The Best Potato Corn Chowder To Warm Up To

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Potato Corn Chowder – The Combination of fresh corn and potatoes in a creamy broth is so delicious. This is a vegetarian corn chowder! You can make this recipe any time of the year.

This recipe can be made with fresh corn or substitute canned corn if corn is not in season. Make this recipe for potato corn chowder any day of the week you are ready to warm up to a hearty bowl of soup.

Don’t you love fall? Wearing cozy sweaters and warming up to a tasty bowl of soup on a cold day.

Bonus, this soup is vegetarian and made in the Instant Pot. But, I share other ways you can cook this recipe.

Are you looking for something different to cook? See our instant pot recipes. 

Making this potato corn chowder recipe is easy!

• This easy soup recipe can be made in under 20 minutes in the Instant Pot but, we share three ways to get your soup cooked and on the table.
• In the Instant Pot, Crockpot/Slow Cooker, and on the stovetop.
• I guarantee you will add this chowder recipe to your weekly meal plans.
• Or pick any of our other soup recipes 

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Potato Corn Chowder

Today’s soup recipe can be made quickly in the instant pot

Any way you make this potato soup recipe we think you will enjoy a big bowl of healthy soup. Sip, sip hurrah! Our other soups you might like – healthy corn chowder (non-dairy) or this potato soup recipe.

Ingredients

Ingredients you’ll need to make this potato chowder 

• Red or White Potatoes ( scrub them clean, peeling optional)
• Corn on the Cob (or 2 cups frozen corn)
• 1 Yellow onion
• 1 Jalapeno seeded
• 3-4 garlic cloves (peel and crush)
• Salt and Pepper
• Green onions 
• Vegetable Broth
• Butter (or) Olive Oil 
• Milk or Half and Half
• Optional Shredded Cheese (sharp cheddar cheese) and Chowder Crackers

How do you make potato corn chowder? 

Potato Corn Chowder Recipe

Follow the instructions by reading them and jumping to the method to finish cooking it with the method you are using.

Instructions

1. Wash and scrub your potatoes (peel potatoes optional) and cut up potatoes.
2. Then wash uncooked corn on the cob (if using fresh corn on the cob) and carefully slice corn kernels off the cob.
3. Next, wash, slice, and seed a jalapeno pepper. Then mince the seeded jalapeno pepper.
4. Peel and crush three to four garlic cloves.
5. Wash and finely chop green onions (set to side for garnish).
6. Optionally shred cheddar cheese for garnish.

How to Make Potato Corn Chowder 

1. Heat the Instant Pot on saute (or follow and note of directions for the crock-pot and stove top below)
2. Add 2 tablespoons of butter or a 1-2 tablespoon olive oil. 
3. Add chopped onions, crushed garlic, and seeded chopped jalapeno to your Instant Pot (if making in a crock pot or slow cooker saute your ingredients on the stove in a pan).
4. Saute until onions are translucent.

Next, you will shut off the saute (on the Instant Pot) or shut-off the heat on the stove after the ingredients are sauteed. 

After sauteing onions, garlic, and the jalapeno add the rest of the soup ingredients. 

NOTE: If you are adding frozen corn vs. fresh corn do this after cooking. Add frozen corn to fully cooked soup, and continue to cook for 5 minutes or until corn is heated.

For the Instant Pot add frozen corn after final venting. Then put the Instant Pot on saute, and cook for a few minutes longer until your corn is warmed. 

1. Organic vegetable broth 32 ounce
2. Potatoes
3. Fresh Corn Cut off the cob (reserve adding frozen corn until the end)
4. 1/4 tsp. of Salt and 1 tsp. black pepper
   (adjust taste preference after cooking)
5. Stir all ingredients together

Instant Pot Instructions: If cooking your soup in the Instant Pot

1. Then close your instant pot lid securely (hear it sing and put release valve on sealing) 
2. Set the timer for 10 minutes on (high) Pressure Cook 
3. When done, let the pressure release naturally for the 10-minute countdown, and finish the release by moving the release valve to the venting. 
4. Follow the final step when done.

Crockpot/Slow Cooker Instructions: If cooking the soup in the crock pot or slow cooker

1. Add all your ingredients to your crockpot after saute.
2. Lid your pot and set for high – four hours or until potatoes are tender (and corn is warm if using frozen.)
3. Follow the final step.

StoveTop Instructions: If cooking the soup on the stovetop

1. You can saute your veggies in the same soup pot.
2. Then add the rest of the ingredients.
3. Put heat on simmer, with a lid on your pot.
4. Cook until potatoes are tender (and corn is warm if using frozen).
   (For about 20-30 minutes)
5. Follow the final step.

The cooking final step 

1. Add tempered half and half/milk to get that creamy taste. Stir it into your just finished pot of soup (how to temper milk) 
2. Garnish with chopped green onions. 
3. And also top the potato corn chowder with shredded cheese.

Now, it doesn’t get any easier than this!

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Potato Corn Chowder

Do you like potato corn chowder? We love all types of potato soup recipes and think you’ll enjoy this soup recipe for any day of the week. Plus there is nothing as comforting as wearing a cozy sweater and heating up a tasty bowl of soup to eat on a cold day. Bonus, this soup is vegetarian.  You can make this in the instant pot, crock-pot or stove top.

Course Main Course

Cuisine American

Keyword easy, healthy, potatocornchowder, potatosoup, souprecipe, vegetarian

Prep Time 10 minutes

Cook Time 10 minutes

10 min resting time 30 minutes

Total Time 20 minutes

Servings 6

Author Theresa Huse DearCreatives.com

Ingredients

• 6 Red or White Potatoes peeling optional
• 2 Corn on the Cob uncooked, cut off the cob or 2 cups frozen
• 1 Yellow Onion chopped
• 3-4 Garlic Cloves peeled and crushed
• 1 Jalapeno seeded
• 1 32 oz. Vegetable Broth
• 1/2 Cup Half n Half temper before adding
• 1/2 Cup Milk temper before adding
• 1/4 tsp. salt
• 1 tsp. pepper
• green onions for garnish
• cheddar cheese for garnish

Instructions

1. Wash and if needed scrub your potatoes (peel potatoes optional) and cut up potatoes.

   Wash uncooked corn on the cob (if using fresh corn on the cob) and carefully slice corn kernels off the cob. 

   Wash, slice and seed a jalapeno pepper. Then mince the seeded jalapeno pepper. 

   Peel and crush three to four garlic cloves. 

   Wash and finely chop green onions (set to side for garnish) Optionally shred cheddar cheese for garnish
   

2. Heat up your instant pot on saute (or follow and note of directions for crock-pot and stove top below) 

   Add 2 tablespoons of butter or optionally 1-2 tablespoon olive oil.

   Add chopped onions, crushed garlic, and seeded chopped jalapeno to your instant pot. (if making in a crock pot or slow cooker saute your ingredients on the stove in a pan) Saute until onions are translucent.

3. After sauteing add these items to pot; 

   Organic Vegetable Broth (32 ounce)

   Potatoes 

   Fresh Corn Cut off the cob (reserve adding frozen corn until end) 

   1/4 tsp. salt 

   1 tsp. black pepper 

   Stir all ingredients together.
   

4. If cooking your soup in the Instant Pot; 

   Close your instant pot lid securely (hear it sing and put release valve on sealing)

   Set timer for 10 minutes on (high) Pressure Cook. 
   

   When it’s done cooking; 

    Let pressure release naturally for the 10 minute countdown. 

   Then finish release by moving release valve to venting. 

   Follow final step when done.
   

   
   

5. If cooking the soup in the crock pot or slow cooker.

   Add all your ingredients to your crock-pot after saute.

   Lid your pot and set for high / four hours or until potatoes are tender and corn is warm.

   Follow final step.

6. If cooking the soup on the stove top; 

   You can saute your veggies in the same soup pot
   

   Then add the rest of the ingredients.
   

   Put heat on simmer, with a lid on your pot.
   

   Cook until potatoes are tender, stirring occasionally. (about 20-30 minutes) 

   Follow final step.
   

7. The final step; 

   Temper and stir into cooked soup;  half and half and milk.

   Garnish with minced green onions. 

   Optional garnish, add little bit of shredded cheese.
   

   
   

Recipe Notes

NOTE: If you are adding frozen corn vs. fresh corn do this after cooking. Add frozen corn to fully cooked soup, and continue to cook 5 minutes or until corn is heated. For the instant pot add frozen corn after final venting. Then put instant pot on saute, and cook for a few minutes longer until your corn is warmed.

NOTE: If using the instant pot never fill over the max fill line. 

• Adapted from this recipe Instant Pot Potato Corn Chowder

When your potato corn chowder is ready to serve ladle a big scoop into your soup bowl and enjoy!

Serve topped with shredded cheese, chowder crackers, or even homemade biscuits. 

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