17 Potato Corn Chowder Recipes (Vegetarian Only)

When the chill of fall sets in, nothing beats a steaming bowl of potato corn chowder. These 17 vegetarian versions are pure comfort food magic—creamy, hearty, and packed with flavor. Whether you need a quick weeknight dinner or a cozy weekend meal, you’re sure to find a new favorite here.

Creamy Classic Potato Corn Chowder

Whether you're craving comfort on a chilly evening or simply want a hearty bowl of goodness, this Creamy Classic Potato Corn Chowder is the perfect stovetop meal. With sweet corn, tender potatoes, and a velvety base, it's vegetarian comfort at its finest.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Produce

• 3 cups fresh or frozen corn kernels (I prefer frozen for sweetness)
• 2 medium russet potatoes (about 1 lb, peeled and cubed)
• 1 medium yellow onion (diced)
• 2 celery stalks (diced)
• 2 cloves garlic (minced)

Pantry

• 1/4 cup all-purpose flour (for thickening)
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Dairy

• 2 tablespoons unsalted butter (for sautéing)
• 1 cup whole milk (room temp works best)
• 1 cup heavy cream (adds richness)

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and celery; cook, stirring occasionally, until softened, about 5 minutes.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to eliminate raw flour taste. (Tip: This is a crucial step to avoid lumpy chowder.)
5. Slowly pour in the vegetable broth while whisking to prevent lumps.
6. Add the cubed potatoes, corn kernels, thyme, bay leaf, salt, and pepper. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender. (Tip: Don't overcook the potatoes; they should hold their shape.)
8. Remove the bay leaf. Use a potato masher to lightly mash some of the potatoes in the pot to thicken the chowder.
9. Stir in the milk and heavy cream. Heat through over low heat, but do not let it boil. (Tip: Boiling after adding dairy can cause curdling; keep it gentle.)
10. Taste and adjust salt and pepper if needed.
11. Serve hot, garnished with fresh parsley if desired.

A bowl of this chowder is pure comfort—creamy, with bursts of sweet corn and tender potato chunks. For a fun twist, top with crispy bacon or shredded cheddar cheese.

Spicy Southwest Potato Corn Chowder

Over the years, I've perfected this hearty chowder that brings the warmth of the Southwest right into your kitchen. It's a slow-cooked, vegetarian chili-style soup packed with tender potatoes, sweet corn, and smoky cumin. Trust me, the jalapeño gives it just the right kick without overwhelming the other flavors.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Produce & Aromatics

• 4 medium Yukon Gold potatoes (about 1.5 lbs), peeled and diced into ½-inch cubes — I like Yukon Golds for their buttery texture and how they hold up in the slow cooker
• 2 cups frozen corn kernels (no need to thaw)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped (keep the seeds if you want extra heat)

Canned Goods & Liquids

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 3 cups vegetable broth (low-sodium preferred)
• 1 cup heavy cream (or full-fat coconut milk for dairy-free)

Spices & Seasonings

• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon dried oregano
• Salt and black pepper to taste
• 2 tablespoons olive oil (extra virgin is my go-to for sautéing)

Optional Garnishes

• Fresh cilantro, chopped
• Sliced avocado
• Lime wedges
• Shredded cheddar cheese (if not vegan)

Instructions

1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 4 minutes. (Tip: Don't rush this step; translucent onions build flavor.)
2. Add the minced garlic and chopped jalapeño, cook for 1 minute until fragrant.
3. Stir in the smoked paprika, ground cumin, chili powder, and dried oregano. Cook for 30 seconds to toast the spices. (Tip: Toasting spices deepens their flavor — be careful not to burn them.)
4. Add the diced potatoes, frozen corn, fire-roasted tomatoes (with their juices), and drained black beans. Pour in the vegetable broth. Stir everything together.
5. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 30-35 minutes, until the potatoes are fork-tender. (Tip: For a thicker chowder, uncover and simmer an additional 10 minutes.)
6. Once the potatoes are tender, remove the pot from heat. Using an immersion blender, blend about half the soup until slightly creamy (or blend 2 cups in a standard blender and return). We want some chunky texture left.
7. Stir in the heavy cream (or coconut milk). Season with salt and black pepper to taste. If the soup is too thick, add a splash of broth or water.
8. Ladle into bowls and garnish with fresh cilantro, sliced avocado, lime wedges, and shredded cheese if desired.

Kick back and enjoy this chowder with a warm tortilla or crusty bread. The creamy broth, smoky spices, and pops of sweet corn make every spoonful a comfort. I love how the leftovers taste even better the next day!

Curried Coconut Potato Corn Chowder

Nestled in the heart of comfort food, this Curried Coconut Potato Corn Chowder is a creamy, dairy-free twist on a classic. It's packed with aromatic spices and the natural sweetness of corn, making it a perfect weeknight meal.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chowder

• 1 tablespoon coconut oil (I love the subtle coconut flavor it adds)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (fresh is best)
• 1 tablespoon fresh ginger, grated (peel it with a spoon for easy grating)
• 2 teaspoons curry powder (use a good quality blend)
• 1 teaspoon ground turmeric (this gives that beautiful golden color)
• 1/2 teaspoon cayenne pepper (optional, for a little heat)
• 4 cups Yukon Gold potatoes, diced into 1/2-inch cubes (they hold their shape well)
• 3 cups fresh or frozen corn kernels (if using canned, drain first)
• 1 can (13.5 oz) full-fat coconut milk (shake well before opening)
• 2 cups vegetable broth (low sodium preferred)
• 1 teaspoon salt (plus more to adjust later)
• 1/2 teaspoon black pepper
• Optional: fresh cilantro or green onions for garnish

Instructions

1. In a large pot or Dutch oven, heat the coconut oil over medium heat until shimmering.
2. Add the diced onion and sauté for 4-5 minutes, until soft and translucent. (Tip: Stir occasionally to prevent burning.)
3. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
4. Stir in the curry powder, turmeric, and cayenne (if using) for about 30 seconds to toast the spices.
5. Add the diced potatoes, corn, coconut milk, and vegetable broth. Stir to combine.
6. Bring the chowder to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until the potatoes are tender when pierced with a fork. (Tip: Taste a potato piece to check doneness.)
7. For a creamier texture, use an immersion blender to partially blend the chowder — about 3-4 pulses. Alternatively, transfer 2 cups to a blender, blend until smooth, and return to the pot. (Tip: Be careful with hot liquids when using a blender; let cool slightly first.)
8. Stir in the salt and black pepper. Taste and adjust seasoning if needed.
9. Serve hot, garnished with fresh cilantro or green onions if desired.

Happily, this chowder is both hearty and light at the same time, thanks to the coconut milk. The curry and ginger give it a warm, aromatic kick that pairs beautifully with crusty bread or a simple salad.

Smoky Chipotle Potato Corn Chowder

Every good chowder starts with a deep, smoky base, and this chipotle potato corn chowder delivers that in spades. Fire-roasted corn and chipotle peppers bring warmth and richness, while creamy potatoes make it hearty. Let's get started.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 2 tbsp unsalted butter – I always use unsalted to control the salt level
• 1 medium yellow onion, diced – about 1 cup
• 3 cloves garlic, minced – fresh is best here
• 2 chipotle peppers in adobo sauce, minced – plus 1 tbsp adobo sauce for extra smoke
• 4 cups vegetable broth – low-sodium preferred so you can season later
• 3 cups Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces – they hold their shape beautifully
• 2 cups fire-roasted corn kernels – either from the grill or thawed frozen fire-roasted corn
• 1 cup heavy cream – for that luxurious texture
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt, plus more to finish
• 1/2 tsp black pepper
• Fresh cilantro and lime wedges for serving – optional but highly recommended

Instructions

1. Heat a large heavy-bottomed pot or Dutch oven over medium heat and add the unsalted butter. Let it melt and foam subsides, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent and starting to brown at the edges, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the minced chipotle peppers and the adobo sauce, stirring to coat the onions and garlic. Cook for 1 minute – this blooms the smoky flavor.
5. Pour in the vegetable broth and bring to a simmer over medium-high heat.
6. Add the cubed potatoes, fire-roasted corn, smoked paprika, ground cumin, salt, and black pepper. Stir to combine.
7. Once the soup returns to a gentle simmer, reduce the heat to medium-low, cover, and let it cook for 20 minutes, or until the potatoes are fork-tender. Tip: Resist the urge to stir too often; you want the potatoes to stay intact.
8. Remove the lid and stir in the heavy cream. Let the chowder simmer uncovered for another 5 minutes to thicken slightly. Tip: If you want a thicker chowder, mash a few potato chunks against the side of the pot.
9. Taste and adjust seasoning with additional salt or pepper if needed. Tip: The chipotle heat builds over time, so don't overdo it at first.
10. Serve hot, garnished with fresh cilantro and a squeeze of lime if desired.

The chowder is velvety with a gentle heat from the chipotle that lingers pleasantly. Serve with crusty bread for dipping, or top with crispy bacon bits if you're feeling indulgent. Either way, it's a bowl of comfort that feels both rustic and refined.

Garlic Rosemary Roasted Potato Corn Soup

Just imagine the aroma of roasted garlic and rosemary filling your kitchen—this soup is that cozy feeling in a bowl. It’s a creamy blend of roasted potatoes and corn with minimal effort.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1.5 lbs Yukon Gold potatoes (my go-to for creaminess)
• 1 cup frozen corn kernels (convenient and sweet)
• 1 head garlic (roasted until caramelized)
• 2 sprigs fresh rosemary (use the leaves)
• 1 medium yellow onion, quartered
• 4 cups low-sodium vegetable broth
• 1/2 cup heavy cream (or full-fat coconut milk)
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400°F.
2. On a baking sheet, toss potatoes, onion, and garlic head (top cut off) with oil, salt, and pepper in a single layer. Tip: a single layer ensures even browning.
3. Roast 30-35 minutes until potatoes are fork-tender and garlic is soft. Tip: check doneness with a fork—it should slide in easily.
4. Squeeze the roasted garlic cloves from their skins into a bowl.
5. In a large pot, combine roasted vegetables, corn, rosemary, and broth. Bring to a simmer, then cook 10 minutes to meld flavors.
6. Remove rosemary sprigs. Puree with an immersion blender until smooth. Tip: if using a regular blender, vent the lid and cover with a towel to avoid steam burns.
7. Stir in cream, adjust salt and pepper to taste. Serve warm.

Rich and velvety, this soup has a deep sweetness from the roasted corn and garlic. Serve it with crusty bread for dipping or top with crispy bacon for a non-vegetarian twist.

Ranch Style Potato Corn Chowder

Venturing into a chowder that's both comforting and tangy is easier than you think. This Ranch Style Potato Corn Chowder uses a buttermilk and herb base to deliver a cooling, ranch-inspired twist on a classic. I'll guide you through each step.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 2 tablespoons extra virgin olive oil – my go-to for sautéing
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 4 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (about 4 cups) – I prefer these for their buttery texture
• 4 cups vegetable broth
• 1 teaspoon salt, plus more as needed
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups fresh or frozen corn kernels – fresh corn when in season, but frozen works fine
• 1 1/2 cups buttermilk, shaken – I always use full-fat for richness
• 1/2 cup sour cream
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives, plus more for garnish

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
2. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Stir in the diced potatoes, vegetable broth, salt, and pepper. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
4. While the potatoes cook, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Remove from heat and set aside.
5. Once the potatoes are tender, use a potato masher to lightly mash some of the potatoes right in the pot, leaving plenty of chunks for texture. This helps thicken the chowder naturally.
6. Stir in the corn kernels and cook for 2 minutes to heat through.
7. Reduce the heat to low. Slowly whisk in the buttermilk, then the sour cream, stirring continuously. Be gentle: buttermilk can curdle if boiled, so keep the heat low.
8. Gradually whisk in the roux mixture, stirring until the chowder thickens slightly, about 2-3 minutes.
9. Remove from heat. Stir in the fresh dill, parsley, and chives. Taste and add additional salt or pepper if needed – remember that buttermilk varies in acidity, so adjust accordingly.
10. Ladle into bowls and garnish with extra chopped chives. Serve warm.

Zesty with ranch herbs and luscious from the buttermilk, this chowder is a bowl of comfort. Serve it with crusty bread for dipping, or top with extra chives for a fresh pop.

Mexican Street Corn Potato Chowder

Craving a warm bowl of comfort with a zesty twist? This Mexican Street Corn Potato Chowder brings the elote-inspired flavors of lime, cotija, and chili into a creamy, hearty soup that's perfect for a cozy night in.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 2 tbsp unsalted butter – I prefer unsalted to control the salt level later.
• 1 medium yellow onion, diced (about 1 cup) – onions add sweetness.
• 3 cloves garlic, minced – fresh garlic is non-negotiable here.
• 4 cups frozen corn kernels, thawed – frozen corn is sweet and convenient; no need to thaw completely.
• 1 lb Yukon Gold potatoes, peeled and diced (½-inch cubes) – they hold their shape well.
• 4 cups low-sodium vegetable broth – better to add salt yourself.
• 1 tsp ground cumin
• ½ tsp chili powder – use ancho for a smoky depth.
• ½ tsp smoked paprika (optional, but highly recommended)
• 1 cup heavy cream – for richness; half-and-half works too.
• Juice of 1 lime (about 2 tbsp) – fresh juice brightens the dish.
• ½ cup crumbled cotija cheese – plus more for garnish.
• ¼ cup chopped fresh cilantro (leaves and tender stems)
• Salt and freshly ground black pepper to taste – I use kosher salt.

Instructions

1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. (Tip: Don’t rush this step; good flavor starts here.)
3. Add the minced garlic and cook until fragrant, only about 30 seconds, to avoid burning.
4. Add the thawed corn kernels and cook, stirring often, for 2 minutes to lightly char them – this brings out the sweetness.
5. Add the diced potatoes, vegetable broth, cumin, chili powder, smoked paprika, and 1 teaspoon of salt. Stir to combine.
6. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer until the potatoes are fork-tender, about 15–20 minutes. (Tip: Check by piercing a potato cube with a fork – it should slide off easily.)
7. Using an immersion blender, blend about half of the chowder directly in the pot until mostly smooth but still chunky. Alternatively, transfer 2 cups of the soup to a blender, puree carefully (allow to cool slightly first, and never fill more than halfway), then return to the pot. (Tip: Blending only half gives you a creamy base with texture.)
8. Stir in the heavy cream and lime juice. Warm over low heat for 2 minutes – do not let it boil or the cream may curdle.
9. Remove the pot from the heat. Stir in the crumbled cotija cheese and half of the chopped cilantro. Taste and adjust salt and pepper as needed.
10. Ladle the chowder into bowls. Garnish with extra cotija, cilantro, and a sprinkle of chili powder or paprika for a colorful finish.

Just one spoonful delivers a creamy, tangy kick with a hint of smokiness from the paprika. The tender potatoes and sweet corn play beautifully against the salty cotija. For a fun twist, serve with tortilla chips or a side of sliced avocado.

Cheesy Potato Corn Chowder

Creamy and comforting, this Cheesy Potato Corn Chowder is the ultimate bowl of warmth. With sharp cheddar melted into a rich, velvety base and sweet corn in every spoonful, it's a vegetarian meal that feels like a hug. Trust me—this one's a keeper for chilly evenings.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 4 tablespoons unsalted butter (I prefer European-style for richness)
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced (fresh, not jarred please)
• 1/4 cup all-purpose flour (unbleached works best)
• 4 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (they hold shape perfectly)
• 4 cups vegetable broth (low-sodium so you control the salt)
• 2 cups whole milk (or half-and-half for extra creaminess)
• 2 cups frozen corn kernels (thawed—or fresh if in season)
• 2 cups sharp cheddar cheese, freshly shredded (don't use pre-shredded; it won't melt as smoothly)
• 1/2 teaspoon salt (plus more to adjust)
• 1/4 teaspoon black pepper (freshly ground)
• 1/4 teaspoon smoked paprika (optional, but adds depth)

Instructions

1. In a large heavy-bottomed pot or Dutch oven, melt the 4 tablespoons butter over medium heat. Tilt the pot so the butter coats the bottom evenly.
2. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Don't let it brown—you want sweetness, not color.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds. This step is quick; burnt garlic turns bitter.
4. Sprinkle the 1/4 cup flour over the onion-garlic mixture and stir constantly for 1 minute. This cooks out the raw flour taste and creates a roux. Tip: Keep stirring to avoid lumps.
5. Slowly pour in the 4 cups vegetable broth while whisking continuously. Whisk vigorously to prevent clumps from forming—think of it as smoothing out a paste.
6. Add the diced potatoes and bring the mixture to a gentle boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 12-15 minutes, or until the potatoes are fork-tender. Tip: Test a cube; it should easily break when pressed with a fork.
7. Pour in the 2 cups milk and add the thawed corn kernels. Stir to combine, then let the chowder return to a simmer over medium heat. Do not boil after adding milk—it could curdle.
8. Turn off the heat completely. Gradually stir in the shredded sharp cheddar cheese, a handful at a time, until fully melted and smooth. Tip: Adding cheese off heat prevents graininess; also, use a rubber spatula to scrape the bottom.
9. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika if using. Stir gently, then taste and adjust salt—cheese can be salty, so go easy.
10. Ladle into bowls and serve immediately. The chowder thickens as it cools, so if making ahead, thin with a splash of milk when reheating.

Velvety and rich, this chowder has a luscious texture that coats the spoon perfectly, with subtle smoky notes from the paprika. For a fun twist, top with crispy bacon bits (skip for vegetarian) or a handful of fresh chives and extra cheddar. Trust me, you'll be going back for seconds.

Sour Cream and Chive Potato Corn Chowder

Start your meal with a bowl of this light and tangy Sour Cream and Chive Potato Corn Chowder. It's a refreshing twist on a classic, packed with fresh chives and a creamy sour cream finish. Perfect for a vegetarian dinner that feels indulgent yet bright.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chowder

• 2 tablespoons unsalted butter (I like butter for richness; can sub olive oil)
• 1 medium yellow onion, diced (about 1 cup; sweet onions work too)
• 2 cloves garlic, minced (fresh is best)
• 3 cups vegetable broth (low-sodium preferred)
• 3 cups diced Yukon Gold potatoes (about 1 lb; they hold shape well)
• 2 cups fresh or frozen corn kernels (if using frozen, no need to thaw)
• 1 cup whole milk (or 2% for lighter)
• 1/2 cup sour cream (full-fat gives best tang)
• 1/4 cup chopped fresh chives (plus more for garnish)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. I use unsalted to control salt level.
2. Add the diced onion and cook, stirring occasionally, until softened, about 4-5 minutes. No browning needed.
3. Stir in the minced garlic and cook for 30 seconds until fragrant. Garlic burns quickly, so keep moving.
4. Pour in the vegetable broth and bring to a simmer.
5. Add the diced potatoes and corn kernels. Tip: If using frozen corn, no need to thaw; it will heat through quickly.
6. Return to a simmer, then reduce heat to medium-low, cover, and cook until potatoes are tender, about 12-15 minutes. Check with a fork.
7. While the chowder simmers, whisk together the milk and sour cream in a small bowl until smooth. This prevents curdling.
8. Once potatoes are tender, reduce heat to low. Slowly stir in the milk-sour cream mixture. Whisk gently to incorporate.
9. Add the chopped chives, salt, and pepper. Stir to combine. Taste and adjust seasoning.
10. Simmer for 2-3 minutes on low to warm through, but do not boil (sour cream could separate).
11. Serve hot, garnished with additional fresh chives.

Finish with a sprinkle of fresh chives on top for a pop of color and mild onion flavor. The chowder is creamy but light, with a tangy finish from the sour cream. Pair it with crusty bread for a complete meal.

Slow Cooker Potato Corn Chowder

With its creamy texture and hearty vegetables, this Slow Cooker Potato Corn Chowder is the ultimate set-and-forget meal. Perfect for busy days, it simmers all day while you go about your tasks. Let me guide you through each step to ensure a perfect result.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

• 2 tablespoons unsalted butter (I like to use salted and adjust later)
• 1 medium yellow onion, diced (about 1 cup)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 3 cloves garlic, minced (fresh makes a difference here)
• 1/4 cup all-purpose flour (for thickening)
• 4 cups vegetable broth (low-sodium preferred)
• 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (they hold shape well)
• 3 cups frozen corn kernels (or fresh if in season, no need to thaw)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 bay leaf
• 1 cup heavy cream (or half-and-half for lighter version)
• Salt and freshly ground black pepper (to taste, but I recommend starting with 1 teaspoon salt and 1/2 teaspoon pepper)

Instructions

1. In a large skillet over medium heat, melt the butter. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes. This step builds a flavorful base.
2. Add the garlic and cook for 1 minute until fragrant. Stir constantly to avoid burning.
3. Sprinkle the flour over the vegetables. Cook, stirring, for 2 minutes to eliminate the raw flour taste.
4. Slowly pour in about 1 cup of the vegetable broth, whisking constantly to create a smooth slurry. Then add the remaining 3 cups of broth and whisk until incorporated.
5. Transfer the entire mixture to a 6-quart slow cooker. Add the potatoes, corn, thyme, and bay leaf. Stir to combine.
6. Cover and cook on low for 6 hours (or on high for 3 hours) until the potatoes are tender when pierced with a fork.
7. Remove the bay leaf and discard. Stir in the heavy cream. Taste and adjust seasoning with salt and pepper as needed. The chowder will thicken slightly as it sits.
8. Ladle into bowls and serve warm. For extra richness, garnish with fresh chives or shredded cheddar cheese.

Serve this chowder with crusty bread for dipping; the creamy broth is perfect for sopping up. The potatoes break down just enough to give body without losing their shape, while the corn adds a pop of sweetness. Enjoy this comforting bowl after a long day.

Quick Instant Pot Potato Corn Chowder

Diving into a bowl of homemade chowder on a chilly evening is pure comfort. This Quick Instant Pot Potato Corn Chowder delivers creamy, rich flavor in just 30 minutes, thanks to pressure cooking. Perfect for busy weeknights, it's vegetarian-friendly and incredibly satisfying.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Main Ingredients

• 2 tablespoons unsalted butter (I like using high-fat European-style for extra richness)
• 1 tablespoon extra virgin olive oil (my go-to for sautéing)
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 4 cups Yukon Gold potatoes, peeled and cut into ½-inch cubes (they hold shape but get creamy)
• 3 cups frozen corn kernels (no need to thaw; fresh works too if you cut off the cob)
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 bay leaf
• 1 cup whole milk (or half-and-half for extra richness)
• 2 tablespoons all-purpose flour (for thickening without lumps)
• 1 teaspoon salt, plus more to finish
• ½ teaspoon black pepper, freshly ground
• Optional garnish: 2 tablespoons fresh chives, snipped

Instructions

1. Turn the Instant Pot to Sauté mode (high). Add the butter and olive oil; let them melt and sizzle for about 30 seconds.
2. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Tip: If the onion starts to brown too fast, lower the Sauté temperature to medium.
3. Stir in the minced garlic and cook for 30 seconds until fragrant. Do not let it burn.
4. Add the potato cubes, frozen corn, vegetable broth, dried thyme, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper. Stir well to combine.
5. Close the lid, set the valve to Sealing, and pressure cook on High for 10 minutes. It will take about 5 minutes to come to pressure.
6. When the cooking time ends, perform a quick release by carefully turning the valve to Venting. Stand back to avoid steam.
7. Remove the bay leaf. In a small bowl, whisk the milk and flour together until smooth—this is your slurry to thicken the chowder. Tip: Whisk vigorously to avoid lumps; if needed, strain through a fine mesh sieve.
8. Turn the Instant Pot back to Sauté mode (medium). Slowly pour in the slurry while stirring constantly. Let it simmer for 2–3 minutes until the chowder thickens to your liking. Tip: The chowder will continue to thicken as it cools, so don't overreduce.
9. Taste and adjust salt and pepper if needed. For a smoother texture, use an immersion blender to pulse the chowder 3–4 times (just enough to break up some potatoes but leave plenty of chunks).
10. Ladle into bowls and garnish with fresh chives if desired.

Bowl after bowl, this chowder never disappoints with its velvety texture and sweet corn bursts. Serve it with crusty bread for dunking, or top with crispy bacon bits for a non-vegetarian twist (if you wish). Either way, it’s a hug in a bowl.

Herbed White Bean Potato Corn Chowder

Just when you think you've mastered cozy soups, this Herbed White Bean Potato Corn Chowder elevates the game with creamy, herbal goodness. Packed with protein-rich cannellini beans and sweet corn, it's a vegetarian delight that feels indulgent yet wholesome.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Chowder

• 2 tablespoons olive oil (extra virgin is my go-to for richer flavor)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 2 ribs celery, diced (about 1/2 cup)
• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 1 can (15 ounces) cannellini beans, drained and rinsed (I prefer these for their creamy texture)
• 1 cup frozen corn kernels (no need to thaw; frozen adds sweetness year-round)
• 4 cups vegetable broth (low-sodium to control salt)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, if you have it)
• 1/2 teaspoon salt (plus more to my taste later)
• 1/4 teaspoon black pepper (freshly ground is worth it)
• 1 cup half-and-half (or heavy cream for extra richness; I like half-and-half for balance)

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering.
2. Step 2: Add the diced onion and celery. Cook, stirring occasionally, until softened and translucent, about 5 minutes. (Tip: Don't rush this; it builds the flavor base.)
3. Step 3: Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
4. Step 4: Add the diced potatoes, vegetable broth, dried thyme, salt, and pepper. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are fork-tender.
5. Step 5: Stir in the drained cannellini beans and frozen corn. Increase heat to medium and bring to a gentle simmer. Cook uncovered for 10 minutes, allowing the corn to heat through and flavors to meld. (Tip: Stir occasionally to prevent sticking.)
6. Step 6: Remove the pot from heat. Using an immersion blender, blend until about half the soup is creamy, leaving some chunky potato and bean pieces for texture. (If you don't have an immersion blender, carefully transfer 2 cups of the soup to a blender, blend until smooth, and return to the pot.)
7. Step 7: Stir in the half-and-half. Return the pot to low heat and warm gently for 2 minutes, stirring often. Do not let it boil, or the dairy may curdle. (Tip: For extra insurance, temper the half-and-half by adding a ladleful of hot soup to it before stirring in.)
8. Step 8: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh thyme sprigs or chopped chives if desired.

Once you ladle this chowder into bowls, you’ll notice the velvety broth hugging every bean and potato cube, with bursts of sweet corn and earthy thyme. Pair it with crusty bread for dipping, or a simple green salad for a light dinner that still satisfies.

Roasted Corn and Potato Chowder

Every summer, I look forward to fresh corn season, and this Roasted Corn and Potato Chowder captures that sweet, smoky flavor perfectly. With charred kernels and crispy potato toppings, it's a cozy bowl that feels like autumn in a spoon.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Chowder

• 4 ears fresh corn, husked (I like to grill them for extra smokiness)
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium is my preference here)
• 1.5 pounds Yukon Gold potatoes, peeled and cubed (about 4 cups)
• 1 teaspoon smoked paprika (essential for that smoky depth)
• 1/2 teaspoon ground cumin
• 1 cup whole milk (or half-and-half for richness)
• 1 teaspoon salt (adjust later if needed)
• 1/2 teaspoon black pepper, freshly ground

For the Toppings

• 2 tablespoons olive oil (extra virgin is my go-to)
• 1 cup frozen or fresh corn kernels (for extra crunch)
• 1/2 cup diced red bell pepper (optional, but adds color)
• 1/4 cup chopped fresh chives
• 1/2 cup sour cream (or Greek yogurt for tang)

Instructions

1. Preheat your grill or broiler to high. Place the 4 ears of fresh corn directly on the grates or under the broiler, turning every 2–3 minutes, until the kernels are charred in spots (about 8–10 minutes total). Let cool slightly, then cut the kernels off the cobs and set aside. Reserve the cobs for the broth if desired.
2. In a large pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Add 2 cloves minced garlic and cook until fragrant, about 30 seconds.
4. Pour in 4 cups vegetable broth and add the peeled and cubed Yukon Gold potatoes, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
5. Increase heat to high and bring the mixture to a boil. Then reduce heat to medium-low, cover, and simmer until the potatoes are fork-tender, about 15–18 minutes.
6. While the chowder simmers, prepare the crispy topping: In a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add 1 cup frozen or fresh corn kernels and 1/2 cup diced red bell pepper (if using). Cook, stirring occasionally, until the corn is golden and slightly charred, about 5–7 minutes. Set aside.
7. Once the potatoes are tender, remove the pot from heat. Using an immersion blender (or carefully transfer to a blender in batches), puree the chowder until smooth. Be careful with hot liquids—leave a little texture if you prefer.
8. Stir in the charred corn kernels you cut earlier (reserving about 1/4 cup for garnish) and 1 cup whole milk. Return the pot to low heat and warm through, about 2 minutes. Taste and adjust salt and pepper if needed.
9. Ladle the chowder into bowls. Top each with a spoonful of the charred corn and pepper mixture, a dollop of sour cream, a sprinkle of fresh chives, and the reserved charred corn for extra crunch.

Don't be afraid to double the crispy topping—it's the best part! The creamy, smoky chowder pairs beautifully with a side of crusty bread for dipping.

Conclusion

Zipping through these 17 vegetarian potato corn chowders, you’ve got creamy, hearty, and easy options for any night. Try one this week—they’re total comfort in a bowl. Drop your fave in the comments and save this roundup on Pinterest for later!

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