Potato Corn Chowder blends sweet corn with fresh basil and pesto for a hearty, creamy soup that’s easy to make and always a hit!
This Potato Corn Chowder meal is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!
Potato Corn Chowder
This Potato Corn Chowder takes about 30 minutes to make and is absolutely delicious. With a short ingredient list and minimal prep, it’s a family favorite that’s hearty and comforting.
Sweet corn and salty pesto make it a perfect summer treat, but it’s also great with frozen corn year-round.
Potato Corn Chowder Ingredients
- Veggies: Use sweet corn on the cob, red onion, and Yukon potatoes. For less chopping, go with frozen corn and pre-diced onions.
- Minced Garlic: For quick prep, use refrigerated minced garlic or frozen garlic cubes.
- Seasonings: Keep it simple with paprika, chili powder, salt, and pepper. The pesto adds plenty of flavor.
- Stock: Use good-quality chicken or vegetable stock for more flavor.
- Whole Milk: Blend part of the soup to thicken it instead of using a butter-flour mix. Milk adds flavor and creaminess.
- Pesto: More info below!
Chowder Toppings: Pesto and Basil
Pesto is a great topping for this chowder. It adds flavor and balances the sweet corn. I’ve used pesto in soups before (like in this Vegetable Soup — yum!) and it works well here too.
Use fresh basil pesto, like Rana’s® (not sponsored), found near fresh pasta and gourmet cheese. It might be a bit pricey, but a little goes a long way and adds great flavor to many dishes. It’s a useful ingredient to have on hand.
Quick Tip
Use leftover basil pesto in some of our other favorite recipes — this Creamy Pesto Orzo, Creamy Pesto Pasta, or this Pesto Ravioli!
Variations
To keep this potato corn chowder lactose-free, use Lactaid® whole milk. For dairy-free, try plain almond or soy milk, though the chowder won’t be as creamy.
Add extra chili powder and paprika if you’re not using pesto. Top with crumbled bacon for more flavor!
Potato Corn Chowder Tips
- Blend well. A regular blender makes the chowder smoother than an immersion blender. See the “quick tip” below!
- Add enough salt. The corn and potatoes are sweet, so you need extra salt to balance that. Pesto can also be salty.
- Garnish only what you’ll eat. Add fresh basil or pesto just to the servings you’re eating, not to the whole pot.
Quick Tip
When blending, make sure the lid is on tight and use the “soup” or “hot” setting. Start at a low speed to avoid spills. Remove the lid slowly to prevent steam from escaping. If your blender doesn’t have a hot setting, use a folded towel instead of the lid to control steam.
Storage
Leftover potato corn chowder will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring occasionally, until heated through.
More Simple Soup Recipes
- Curry Lentil Soup with sweet peas
- Broccoli Potato Soup with Cheddar cheese
- Easy Tomato Soup with canned tomatoes
- Sausage Tortellini Soup with spinach
- Corn & Chicken Chowder made in the slow cooker
Potato Corn Chowder
Ingredients
- 2 tablespoons olive oil
- 3 cups baby Yukon (gold) potatoes, diced
- 1 cup diced red onion
- 3 cups sweet corn kernels (or frozen corn) (~3-4 ears fresh corn)
- 1 tablespoon minced garlic
- 3 cups chicken (or vegetable) stock (we love Swanson)
- 1 cup whole milk
- 1/2 teaspoon each: chili powder, paprika Note 1
- For serving: fresh basil pesto, fresh basil (optional)
Instructions
- VEGGIES: In a large pot, heat olive oil over medium heat. Once the oil is hot, add in diced potatoes, diced onion, and raw corn kernels (cut off the cob). Sauté, stirring occasionally, for about 4 minutes and then season to taste with salt (I add 1/2 tsp). Add chili powder and paprika. Continue to sauté, stirring occasionally, for about 4-6 more minutes or until onions are tender and translucent. Add garlic and cook, stirring constantly for 1 more minute. Add in the stock and stir. Bring to a boil over high heat, then reduce the heat until soup is simmering. Simmer for 18-23 minutes, stirring every once in a while, or until potatoes are tender (a fork can easily pierce through).
- BLEND: Remove pot from heat. Carefully, measure out and transfer 3 cups (liquid and solids) of the soup to a high-powered blender. Add milk into the blender. Blend until very smooth; you may need to run the blender a few times. Return the blended mixture to the soup pot and stir to combine. Taste and season here; I usually add another 1/2 teaspoon salt and 1/4 teaspoon pepper.
- SERVE: Serve soup in bowls garnished with fresh basil, if desired. Spoon lots of basil pesto (add to preference– we love lots) into the soup and enjoy immediately! Don't add pesto to any soup you want to have as leftovers.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Going to try making this vegan by using vegetable broth and oat milk. Looks delicious!!
Would love to hear how it turns out! 🙂