Easy Potato & Corn Chowder

This chowder/soup makes about 5.5 cups. Serve as a starter, side dish or entree. This soup does freeze well if you have leftovers.

  • Author: Katia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 1x
  • Category: Soup


  • 1 Tbsp extra virgin olive oil
  • 1 large sweet onion, diced
  • 2 cloves of garlic, minced
  • About 1.5 lbs organic russet potatoes, peeled and cut into 1/2" cubes
  • 2 cups low-sodium vegetable broth
  • 3/4 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoked paprika
  • 2 cups frozen super sweet corn
  • 1 cup whole milk
  • 2 tsp corn starch
  • *optional- chopped green onion or chives


  1. Heat a large pot or dutch oven on medium to medium low, then add oil, allowing to heat.
  2. Once oil heated add onions and cook about 5 mins or until just tender.
  3. Add garlic and cook another 2 mins, stirring frequently to avoid burning.
  4. Add potatoes, salt, pepper, paprika and broth, bring to a boil, then reduce heat, cover and simmer for 15 mins.
  5. Add corn and milk to pot.
  6. Add corn starch to small bowl with about a tsp of water, stir with fork quickly to dissolve corn starch and add immediately to pot.
  7. Leave pot uncovered, bring to a boil then reduce heat to simmer and cook another 15 mins, stirring frequently to avoid sticking or burning milk. Soup should thicken in this time to a thicker, creamier texture.
  8. Adjust salt and pepper to liking if need be and serve.


Great served with sprinkled chopped green onion or chives and a dash of smoked paprika for looks, but optional.


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