Potato Corn Chowder
Hearty potato corn chowder is loaded with potatoes, veggies, cheddar cheese, and smoky ham. It’s a cozy, family-friendly soup that’s easy to make on the stovetop, Instant Pot, or slow cooker.
Nothing says comfort quite like a warm, creamy chowder. This Potato Corn Chowder is rich, cheesy, and loaded with vegetables, making it the perfect family-friendly meal for chilly evenings or when you need a big pot of something satisfying.
Looking for more cozy recipes? Check out Mamaw’s Southern Chicken and Dumplings, Cowboy Chili, or Vegetable Beef Soup.
Recipe at a glance
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Ingredients
Whether you’re using up holiday leftovers or just craving a cozy weeknight dinner, this recipe is simple, satisfying, and guaranteed to warm you from the inside out. To make this potato corn chowder recipe, you will need a few simple ingredients, including:
See the recipe card for full information on ingredients and quantities.
- Ham – The star of the recipe. Adds smoky, savory depth and a hearty protein that makes the chowder satisfying enough for a full meal.
- Corn – Provides natural sweetness and texture. Using canned (with liquid), frozen, or fresh corn gives the chowder body and balance against the richness of the cheese.
- Red Potatoes – Red potatoes are waxy, which means they stay firm after simmering instead of falling apart. This gives the chowder a hearty texture with distinct, tender chunks of potato. Also, the skins are thin and don’t require peeling, which saves prep time and adds extra nutrients and color to the dish.
- Cheddar cheese – Brings bold, sharp flavor and creates the creamy, cheesy base that sets this chowder apart from a lighter soup.
- Milk – Softens the sharpness of the cheese and ensures a smooth, velvety consistency. Whole milk works best, but you can lighten it up if needed.
- Onion, carrots, and celery – The classic mirepoix foundation for soups and chowders. They build a flavorful, aromatic base that keeps the chowder from being too heavy.
- Chicken stock – Check out my post on how to make homemade chicken stock.
- Spices (cayenne & coriander) – A touch of cayenne gives gentle warmth without making it overly spicy, while coriander adds an earthy, citrusy undertone that brightens the chowder.
- Worcestershire sauce – A small but mighty addition that deepens the savory, umami flavor and ties everything together.
Substitutions and variations
- Corn – Use canned (with liquid), frozen (add extra stock or milk), or fresh corn cut straight off the cob.
- Ham – Swap with cooked chicken, turkey, or even crispy bacon for a different protein twist.
- Cheese – Sharp cheddar gives the best flavor, but Monterey Jack, Colby, or a mix of cheeses will also work.
- Milk – Whole milk makes the potato soup creamy, but you can use half-and-half or heavy cream for extra richness or 2% for a lighter version.
- Potatoes – Red-skinned potatoes hold their shape best, but Yukon Gold potatoes or Russet potatoes work too (Russets will break down more and make it thicker).
- Vegetarian option – Skip the ham and use vegetable broth instead of chicken stock. Add extra veggies like bell peppers, zucchini, or mushrooms for bulk.
- Spice level – Adjust the cayenne to your taste. For smoky heat, try chipotle powder or smoked paprika instead.
- Thicker chowder – Mash some of the potatoes in the pot, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- Thinner chowder – Add more chicken stock or milk until you reach your desired consistency.
How to make potato corn chowder
Step 1: Heat the vegetable oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Cook for about 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 2: Add the cubed potatoes, chicken stock, and cayenne pepper. Bring to a boil, then reduce the heat to medium. Cover and simmer the chowder for 35 minutes until the potatoes are tender.
Step 3: Stir in the corn kernels (with liquid), Worcestershire sauce, sliced green onions, and diced ham. Simmer for 7 minutes.
Step 4: Remove the pot from the heat. Add the milk and cheese. Stir until the cheese is melted. Season with additional salt and pepper.
Pairing Ideas
- Crusty bread or dinner rolls for dipping
- Side salad with a tangy vinaigrette to cut through the richness
- Roasted Brussels sprouts or green beans for added veggies
- A crisp white wine like Sauvignon Blanc or a light beer pairs beautifully
Storage and reheating instructions
- Storage. Store leftover chowder in an airtight container in the fridge for 3-4 days.
- Freezing. Freezing may affect the texture of the chowder. Allow the chowder to cool to room temperature, then transfer to freezer-safe containers or bags. Freeze for up to 3 months.
- Reheating – if reheating from frozen, thaw the chowder in the refrigerator overnight. Reheat it on the stovetop over medium-low heat, adding extra milk or stock to restore the creamy texture.
Potato Corn Chowder FAQ’s
Yes! Cut the kernels off 6–7 fresh corn cobs. Since fresh corn has less liquid than canned, you may need to add a splash of extra stock or milk.
Yes! This chowder tastes even better the next day once the flavors have had time to meld. Make ahead and reheat for a busy weeknight.
Yes. Add everything except the milk, cheese, and green onion to the slow cooker and cook on low for 6–7 hours. Stir in the milk, cheese, and green onion just before serving.
Yes, you can! Here’s how to adapt it for the Instant Pot. Use the Sauté function to cook the onion, carrots, celery, and garlic in the oil as directed. Add the potatoes, chicken stock, and cayenne. Seal the lid and cook on High Pressure for 7 minutes, then do a quick release. Switch back to Sauté. Stir in the corn, cheese, milk, Worcestershire sauce, green onion, and ham. Simmer until the cheese melts and the creamy potato corn chowder thickens, about 5–7 minutes. Season to taste.
Tried This Recipe? Let Me Know!
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If you made potato corn chowder, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Potato Corn Chowder
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion peeled and diced
- 3 carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 5 medium red-skinned potatoes cubed
- 6 cups chicken stock
- ¼ teaspoon cayenne pepper
- 4 cans (16 oz. each) whole kernel corn undrained
- ¼ teaspoon Worcestershire sauce
- 1 green onion sliced, plus more for garnish
- 4 cups cooked diced ham
- 2 cups whole milk
- 4 cups shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Heat oil in a large stockpot over medium high heat.
- Add onion, carrots, and celery and sauté for 5 minutes.
- Add garlic and sauté for an additional 30 seconds.
- Add the potatoes, chicken stock, and cayenne pepper.
- Bring to a boil, then reduce the heat to medium and simmer, covered, for 35 minutes.
- Add whole kernel corn with its juice, Worcestershire, sliced green onions and diced ham.
- Simmer for an additional 7 minutes, stirring frequently.
- Remove the pot from the heat. Add the milk and cheese. Stir until the cheese is melted.
- Season with salt and pepper.
- Serve topped with additional green onions, if desired.
Notes
- Corn options – Use canned (with liquid), frozen, or fresh corn. If using frozen or fresh, add 1–1 ½ cups of extra chicken stock or milk to replace the liquid from canned corn.
- Potatoes – Red potatoes hold their shape best, but Yukon Golds or Russets will also work (Russets break down more for a thicker chowder).
- Make-ahead friendly – This chowder tastes even better the next day after the flavors meld together.
- Reheating – Warm slowly over medium-low heat to prevent the milk and cheese from separating. Add extra stock or milk if it thickens too much.
- Freezer tip – For best texture, freeze before adding the milk and cheese, then stir them in fresh when reheating.
- Protein swaps – Leftover turkey, rotisserie chicken, or even crispy bacon can be substituted for ham.
- Customize the spice – Adjust the cayenne pepper to your heat preference, or swap in smoked paprika or chipotle powder for a smoky kick.
This sounds wonderful! I can’t wait for cooler weather so I can try it!
No, you can’t beat the $5 price tag! And they smell just as good as that other pricier brand I’m fond of.
I loved the Mulled Cider candles from Walmart…can’t beat the $5 price tag either. This chowder looks great! Will be trying it next time I have some leftover ham in the house.
This looks great.I plan to make this sans the ham!
Tammy, it’s 4 cups. Thanks for pointing that out. I’ve corrected the recipe.
Recipe looks amazing. Can’t wait to try it. 1 question though about the cheese. do you use 4 cups or 16oz of cheese?
The colours and photos are fantastic! I love the blog!