Kick the post-holiday blues with a bowl of Potato Sweet Corn Chowder. Made with potatoes, warming spices, and milk, it’s the ultimate cozy dish.
Try this homemade potato and sweet corn chowder
Now that the holidays have passed, winter settles in and many of us are craving comforting, warming food. This potato sweet corn chowder is a satisfying, cozy meal that’s easy to make and perfect for chilly nights. It combines tender potatoes, sweet corn, and aromatic seasonings in a thick, creamy broth. Simple pantry ingredients and a short cook time make it a reliable weeknight dinner or weekend lunch that feeds a crowd and reheats beautifully.
The chowder is thick and filling, with potatoes and corn providing body and texture while onion and bell pepper add sweetness and depth. Garlic, thyme, smoked paprika, salt, and pepper layer in flavor, and the final addition of milk creates a creamy mouthfeel. Use dairy or swap in a plant-based milk and vegetable broth to make this recipe vegan-friendly. Top with fresh dill, a dollop of sour cream, or crispy bacon for extra richness and contrast.
Ingredients in potato sweet corn chowder
This chowder relies on a short list of vegetables, seasonings, liquid, and optional toppings. Here’s what you’ll need to make a hearty pot that serves about 8:
- Avocado oil: 2 tbsp to sauté the vegetables.
- Yellow onion: 1 small, diced—provides a sweet aromatic base.
- Russet potatoes: 3 medium, peeled and diced into small chunks for a creamy texture when cooked and blended.
- Red bell pepper: 1, diced for color and a mild peppery sweetness.
- Seasonings: 3 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 tsp smoked paprika for warmth and depth.
- Corn: About 20 oz of canned or frozen corn—sweet kernels are central to the flavor.
- Chicken or vegetable broth: 4 cups to simmer the vegetables and build the base.
- Milk: 2 cups to finish the chowder (whole milk shown, but dairy-free milks like oat or almond work too).
- Toppings: Fresh dill, crispy bacon, and sour cream are suggested; green onions or chives also work well.
The kitchen tools you’ll need to make this recipe
Gathering a few basic tools before you start will make the cooking process smooth and efficient. You’ll need:
- Cutting board and a sharp chopping knife for vegetables.
- Large Dutch oven or a heavy-bottomed pot to cook the chowder.
- Spatula and a stirring spoon.
- Immersion blender or a regular blender to puree the soup to your preferred consistency.
Useful measuring tools: 1/2 tsp, 1 tsp, 1 tbsp, and a 1-cup measure.
How to make potato sweet corn chowder
This recipe is straightforward and forgiving, so it’s easy to adapt to your tastes. Follow these steps for a creamy, flavorful chowder:
- Heat a large Dutch oven over medium heat and add 2 tablespoons avocado oil.
- When the oil is hot, add the diced yellow onion, diced potatoes, and diced red bell pepper. Sauté for about 5 minutes, stirring occasionally, until the onions begin to soften and the potatoes start to brown slightly.
- Add the minced garlic, salt, black pepper, dried thyme, and smoked paprika. Stir to combine and cook for a minute until fragrant.
- Pour in the corn and 4 cups of broth. Increase the heat to bring the mixture to a gentle simmer, then reduce to medium and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Turn off the heat. Use an immersion blender to puree the soup to your desired consistency, leaving some chunks if you prefer a bit of texture. Alternatively, transfer batches to a regular blender, pulse until smooth or mostly smooth, and return the blended soup to the pot.
- Stir in 2 cups of milk until fully incorporated. Taste and adjust seasoning with additional salt or pepper as needed.
- Ladle into bowls and garnish with chopped dill, a spoonful of sour cream, and crispy bacon if desired. Serve hot.
Ingredient add-ins
If you’d like to vary the flavor or add more texture, try one or more of these additions:
- Mix in yellow or orange bell pepper for extra sweetness and color.
- Swap or add shallots or red onion for a more complex aromatic base.
- Add cooked bacon pieces into the chowder for smoky richness rather than only as a topping.
- For an extra thick chowder, stir in a splash of heavy cream near the end of cooking.
- Top with sliced green onions or chives for a fresh finish.
Storing leftovers
This chowder stores well in the refrigerator or freezer. Allow the soup to cool completely, then transfer to an airtight container. Refrigerate for up to 3–4 days, or freeze for longer storage. To reheat, thaw if frozen and warm gently on the stove over low to medium heat, stirring occasionally until warmed through. If the chowder thickens during storage, stir in a splash of broth or milk when reheating to reach the desired consistency.
If you liked this recipe, you’ll want to try these!
For more potato-forward dishes and comforting sides, here are some other ideas to try next:
- Garlic Parmesan Smashed Potatoes
- Easy Twice-Baked Potatoes with BBQ Turkey
- Glazed Sweet Potatoes
- Best Mashed Potatoes Recipe
Potato Sweet Corn Chowder
Ingredients
- 2 tbsp avocado oil
- 1 small yellow onion, diced
- 3 medium russet potatoes, peeled and diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 20 oz canned or frozen corn
- 4 cups chicken or vegetable broth
- 2 cups milk (or dairy-free alternative)
- Toppings: dill, crispy bacon, sour cream
Method
- Heat a large Dutch oven over medium heat and add oil.
- Add onions, potatoes, and red pepper; sauté for about 5 minutes, stirring occasionally.
- Add garlic, salt, pepper, thyme, and smoked paprika; stir and cook briefly until fragrant.
- Add corn and broth. Bring to a low simmer and cook 15–20 minutes until potatoes are tender. Turn off heat.
- Blend the soup to your preferred texture using an immersion blender or working carefully in batches in a regular blender. Return to the pot if necessary.
- Stir in milk until fully combined. Adjust seasoning to taste.
- Serve hot with your chosen toppings and enjoy.
Nutrition (per serving)
Calories: 150 kcal • Carbohydrates: 21 g • Protein: 5 g • Fat: 6 g • Sodium: 759 mg • Potassium: 506 mg