Baked Potato & Corn Chowder
Baked Potato & Corn Chowder is a thick, rich soup brimming with chunks of potato, ham and corn. Top it off with a sprinkle of cheese, chives and bacon bits for some loaded baked potato goodness or serve as is. Makes enough servings to feed a crowd or freeze for a future lazy day.
When the temperature drops, there’s just something comforting and satisfying about a steaming bowl of soup. Whether coming in from walking the dog or struggling through a bad cold, this Baked Potato and Corn Chowder is a warm, caring hug.
Being a family of five, I have a tendency to cook in pretty large batches. I usually end up freezing some portions, so even on the busiest night, I can still pull something together really quickly.
Typically, when I make something, one of the kids has an issue, but this chowder always gets a three out of three, positive kid rating. So for my hungry crowd, this is my go-to soup for either lunch or dinner.
Baked Potato & Corn Chowder Tips and Tricks
Like many of my recipes, this is a great basic that you can add some of your own homemade flair too. Try adding some garlic when you saute the onions or stir in a little hot sauce or add a teaspoon of dill to create another flavor note.
While this soup is fantastic on its own, you can also customize the flavors by adding different toppings. Let guests or family members experiment with shredded cheese, sour cream, bacon bits, chives, chopped green onions or any one of your favorite baked potato toppings.
For a vegetarian option, replace the chicken broth with vegetable broth and eliminate the ham. To add a little more body to the chowder you may want to add some more corn, potatoes and swap the half and half with cream.
Another nice element, is that this is a great way to use up some leftover mashed potatoes. Instead of baking six potatoes, bake only three large potatoes. Then combine with your leftover mash to create something new out of something old.
Too Thick? Lighten Up!
Because this is a pretty thick chowder, make sure that if you’re heating this up that you stir the bottom. The potatoes have a tendency to stick to the bottom, making this an easy soup to burn.
Sometimes during cooking, potatoes also can act as a thickening agent. Since this is a big pot of soup, leftovers can thicken up, making it hard to heat up on the stove. If this soup ends up being too thick, thin it out with a little chicken broth, water or even milk and you’re back in business.
Interested in another soup recipe? Try my Dad’s Homemade Tomato Potato Soup or my Super Beefy Vegetable Soup – another three out of three kid favorite.
A comforting, crowd-pleasing soup loaded with potato, ham and corn. Top it off with shredded cheese, chives or bacon bits.
- 6 medium baked potatoes – cubed you can also use up leftover mashed potatoes and 3 large baked potatoes
- 1/2 cup butter
- 2 cups chopped onion
- 1 tsp basil
- 1 tsp salt
- 1/3 cup flour
- 2-1/2 cups diced cooked ham
- 3 cups super sweet corn frozen corn kernels
- 6 cups chicken broth three – 15 oz cans
- 2 cups milk
- 1 cup half and half
- 2 tbsp sour cream make sure they are heaping and add more to taste
- salt and pepper to taste
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To prepare your potatoes, either bake in the oven or save some time and cook in the microwave. Cooking two at a time, I wash and prick the potatoes with a fork and then cook in the microwave using the baked potato setting. Once the potatoes are done and have cooled, peel the skin and cut into cubes.
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While the potatoes are cooking, begin preparing the soup. Start by melting the butter in a large soup/stock pot, then saute the onions until they are tender. Add in the basil, salt and a little pepper, allowing the spices to warm and the flavors bloom. Then add in the flour to make a roux.
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Add in the chicken broth and stir to ensure there are no lumps and then add in the corn and ham. Bring to a boil and then lower and simmer for 15 minutes.
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Next add the potatoes, milk, half & half and sour cream and simmer for another 15 minutes – stirring often to prevent potatoes from sticking to the bottom of the pot and burning.
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Salt and pepper to taste and let soup cool a little before serving. Top bowls with shredded cheese, chives, bacon bits or more sour cream.
This soup is a great base, but can be adjusted to suit your lifestyle/preference. Looking for a more vegetarian option? Then replace the chicken broth with vegetable broth and remove the ham, just make sure to add in more corn, potatoes and possibly a little more half & half and less milk.
Also upon cooling, the soup can thicken up, if it’s too thick, thin it with a little chicken broth, water or milk to help add a little more liquid.