Easy Potato Corn Chowder Recipe

When I was at university in Boston, MA, I was a regular at this amazing restaurant on Newbury Street called “The OtherSide Cafe.” They had THE BEST soups, grilled sandwiches, and a range of craft beers, but their potato corn chowder was my absolute favorite. I’ve never been able to recreate it perfectly, but this recipe for creamy, savory, warming potato corn chowder is pretty dang close! And let me tell you, I pinched pennies back in my university days. Had I known this soup was so easy and cheap to make, I would have made it all the time! It’s the perfect vegetarian alternative to my ham and potato soup and is easy to make vegan and dairy-free, too!

Ingredients

• 4 tsp vegetable bouillon*
• 8 cups hot water
• 1 yellow onion, diced (about 1.5 cups)
• 3 Tbsp garlic, minced
• 2 cups celery, diced (about 6 ribs)
• 1 tsp dried thyme
• ¼ tsp chili flakes
• 1 tsp salt
• ¼ tsp freshly cracked black pepper
• 2 Tbsp salted butter
• 1 Tbsp olive oil
• ½ Tbsp apple cider vinegar
• 1.5 lbs Yukon gold potatoes, diced small (4 medium/small potatoes)**
• 12 oz. frozen corn, rinsed
• 1 cup whole milk, room temperature***
• 2 Tbsp flour
• 1 Tbsp fresh parsley, minced

Instructions

1. Gather fresh ingredients and prepare vegetable broth using the vegetable bouillon and water.
2. In a large soup pot over medium-high heat, add onion, garlic, celery, dried thyme, chili flakes, salt, black pepper, butter, and olive oil. Cook until vegetables have started to soften, about 8 minutes.
3. Reduce heat to medium-low. Add apple cider vinegar, diced potatoes, and rinsed frozen corn. Cook with the garlic vegetables for about 10 minutes until the potatoes are half-cooked.
4. Add vegetable broth and room temperature milk, scraping up any bits from the bottom of the pot. Stir to combine.
5. Simmer (do not boil) over medium-low heat, stirring occasionally until potatoes are fully cooked, about 20 minutes.
6. Remove 2 cups of broth and whisk in the flour until smooth. Add it back to the pot and stir to combine. Once thickened to your liking, test the vegetables. When the potatoes are done, the soup is done!
7. Mix in the minced parsley or sprinkle it on top as garnish, and serve!

Please note that you can find various ingredients and supplies on Amazon and AliExpress.

Serving Suggestions

When I serve this potato corn chowder, I always finish it with a sprinkle of fresh parsley and a pinch of chili flakes. But I love a little crunch on top, too. Ranch oyster crackers are the perfect topping because they’re super easy to make and completely addictive! Or, you could crisp up some bacon in the air fryer (or your favorite veggie alternative) and crumble it over the top for a crispy, smoky finish. However, no cozy bowl of chowder is complete without some warm, crusty bread on the side. If I don’t have a fresh loaf, I’ll grab a cheap store-bought one, but nothing beats homemade.

How to Store

Once cooled, store any leftover potato and corn chowder in the fridge for 3-4 days. You can also freeze it in individual freezer-safe containers for up to 3 months. Just keep in mind that potatoes can become mushy when frozen, so the texture may change when reheated. Thaw it overnight in the refrigerator and gently simmer on the stovetop to reheat.