Name: One-Pot Corn & Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 ears fresh corn (shucked, about 4 cups corn kernels); 1 Tablespoon olive oil; 1 Tablespoon butter (or additional oil); 1 cup finely chopped onion; ¾ cup finely chopped celery; 2 cloves garlic (minced); 1½ teaspoons kosher salt (divided, or to taste); ½ teaspoon ground black pepper; 2 teaspoons minced fresh thyme (or 1 teaspoon dried thyme); ⅛ teaspoon ground cayenne pepper (or to taste); 4 cups low-sodium vegetable broth; 12 ounces small yellow potatoes (cut into ½-inch pieces); 2 cups milk (whole or 2%; for dairy-free, use canned coconut milk); 2 Tablespoons minced chives

why make this recipe

One-Pot Corn & Potato Chowder is a warm and comforting dish that celebrates the flavors of fresh corn and potatoes. This chowder is perfect for any season, providing a creamy texture and rich taste that feels both hearty and light at the same time. With minimal clean-up thanks to the one-pot method, it’s an easy meal for busy evenings or a cozy weekend lunch.

how to make One-Pot Corn & Potato Chowder

Ingredients:

4 ears fresh corn (shucked, about 4 cups corn kernels; if using frozen corn, see notes)
1 Tablespoon olive oil
1 Tablespoon butter (or additional oil)
1 cup finely chopped onion
¾ cup finely chopped celery
2 cloves garlic (minced)
1½ teaspoons kosher salt (divided, or to taste)
½ teaspoon ground black pepper
2 teaspoons minced fresh thyme (or 1 teaspoon dried thyme)
⅛ teaspoon ground cayenne pepper (or to taste)
4 cups low-sodium vegetable broth (or chicken broth if vegetarian is not needed)
12 ounces small yellow potatoes (cut into ½-inch pieces; Russet potatoes, peeled, also work)
2 cups milk (whole for best flavor but 2% will also work; for dairy-free, use canned coconut milk)
2 Tablespoons minced chives

Directions:

Start by cutting the corn off the cob. Use the back of your knife to scrape down the cob to get all the “milk” and bits of corn. Set the corn aside, but keep the cobs to flavor the broth.
Heat the olive oil and butter over medium heat in a large soup pot or Dutch oven.
Add the chopped onion and celery, cooking for about 2 minutes until they soften. Then, stir in the minced garlic, 1 teaspoon of salt, ground black pepper, thyme, and cayenne pepper. Cook for an additional minute to let the flavors combine.
Pour in the vegetable broth and add the corn cobs to the pot. You may need to break the cobs in half to fit. Let it simmer for 10 to 15 minutes.
After simmering, use tongs to remove and discard the corn cobs. Now add the potatoes and simmer for another 10 minutes or until they’re ¾ cooked.
Stir in the corn kernels, milk, and the remaining salt. Keep simmering on low until the potatoes are cooked through and the corn is tender, which will take about 5 minutes.
Turn off the heat. Taste your chowder and add more salt and pepper if you like. Finally, stir in the chives and serve.

This chowder can be stored in an airtight container in the fridge for up to 5 days. However, soups with potatoes usually do not freeze well, so it’s not recommended to freeze this one.

how to serve One-Pot Corn & Potato Chowder

Serve the chowder hot, garnished with extra chives if desired. It pairs well with crusty bread or a simple salad for a delightful meal.

how to store One-Pot Corn & Potato Chowder

Store the leftovers in an airtight container in the refrigerator for up to 5 days. Be sure to reheat it gently on the stovetop or in the microwave before serving again.

tips to make One-Pot Corn & Potato Chowder

For the best flavor, use fresh corn when it’s in season.
Adjust the thickness of the chowder by adding more or less milk, depending on your preference.
Consider using vegetable broth for a vegetarian version, and make sure to check the ingredients on the milk if you’re going dairy-free.

variation

You can customize the chowder by adding other vegetables, such as carrots or bell peppers. For extra protein, consider adding cooked chicken or beans.

FAQs

Can I use frozen corn instead of fresh?
Yes, you can use frozen corn in place of fresh corn. Just measure out approximately 4 cups of frozen corn kernels, and there’s no need to thaw them before adding.

How can I make this recipe dairy-free?
To make the chowder dairy-free, simply substitute the regular milk with canned coconut milk.

Can I freeze the chowder?
It’s not recommended to freeze this chowder because soups with potatoes do not freeze well. It’s best enjoyed fresh or stored in the refrigerator for up to 5 days.