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Recipe for Corn Potato Chowder

Once you try this recipe for corn potato chowder, you’l see why it has been a family favorite for years now.

This easy soup recipe is adaptable, too! It can be made naturally gluten-free and vegetarian if needed.

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Corn & Potato Chowder | Hearty and soothing #vegetarian soup #recipe | MoneywiseMoms

This Corn & Potato Chowder is so hearty and comforting, and it’s a perfect dinner for a cool fall day. The recipe is originally from Whole Foods, and while I make mine with chicken broth, you can easily make this a vegetarian meal by using vegetable broth instead.

I’ve also used gluten-free flour in place of regular, and it comes out great. Last, if you really want to make your family happy, cook a few strips of bacon in the sauce pan first; then take out the bacon and use the fat to cook your onions (instead of butter). It adds incredible flavor!

This Corn & Potato Chowder recipe is linked up to Ultimate Recipe Swap: Soups at Life as Mom, Friday Food at MomTrends and Tasty Tuesday at Balancing Beauty & Bedlam.

Printable recipe for corn potato chowder

Yield: 4

Corn Potato Chowder

Corn Potato Chowder

Deliciously cheesy corn potato chowder made on the stove top.


  • 3 tablespoons butter
  • 1 yellow onion, chopped
  • 1 tablespoon flour (can substitute GF flour)
  • 32 ounces vegetable broth (can substitute chicken broth)
  • 2 1/2 cups diced Yukon Gold potatoes (about 4 large)
  • 2 cups frozen corn
  • 2/3 cup milk
  • 1 1/2 cup shredded sharp cheddar cheese
  • Salt and pepper to taste


  • In a saucepan over high heat, melt butter and saute onion for about 5 minutes, until tender.
  • Mix in the flour, coating the onion.
  • Add broth and bring to a boil, whisking constantly until smooth.
  • Reduce heat, add potatoes and simmer 20 minutes until tender.
  • Use potato masher or immersion blender to mash potatoes in soup.
  • Stir in corn and milk.
  • Cook another 5 minutes, remove from heat and stir in cheddar cheese.
  • Season with salt and pepper.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 655Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 110mgSodium: 1414mgCarbohydrates: 51gFiber: 5gSugar: 7gProtein: 28g

    Meal Planning: What's the Point? - Moneywise Moms

    Monday 18th of March 2013

    [...] and salad Wednesday–Spaghetti and meatballs, garlic bread and leftover salad Thursday–Corn and Potato Chowder Friday–Chicken Penne al Fresco in the DCB Saturday–Hoisin Pork [...]


    Thursday 6th of December 2012

    Hi there. The current Food on Friday is all about potatoes! So it would be great if you linked this in. This is the link . Have a good week.

    Meal Plan Monday: Planning Lunches

    Monday 1st of October 2012

    [...] Pie and cornbread Tuesday–Lemon Pesto Chicken and angel hair pasta, salad Wednesday–Corn & Potato Chowder, leftover salad Thursday–Cheese Tortellini with pesto, mixed with broccoli and roasted red [...]


    Sunday 23rd of September 2012

    Thinking about trying this with some frozen hash brown potatoes I have in the freezer! I don't see why that wouldn't work, right? Thanks for posting - yum!


    Sunday 23rd of September 2012

    I don't see why not--give it a try!


    Friday 21st of September 2012

    With cool weather having set in, nothing tastes better than soup. I love the combination of corn and potatoes.

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