Harvest Corn Chowder with Red Potatoes

Introduction

Harvest Corn Chowder with Red Potatoes is the ultimate cozy and hearty soup that brings the sweetness of fresh corn together with the earthy creaminess of red potatoes. This chowder is thick, comforting, and bursting with flavor, making it perfect for fall harvest season—or really, anytime you crave a warm, soul-satisfying bowl of goodness.

Unlike heavy cream-based soups, this chowder balances richness with freshness, thanks to the natural sweetness of corn and the light, earthy flavor of red potatoes. It’s rustic, colorful, and nourishing, making it an excellent main course or starter for family dinners.

Why I Love This Recipe

I love this recipe because it reminds me of the cozy feeling of gathering around the table in cooler months. The corn adds little pops of sweetness in every bite, while the red potatoes give the chowder its body and creaminess without overpowering the dish. The blend of vegetables, herbs, and optional smoky bacon (if you choose to add it) creates layers of flavor that feel both hearty and homey.

It’s also versatile—you can keep it vegetarian, make it vegan with plant-based swaps, or add protein like chicken or shrimp to make it more filling. Plus, it tastes even better the next day, making it a fantastic make-ahead dish.

Why It’s a Must-Try Dish

• Comfort in a bowl – rich, hearty, and filling.
• Seasonal flavors – perfect way to enjoy sweet corn at its peak.
• Customizable – vegetarian, vegan, or meaty versions all shine.
• Budget-friendly – made with simple, affordable ingredients.
• Meal-prep friendly – keeps well and is great for leftovers.

Preparation & Cooking Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 bowls
• Calories: ~280 per serving

Cuisine & Course

• Cuisine: American / Comfort food
• Course: Soup / Main / Starter

Ingredients

For the Chowder

• 2 tbsp butter or olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 medium red potatoes, diced into small cubes
• 4 cups fresh or frozen corn kernels
• 4 cups vegetable or chicken broth
• 1 cup milk or half-and-half (use plant milk for vegan option)
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Optional Add-Ins

• 4 slices bacon, cooked and crumbled (for garnish)
• 1 cup shredded cheddar cheese (for extra creaminess)
• Fresh parsley or chives, chopped (for garnish)

Simple Directions

1. Sauté onion, garlic, carrots, and celery.
2. Add potatoes, corn, broth, and seasonings.
3. Simmer until potatoes are tender.
4. Stir in milk or cream.
5. Blend partially for creaminess, leaving chunks.
6. Garnish and serve hot.

Step-by-Step Recipe Preparation

Step 1: Sauté Aromatics

• Heat butter or oil in a large soup pot.
• Add onion, garlic, carrots, and celery. Cook until softened (5–6 minutes).

Step 2: Add Potatoes & Corn

• Stir in diced red potatoes and corn kernels.
• Season with thyme, bay leaf, salt, and pepper.

Step 3: Add Broth & Simmer

• Pour in broth and bring to a boil.
• Reduce heat, cover, and simmer for 20–25 minutes, until potatoes are fork-tender.

Step 4: Add Creaminess

• Remove bay leaf.
• Stir in milk or half-and-half.
• Use an immersion blender to blend about 1/3 of the soup for a creamy texture while leaving chunks for a rustic feel.

Step 5: Taste & Adjust

• Season again with salt and pepper as needed.

Step 6: Serve

• Ladle into bowls, garnish with parsley, chives, or bacon, and enjoy!

How to Serve

• Serve hot with warm crusty bread, biscuits, or cornbread.
• Pair with a fresh green salad for a balanced meal.
• Garnish with crispy bacon, shredded cheddar, or fresh herbs for extra flavor.

Additional Recipe Tips

• If using frozen corn, add it directly without thawing.
• For a thicker chowder, mash a few potatoes in the pot before blending.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• To lighten it, use low-fat milk or unsweetened almond milk.

Variations

• Vegetarian/Vegan: Use vegetable broth and plant-based milk.
• Seafood Corn Chowder: Add cooked shrimp, crab, or clams at the end.
• Southwestern Twist: Add chili powder, cumin, and garnish with cilantro.
• Cheesy Corn Chowder: Stir in 1–2 cups of shredded cheddar or Monterey Jack.

Freezing & Storage

• Storage: Refrigerate for 3–4 days in an airtight container.
• Freezing: Freeze up to 2 months (avoid freezing if made with cream—add cream after reheating instead).
• Reheating: Warm gently on the stove, stirring to prevent sticking.

Special Equipment Needed

• Large soup pot or Dutch oven
• Immersion blender or regular blender
• Ladle and sharp knife

Conclusion

Harvest Corn Chowder with Red Potatoes is a cozy, colorful, and hearty dish that proves simple ingredients can create something extraordinary. The sweetness of corn, the earthiness of red potatoes, and the creamy, rustic texture make this soup unforgettable. Perfect for weeknight dinners, gatherings, or meal prep, it’s a recipe you’ll come back to again and again.