This post may contain affiliate links. Please read my disclosure policy.
Creamy, Cheesy Corn & Potato Chowder – a simple, budget-friendly, hearty soup with loads of character and flavor.
Potato Chowder is a quick and easy soup that can be on the table in about an hour.
Add this easy potato chowder recipe to your budget-friendly list of easy meals for the cold winter months.
What is the best kind of cheese to use in this potato chowder?
Can you freeze Cheesy Corn & Potato Chowder?
Thanks for PINNING!
Let’s be cooking friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
Creamy Cheesy Corn & Potato Chowder
- 2 tablespoons unsalted butter
- 3 small carrots, diced
- 1 large stalk celery, diced
- 1 large onion, chopped
- 2 cups low sodium chicken or vegetable broth
- 6 Yukon or butter potatoes, peeled and chopped (about 1 ½ pounds)
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
- 2 ¼ cups whole milk, divided
- 1 (15-ounce) can yellow corn, drained (or 2 cups fresh or frozen)
- ½ teaspoon salt
- 1 tablespoon fresh parsley leaves, chopped plus more for garnish
- 1 pinch cayenne pepper (optional)
- 1 teaspoon fresh ground black pepper
- 2 tablespoons cornstarch or arrowroot
- 1 cup shredded cheese, plus more for garnish
- In a large pot or Dutch oven melt the butter over medium heat. Add the carrots, celery, and onions and saute for 3-5 minutes or until slightly tender. Add the broth, potatoes and thyme. Cook over medium heat for 15 minutes or until the potatoes are tender, and not mushy. Using a potato masher, spatula or large spoon, mash about ⅓ of the potatoes to thicken. Reduce the heat and stir in 2 cups of the milk, corn, salt, parsley, cayenne and black pepper.
- In a small bowl whisk the remaining 1/4 cup milk with the cornstarch until blended. Slowly drizzle the cornstarch mixture into the soup. Heat slowly until thickened and bubbly. Remove from heat and slowly add 1 cup of grated cheese, until melted. Check the seasoning and add salt and pepper if needed. Serve immediately.
- Garnish each serving with additional shredded cheese, a dollop of sour cream, parsley, chives and/or chopped bacon, if desired.
Here are a few more of our favorite chowder and soup recipes you might also enjoy:
Originally published March, 2012, updated January 2020