The Best Creamy Potato Chowder

The Best Creamy Potato Chowder

This Potato Chowder is a thick, hearty, and creamy soup. It’s made with a light roux, creamy potatoes, and sweet corn

Everybody loves potato soup. It’s warmth, it’s comfort, it’s delicious! This particular recipe is one of my all-time favorites. I like to make this in the cold winter months when my family and I want something hearty and warm. I can’t think of anything better. Chowder is SOOO good!

potato chowder
















It’s the perfect comfort food. It’s thick, hearty and full of flavor. The best part is that it’s so easy to make!

I’m not sure where the word “chowder” comes from, but it has a very unique meaning. It’s an old-fashioned type of soup that is made with potatoes, meat (usually bacon), and lots of creams! This particular recipe is not only delicious, but it also makes for a great dish to serve at parties

It’s a crowd-pleaser for sure! I like to serve this with some garlic bread and a side salad. It makes for a complete meal that everyone will love. So grab your ingredients, and let’s get started! The recipe and video is below!

When it comes to keeping your family warm this winter, serve them with this hearty, homemade recipe for potato chowder with corn. It is easy on your wallet and your heart, for you can make large batches of this comforting soup which can then be frozen into smaller portions.











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Creamy Potato Chowder

  • Author: Belle Omniley
  • Total Time: 1 hour 10 minutes
  • Yield: 8 bowls 1x


This simple potato chowder needs no seafood or shellfish to justify its existence. It’s hearty and satisfying thanks to the salty, smoky bacon flavor.




  • 4 russet potatoes, diced
  • 1 yellow onion, chopped
  • 1 bell pepper, chopped
  • 1 stick of butter
  • 1/4 c AP flour
  • 34 c whole milk
  • 1 c chicken stock
  • 1 can of whole kernel corn, drained
  • 1/4 tsp cumin
  • 1/4 tsp cayenne (optional)
  • salt and pepper to taste


  • In a large soup pot over medium-high heat, cook onion and bell pepper in butter until translucent.
  • Add in flour and stir, then add milk and stock.
  • Cook on low for 20 minutes; stirring occasionally.
  • Add potatoes and cook for 15-20 minutes.  Add in corn with seasonings and cook until corn is heated through.
  • Serve with toppings of your choice.


Optional: if you prefer it thicker, use a cornstarch slurry with cornstarch and milk until it thickens.

  • Prep Time: 25
  • Cook Time: 45
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: bowl
  • Calories: 247
  • Sugar: 8.4 g
  • Sodium: 386.3 mg
  • Fat: 12.3 g
  • Carbohydrates: 28.6 g
  • Protein: 7 g
  • Cholesterol: 33.1 mg

Keywords: potato soup, potato chowder, chowder, fall recipes

Belle Omniley
Belle Omniley

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