Easy Baked Potato Corn Chowder

Did you know that you can bake a soup? This Baked Potato Corn Chowder is easy, versatile, and comes with a heavy dose of vegetables.

Did you know that you can bake a soup? This Baked Potato Corn Chowder is easy, versatile, and comes with a heavy dose of vegetables.

Did you know that you can bake a soup? I know it’s kind of uncommon, but baking a soup in the oven is a little quicker than a slow cooker but slower than the stovetop. It’s a nice middle when you have forgotten to get your slow cooker rolling at lunch time, the kid are almost home from school, and your evening is looking busy. That being said, this recipe translates well to the stovetop or the slow cooker. This is my go-to potato corn chowder recipe and I make it often! I’ll tell you all my tips and tricks in the notes of the recipe.

I love this recipe because I generally have everything on hand, it’s warm and comforting, and it’s pretty healthy, thanks to a heavy hand of vegetables. I add a little cream at the end of cooking to make it extra delicious. I like to serve this soup with a side of cornbread or corn muffins and some fruit. It’s kind of a meal in a bowl, which I love. Thomas often adds more sour cream to his bowl and I like to add hot sauce to mine. The kids eat it up just like this.

I love to bake this soup in my cast iron Dutch oven. Cast iron is great to use in the oven because it distributes heat well and the lids generally fit firmly (because they are heavy), trapping moisture and heat inside. I like to use cast iron Dutch ovens with lids to make a quicker version of my favorite slow-cooker recipes (like these chicken legs). They are great fix-it-and-forget-it meals for busy weeknights when you didn’t remember to turn the slow cooker on.

Potato Corn Chowder


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Baked Potato Corn Chowder
 
Prep time
Cook time
Total time
 
Did you know that you can bake a soup? This Baked Potato Corn Chowder is easy, versatile, and comes with a heavy dose of vegetables.
Author:
Makes: Serves 6-8
Ingredients
  • 1 large onion, chopped
  • 4-5 carrots, peeled and sliced
  • 2 pounds new potatoes, scrubbed clean (or 2 pounds potatoes cut into 1-inch cubes)
  • 2 cups corn kernels
  • 1-2 pounds chicken (skinless breast or thighs work great)
  • 4 cups chicken broth
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • 1 cup cream
  • salt and pepper to taste
Instructions
  1. Preheat oven to 325 degrees. In large cast iron Dutch oven with a lid, add onions, carrots, potatoes, corn, chicken, broth, salt, pepper, and garlic powder and stir to combine. Place the lid on the Dutch oven.
  2. Place in the oven and bake for 1 hour and 30 minutes to 2 hours, or until chicken is cooked through and the potatoes are tender. Remove from oven and shred the chicken into bite-sized pieces. Stir in cream and more salt and pepper to taste. Serve hot with fresh cornbread.
Notes
This recipe is so forgiving! If you don't have chicken, throw in some cubed ham, cooked ground sausage, or even sliced smoked sausage.
You can cook this in the slow cooker by adding everything except for the cream and cooking it on low for 6-8 hours or high for 4-5 hours. Shred the chicken at the end of the cooking time and then stir in the cream and additional seasoning before serving.
To make it on the stove top, cook your onion, carrots, and chicken (chopped up) in a little bit of olive oil. Then add the other ingredients (except the cream). Allow the soup to simmer until the potatoes are tender, about 30 minutes. Add the cream and adjust the seasonings to taste just before serving.

 

Baked Potato Corn Chowder

Wasn’t that simple and versatile? I wanted to highlight what I wrote in the recipe notes.

  • This recipe is so forgiving! If you don’t have chicken, throw in some cubed ham, cooked ground sausage, or even sliced smoked sausage.
  • You can cook this in the slow cooker by adding everything except for the cream and cooking it on low for 6-8 hours or high for 4-5 hours. Shred the chicken at the end of the cooking time and then stir in the cream and additional seasoning before serving.
  • To make it on the stovetop, cook your onion, carrots, and chicken (chopped up) in a little bit of olive oil. Then add the other ingredients (except the cream). Allow the soup to simmer until the potatoes are tender, about 30 minutes. Add the cream and adjust the seasonings to taste just before serving.

See! So many options! You are going to make this recipe over and over again! Enjoy, from my home to yours!

 

Potato Corn Chowder

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