One-Pot Creamy Corn and Potato Chowder
A velvety corn and potato chowder cooked in one pot, featuring tender potatoes, sweet corn, and a touch of smoked paprika for warmth. This american-inspired soups (vegetarian) ready in about 40 minutes pairs yellow onion, diced, garlic cloves, minced, corn kernels, fresh or frozen for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 2 cups corn kernels, fresh or frozen
- 4 cups vegetable broth
- 1 cup whole milk
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp smoked paprika
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 2 tbsp fresh chives, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot over medium heat, melt 3 tablespoons unsalted butter. Add 1 diced medium yellow onion and sauté for 5 minutes until soft and translucent.
- Step 2: Stir in 2 minced garlic cloves and 3 tablespoons all-purpose flour, cooking for 2 minutes while stirring constantly to form a roux that smells nutty.
- Step 3: Slowly whisk in 4 cups vegetable broth and 1 cup whole milk, ensuring no lumps remain. Add 3 medium peeled and diced russet potatoes and bring to a simmer.
- Step 4: Cook uncovered for 20 minutes, stirring occasionally, until potatoes are tender.
- Step 5: Stir in 2 cups corn kernels, 1 teaspoon smoked paprika, 1 1/4 teaspoons salt, and 3/4 teaspoon black pepper. Simmer for an additional 5 minutes.
- Step 6: Remove from heat and sprinkle 2 tablespoons chopped fresh chives over the chowder before serving warm.
Frequently asked questions
How long does One-Pot Creamy Corn and Potato Chowder take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Creamy Corn and Potato Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow onion, diced from drying out.
Can I substitute ingredients in One-Pot Creamy Corn and Potato Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Creamy Corn and Potato Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Creamy Corn and Potato Chowder vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This chowder is a weeknight lifesaver! The corn and potatoes were perfectly cooked and the creaminess was spot on.
- ★★★★★
My family devoured this one-pot wonder. Even the picky eaters loved the sweet corn and tender potatoes.
- ★★★★★
So simple and delicious! I made it for a cozy dinner and it was a hit. The creamy texture is divine.
