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Corn Potato Chowder Recipe
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5 from 2 votes

Corn Potato Chowder

This corn potato chowder recipe is so hearty and delicious! It's easy to put together - the hardest part is peeling the potatoes - and is perfect for a chilly (or cold) day!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course, Side Dish, Soup
Cuisine: American
Servings: 6 servings
Calories: 670kcal
Author: Savory With Soul

Ingredients

  • 2 Tbsp olive oil (or oil of choice)
  • 1 medium onion , diced
  • 1 Tbsp garlic , minced (about 2-3 large cloves)
  • 10 medium potatoes , peeled and chopped (5-6 cups)
  • 4 cups chicken stock (or broth)
  • 20 ounces corn , frozen or fresh
  • 1 tsp salt , more to taste
  • ½ tsp black pepper , more to taste
  • 2 tsp paprika
  • 4 tsp dry marjoram
  • 1 cup sour cream (or plain yogurt)
  • ½ cup heavy cream (or milk)
  • 1 Tbsp butter
  • ½ cup parmesan cheese , grated
  • 1 cup pepper Jack cheese , shredded (or other cheese)

Instructions

  • Heat Dutch oven to medium for 2-3 minutes. Add oil, onion, and garlic and cook for about 5 minutes or until onions are translucent.
  • Add potatoes, broth, corn, salt, black pepper, paprika, and marjoram. Stir and bring to a boil on high heat (uncovered).
  • Reduce heat to low-medium (about 2-3) and cover.
  • Cook 45 minutes to 1 hour, stirring occasionally, mashing potatoes gently with your spoon to create smaller pieces.
  • Uncover and turn heat to low. Let sit 5 minutes before adding sour cream, cream, butter, and cheeses.
  • Serve right away with extra cheese to top if desired.

Nutrition

Calories: 670kcal | Carbohydrates: 74g | Protein: 26g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 79mg | Sodium: 944mg | Potassium: 1976mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1426IU | Vitamin C: 48mg | Calcium: 417mg | Iron: 13mg