Winter is the perfect season for enjoying a steaming bowl of homemade soup. This recipe for Potato Corn Chowder is my go-to recipe for a quick and delicious supper.
COOK + BAKE | Updated January 6, 2025
COOK + BAKE | Updated January 6, 2025
When the weather turns cold and the days shorten, there’s nothing better than a pot of something warm simmering on the stove.
And if you’re anything like me, there is always a little container of leftover mashed potatoes tucked away in the freezer. I scrape whatever is left in the pan after dinner into a container, sometimes it’s a cup, sometimes it’s two, and save it until I’ve gathered enough to make this chowder.
This is home cooking at its best: a cozy soup that’s built from everyday ingredients and simple habits.
And the best part? Chowder like this is even better the next day, so it’s ideal to prepare the night before and simply warm up when dinnertime rolls around. As it rests, the flavors deepen and the potatoes thicken the broth into that classic chowder consistency we all love.
Why This Chowder Works So Well
This recipe leans into the beauty of using what you already have. Leftover mashed potatoes bring:
- Instant creaminess without needing flour or heavy cream.
- Natural thickening, giving the chowder body and richness.
- A quick start, because the potatoes are already cooked.
- Less waste, which always feels good.
And because you can adjust nearly everything (amounts, ingredients, add-ins) this chowder easily adapts to your kitchen and your day.
Ingredients At a Glance
- Minced Garlic: If you don’t have any fresh garlic, you can substitute 1/4 teaspoon garlic powder for each clove. (This is my favorite tool that makes mincing garlic so easy!)
- Unsalted Butter: I prefer to use unsalted butter to better control how much salt goes into my dishes.
- Medium Carrot
- Small Onion
- Chicken Stock: You can substitute vegetable broth, but it will give the soup a different flavor. (Learn how easy it is to make your own stock using leftover bones and vegetable scraps!)
- Mashed Potatoes: Used to naturally thicken the chowder and add flavor
- Corn - Fresh from the cob, frozen, or from a can all work well.
- Freshly Ground Black Pepper
- Milk: Full fat milk adds the most flavor to your soup, but feel free to substitute what you have
How to Make Potato Corn Chowder
STEP 1: Dice the carrot into small, uniform sized chunks and finely chop the onion.
STEP 2: Add the carrot and onion into a medium sized stock pot or Dutch oven along with the minced garlic and butter. Saute over medium heat until the carrots are tender and the onion is transparent, about seven minutes.
STEP 3: Pour the chicken stock into the pot, then stir in the mashed potatoes and corn. Season to taste with black pepper.
STEP 4: Bring the chowder to a boil and then turn down the heat and simmer uncovered for 25 minutes, stirring occasionally. The liquid will reduce and the soup will thicken.
STEP 5: Stir in the milk and simmer for an additional five minutes until heated through.
STEP 6: Serve the chowder immediately, or allow to cool and refrigerate until ready to eat.
This Potato Corn Chowder is the kind of recipe that makes life easier.
It uses what’s already in your kitchen, comes together without much fuss, and tastes even better after it rests.
When the day feels long and you need a dinner that’s filling and dependable, a pot of this chowder does the job every single time.
Make it the night before, reheat it when everyone gets home, and pair it with some bread or crackers. It’s simple, cozy, and exactly the kind of meal that keeps a busy household feeling cared for with no extra effort required.
More Soup Recipes You'll Want to Try
If you’re in a soup-making mood, here are a few more favorites you might enjoy. These are the kinds of recipes that work just as well for a cozy dinner as they do reheated for lunch the next day.
- Green Bean and Bacon Soup: Smoky bacon, tender potatoes, and green beans come together in a soup that feels hearty without being heavy. A great weeknight option.
- Ham and Potato Soup: A simple, hearty soup seasoned with celery seed and onion salt, giving you all the flavor without a lot of chopping. Great for using up leftover ham.
- Broccoli and Cheese Soup: A classic, comforting soup that turns broccoli into something everyone looks forward to. Smooth, rich, and especially good with crusty bread.
- Creamy Chicken Noodle Soup: A slow-cooker favorite made with leftover chicken and a handful of frozen vegetables. It’s easy, filling, and perfect for busy days.
- Tomato Soup: A from-scratch version of the classic: smooth, flavorful, and perfect alongside a grilled cheese.
Potato Corn Chowder
Makes 4-6 servings
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INGREDIENTS
- 2 garlic cloves, minced
- 3 Tablespoons unsalted butter
- Medium carrot
- Small onion
- 3 cups chicken stock
- 3 cups mashed potatoes
- 1/2 cup corn
- Freshly ground pepper, to taste
- 1 cup whole milk
INSTRUCTIONS
STEP 1: Chop the carrot into small pieces and finely chop the onion.
STEP 2: Add carrots, onions, and garlic to a medium sized stock pot or Dutch oven with butter. Saute over medium heat until carrots are tender and onion is transparent, about 5 to 7 minutes.
STEP 3: Pour the chicken stock into the pot, then stir in the mashed potatoes and corn. Season with a little pepper.
STEP 4: Bring the chowder to a boil, then turn down the heat and simmer uncovered for 25 minutes, stirring occasionally. The liquid will reduce and the soup will thicken as it simmers.
STEP 5: Add the milk and simmer for an additional 5 minutes to warm.
STEP 6: Serve immediately or reheat over medium-low heat just until boiling for a thicker and more flavorful chowder. Serve with a little crumbled bacon on top if you'd like.
