Imagine a bowl of creamy, velvety chowder that wraps around you like a weighted blanket—only it’s made with humble potatoes, butter, and a slow simmer that turns everyday ingredients into pure magic.
With layers of texture from tender carrots, sweet corn, and sharp Cheddar, it delivers the kind of flavor that sticks with you. It tastes as good as our desserts—Italian Shrimp Pasta, or even a chilled Hellmann’s Potato Salad —but in cozy, spoonable form.
Every bite is a masterclass in comfort cooking, blending European creaminess with Southern soul. It’s the kind of dish you make once and then never stop thinking about—deep, rich, and impossibly good.
Flavor Bomb Alert!

- Made this on a gloomy Monday and suddenly felt like I was sitting in a countryside inn with a fire crackling—yes, it’s that transporting.
- I once added a pinch of smoked paprika and couldn’t believe how that one tweak turned it into my favorite fall meal.
- This soup actually helped me cut down on snacking—one bowl keeps you full and warm for hours.
- I’ve served it with crusty bread, poured it over rice, and even stirred in leftover ham—each version is a win.
- The taste? Creamy, savory, and rich enough to make you question every other soup you’ve ever loved.

Potato Chowder Soup Recipe
Equipment
- Large pot
- Medium saucepan
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
Ingredients
- ¼ cup all-purpose flour
- 2 ½ cups shredded Cheddar cheese
- ½ cup diced celery
- ¼ cup chopped onion
- 2 cups peeled and diced potatoes
- 1 teaspoon salt
- 2 15 ounce cans whole kernel corn, drained
- ½ cup diced carrots
- 2 cups milk
- 4 cups water or as needed to cover
- ¼ cup butter
Instructions
- Place diced potatoes, chopped carrots, celery, onion, and salt into a large pot.
- Add enough water to cover the vegetables.
- Bring to a boil over medium-high heat.
- Reduce heat and simmer for about 20 minutes, or until potatoes are tender. Do not drain.
- While vegetables are cooking, combine milk, butter, and flour in a small saucepan over medium-low heat.
- Whisk constantly until the butter melts and the mixture becomes smooth and thick, about 5 to 10 minutes.
- Pour the hot milk mixture into the pot with the cooked vegetables.
- Add corn and shredded Cheddar; cook and stir until the cheese melts, about 3 minutes.
Notes
- Use starchy potatoes like Russets for a creamier texture, or waxy ones like Yukon Golds for a firmer bite.
- For extra flavor, sauté the onions, celery, and carrots in a bit of butter before boiling.
- Add a pinch of thyme or smoked paprika to enhance depth of flavor.
Calories | 359kcal |
Carbohydrates | 34g |
Fiber | 3g |
Fat | 20g |
Protein | 15g |
Cholesterol | 57g |