Potato Chowder Soup Recipe: Creamy Comfort in a Bowl

Tired of bland, watery soups that leave you unsatisfied? This potato chowder soup recipe delivers pure comfort in every spoonful rich, creamy, and brimming with tender potatoes that will warm you from the inside out. As someone who’s been perfecting hearty soups for my family gatherings for over a decade, I’ve fine-tuned this potato chowder to achieve that perfect balance of creaminess and flavor.

Whether you’re looking for weeknight dinner solutions or a crowd-pleasing starter for your next gathering, I’ll guide you through selecting the right potatoes, achieving the perfect texture, and customizing this versatile soup to make it your own. From ingredient selection to serving suggestions, this guide covers everything you need to create the ultimate potato chowder experience.

Why This Potato Chowder Soup Recipe Works

• Uses budget-friendly potatoes and pantry staples you likely already have
• Comes together in under an hour for quick comfort food
• Easily customizable with add-ins like corn, bacon alternatives, or cheese
• Perfect make-ahead meal that actually improves in flavor overnight
• Freezes beautifully for future meal solutions
• Satisfies both vegetarians and meat-eaters with simple adjustments

Choosing the Right Potatoes for Chowder Soup

Best Potato Varieties for Chowder

For the ultimate potato chowder soup, you’ll want to choose the right potato variety. Yukon Golds are my top recommendation – they have a naturally buttery flavor and hold their shape while still breaking down enough to create creaminess. Russets work well too if you’re looking for a soup with more body, as they break down more completely and help thicken your chowder naturally.

Buying Tips for Potato Chowder Success

When shopping for potatoes for your chowder soup, look for firm potatoes without green spots or sprouting eyes. Small to medium-sized potatoes often have better flavor and texture than overly large ones. For the freshest potatoes, choose those that feel heavy for their size and have smooth, unblemished skin.

Substitutions in Potato Chowder

If you’re watching carbs, cauliflower florets can replace up to half the potatoes in this chowder soup recipe. Sweet potatoes can be substituted for a portion of the regular potatoes for added nutrition and a slightly sweeter flavor profile. In a pinch, even frozen diced potatoes will work – just adjust cooking time accordingly.

Ingredients & Prep for Potato Chowder Soup

Potato Chowder Base Essentials

• 2 pounds Yukon Gold potatoes, diced into ½-inch cubes
• 1 medium yellow onion, finely diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• ¼ cup all-purpose flour
• 3 tablespoons butter

Seasonings for Perfect Potato Chowder

• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh chives or green onions, chopped (for garnish)

Pantry Staples for Enhanced Flavor

For the best potato chowder soup, keep these flavor-boosting ingredients on hand: good-quality vegetable or chicken stock (preferably low-sodium), fresh herbs like thyme or parsley, bay leaves for depth, and a dash of hot sauce to brighten flavors without adding heat.

Step-by-Step Potato Chowder Soup Cooking Instructions

Pre-Cooking Prep for Potato Chowder

1. Wash and dice potatoes into ½-inch cubes (no need to peel if using Yukon Golds)
2. Prepare your “mirepoix” (onion, carrot, celery) by dicing all vegetables to similar sizes for even cooking
3. Measure out liquid ingredients and have them ready at room temperature
4. Create a slurry by mixing flour with ¼ cup cold milk and set aside

Cooking Method for Perfect Potato Chowder

1. In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat
2. Add onions, carrots, and celery, cooking until softened (about 5-7 minutes)
3. Add garlic and cook until fragrant (about 30 seconds)
4. Sprinkle in ¼ cup flour and cook, stirring constantly for 1-2 minutes
5. Gradually whisk in broth, followed by milk and cream
6. Add potatoes, bay leaves, thyme, paprika, and nutmeg
7. Bring to a gentle simmer (don’t boil) and cook uncovered for 15-20 minutes until potatoes are tender

Doneness Check for Potato Chowder

Your potato chowder soup is ready when the potatoes are easily pierced with a fork but still hold their shape. For a thicker chowder, mash some of the potatoes against the side of the pot with a wooden spoon. For a thinner consistency, add more broth or milk until you reach your desired texture.

Resting Your Potato Chowder

Allow your soup to rest off the heat for 5-10 minutes before serving. This gives flavors time to meld and the soup to thicken slightly. Remove bay leaves before serving, and adjust seasoning with salt and pepper to taste.

Pro Tips for Perfect Potato Chowder Soup

Avoiding Common Potato Chowder Mistakes

• Never boil your chowder after adding dairy – it can cause curdling
• Cut potatoes into uniform sizes for even cooking
• For extra flavor, try cooking the potatoes in the broth before adding dairy components
• Avoid overmixing or using a blender, which can make potatoes gluey
• If your chowder is too thin, create a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and stir in while simmering

Tool Recommendations for Soup Success

A heavy-bottomed Dutch oven or soup pot distributes heat evenly for perfect potato chowder. A wooden spoon is ideal for stirring and partially mashing potatoes if desired. For ultra-smooth sections, an immersion blender works well for partially blending while leaving some chunks for texture.

Storage & Reheating Potato Chowder

Store cooled potato chowder soup in airtight containers in the refrigerator for up to 4 days. When reheating, do so gently over medium-low heat, stirring frequently. Add a splash of milk or cream if the chowder has thickened too much during storage. For longer storage, freeze in portion-sized containers for up to 2 months.

Looking for more soup inspiration? Check out my collection of comforting recipes on Pinterest I’ve curated dozens of soup ideas perfect for every season!

Flavor Variations for Potato Chowder Soup

Herb and Spice Enhancements

Take your potato chowder soup to the next level with fresh herbs like dill, rosemary, or tarragon. For a warming kick, add ¼ teaspoon of cayenne pepper or a tablespoon of prepared horseradish. Fresh herbs should be added in the last few minutes of cooking, while dried herbs can go in with the potatoes.

Dietary Adaptations for Potato Chowder

For a dairy-free potato chowder, substitute coconut milk or cashew cream for the dairy components. For gluten-free chowder, use a 1:1 gluten-free flour blend or 2 tablespoons of cornstarch mixed with cold water to thicken. Vegan chowder works beautifully with vegetable broth and plant-based milk plus nutritional yeast for a cheesy flavor.

Regional Potato Chowder Variations

Serving Suggestions for Potato Chowder Soup

This creamy potato chowder soup pairs perfectly with a crusty artisan bread or homemade garlic bread for dipping. For a complete meal, serve alongside a crisp green salad with vinaigrette dressing for contrast. Garnish with fresh chives, a swirl of cream, or a sprinkle of smoked paprika for visual appeal.

For drinks, this rich soup pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio. If you prefer non-alcoholic options, sparkling water with a squeeze of lemon refreshes the palate between spoonfuls of creamy chowder.

FAQs About Potato Chowder Soup

Can I make potato chowder soup in advance?
Yes! In fact, potato chowder often tastes better the next day. Store in the refrigerator and reheat gently over low heat, adding a splash of milk if needed to restore creaminess.

Why did my potato chowder soup turn gritty?
This usually happens when dairy is added to too-hot liquid or when the soup boils after adding dairy. To fix slightly curdled soup, try blending a small portion and stirring it back in.

Can I freeze potato chowder soup?
Yes, though the texture may change slightly. Cool completely before freezing and leave room for expansion in your container. Thaw overnight in the refrigerator and reheat gently, whisking to recombine.

How can I thicken my potato chowder?
Mash some of the potatoes against the side of the pot, or blend a cup of the soup and return it to the pot. Alternatively, make a small amount of cornstarch slurry and stir in while the soup simmers.

Is potato chowder soup gluten-free?
Traditional recipes using flour as a thickener are not gluten-free. Substitute cornstarch, arrowroot powder, or potato starch for a gluten-free version.

Conclusion

There’s something magical about a steaming bowl of potato chowder soup that speaks to comfort and home. This versatile recipe can be adapted countless ways to suit your taste preferences and what you have on hand. The humble potato transforms into something extraordinary through this simple cooking method, creating a meal that satisfies both body and soul.

I’d love to see your potato chowder creations! Tag @GusRecipes on social media or leave a comment below with your favorite variations.

Potato Chowder Soup Recipe: Creamy Comfort in a Bowl

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• Author: Emma Emma
• Total Time: 45 mins
• Yield: 6 servings 1x

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Description

This hearty potato chowder soup is creamy, comforting, and loaded with tender potatoes, vegetables, and smoky bacon. It’s the perfect cozy meal for chilly days and easy to make in one pot.

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Ingredients

Scale 1x2x3x

6 slices bacon, chopped

1 small onion, diced

2 cloves garlic, minced

3 cups potatoes, peeled and diced

2 cups chicken broth

1 cup milk

1 cup heavy cream

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup shredded cheddar cheese

1/2 tsp thyme

Salt and pepper to taste

2 tbsp butter

2 tbsp all-purpose flour

Chopped green onions or parsley for garnish

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Instructions

1. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside, reserving about 1 tablespoon of bacon grease in the pot.

2. Add diced onion and garlic; sauté until softened and fragrant.

3. Add butter and let it melt, then stir in flour to make a roux. Cook for 1 minute.

4. Gradually whisk in chicken broth, stirring constantly until smooth.

5. Add diced potatoes, thyme, salt, and pepper. Bring to a simmer and cook for 10–15 minutes until potatoes are tender.

6. Stir in milk, cream, corn, and half of the cooked bacon. Simmer for another 5 minutes.

7. Mash some of the potatoes gently with a spoon for a thicker texture if desired.

8. Add cheddar cheese and stir until melted and creamy.

9. Taste and adjust seasoning if needed.

10. Serve hot, topped with remaining bacon, green onions, or parsley.

Notes

For a lighter version, use half-and-half instead of heavy cream.

You can add diced carrots or celery for extra flavor and texture.

This soup thickens as it cools — add a splash of milk when reheating.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 380
• Sugar: 5g
• Sodium: 720mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 70mg

Keywords: Potato chowder soup, creamy potato soup, bacon chowder, comfort food soup