Potato Corn Chowder
This creamy potato corn chowder recipe is the best! It’s so easy to make and full of flavorful sweet corn and hearty potatoes with a hint of spice from fresh poblano peppers. It’s made with coconut milk, so it’s dairy free and vegan, plus you can easily make it gluten free with a simple swap.
This potato corn chowder recipe is sponsored by The United States Potato Board via Honest Cooking. All opinions, ideas and recipes are my own. Thanks for supporting Simply Whisked and its sponsors.
Why I love this potato corn chowder recipe
This hearty and filling potato corn chowder is light and dairy free, so it’s great for keeping those New Year’s resolutions. I have been totally obsessed with potatoes lately. I’ve been adding them into everything and planning meals around them. I think it’s because potatoes are secretly healthy. I know that that’ve gotten a bad rep thanks to French fries and potato chips, but potatoes can be a really healthy way to work some filling carbs in your diet. They have really been my friend lately.
Since January is almost over, I’m guessing those New Year’s resolutions are getting harder and harder to stick to, but don’t worry. That’s where the potatoes come in. If you’re eating them in healthy ways, like in this light potato corn chowder, you really can’t go wrong and you’ll still keep your resolutions. I promise.
I made this soup with some coconut milk so we don’t even have to worry about dairy. And, the sweetness in the coconut milk really brings out the flavor of the corn. I’ve also been obsessed with poblanos lately (last night we had my Italian sausage and vegetable skillet, but we subbed a poblano for a bell pepper and used turkey sausage to make it a little lighter).
There’s one thing I want to mention though. As far as spiciness goes, poblanos are hit or miss. Even though they are considered a rather mild pepper sometimes they can pack a bit of heat. So if you’re not into spice, try using a green bell pepper instead.
If you like this recipe, you have to try this vegan scalloped potatoes, and this sweet potato pasta with cilantro tahini sauce and this minestrone soup recipe.
Searching for more hearty soup recipes? chicken and dumpling soup / creamy sweet potato and cauliflower soup / lemon ginger chicken soup / garbanzo bean soup / Cauliflower chowder
Ingredients & substitutions
- Russet potatoes – You can use other potatoes, but russet potatoes have a heavier starch content which helps make the soup a bit creamier.
- Coconut milk – Unsweetened, coconut milk will work best for this recipe.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make corn and potato chowder
Sauté the vegetables. Heat a large pot to medium-high heat and add your some olive oil. Next, add the veggies and sauté until the leeks have softened.
Add the liquid. Pour in the broth, and most of the coconut milk (save 1/2 cup for thickening), and bring the pot to a boil.
Simmer the soup. Reduce the heat to medium-low and let soup simmer until the potatoes are soft. This should take about 15 – 20 minutes. Then, add the frozen corn and let it get nice and hot.
Thicken the soup. In a small bowl, mix the rest of the coconut milk with your thickener of choice. Stir the mixture into the soup and let the soup thicken.
Ingredients
- 2 tablespoons olive oil
- 2 leeks (halved and sliced)
- 3 large russet potatoes (peeled and cubed (or 1.5 pounds baby potatoes))
- 2 poblano peppers (seeded and chopped)
- 3 carrots (sliced)
- 4 cups vegetable broth
- 2 cups coconut milk (divided)
- 2 tablespoons all-purpose flour or 1 tablespoon cornstarch
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1 1- pound package frozen corn kernels
Instructions
- In a large stockpot over medium-high heat, heat olive oil.
- Add the leeks, peppers, carrots and potatoes to the pot. Sauté until the leeks have softened and are slightly translucent.
- Add the broth and 1 1/2 cups of coconut milk. Bring to a boil.
- Meanwhile, whisk together the remaining coconut milk with the flour or cornstarch in a small bowl until smooth.
- Add the flour or cornstarch mixture to the soup and stir until combined.
- Season with salt and pepper and allow the soup to simmer over medium-low heat until the potatoes have softened, about 15 minutes.
- Add the frozen corn and continue to cook until heated through.
This soup looks so creamy and delicious! Love that it’s dairy-free!
Hi Melissa, I can’t wait to make this recipe. I love soup and your recipe has all my favorites!
This looks delicious!! Love how comforting this chowder is 🙂
That auto-play video with the “music” is horribly obnoxious.