Potato Chowder Soup Recipe

Posted on June 28, 2025

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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.

Behind the Recipe

This chowder is built around classic pantry ingredients and a straightforward cooking method. Flour and butter create a light base, while milk and cheese add creaminess without turning the soup overly rich.

Potatoes give the soup body, and vegetables like celery, carrots, and onion add flavor and balance. The result is a soup that’s hearty but still easy to enjoy.

Why You’ll Love This Recipe?

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.

Recipe Origin or Trivia

Chowders originated as hearty soups meant to stretch simple ingredients into filling meals. Potato chowder became popular for its affordability and ability to feed families using basic vegetables, dairy, and starch.

Over time, cheese and corn were added in many home-style versions to enhance flavor and texture.

Chef’s Pro Tips for Perfect Results

Dice potatoes evenly so they cook at the same rate.
Stir frequently once dairy is added to prevent sticking.

Shred cheese finely for smoother melting.
Adjust thickness with extra water or milk as needed.
Season gradually and taste as you go.

Kitchen Tools You’ll Need

Large soup pot
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle

Ingredients in This Recipe

¼ Cup All-Purpose Flour: Helps thicken the chowder.

¼ Cup Butter: Forms the rich base of the soup.
¼ Cup Chopped Onion: Adds savory depth.
½ Cup Diced Celery: Adds mild flavor and texture.

½ Cup Diced Carrots: Adds color and gentle sweetness.
2 Cups Peeled and Diced Potatoes: Creates the hearty base.
2 (15 oz) Cans Whole Kernel Corn, Drained: Adds sweetness and bite.

2 Cups Milk: Creates creaminess.
4 Cups Water: Forms the soup base.
2½ Cups Shredded Cheddar Cheese: Adds richness and flavor.
1 Tsp Salt: Balances and enhances all ingredients.

Ingredient Substitutions

Cheddar cheese: Colby or mild cheddar blend.
Milk: Half-and-half for richer soup.
Butter: Margarine or plant-based butter.
Corn: Frozen corn, thawed.

Ingredient Spotlight

Potatoes:
They soften into the broth and naturally thicken the soup while making it filling.

Cheddar Cheese:
Adds sharpness and creaminess that defines the chowder’s flavor.

Instructions for Making This Recipe

Step 1: In a large pot, melt the butter over medium heat.

Step 2: Add the chopped onion, celery, and carrots. Cook until softened, about 5 minutes.

Step 3: Stir in the flour and cook for 1–2 minutes, stirring constantly.

Step 4: Gradually add the water, stirring to avoid lumps.

Step 5: Add the diced potatoes and salt. Bring to a gentle boil, then reduce to a simmer.

Step 6: Simmer for 12–15 minutes, or until potatoes are tender.

Step 7: Stir in the milk and drained corn.

Step 8: Add shredded cheese gradually, stirring until fully melted.

Step 9: Adjust consistency with additional water if needed and season to taste.