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black bowl filled with corn chowder, garnished with grilled corn kernels and peppers

Potato Corn Chowder recipe

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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


  • 3 ears of yellow corn
  • 3 C of potatoes, diced into 1/2 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
  • 1/2 C flour
  • 3 C milk
  • 2 C water
  • 2 C shredded velveeta cheese
  • 8 ounces cream cheese
  • 1/2 C chopped fresh cilantro


  1. In a large stock pot, start by adding chopped bacon and onions and cook until bacon is crispy (about 8 minutes).
  2. 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.
  3. 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.
  4. remove from heat and allow to cool.
  5. 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.
  6. 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.
  7. Add chopped cilantro just before serving.
  8. Garnish with a mix of corn and onion.
  • Author: Superman Cooks
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: soups
  • Cuisine: n/a


  • 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

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