Chowder is one of those cozy foods you grab when it’s chilly outside. It started out with sailors and fishermen, and it’s thick, creamy, and full of things that remind you of home. Out of all the chowder kinds, the one-pot corn and potato chowder wins hands down for being easy and super tasty. Sweet corn mixes with soft potatoes to make a nice texture and flavor that fills you up.

Once you dive in, you’ll see this chowder recipe is pretty straight-forward. You can tweak it any way you like. In this guide, you’ll find a simple how-to, nutrition info, and some fun ideas to mix it up. Whether you’re a cooking pro or you’ve only cracked an egg once, this recipe will fit right in your recipe box.

What is One-Pot Corn & Potato Chowder?

Chowder is a kind of thick, hearty soup known for being creamy and flavorful, usually made with milk or cream. It’s special because you can toss in veggies, seafood, or starches, and it all comes together in one warm bowl. Chowder gives you that warm, filling feeling you want on a cold day.

The “one-pot” part is awesome ’cause you only need one pan, so cleanup is quick. That’s great when life’s busy and you want a yummy meal without doing a ton of dishes. One-pot corn and potato chowder shows how simple cooking can still be impressive.

Chowder goes way back to coastal towns where folks used what they had. From New England clam chowder to Midwest corn chowder, each version tells a story. This corn and potato chowder pairs sweet corn with hearty potatoes, and it’s loved in homes everywhere.

Nutritional Benefits of Corn and Potatoes

This chowder is built on good stuff like corn and potatoes. Corn is loaded with antioxidants, vitamins, and fiber which helps your digestion. It also has B vitamins you need for energy and keeping your body working right.

Potatoes get a bad rep for being starchy, but they’re packed with vitamin C, B6, potassium, and fiber too. The fiber slows digestion, so you feel full longer. That’s why potatoes are perfect in chowder – they give texture and keep you satisfied.

Put corn and potatoes together, and you’ve got a filling meal that still gives you important nutrients. You can even add more veggies, proteins, or herbs to make it healthier. One-pot corn and potato chowder is both tasty and good for you.

How to Make One-Pot Corn & Potato Chowder

Making this chowder is pretty simple. All you need is fresh ingredients and a big pot. Here’s how it goes:

Ingredients

Fresh corn or canned corn: Fresh adds more flavor, but canned is okay.
Potatoes: Russet or Yukon Gold work best for a creamy texture.
Onion and garlic: They give a tasty aroma and base flavor.
Vegetable broth: Use low-sodium or homemade if you can.
Cream or milk alternatives: Heavy cream, half-and-half, or coconut cream.
Seasonings: Thyme, bay leaf, salt, and pepper for flavor.
Optional toppings: Cilantro, cheese, or croutons to dress it up.

Directions

Prep veggies: Wash and peel potatoes, then dice. If you use fresh corn, cut kernels off the cob.
Sauté aromatics: Heat oil in a pot over medium heat. Cook onion till it’s see-through, then add garlic for about a minute.
Add potatoes and broth: Toss in potatoes and pour in broth. Bring to a boil, then lower heat and simmer until potatoes are soft, about 15–20 minutes.
Stir in corn and cream: When potatoes are tender, add corn and cream. Stir gently and heat through.
Season: Add thyme, bay leaf, salt, and pepper to taste. For thicker chowder, mash some potatoes or stir in a cornstarch slurry.
Serve: Scoop chowder into bowls and top with your favorite toppings. Enjoy with crusty bread.

Tips and Tricks for the Perfect Chowder

Here are some pointers to make your chowder even better:

Keep it low and slow: A gentle simmer stops the bottom from burning.
Thicken it right: Mash a few potatoes or add a mix of cornstarch and water.
Add smoky kick: Throw in bacon bits, sausage, or a pinch of smoked paprika.
Store well: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a bit of broth or cream if it gets too thick.

Variations of One-Pot Corn & Potato Chowder

You can mix up this chowder any way you like:

Vegetarian: Use homemade veggie broth for deeper flavor.
Vegan: Swap dairy for almond, coconut milk, or cashew cream.
Extras: Add shrimp, ham, or bell peppers for a twist.
Regional: Try jalapeños, Southwestern spices, or fresh herbs for local flair.

Serving Suggestions and Pairing

Make your chowder meal even better with these sides:

Bread: A crusty baguette or cornbread is perfect for dipping.
Salad: A simple garden salad with vinaigrette cuts the creaminess.
Drinks: A light beer or chilled Sauvignon Blanc pairs great.

Frequently Asked Questions (FAQs)

What type of corn is best for chowder?

Fresh sweet corn tastes best, but canned or frozen works fine too.

Can I use frozen corn instead of fresh?

Yes, you can add frozen corn straight from the bag—no need to thaw.

How do I store leftovers properly?

Put chowder in an airtight container in the fridge and eat within 3 days.

What can I use as a substitute for heavy cream in chowder?

Coconut cream, cashew cream, or blended silken tofu all work well.

How long does it take to cook this chowder?

About 30–40 minutes total, including prep time, until potatoes are tender.

Conclusion

Thanks for reading about one-pot corn and potato chowder. This cozy, nutritious soup is easy, versatile, and sure to become a favorite in your kitchen. Give it a try, play with different ingredients, and let us know how it turned out!