A perfect way to use up bountiful fresh corn, this Potato Corn Chowder is the perfect end of summer soup. Or freeze extra grilled corn for a delicious soup all winter long.
If you love chowder, you’ll also love this Crock Pot Corn Chowder. Don’t forget to check out this Bacon Cheeseburger Chowder, as well!
We have hit that time of year where you start seeing pumpkin recipes mixed in with the ice cream recipes. And hot-weather salad recipes with hearty soup recipes.
We have hit that “it’s still summer but we are looking forward to fall” time, where there really are no rules when it comes to food.
Except I still have a rule.
You must take advantage of the fresh produce while you can.
I love fall as much as the next girl. Bring on the pumpkin, the hot chocolate, the boots and layered clothes. But while the temperatures are still in the 90s and the farmer’s market is bustling, you’d be crazy to let the last tastes of summer pass you by. The tomatoes, the corn, the zucchini. You have to take advantage of it!
So I’ve got a compromise for you today. Fresh corn. But wrapped up in a warm and comforting soup. I am a believer that soup is made to be eaten year round, anyway, regardless of the weather. And while you technically could wait until the depths of winter and make this with frozen corn, you really can’t beat fresh corn, straight off the cob.
This soup is the perfect way to get in the last of the summer produce!
Ingredients
- 3 Ears of Corn – or about 2 1/4 cups of corn kernels
- Olive Oil – I use extra-virgin. You can also use vegetable oil or butter.
- Chopped Onion – I usually use a yellow onion, but you can use whatever you have on hand.
- Chicken Broth – you can use 1 32-oz carton, or just over 2 14-oz cans.
- Russet Potatoes – I like a thicker soup, so I like the extra starch from the russet potatoes. If you want the potatoes to hold their shape better and for the potatoes not to impact the thickness of the soup, you can choose a red potato.
- Salt and Pepper – both very important! I don’t often add measurements to these because they are added to taste. Make sure to taste and season as you go!
- Milk – I use a 2% milk, but you can use what you have on hand.
- Garlic Powder – feel free to use fresh garlic as well, but if you do, you’ll want to add it in at the end of cook time for the onion.
- Worcestershire Sauce – I just use a dash of this to add some depth to the flavor.
- Flour – This is used to thicken the soup.
- Pepper Jack Cheese – This is totally optional, but I like to use it to add a little bit of extra flavor.
- Chopped Chives – I love to add something fresh before serving, and chives go perfectly on this soup.
How to Make Potato Corn Chowder
GRILL: Grill the corn until it is charred. Let it cool, then cut the kernels from the corn.
COOK: Cook the onions in a soup pot or Dutch oven, then add the chicken broth and the potatoes. Season to taste with salt and pepper and cook until the potatoes are tender.
ADD: Stir in part of the milk and the corn, then season with garlic powder and Worcestershire sauce.
FINISH: Finish the soup by stirring together the remaining milk and flour. Add that to the soup pot along with the cheese. Cook until thickened and until the cheese is melted.
How To Make this Corn Chowder Vegetarian
This chowder recipe is really easy to make vegetarian. Here are the substitutions you’ll need to make.
– Instead of chicken broth, use vegetable broth.
– Instead of using Worcestershire sauce, use a bit of soy sauce or hot sauce for extra flavor.
More Favorite Soup Recipes
Creamy Chicken Tortilla Soup
Ham and Bean Soup
French Onion Soup Recipe
Broccoli Cheese Soup
Chicken and Gnocchi Soup
Classic Homemade Beef Stew Recipe
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Potato Corn Chowder
Ingredients
- 3 ears of corn
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 cups chicken broth
- 1 1/2 lbs russet potatoes peeled and diced into 1/2 inch cubes
- Salt and pepper
- 1 cup milk divided
- 1 teaspoon garlic powder
- Dash of Worcestershire sauce
- 1/3 cup all-purpose flour
- 1/2 cup shredded pepper jack cheese
- Chopped chives for serving
Instructions
- Heat a grill to medium heat.
- Shuck and clean the corn and grill until it is lightly charred, about 15 minutes. Allow the corn the cool, then cut the kernels from the corn.
- Heat the olive oil in a Dutch oven or large pot. Add the onions and cook until translucent, about 5 minutes. Stir in the chicken broth, then the potatoes. Season with salt and pepper, then cover and cook until the potatoes are tender, about 15 minutes.
- Stir in 1/2 cup of the milk and the corn. Season with the garlic powder and the Worcestershire sauce.
- In a small bowl, whisk together the remaining 1/2 cup milk and the flour. Pour into the soup. Add the cheese and stir until thickened.
- Serve topped with chopped chives.
Trish - Mom On Timeout says
What a gorgeous chowder Deborah! Can’t wait to give this a try 🙂
Nutmeg Nanny says
Oh yum 🙂 nothing says cozy better than chowder! This looks wonderful
dena @ohyoucook says
Made a batch this past Sunday. Didn’t like how the “fresh” corn looked at my local supermarket so I pan-fried defrosted frozen corn in a little olive oil until the edges started to caramelize, then continued with the remaining recipe. Even with my using rice milk (for a dairy-free version) it was still delicious!
Chung-Ah | Damn Delicious says
What a comforting bowl of soup! It’s 100 degrees in LA but I’ll still stuff my face with this!
Chels R. says
I love love love this chowder!!! I’m making this…very very soon!
Jennifer @ Mother Thyme says
This soup looks fantastic! I just picked some ears of corn from our garden so I think I found some use for it! 🙂
Kim (Feed Me, Seymour) says
Corn chowder is my absolute favorite soup on this earth. So I love the twist with the grilled corn! It definitely still speaks of summer but summer longing for fall. My kind of meal!
Kathy says
Your soup looks delicious! This time of year is difficult to plan menus because some days are cooler and others are just as hot as summer! This soup looks like the great in-between meal!
Joanne says
I am all about transition meals like this! A little bit of fall and summer all in one bowl.
Tieghan says
I love your soup! It is the perfect balance between summer and fall, which is sometimes hard to achieve! I agree though, take advantage of the produce well it is here. This looks like the perfect soup in my eyes!
Belinda @themoonblushbaker says
Corn and potatoes are always on hand in my house, I would love to re create this at home to say good by to winter in Australia!
Katrina @ Warm Vanilla Sugar says
This soup sounds like such a delight! Lovely recipe!