Cloudy, wintery, or rainy days just beg for a big bowl of something warm and comforting, don’t they? This easy recipe for Creamy Potato and Corn Chowder is just the thing to serve during those cooler months. With tender chunks of potato, smoky ham (or bacon), a sweet corn flavor, and a bit of heat from some green chile, it’s the perfect thing to warm you up on a chilly day. And, if you’re new-ish to cooking, no worries! This recipe is a good one to practice on and improve your skills, and you’ll have a tasty pot of hearty chowder for your efforts! You’ll want to add this filling and budget-friendly chowder recipe to your collection.

Before we begin, let’s gather our ingredients:

2 tablespoons butter or olive oil
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
32 oz chicken broth
4 cups peeled and diced potatoes
2 cups whole kernel corn (fresh, frozen, or canned)
1 cup diced ham (leftover ham works great) or 1/4 cup cooked, diced bacon
4 oz can diced green chile
2 cups whole milk (you can use low-fat or skim milk to make the recipe a little lower in fat)
2.5 oz package of country gravy mix
Salt and black pepper to taste
1 cup shredded cheddar cheese
Optional: Cheese, green onions, or bacon bits for garnish.

ingredients for creamy potato and corn chowder

Instructions

In a large pot or dutch oven over medium heat, sauté onions and celery in butter or olive oil until tender.

saute onions and celery in butter or oil oil

Pour in the chicken broth and bring to a boil. I find that making my own chicken broth gives the best flavor in dishes. Here is a simple tutorial about how to make chicken broth.

Add the potatoes. Simmer over low heat until the potatoes are tender, stirring occasionally. If you like a smoother texture, blend with an immersion blender.

Stir in the corn, ham or bacon, and green chiles. Return to a boil.

Using a whisk, mix the gravy mix into the milk until there are no lumps.

Pour the milk mixture into the boiling potato mixture. Cook and stir until the mixture begins to thicken slightly.

add the milk mixture to the potato mixture

Add the cheese. Cook and stir over low heat until the cheese is melted.

Season to taste with salt and pepper.

Serve hot, garnished with cheese or green onions if desired.

creamy potato and corn chowder with cornbread

Variations

Do you prefer a vegetarian option? Simply omit the ham or bacon and add extra veggies like carrots or bell peppers, or sauteed mushrooms and spinach. Substitute vegetable broth for the chicken broth.
If you prefer a more spicy chowder, try red pepper flakes or a dash of hot sauce to add some heat.

Serving Suggestions

The creamy texture of this chowder pairs well with fresh, crusty bread or a side salad.
Consider serving it in bread bowls for extra fun.
Cornbread also goes well with this chowder. This cornbread recipe is quick and easy to make, and it’s delicious!

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze portions in individual containers for up to 3 months.
Reheat on the stove or in the microwave, adding a splash of milk if needed to restore creaminess.

The great thing about recipes for soups, stews, and chowders is that they are really just a starting point. You can adapt a recipe in many ways to suit your tastes or meet your dietary guidelines. When you make this Creamy Potato Corn Chowder recipe, enjoy the process of making it your own.

Until next time, happy cooking!