Quick Facts
Time: 35 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pan stovetop • Diet: Vegetarian, GF, DF-friendly
Introduction
Potato soup that tastes indulgent without heavy cream? This no-cream potato corn chowder turns everyday potatoes and corn into a silky, spoon-coating bowl using the starch you already have. It’s balanced—sweet corn, savory aromatics, and a light smoky note—with a tender-chunky texture that feels like the Best Potato Soup minus the heaviness. Perfect for weeknights, meal prep, and Fall Soup Recipes, it’s adaptable for Vegan Potato Soup and Crock Pot cooking too.
If you’re building a cozy lineup, don’t miss our reader-loved potato soups.
Why You’ll Love It
- Weeknight-easy: pantry staples, simple timing, minimal cleanup.
- Flexible: swap aromatics and herbs; use fresh or frozen corn.
- Balanced flavor: sweetness + savory depth + bright finish.
- Great leftovers: thickens pleasantly and reheats well.
No-Cream Potato Corn Chowder
Ingredients
Equipment
Method
- Warm oil and butter in a large Dutch oven over medium heat. Add the leek, ½ tsp salt, and black pepper. Cook for about 5 minutes until soft and translucent.
- Stir in garlic, oregano, thyme, chili flakes (if using), and smoked paprika. Cook for 1 minute until fragrant.
- Add diced potatoes, 2 cups corn, broth, and bay leaf. Stir and bring to a gentle simmer.
- Simmer for 12–15 minutes, stirring occasionally, until the potatoes are fork-tender.
- Remove bay leaf. Using an immersion blender, blend about half of the soup to create a creamy base, leaving some chunks.
- Add the remaining 1 cup corn and simmer for 3–4 more minutes. Off heat, stir in lemon juice or vinegar. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with chopped parsley and chives before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 tbsp butter (or olive oil for DF)
- 1 large leek (white/green parts), cleaned and sliced thin (or 1 onion)
- 2 cloves garlic, minced
- ½ tsp chili flakes (optional)
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 2 lbs Yukon gold potatoes, peeled and diced ½-inch
- 3 cups corn kernels (split: 2 cups for base, 1 cup for finish)
- 4 cups low-sodium vegetable broth
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp smoked paprika
- 1 bay leaf
- 1 tbsp lemon juice or white wine vinegar
- Chopped chives and parsley, to serve
What each ingredient does — Oil/butter: richness; leek/onion: sweet allium base; garlic: savory pop; chili: heat; salt/pepper: baseline seasoning; potatoes: body and creamy texture; corn: sweetness and thickening; broth: liquid + savoriness; oregano/thyme: herbal notes; paprika: gentle smoke; bay: roundness; lemon/vinegar: brightness; herbs: freshness.
Must-have: potatoes, corn, broth, alliums, salt. Flexible: leek vs. onion, herbs, paprika, chili, garnish.
Pro tip: Reserve a cup of corn to add at the end so the kernels stay juicy and bright.
Substitutions & Swaps
- Aromatics: scallions or shallots in a pinch; add diced bell pepper for color.
- Protein add-ins (if desired): white beans for plant protein; fold in at the end.
- Fats: keep DF with olive oil; for extra richness, swirl in coconut milk off heat.
- Diet swaps: Vegan and GF by default with vegetable broth; ensure seasonings are certified GF if needed.
- Budget/time: use frozen mirepoix and frozen corn; they work beautifully and cook fast.
Equipment Notes
A wide Dutch oven or deep sauté pan speeds evaporation and helps you control thickness. An immersion blender offers the most control; with a countertop blender, blend only ⅓–½ of the pot to keep texture. A small ladle and heatproof measuring cup make batch blending safer.
Step-by-Step
- Sweat aromatics (5 min): Warm oil/butter over medium. Add leek, ½ tsp salt, and pepper; cook until soft and translucent.
- Add garlic & spices (1 min): Stir in garlic, oregano, thyme, chili, and paprika; cook until fragrant.
- Build the body (1 min): Add potatoes, 2 cups corn, broth, and bay leaf; stir and bring to a gentle simmer.
- Simmer (12–15 min): Cook until potatoes are fork-tender. Stir occasionally so starch doesn’t catch on the bottom.
- Partial blend (2–3 min): Remove bay; blend about half the soup to create a creamy base while keeping tender chunks.
- Finish & brighten (3–4 min): Add remaining 1 cup corn; simmer briefly. Off heat, stir in lemon juice. Taste and adjust salt/acid/heat.
- Serve (1–2 min): Ladle into bowls; top with chives and parsley.
Doneness cues: soup coats the spoon, potatoes are tender, kernels remain vibrant.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop veg and store chilled; potatoes can be kept in cold water up to 24 hours (drain before cooking).
- Storage: Refrigerate 3–4 days; flavor deepens by day two.
- Freeze: 2–3 months; thaw gently and reheat slowly to preserve texture.
- Reheat: Low and slow, adding a splash of broth or water; finish with lemon to refresh.
How to Lighten / Make It Creamy
- Lighten: replace butter with oil and add extra veggies; extend with water plus a bit of broth concentrate.
- Creamy: blend more of the base or stir in yogurt/coconut milk off heat; temper dairy first to prevent curdling.
Toppings, Garnishes & Finishes
Crunch: homemade croutons, toasted sunflower seeds.
Fresh: parsley, chives, thinly sliced scallions.
Tang/Heat: lemon zest, vinegar, chili crisp, or Aleppo pepper.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Pair with warm sourdough, skillet cornbread, or a lemony arugula salad. Roasted carrots or Brussels sprouts make it a full meal. Drinks: citrusy sparkling water, a crisp pilsner, or a light, bright white.
Scaling the Recipe
For a crowd, double ingredients and use an 8-qt pot. Keep simmer gentle to avoid breaking potatoes. For a half batch, use a 3-qt pot and reduce simmer time slightly; the surface area will concentrate flavors faster.
Nutrition & Dietary Notes
Fiber-rich potatoes and corn offer sustained comfort; potassium, vitamin C, and carotenoids support balance. The soup is vegetarian and gluten-free, with effortless dairy-free options and no common allergens unless toppings add them.
Troubleshooting
- Too thick? Add warm broth or water in small splashes.
- Too thin? Blend another cup of soup or simmer uncovered 5 minutes.
- Flat flavor? Pinch of salt + splash of lemon + fresh herbs.
- Over-spiced? Add more potato or a teaspoon of honey to soften edges.
FAQs
Can I use a Crock Pot? Yes—add all ingredients except the finishing corn and acid; cook on LOW 6–7 hours, stir in remaining corn and lemon, then blend partially.
Best veg swaps? Peas, diced zucchini, or bell pepper; keep total volume similar.
Dairy-free? Use olive oil and finish with coconut milk or extra stock for silkiness.
Freezer tips? Cool completely; freeze flat; thaw overnight and reheat gently with added liquid.
Variations
- Herby Spring: add peas and fresh dill; finish with lemon zest.
- Smoky Paprika: double the smoked paprika and add roasted red pepper strips.
- Cream-Style Corn: blend more of the soup and add a handful of grated cheese or dairy-free cheese off heat for richness.
Chef Notes / Test Kitchen Tips
Cut potatoes evenly for consistent doneness. Keep the simmer gentle; a rolling boil can burst potatoes and make the soup grainy. Taste after adding acid—this is where the seasoning clicks. Expect a finish window between 18–22 minutes depending on dice size and pot width.
Conclusion
This potato soup is cozy, reliable, and weeknight-ready—creamy without any heavy cream and built from pantry staples. It stores well for 3–4 days and reheats with just a splash of liquid. If you enjoyed it, rate the recipe and share a photo of your bowl!
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