Decadent Cheesy Potato and Corn Chowder

BY Emily Parker December 17, 2025

This thick and hearty soup relies on the natural starches of Yukon Gold potatoes and the crisp sweetness of summer corn to create a satisfying texture. By simmering the vegetables in a seasoned broth before finishing with a blend of sharp cheddar and heavy cream, you achieve a balance between a rustic garden stew and a refined, silky bisque. It is an ideal choice for a rainy afternoon or as a substantial first course for a seasonal dinner party. This Cheesy Potato and Corn Chowder provides a depth of flavor that develops quickly on the stovetop, making it accessible for any home cook looking for a reliable, savory meal.

Table of Contents

Components for the Pot

The Vegetable Base

Four cups Yukon Gold potatoes, peeled and cut into half-inch cubes
Two cups frozen or fresh sweet corn kernels
One medium yellow onion, finely diced
Two large carrots, peeled and diced small
Two stalks celery, sliced thin
Three cloves garlic, minced

The Liquid and Thickening Agents

Four cups low-sodium chicken or vegetable broth
One cup heavy whipping cream
Three tablespoons unsalted butter
Three tablespoons all-purpose flour

Seasonings and Cheese

Two cups sharp cheddar cheese, freshly shredded
One teaspoon dried thyme
Half teaspoon smoked paprika
One teaspoon kosher salt
Half teaspoon freshly ground black pepper
One pinch cayenne pepper

Optional Garnishes

Crispy cooked bacon bits
Fresh chives or green onions, sliced
Extra shredded cheese

Preparation Sequence

Sauté the aromatic vegetables in melted butter until the onions are translucent.
Stir in the flour to create a light roux and cook for two minutes.
Slowly pour in the broth while whisking to prevent any lumps from forming.
Add the cubed potatoes and seasonings, then bring the liquid to a gentle boil.
Reduce the heat and simmer for fifteen to twenty minutes until the potatoes are tender.
Introduce the corn kernels and heavy cream to the pot.
Turn off the heat and gradually stir in the shredded cheddar cheese until fully melted.
Adjust the salt and pepper levels to your preference and serve warm.

In-Depth Cooking Methodology

The success of a great chowder begins with the sauté. When you melt the butter, ensure the heat remains at a medium level so the butter does not brown. Adding the onions, carrots, and celery early allows them to sweat, releasing their natural sugars. You are looking for a softened texture rather than a charred or caramelized appearance. Once the garlic is added, it only needs about sixty seconds to become fragrant; overcooking it at this stage will introduce a bitter note to the entire pot.

When you sprinkle the flour over the vegetables, it should coat them entirely, forming a pasty consistency. This is a critical moment for the texture of your Cheesy Potato and Corn Chowder. You must cook this roux for at least two minutes to remove the raw flour taste, but keep it moving with a wooden spoon so it doesn’t stick to the bottom. When adding the broth, start with just one cup, whisking vigorously to create a smooth paste before adding the remainder. This technique ensures the finished soup is velvety rather than grainy.

As the potatoes simmer, keep a close eye on the liquid level. The potatoes should be fully submerged. You can test for doneness by pressing a cube against the side of the pot with a fork; it should break apart easily without being mushy. If you prefer a thicker consistency, you can use a potato masher to crush a small portion of the potatoes directly in the pot before adding the dairy. This releases more starch into the broth.

The final stage requires a gentle touch. Adding heavy cream and cheese to boiling liquid can cause the dairy to break or the cheese to become stringy and oily. Always reduce the heat to low or turn it off entirely before folding in the cheddar. Using freshly grated cheese from a block is superior to pre-shredded bags because the latter contains potato starch or cellulose to prevent clumping, which can interfere with a smooth melt.

Culinary Success Tips

Uniformity in Cutting: Aim for uniform half-inch cubes for your potatoes. This ensures that every piece finishes cooking at the exact same moment, preventing some from being hard while others dissolve.
The Potato Choice: Yukon Golds are preferred over Russets because they hold their shape better while still providing a creamy interior. Russets tend to fall apart completely during a long simmer.
Layering Flavors: If you are using bacon as a garnish, cook the bacon in the pot first, remove it, and use the rendered fat instead of butter to sauté your vegetables for a deeper, smokier profile.
Deglazing the Pan: If the flour and vegetables start to brown too quickly, use a splash of the broth to deglaze the bottom of the pot, scraping up the flavorful bits (the fond) before adding the rest of the liquid.
The Cheese Temperature: Let your shredded cheese sit at room temperature for fifteen minutes before adding it to the soup. Cold cheese can shock the hot liquid and lead to an uneven melt.
Freshness Check: If using fresh corn, consider boiling the cobs in the broth for ten minutes before adding the other ingredients to extract the “corn milk,” which adds incredible sweetness.

Creative Adjustments

Spiced Southwestern Version: Swap the thyme and paprika for cumin and chili powder. Add a small can of diced green chiles and garnish with fresh cilantro and a squeeze of lime juice.
Vegetarian Enrichment: Use a high-quality vegetable stock and replace the bacon garnish with smoked paprika-dusted roasted chickpeas for a similar crunch.
Seafood Variation: Stir in half a pound of bay scallops or chopped shrimp during the last five minutes of simmering for a coastal take on the recipe.
Lightened Up Option: You can replace the heavy cream with whole milk or half-and-half, though the final result will be less viscous. To compensate for the loss of thickness, mash a larger portion of the potatoes.

Presentation and Pairing

Serve this chowder in wide, shallow bowls to maximize the surface area for toppings. A heavy sprinkle of fresh chives provides a necessary bite of acidity to cut through the richness of the cheese and cream. For a textural contrast, serve alongside a thick slice of toasted sourdough bread or a handful of traditional oyster crackers.

If you are serving this as part of a multi-course meal, it pairs exceptionally well with a crisp green salad tossed in a sharp vinaigrette. The acidity of a lemon-based dressing acts as a palate cleanser between spoonfuls of the dense, savory chowder. For beverages, a dry Riesling or a light pilsner complements the sweetness of the corn and the sharpness of the cheddar.

Common Inquiries

Can I make this soup in a slow cooker?

Yes, you can combine the vegetables, broth, and seasonings in a slow cooker and cook on low for six to seven hours. However, you should still whisk the flour with a bit of butter or broth before adding it, and always wait until the final thirty minutes to stir in the cream and cheese to prevent curdling.

How should I store and reheat leftovers?

Store the chowder in an airtight container in the refrigerator for up to four days. When reheating, do so over low heat on the stovetop, adding a splash of milk or broth if the consistency has thickened too much in the fridge. Avoid boiling the soup during reheating.

Does this recipe freeze well?

Potatoes and dairy-based soups often change texture when frozen and thawed; the potatoes can become grainy and the dairy may separate. If you must freeze it, do so without the cheese and cream, then add those components fresh when you reheat the base.

What is the best way to prevent the cheese from clumping?

The most effective way is to ensure the soup is not boiling when the cheese is added. Introduce the cheese in small handfuls, stirring constantly until each batch is fully incorporated before adding more.

Nutrition Information

Nutrient	Amount per Serving
Calories	385 kcal
Protein	14 g
Carbs	32 g
Fat	24 g
Fiber	4 g
Sugar	6 g
Sodium	840 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.