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Potato Chowder Soup Recipe

Potato Chowder Soup Recipe

Creamy, comforting, and packed with tender potatoes, sweet corn, and savory Cheddar, this potato chowder is the ultimate cozy meal. It’s easy to make with simple ingredients, and its rich, velvety texture makes it perfect for a chilly evening or hearty lunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 people
Calories 359 kcal

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
 

  • In a large pot, melt the butter over medium heat.
    In a large pot, melt the butter over medium heat.
  • Add the chopped onion, celery, and carrots. Cook until softened, about 5 minutes.
    Add the chopped onion, celery, and carrots.
  • Gradually add the water, stirring to avoid lumps.
  • Add the diced potatoes and salt. Bring to a gentle boil, then reduce to a simmer.
    Add potatoes
  • Simmer for 12–15 minutes, or until potatoes are tender.
  • Stir in the milk and drained corn.
  • Add shredded cheese gradually, stirring until fully melted.
    Add shredded cheese gradually, stirring until fully melted.
  • Adjust consistency with additional water if needed and season to taste.
    Adjust consistency with additional water

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.