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Corn and Potato Chowder

This recipe has evolved over time - if you don't need to stay away from dairy, feel free to add a splash of cream and/or some shreds of white cheddar cheese.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 4


  • 3 T butter
  • 1 cup onion diced
  • 1 clove garlic
  • 1/2 t dried thyme or 1 t fresh
  • 1 leaf dried bay
  • 4 cups stock chicken or vegetable
  • 1 pound Yukon gold potatoes scrubbed and diced
  • 2 cups corn kernels fresh or frozen
  • salt and pepper to taste


  • In a 6-quart pot, melt butter. Add onions and garlic and cook until translucent, 8 to 10 minutes.
  • Stir in thyme, bay leaf, and stock, and bring to a boil.
  • Add diced potatoes, and reduce heat. Simmer until potatoes are cooked through, about 10 minutes.
  • Stir in corn kernels and simmer until warmed through.
  • Remove and discard bay leaf and season to taste with salt and pepper.
  • Serve hot, with grated white cheddar cheese (optional).


Adapted from a recipe originally from Safeway.  
Keyword dairy free, quick and easy dinner recipe