• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Soups » Potato Corn Chowder Recipe with Sweet Corn

    Potato Corn Chowder Recipe with Sweet Corn

    August 28, 2020 , Updated October 18, 2023 Maria 6 Comments

    • Facebook
    • Reddit
    • Flipboard
    Jump to Recipe
    Hearty potato corn chowder in a bowl.

    This Potato Corn Chowder recipe is the perfect soup to make with summer fresh sweet corn. It’s loaded with flavor and so easy to make! 

    A closeup of a bowl of sweet corn chowder.
    Jump to:
    • Introduction
    • Buying corn
    • Cooking corn
    • Mise en Place
    • Instructions
    • Tips
    • Recipe inspiration
    • Recipe

    Introduction

    Do you crave comfort foods when the weather turns cooler?

    The transition from summer to fall is slightly easier with food for the soul recipes like this summer’s fresh corn chowder.

    Local farmers’ markets are still in full swing, so there is still plenty of time to make recipes using farm-fresh, flavorful vegetables. This sweet corn salad and these zucchini pancakes are some other recipes that take advantage of fresh seasonal produce. 

    In fact, the end of summer is the perfect time of the year for hearty soups with vegetables like this Italian lentil soup and escarole and beans. 

    A cob of fresh sweet corn.

    There is no denying that the freshness of the corn is what makes this chowder taste absolutely amazing.

    Buying corn

    • Look for husks that are bright leafy green in color.
    • 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 their husks and refrigerate it immediately. Try to cook them 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!

    A bowl of corn chowder on a wooden board.

    Mise en Place

    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 sauteeing the onion.   

    Instructions

    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.

    A pot of corn potato chowder.
    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.

    Recipe inspiration

    In what feels like another lifetime (almost 25 years ago), this corn chowder recipe would be 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 twenty-five years, 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 in the fall, 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.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    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

    Hearty potato corn chowder in a bowl.

    Potato Corn Chowder

    The transition from summer to fall is a little easier with a bowl of comfort food like this recipe for a Summer Fresh Corn Potato Chowder.
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Calories: 238kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I’ll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    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.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    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.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 238kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 1000mg | Potassium: 484mg | Fiber: 3g | Sugar: 13g | Vitamin A: 905IU | Vitamin C: 10.7mg | Calcium: 83mg | Iron: 0.8mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

    This post was originally published on September 10, 2017, and republished on August 28, 2020, with updated content and photos. Thanks for sharing.

     

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I'll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    • Facebook
    • Reddit
    • Flipboard

    Filed Under: Soups

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Anne

      August 31, 2020 at 11:05 pm

      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!

      Reply
      • Maria

        September 01, 2020 at 7:06 pm

        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!

        Reply
    2. Ur pal val

      April 27, 2018 at 7:28 pm

      5 stars
      This looks like a super creamy soup… can’t wait to try it!

      Reply
      • Maria

        April 28, 2018 at 8:18 am

        I am sure you are going to love it! Thanks for taking the time to comment 🙂

        Reply
    3. Barbarito-Levitt Paula

      September 11, 2017 at 9:35 pm

      What a fantastic summer chowder – all of the comfort of the traditional winter chowders yet full of summer goodness!

      Reply
      • Maria

        September 12, 2017 at 9:41 am

        It`s my go-to soup as soon as fresh corn is in season. Appreciate your comment Paula ♥♥♥

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    STRAWBERRY RECIPES

    • Strawberries and ricotta in a dessert glass.
      Easy Strawberry Ricotta Dessert
    • Baked strawberries in a baking dish.
      Roasted Strawberries: From Ordinary to Amazing!
    • Lemons and fresh strawberries surround a white dish of macerated berries.
      Macerated Strawberries: A Simple Recipe
    • A close up of icy cold frozen strawberry halves set on ice.
      How to Freeze Strawberries: 6 Easy Steps!
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 She Loves Biscotti INC

    Copyright © 2025

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Read more