup directly in the pot.
If using a regular blender, carefully transfer half the soup, blend, and return it to the pot.
Step 6: Season and Serve
Season to taste with salt and pepper.
Ladle into bowls and top with sliced chives and chopped cilantro.
Serve hot with crusty bread or crackers.
What to Serve It With
Warm sourdough or baguette for dunking
Grilled cheese sandwiches for a comforting combo
Simple garden salad with lemon vinaigrette
Avocado toast for a fresh contrast
Cornbread muffins for a Southern twist
Variations & Substitutions
Swap milk for cream for extra richness
Use frozen corn if fresh isn’t in season
Add cooked bacon for a smoky non-vegetarian version
Try sweet potatoes instead of Yukon gold for a deeper flavor
Add a pinch of cayenne for extra heat
Storage & Leftovers
Store leftovers in the fridge for up to 4 days in an airtight container
Reheat gently on the stove over low heat; add a splash of broth or milk if too thick
Freeze for up to 3 months—let it cool completely first
Thaw overnight in the fridge before reheating
FAQs
Can I use canned corn instead of fresh?
Yes, canned or frozen corn both work well.
Just be sure to drain canned corn before using.
What’s the best potato for chowder?
Yukon gold is ideal for its creamy texture, but russet potatoes will also work.
Can I make this dairy-free?
You can use plant-based milk and dairy-free sour cream or skip them entirely for a broth-based version.
Is this chowder spicy?
It has a mild heat from the jalapeño, but you can adjust the spice level to your liking.
Can I make it ahead?
Definitely! This soup reheats beautifully and often tastes even better the next day.
Should I peel the potatoes?
Peeling is optional—Yukon golds have thin skin that softens well in soup.
How do I thicken the chowder more?
Blend a larger portion of the soup, or add a spoonful of cornstarch mixed with water during simmering.
Final Thoughts
This Corn and Potato Chowder is everything I want in a cozy soup—warm, creamy, a little sweet from the corn, and just enough spice to wake up the senses.
Whether you’re savoring the last of summer or warming up on a cool evening, it’s a bowl full of comfort that brings everyone to the table.
Simple, wholesome, and made with love—exactly how I like it.
