Potato and Corn Chowder

Prep Time Cook Time Total Time Author Serves
15 mins 30 mins 45 mins Oakleys 6

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Try this hearty and creamy soup full of vegetables for those colder days.


  • 4 cups cubed Oakley’s Baby Golden Gourmet potatoes
  • 4 fresh corn on the cob, shucked
  • 2 teaspoons olive oil
  • 3 tablespoons softened butter
  • ¾ cup finely chopped onion
  • 2½ cups chicken chicken stock
  • 2½ cups milk
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 1 cup cream
  • 1½ teaspoons chopped fresh thyme


  1. Preheat oven on grill setting. Brush corn with olive oil. Grill corn for 12-15 minutes, turning every few minutes, until slightly charred.This may take longer depending on the strength of your oven. Cool slightly and cut kernels from cobs.
  2. Puree 1 cup of corn kernels in a food processor or blender until smooth.
  3. Melt butter in a large stock pot over medium-high heat. Add onion and sauté until soft (5-7 minutes)
  4. Add chicken stock, milk, potatoes, salt and pepper. Simmer until potatoes are just tender (10-12 minutes)
  5. Stir in corn kernels, pureed corn and cream. Bring to a simmer. Simmer for 15-20 minutes, stirring occasionally, until potatoes are done.
  6. Using a potato masher or immersion blender, slightly mash some of the potatoes, leaving some whole pieces. Stir in fresh thyme, and additional salt and pepper, to taste.

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