Corn and Potato Chowder

Happy November, friends! It’s Madison from The Wetherills Say I Do.

Are you in love with this month? I know I am. Isn’t it funny how much the weather and season dictates our cravings? As it gets colder, I crave warm dishes that can warm your entire body. One of those meals for me is any flavor of soup.


I had never really made soup from scratch until last winter. And ever since I learned how, I’m not going back. Side note, until my husband was 22, he didn’t like potatoes. At all. Go ahead, pick your jaw up off the ground, I know it’s insane. But thankfully now he does so I can make delicious soups like this corn and potato chowder.


This is the perfect soup for a fall or wintery day. It is definitely one of those soups that warms you all the way down to your toes. The ingredients are so simple and honestly this soup is just too easy to make! The chicken broth added into the soup adds so much dimension to the soup which I love.


Soups are also perfect for fall because they are super easy to make in bulk and then freeze for later. Take a Saturday and cook a batch or two of this to save for later, you’ll definitely be thankful that you have it once a super cold day rolls around.

Corn and Potato Chowder


  • 2 c. corn (fresh or frozen)
  • ½ of a yellow onion, diced
  • 3 russet potatoes, rinsed, peeled (optional) and cut into 1/2 in. cubes
  • 1 tbsp. all-purpose flour
  • 1 tbsp. butter
  • 1 c. whole milk
  • (1) 32 oz. box chicken broth
  • 3 slices of bacon, cooked until crisp and diced
  • 1/2 c. medium-sharp cheddar cheese, grated
  • 1 clove garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • cayenne pepper, to taste


  1. Place a large stock pot over medium-low heat.
  2. Add butter and melt.
  3. Add onion. Add a pinch of salt and cook for 4-5 minutes until transparent.
  4. Add garlic and corn and cook for 3 more minutes.
  5. Sprinkle in flour and whisk.
  6. Slowly add chicken broth and then milk.
  7. Turn heat up to medium-high, then add potatoes.
  8. Season with salt, pepper and cayenne.
  9. Simmer for 30 minutes or until potatoes are tender.
  10. Once the potatoes are tender and the soup has thickened, turn heat off.
  11. Spoon into individual bowls and top with crisp bacon pieces and cheese.
  12. Serve immediately or freeze for later.


What is your favorite fall soup?

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Madison is a food blogger who is passionate about community and hospitality. She believes food is a way to bring people together around the table and strives to share easy recipes to encourage people to do just that! She lives in sunny Arizona with her husband, son and dog.

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