Quick Facts
Time: 35 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pot stovetop (blended base) • Diet: Vegetarian, GF, DF-option

Introduction

Potato soup lovers, meet your weeknight hero. This creamy potato corn chowder leans on blended corn and potato—not heavy cream—to deliver that luscious, comforting texture you want after a long day. The flavor lands squarely in cozy territory: sweet corn roundness, savory aromatics, and silky potatoes, with a little peppery kick and fresh herbs to finish. It’s thick but spoonable, hearty yet light enough for seconds, and perfect for families, meal prep, and anyone chasing Fall Soup Recipes without extra fuss. If you’re craving the Best Potato Soup vibes but want something lighter and naturally gluten-free, this bowl is your answer.

If you’re browsing for more potato soup recipes, you’ll find plenty of cozy ideas to cook next.

Why You’ll Love It

• Weeknight-easy: clear steps, minimal prep, and a reliable 35-minute timeline.
• Flexible: pantry-friendly; swap veg and herbs with what’s on hand.
• Balanced flavor: sweet corn, savory onions, and a finish of acid and heat.
• Great leftovers: thickens slightly and reheats beautifully.

Potato Soup — Creamy Potato Corn Chowder (One-Pot, 35 Minutes)

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• Author: Lily
• Total Time: 35 minutes
• Yield: 6 bowls
• Diet: Vegetarian

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Description

Creamy, cozy potato corn chowder made mostly creamy by blended potatoes and corn—no heavy cream needed. Weeknight-easy, naturally gluten-free, vegetarian, and flexible with dairy-free options.

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Ingredients

• 2 tbsp olive oil

• 1 tbsp unsalted butter (or more olive oil for DF)

• 1 medium yellow onion, finely chopped

• 2 ribs celery, finely chopped

• 2 medium carrots, diced small

• 3 cloves garlic, minced

• 1 tsp kosher salt, plus more to taste

• ½ tsp freshly ground black pepper

• ¼ tsp red pepper flakes (optional)

• 2 lbs Yukon gold potatoes, peeled, ½-inch cubes

• 3 cups corn kernels (frozen or fresh; divided)

• 4 cups low-sodium vegetable stock

• 1 bay leaf

• ½ tsp dried thyme (or 2 tsp fresh)

• 1 tsp smoked paprika

• 1 tbsp apple cider vinegar or lemon juice (to finish)

• ¼ cup chopped parsley or chives, for garnish

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Instructions

1. Heat oil and butter in a 5–6 qt pot over medium. Add onion, celery, carrot, and a pinch of salt; sauté until glossy and softened, ~5 minutes.

2. Stir in garlic, black pepper, red pepper flakes, thyme, and smoked paprika; cook 30–60 seconds until fragrant.

3. Add potatoes, 2 cups corn, stock, bay leaf, and ½ tsp salt. Stir.

4. Bring to a gentle simmer; cook 12–15 minutes until potatoes are just fork-tender. Remove bay leaf.

5. Partially blend with an immersion blender until about half smooth, half chunky (2–3 minutes).

6. Stir in remaining 1 cup corn; simmer 2–3 minutes to keep kernels bright.

7. Off heat, stir in vinegar or lemon juice. Taste; adjust salt, pepper, and heat.

8. Rest 2 minutes. Ladle into bowls; top with parsley or chives.

Notes

• Must-haves: potatoes, corn, stock, onion/garlic, salt.

• Flexible: carrot/celery, thyme, paprika, parsley.

• Substitutions: russets for extra body; leeks/shallots for onion; coconut milk or yogurt off heat for extra creaminess.

• Diet swaps: Vegan—use only olive oil; GF—use GF stock (soup is naturally GF).

• Make-ahead: Chop aromatics and potatoes 1 day ahead (store potatoes in cold water).

• Storage: 3–4 days in fridge; up to 3 months frozen. Reheat gently; add a splash of stock/water and a squeeze of lemon to revive.

• Pro tip: Use low-sodium stock and season at the end for perfect balance.

• Doneness cues: potatoes fork-tender; soup coats the spoon; corn stays juicy.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: soup recipes
• Method: One-pot stovetop (blended base)
• Cuisine: American

Ingredients

• 2 tbsp olive oil
• 1 tbsp unsalted butter (or more olive oil for DF)
• 1 medium yellow onion, finely chopped
• 2 ribs celery, finely chopped
• 2 medium carrots, diced small
• 3 cloves garlic, minced
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• ¼ tsp red pepper flakes (optional)
• 2 lbs Yukon gold potatoes, peeled and cut into ½-inch cubes
• 3 cups corn kernels (frozen or fresh; divided)
• 4 cups low-sodium vegetable stock
• 1 bay leaf
• ½ tsp dried thyme (or 2 tsp fresh)
• 1 tsp smoked paprika
• 1 tbsp apple cider vinegar or lemon juice (to finish)
• ¼ cup chopped parsley or chives, for garnish

What each ingredient does — Olive oil/butter: carries flavor; onion/celery/carrot: savory base; garlic: aromatic depth; salt/pepper: core seasoning; red pepper flakes: gentle heat; potatoes: body and creaminess; corn: sweetness and natural thickener; veg stock: clean backbone; bay/thyme: herbal warmth; smoked paprika: subtle smoky roundness; vinegar/lemon: brightness; herbs: fresh finish.
Must-have: potatoes, corn, stock, onion/garlic, salt. Flexible: carrot/celery, thyme, paprika, parsley.
Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: swap onion for leeks or shallots; add a little fennel for sweetness.
• Veg: peas or diced zucchini work; add red bell pepper for color.
• Starch: russets also work; they’ll break down more for extra creaminess.
• Dairy/Fats: make it DF with all olive oil; for extra richness, swirl in a spoon of plain yogurt or coconut milk off heat.
• Diet swaps: Vegan Potato Soup? Use olive oil only and finish with a touch of coconut milk if you like. GF is natural here—just use gluten-free stock.
• Budget/time savers: frozen corn, pre-chopped mirepoix, and microwaved potatoes to speed softening.

Equipment Notes

A heavy 5–6 qt Dutch oven or soup pot is ideal for even heat. A standard ladle and wooden spoon cover most tasks. You’ll also need an immersion blender (preferred for control) or a countertop blender to partially blend the chowder base. If using a blender, work in batches and vent the lid slightly to release steam.

Step-by-Step

1. Sauté the base (5 min): Heat oil and butter over medium. Add onion, celery, and carrot with a pinch of salt. Cook until softened and glossy; this builds sweetness.
2. Bloom aromatics (1 min): Stir in garlic, pepper, red pepper flakes, thyme, and smoked paprika. Cook until fragrant; blooming spices in fat unlocks flavor.
3. Load the pot (1 min): Add potatoes, 2 cups of the corn, stock, bay leaf, and ½ tsp salt. Stir to combine.
4. Simmer (12–15 min): Bring to a gentle simmer; cook until potatoes are fork-tender but not falling apart. Visual cue: edges look slightly rounded.
5. Blend to creaminess (2–3 min): Remove bay leaf. Use an immersion blender to partially blend the soup until about half smooth, half chunky. This releases potato starch and purées some corn for a naturally creamy texture.
6. Add the rest (2–3 min): Stir in remaining 1 cup corn; simmer 2–3 minutes to keep kernels bright and juicy.
7. Finish & balance (1 min): Turn off heat; stir in vinegar or lemon juice. Taste and adjust salt, pepper, and heat.
8. Rest & garnish (2 min): Let sit briefly so flavors meld. Ladle into bowls and top with parsley or chives.

Doneness cues: potatoes are fork-tender; soup coats the back of a spoon; bright pops of corn remain intact.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop aromatics and potatoes 1 day ahead (store potatoes submerged in cold water).
• Fridge: Keeps 3–4 days; it thickens slightly—stir in a splash of stock or water when reheating.
• Freeze: Up to 3 months. Cool completely; freeze flat in bags. Thaw overnight and reheat gently.
• Reheat: Low heat on stove, stirring often; revive with a squeeze of lemon for freshness.

How to Lighten / Make It Creamy

• Lighten: Use only olive oil and add extra carrots/celery for body; thin with water plus stock concentrate to keep sodium controlled.
• Creamy: Blend a larger portion of the soup or whisk in a spoonful of plain yogurt or coconut milk off heat. Temper any dairy by stirring in a warm ladle of soup first to avoid curdling.

Toppings, Garnishes & Finishes

Crunch: garlic croutons, toasted pumpkin seeds.
Fresh: parsley, chives, or thinly sliced scallions.
Tang/Heat: lemon zest, a dash of vinegar, chili flakes, or chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm bread, cornbread, or a simple green salad. Roasted broccoli, sautéed greens, or steamed green beans add color and fiber. Drinks: sparkling water with lemon, a light red, or a crisp white if pairing with wine.

Scaling the Recipe

To double, use a larger 7–8 qt pot and extend simmer time by 3–5 minutes, stirring more often. Keep blending partial—over-blending can make it gluey. To halve, use a 3-qt saucepan and watch the simmer closely; liquid will reduce faster.

Nutrition & Dietary Notes

This soup offers solid fiber and potassium from potatoes plus vitamin C and carotenoids from corn and carrots. It’s naturally gluten-free and vegetarian; dairy-free with simple swaps. No nuts unless added as toppings.

Troubleshooting

• Too salty? Add more potato or a splash of water and a squeeze of lemon.
• Too bland? Add salt in small pinches, then brighten with acid; finish with herbs.
• Too watery? Simmer uncovered to reduce or blend a bit more.
• Overcooked potatoes? Stir in fresh corn and herbs for texture and dial up acidity.

FAQs

Can I use frozen or precut ingredients? Yes—frozen corn and pre-chopped mirepoix are great time savers.
Best potato swap? Russets for extra body; red potatoes hold shape if you prefer.
How do I keep it from drying out when reheating? Add a splash of stock or water and reheat gently.
Dairy-free option? Use only olive oil and finish with coconut milk or extra stock.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months in the freezer.

Variations

• Lemony Herb: finish with lemon zest/juice and dill + parsley.
• Spicy Chipotle: stir in minced chipotle in adobo; balance with a touch of honey and lime.
• Creamy Parmesan: off heat, melt in grated Parmesan and a splash of milk or evaporated milk.

Chef Notes / Test Kitchen Tips

Salting in stages changed everything—especially because the base gets creamier as you blend. Add acid after blending; that’s when flavors “wake up.” The soup is typically done between 18–22 minutes of simmering depending on potato size.

Conclusion

This potato soup works because it’s simple, flexible, and satisfying—creamy without heavy cream and friendly to busy nights. Remember it keeps 3–4 days and reheats like a dream. If you make it, leave a rating and share your bowl!

Craving another bowl tonight? Jump to our cozy soup recipes for your next pick.