Potato corn chowder made lighter: no bacon, no butter, and no flour needed to thicken, just a clever grated-potato trick. A creamy, comforting soup ready in 45 minutes.
Potato corn chowder has been my favorite end-of-summer soup for over 35 years.
Sweet corn, tender potatoes, and a handful of vegetables come together in a broth that’s thickened naturally, no flour, no roux, just one grated potato doing all the work.
As a retired dietitian, I intentionally left the bacon and butter out of this version; olive oil and a splash of milk are all it takes to make this genuinely creamy and satisfying. It’s proof that a chowder doesn’t need to be heavy to be comforting.
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Quick Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Method: One pot, stovetop
- Special Touch: Grating one potato (instead of dicing it) releases natural starch into the broth, giving the chowder its creamy body without any flour or roux.
- Dietary Note: Vegetarian as written. Naturally gluten-free.
- Serving Suggestions: Serve with this piadina recipe, or alongside an Italian green salad for a full seasonal meal.
Buying Corn
Since this chowder relies on corn’s natural sweetness rather than bacon or heavy cream for flavor, starting with the freshest corn you can find makes a real difference. Here’s what to look for.
- Look for husks that are bright leafy green.
- The ears should be snugly wrapped and slightly damp when you touch them.
- Look for a golden color and fresh-looking silk at the tip that is wet and soft. If the silk is dry, it is not a freshly picked cob of corn.
- The kernels should be plump and shiny.
Also, remember to check the cob ends (where it was attached to the plant). It should not be brown or discolored.
Cooking Corn
Ideally, corn on the cob should be cooked the same day it is picked. That’s because the corn sugars start converting into starch as soon as they are removed from the plant, which means that the corn becomes less sweet.
Farmers’ markets and roadside vegetable stands will usually sell farm-fresh corn. If you cannot cook the corn the day it is purchased, place it in a plastic bag in its husks and refrigerate it immediately. Try to cook it within 24 hours.
There will be no refrigerating of corn today because we are making some soul food.
Are you ready?
It’s chowder time!
What You’ll Need
- Fresh corn. About 4-5 ears; look for bright green husks and plump, shiny kernels for the best flavor. See Buying Corn above for more detail.
- Yukon gold potatoes. One diced, one grated, the grated potato is the key to this chowder’s creamy texture without any flour.
- Onion, celery, and garlic. The aromatic base that builds flavor as the soup simmers.
- Vegetable stock. Keeps the recipe vegetarian. Chicken stock works too if you prefer.
- Milk. Added at the end for creaminess without needing cream or a roux.
- Paprika and bay leaf. Add warmth and depth to the broth.
- Fresh chives. A bright, simple garnish to finish the dish.
How to Prepare Your Ingredients
Before we begin assembling this soup, we need to slice, dice, and shred some vegetables.
Removing the corn kernels: Place the wider end in a large bowl and hold the ear firmly. With a sharp knife, cut straight down the cob. Then, “milk” the cobs by using the back of a knife to scrape and release the moisture. You need 4-5 ears of corn. Reserve the cobs.
Prep the rest of the veggies: More specifically, dice 1 large onion, slice 2-3 celery stalks, and chop 1 garlic.
We also need to dice 2 Yukon Gold potatoes and grate 1 potato while sautéing the onion.
How to Make Potato Corn Chowder
Place a large, thick-bottomed pot over medium heat.
Drizzle a couple of tablespoons of olive oil and sauté the onions. Stir frequently for about 8-10 minutes or until they begin to soften. Season with salt and pepper to taste.
As previously mentioned, now is a good time to dice and grate the potatoes.
By now, the onions should be translucent. Add the sliced celery, minced garlic, and sauté for another minute.
Add 4 cups of vegetable stock, the diced and grated potato, one bay leaf, ½ teaspoon paprika and the corn cobs.
Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are fork-tender.
Remove the cobs.
Add the corn and simmer gently for about 3 – 4 minutes.
Finally, add 1 cup of milk and heat through for about 2-3 minutes.
Discard the bay leaf and season to taste with salt and pepper.
Just before serving, garnish with freshly chopped chives.
Tips
- Cook your fresh sweet corn the day you purchase it for the best results.
- For a creamier version, transfer 1-2 cups to a blender, process until smooth, then pour back into the soup pot.
- Add an extra potato if a thicker broth is desired.
- For extra heat, add a pinch or so of red pepper flakes.
- Replace the Yukon gold potatoes with any other yellow or red skin variety.
- Store leftover chowder in the refrigerator for up to 5 days.
FAQ
Yes. Frozen corn works well, no need to thaw first. If using canned corn, drain it before adding. That said, fresh corn genuinely makes a noticeable difference in flavor when it’s in season.
The grated potato releases natural starch into the broth as it cooks, thickening the chowder without needing flour or a roux. It’s a simple trick that keeps the recipe lighter while still creamy.
Yes. Use a plant-based milk in place of dairy milk, the texture will be slightly different but still delicious.
It keeps well in the refrigerator for up to 5 days. Freezing isn’t recommended, since potatoes can become grainy in texture once thawed.
Yes. Transfer 1-2 cups of the finished chowder to a blender, process until smooth, then stir it back into the pot for a thicker, creamier texture.
More Comforting Soups and Stews
If you love a good bowl of comfort food, here are a few more soups and stews worth trying.
Recipe Inspiration
In what feels like another lifetime (almost 35 years ago), this corn chowder recipe was the soup made to celebrate “harvest season” in one of the retirement homes I used to work for. The original recipe was standardized for two hundred portions.
For over three decades, when that sweet summer corn appears in farmers’ markets, this has been my go-to soup. Needless to say, I scaled down the recipe and have adapted it to my personal preference. Although the recipe can be made with frozen or even canned corn, there is no comparison regarding taste when summer fresh corn is used.
If you crave comfort foods like me, this is the soup for you!
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this fresh corn chowder, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Potato Corn Chowder
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Ingredients
- 2 tablespoons olive oil
- 1 large onion diced, 1½ cups
- 2-3 stalks celery sliced, 1 cup
- 1 clove garlic minced
- 4 cups vegetable stock
- 2 medium potatoes peeled and diced, Yukon gold
- 1 medium potato peeled and grated, Yukon gold
- 1 bay leaf
- ½ teaspoon paprika
- 3½-4 cups fresh corn kernels milked, from 4-5 ears of corn, reserve the cobs
- 1 cup milk 1%
- salt and pepper to taste
- 2 tablespoons fresh chopped chives to garnish
Instructions
- Place a large, thick-bottomed pot over medium heat.
- Add olive oil.
- Add onions and saute while stirring occasionally for about 8-10 minutes or until they begin to soften. Season with salt and pepper to taste.
- Add the celery and minced garlic and sauté for about a minute.
- Add the vegetable stock, the diced and grated potato, a bay leaf, paprika and the reserved corn cobs.
- Bring to a boil.
- Reduce heat and simmer for about 10-15 minutes or until potatoes are tender.
- Add the corn and simmer for about 2-3 minutes.
- Add the milk and heat through.
- Discard bay leaf.
- Season to taste with salt and pepper.
- If desired, garnish with fresh chopped chives before serving.
Notes
- Cook your fresh sweet corn the day you purchase it for the best results.
- For a creamier version, transfer 1-2 cups to a blender, process until smooth then pour back into the pot of soup.
- Add an extra potato if a thicker broth is desired.
- For extra heat, add a pinch or so of red pepper flakes.
- Replace the Yukon gold potatoes with any other yellow or red skin variety.
- Store leftover chowder in the refrigerator for up to 5 days.
Nutrition
This post was originally published on September 10, 2017, and republished on August 28, 2020, and again on August 12, 2026, with updated content. Thanks for sharing.
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Anne
Hi Maria, I just made this soup and I love it. I thought I would let you know you forgot to put “add paprika “ in the instructions. I thus forgot to add it. I did so at the very end just prior to eating it.
Anyway it’s delicious. I didn’t know what milking the corn was so I read it on the Internet. I learned something new today!
Maria
Oh, I’m sorry about that… nice catch. I recently revised the recipe to include the paprika but it must have gotten lost in my notes. Will update the post. Thanks so much for taking the time to let me know, appreciate it, Anne!
Ur pal val
This looks like a super creamy soup… can’t wait to try it!
Maria
I am sure you are going to love it! Thanks for taking the time to comment 🙂
Barbarito-Levitt Paula
What a fantastic summer chowder – all of the comfort of the traditional winter chowders yet full of summer goodness!
Maria
It`s my go-to soup as soon as fresh corn is in season. Appreciate your comment Paula ♥♥♥