Corn and Potato Chowder

Sep 23, 2022 | chowder, Soup, Soups/Stews | 0 comments

Corn and Potato Chowder

The end of the summer corn is so sweet and takes this chowder to next level! So creamy and sweet with a hint of heat at the end! Delicious!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Diet: Diabetic, Gluten Free, Low Salt, Vegan, Vegetarian
Keyword: 45 minute soup, chowder, corn, dairy free, gluten free, potatoes, refined sugar free
Servings: 4 Servings
Author: Denise Balistrieri


  • Large Stockpot
  • High Speed Blender


  • 4 Ears Corn on the cob (can sub 2 cans of corn)
  • 3 Med Potatoes, peel and cut in quarters (I like red skins or yellow)
  • 1 Large Onion, yellow or white, diced
  • 5-6 Cloves Garlic, minced
  • 4 Large Carrots, peeled and large diced
  • 1 Med Red Bell Pepper, cored and large diced
  • 2 tsp Old Bay Seasoning, salt free
  • ½ tsp Paprika
  • 1 -13.5 oz can Coconut Milk
  • 2 Cups Vegetable Broth (Can substitute with water)

Optional Toppings

  • Green onions, sliced thin
  • Red Bell Pepper, small dice
  • Parsley, fresh, chopped


  • Fill a large stock pot with water and place the peeled ears of corn in the stock pot. Cover with a lid and heat on high until it comes to a full boil. Cook the corn for about 5-8 minutes, or until the corn is plump and juicy.
  • Remove the corn and set aside to cool.
  • While the corn is boiling, peel the potatoes. When the corn is done, remove the cobs to cool and reserve the water. Add the large chunks of potatoes to the same stock pot with the water. Cook the potatoes for about 10-15 minutes. Make sure they don't become too soft.
  • Once the potatoes are done, remove them and set them aside to cool. Drain the cooking water.
  • Place the stock pot over med high heat. Once your pan is heated, add the diced carrots and begin to saute.
  • Cook the carrots for about 3-5 minutes or until just softened. Add the onion, red pepper and garlic. Continue to saute until all the vegetables, about 5-8 minutes stirring occasionally to prevent sticking. (You can use water or broth 1 TBSP at a time if needed to prevent sticking).
  • While the vegetables are sauteeing, use a knife to remove the kernels of corn from the cob. Also, cut the potatoes into smaller bite size pieces.
  • To the high speed blender, add 1/2 of the corn kernels and the equivalent of one potato. Add the coconut milk, broth, Old Bay Seasoning and Paprika to the blender as well. Process on high until the mixture is smooth and creamy.
  • Add the remaining corn kernels and potatoes to the stock pot. Pour the blended corn and potato mixture into the stock pot. Mix well. Bring the mixture to a low boil and cook for 10-20 minutes, until the vegetables have reached the desired doneness.
  • Remove from heat and serve! Enjoy!


***If your chowder isn’t as thick as you would like, mix in 1 TBSP of cornstarch at the end and allow to cook for about 10 minutes more, or …
Add 1 can pureed white beans and allow the chowder to continue cooking for about 10 more minutes.

The end of the summer corn is so sweet and takes this chowder to next level! So creamy and sweet with a hint of heat at the end! Delicious!