Hearty potato corn chowder combines tender potatoes, sweet corn, savory ham, sharp cheddar, and a mix of vegetables for a warming, family-friendly soup. It’s simple to prepare on the stovetop, in an Instant Pot, or in a slow cooker and makes great leftovers or freezer meals.
Nothing beats a bowl of creamy chowder on a chilly evening. This potato corn chowder is rich, cheesy, and packed with vegetables and smoky ham, making it a satisfying main course for weeknights or family dinners.
Recipe at a glance
- Creamy and cheesy – Sharp cheddar gives the chowder a rich, comforting flavor.
- Simple pantry staples – Built from corn, chicken broth, potatoes, and common vegetables.
- Great for leftovers – A smart way to use extra ham from holidays.
- Versatile cooking methods – Stovetop, slow cooker, or Instant Pot.
- Freezer-friendly – Keeps well for up to three months when stored properly.
- Easy weeknight dinner – Hands-on time is minimal; total time is under an hour.
- Family favorite – Mild, kid-friendly flavors and a hearty texture.
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Ingredients
Whether you’re using holiday leftovers or making a cozy weeknight meal, this chowder is straightforward and satisfying. Key ingredients include:
See the recipe card below for full ingredient quantities and details.
- Ham – Adds smoky, savory depth and makes the dish a hearty main.
- Corn – Sweetness and texture; canned, frozen, or fresh all work.
- Red potatoes – Waxy potatoes hold their shape and give bite to the chowder.
- Cheddar cheese – Sharp cheddar creates the creamy, cheesy base.
- Milk – Whole milk yields the smoothest texture; substitute as needed.
- Onion, carrots, and celery – Classic aromatics that form the flavor base.
- Chicken stock – Adds savory liquid and depth.
- Spices – A pinch of cayenne for warmth and a hint of coriander brightens the flavor.
- Worcestershire sauce – A small splash boosts umami and ties flavors together.
Substitutions and variations
- Corn – Use canned (with liquid), frozen (add extra liquid), or fresh cut from the cob.
- Ham – Swap with cooked chicken, turkey, or bacon for a different protein.
- Cheese – Sharp cheddar is ideal, but Monterey Jack, Colby, or blends work well.
- Milk – Whole milk is best for creaminess; use half-and-half or cream for richness or 2% for a lighter version.
- Potatoes – Red potatoes hold up best; Yukon Golds are good too, Russets will break down more for a thicker chowder.
- Vegetarian option – Omit ham and use vegetable broth; add more vegetables for volume.
- Spice – Adjust cayenne to taste or try chipotle powder or smoked paprika for smoky heat.
- Thickness – Mash some potatoes in the pot or add a cornstarch slurry to thicken; add stock or milk to thin.
How to make potato corn chowder
Step 1: Heat the vegetable oil in a large pot over medium-high heat. Add onion, carrots, and celery and cook about 5 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
Step 2: Add cubed potatoes, chicken stock, and cayenne pepper. Bring to a boil, reduce heat to medium, cover, and simmer 35 minutes until potatoes are tender.
Step 3: Stir in corn (with liquid if using canned), Worcestershire sauce, sliced green onions, and diced ham. Simmer 7 minutes, stirring occasionally.
Step 4: Remove from heat and stir in milk and shredded cheese until melted and smooth. Taste and season with salt and pepper. Serve topped with extra green onions if desired.
Pairing Ideas
- Crusty bread or dinner rolls for dipping.
- Simple side salad with a tangy vinaigrette to cut the richness.
- Roasted Brussels sprouts or green beans for extra vegetables.
- A crisp white wine such as Sauvignon Blanc or a light beer pairs nicely.
Storage and reheating instructions
- Storage – Refrigerate leftovers in an airtight container for 3–4 days.
- Freezing – Freeze for up to 3 months; texture may change. For best results, freeze before adding milk and cheese and stir them in when reheating.
- Reheating – Thaw overnight if frozen. Reheat gently over medium-low heat, adding extra milk or stock to restore creaminess and prevent separation.
Potato Corn Chowder FAQ’s
Yes. Cut the kernels from 6–7 ears; add an extra splash of stock or milk if needed since fresh corn contributes less liquid than canned.
Yes. The flavors often improve after resting overnight. Reheat gently before serving.
Yes. Add everything except milk, cheese, and green onions to the slow cooker and cook on low for 6–7 hours. Stir in milk, cheese, and green onions before serving.
Use Sauté to cook the aromatics, then add potatoes, stock, and cayenne. Seal and cook on High Pressure for 7 minutes, quick release, then use Sauté to add corn, cheese, milk, Worcestershire, green onion, and ham, cooking until cheese melts and the chowder thickens, about 5–7 minutes.
More soup recipes
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Smoked Sausage Corn Chowder
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Poblano Chicken Chowder with Wild Rice
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Corn and Crab Chowder
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Old Fashioned Potato Soup
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Potato Corn Chowder
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Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion peeled and diced
- 3 carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 5 medium red-skinned potatoes cubed
- 6 cups chicken stock
- ¼ teaspoon cayenne pepper
- 4 cans (16 oz. each) whole kernel corn undrained
- ¼ teaspoon Worcestershire sauce
- 1 green onion sliced, plus more for garnish
- 4 cups cooked diced ham
- 2 cups whole milk
- 4 cups shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
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Heat oil in a large stockpot over medium high heat.
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Add onion, carrots, and celery and sauté for 5 minutes.
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Add garlic and sauté for an additional 30 seconds.
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Add the potatoes, chicken stock, and cayenne pepper.
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Bring to a boil, then reduce the heat to medium and simmer, covered, for 35 minutes.
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Add whole kernel corn with its juice, Worcestershire, sliced green onions and diced ham.
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Simmer for an additional 7 minutes, stirring frequently.
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Remove the pot from the heat. Add the milk and cheese. Stir until the cheese is melted.
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Season with salt and pepper.
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Serve topped with additional green onions, if desired.
Video
Notes
- Corn options – Use canned (with liquid), frozen, or fresh. If using frozen or fresh, add 1–1½ cups extra chicken stock or milk to replace the liquid from canned corn.
- Potatoes – Red potatoes hold their shape best; Yukon Golds or Russets will also work (Russets break down more for a thicker chowder).
- Make-ahead friendly – The chowder often tastes better the next day once flavors meld.
- Reheating – Warm slowly over medium-low heat to prevent milk and cheese from separating. Add extra stock or milk if it thickens too much.
- Freezer tip – For best texture, freeze before adding milk and cheese, then stir them in fresh when reheating.
- Protein swaps – Leftover turkey, rotisserie chicken, or crispy bacon can replace ham.
- Customize the spice – Adjust cayenne to taste or substitute smoked paprika or chipotle for a smoky kick.