Fresh, charred sweet corn, homegrown peppers and succulent potatoes make cheesy Potato Corn Chowder a fall favorite. It only takes 45 minutes!
Our delicious, creamy corn chowder recipe combines a few different flavors on the palette: sweet corn, savory bacon, and a touch of heat from the chili peppers. If you like New England Clam Chowder, you will love this recipe! Charring fresh sweet corn brings out its flavor. And the creaminess of the cheese tames any unwanted burn from the chilies.
Like our Creamy Tomato Soup, this is the perfect recipe for that transitional time of year when you still have fresh summer vegetables, but the temperatures begin to drop. Grab your cardigans and enjoy a big pot out on the back deck with a Caesar salad and some homemade Focaccia Bread.
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Ingredients
- YELLOW CORN: fresh corn (sweet corn on the cob)
- POTATOES: potatoes, diced into ½ inch pieces (we like russet potatoes or Yukon gold potatoes)
- BACON: 4 slices of bacon
- ONION: Spanish onions, Vidalia onions or red onions, diced
- CHICKEN BASE: (chicken stock) we use Better Than Bouillon Roasted Chicken Base
- PEPPERS: roasted red peppers + green pepper (we used Cubanelle peppers and red chilies), diced
- BUTTER: salted butter
- FLOUR: AP flour (all purpose flour)
- MILK: whole milk or 2% milk (nut milks work too)
- WATER: filtered water
- CHEESE: we use Velveeta shredded cheese for its creamy texture
- CREAM CHEESE: full fat cream cheese or low-fat Neufchâtel cheese
- CILANTRO: fresh cilantro, chopped
*see recipe card for quantities.
Instructions
- Cook the Bacon: In a large stock pot, start by adding chopped bacon and onions and cook until bacon is crispy (about 8 minutes).
- Make the Roux: Add diced potatoes and chicken base. Cook for 5 minutes, stirring often. Add butter and allow to melt. Add chopped peppers and flour and allow to cook for 3-4 minutes while stirring.
- Char the Corn: While this is cooking, place peeled ears of corn over a hot grill or directly on the burner of a gas stove, allowing some of the corn to char. Turn corn often to ensure even browning. Remove from heat and allow to cool.
- Add the Liquid: Add milk and water to pot and allow to cook over medium heat. The soup will start to thicken (about 7-10 minutes). At this time, cut the corn from the cob and add to the soup.
- Stir in the Cheese: As the soup gets to the correct thickness, add both the cream cheese and Velveeta cheese and reduce heat to low and allow cheese to melt. Stir often.
- Garnish and Serve: Add chopped cilantro just before serving. Garnish with a mix of corn and onion.
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Variations
- Vegetarian: substitute Vegetable Base for Chicken Base (we like Better Than Bouillon Seasoned Vegetable Base).
- Reduced Fat: use 1% milk and Neufchatel cheese (shredded Velveeta cheese is already low in calories). You'll get creamy texture and flavor without all the fat.
- Frozen Corn: if corn is not in season, you can use frozen corn. We recommend thawing it completely and then charring it as per the directions.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze in an airtight container (only if using heavy cream) for up to 3 months.
Reheat in the microwave or in a sauce pan over low heat.
More corn recipes
FAQ
Yes! If corn is not in season, use frozen corn or canned corn. But we strongly prefer fresh sweet corn because we can char it for maximum flavor.
We like shredded Velveeta cheese because it melts well and adds a creamy texture. You can also use cheddar cheese.
We like a pepper with a little heat for the recipe, but it is fine to use a milder pepper (like bell peppers). I do recommend using colorful red or orange peppers to garnish for a beautiful finished dish.
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Potato Corn Chowder recipe
Fresh, charred sweet corn, homegrown peppers and succulent potatoes make cheesy Potato Corn Chowder a fall favorite. Ready in 45 minutes!
- Total Time: 45 mins
- Yield: 3 quarts 1x
Ingredients
- 3 ears of yellow corn
- 3 C of potatoes, diced into ½ inch pieces
- 4 slices of bacon
- 1 medium onion, diced
- 1 tbsp chicken base
- 1 C roasted peppers (we used a combination of cubenelles and red chilies), diced
- 4 tbsp butter
- ½ C flour
- 3 C milk
- 2 C water
- 2 C shredded velveeta cheese
- 8 ounces cream cheese
- ½ C chopped fresh cilantro
Instructions
- In a large stock pot, start by adding chopped bacon and onions and cook until bacon is crispy (about 8 minutes).
- Add diced potatoes and chicken base and cook for 5 minutes, stirring often. Add butter and allow to melt. Add chopped peppers and flour and allow to cook for 3-4 minutes while stirring.
- While this is cooking, place peeled ears of corn over a hot grill or directly on the burner of a gas stove, allowing some of the corn to char. Turn corn often to ensure even browning.
- remove from heat and allow to cool.
- Add milk and water to pot and allow to cook over medium heat. The soup will start to thicken (about 7-10 minutes). At this time, cut the corn from the cob and add to the soup.
- As the soup gets to the correct thickness, add both the cream cheese and Velveeta cheese and reduce heat to low and allow cheese to melt. Stir often.
- Add chopped cilantro just before serving.
- Garnish with a mix of corn and onion.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: soups
- Cuisine: n/a
Nutrition
- Serving Size: 6 oz
- Calories: 497
- Sugar: 12.5 g
- Sodium: 340.9 mg
- Fat: 29.6 g
- Carbohydrates: 44.4 g
- Protein: 14.2 g
- Cholesterol: 74.5 mg
barb says
Love chowder - I’m surely goin g to try this one!