Easy Baked Potato Corn Chowder
on Aug 23, 2024
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Baked potato corn chowder is creamy, savory, and full of comforting flavors! This warm and satisfying soup is easy to make and perfect for a weeknight meal.
There are so many reasons to make this chowder! The recipe consists of vegetables, chicken, broth, and cream, meaning I generally always have the ingredients on hand. As the chowder cooks, the ingredients come together to give you a satisfying, creamy, and delicious dish. This dish pairs well with crispy bread or rolls and a light salad, or it is filling enough to serve on its own!
Cooking this in the Dutch oven takes only half the time of a slow-cooker, so it is a great option for a busy weeknight when you need dinner in just a few hours. You can simply throw everything together, place it in the oven, and come back in 2 hours or less to a full meal ready to go! This warm, comforting chowder is always a big hit in my home, and I know it will be in yours too.
Table of Contents
Why You’ll Love This Recipe
- It is full of vegetables and protein, making it a hearty option for a satisfying meal.
- It only takes a few minutes to combine everything and then you can leave it to cook.
- The ingredients blend together seamlessly to create a delicious, savory chowder.
Recipe Ingredients
- Chicken—You can use skinless chicken breasts or thighs.
- Chicken Broth— Helps soften the veggies and give them extra flavor.
- Cream—To add a nice creamy texture to the chowder.
- Potatoes—Washed and chopped into small cubes.
- Corn—You can use fresh or canned corn for this recipe.
- Onion—Finely chopped. We usually use white onions, but yellow will work as well.
- Carrots—Peeled and sliced. For a crunchy texture and mildly sweet flavor.
- Garlic Powder—This will add a strong, savory taste to the soup.
- Salt and Pepper—To help bring out all of the wonderful flavors in the dish.
See the recipe card for full information on ingredients and quantities.
How to Make Baked Potato Corn Chowder
Step #1. Preheat your oven. In your Dutch oven, add onions, carrots, potatoes, corn, chicken, broth, salt, pepper, and garlic powder.
Step #2. Stir to combine and place the lid on your Dutch oven.
Step #3. Place the pot in the oven and bake until the chicken is fully cooked and the potatoes are tender.
Step #4. Remove from the oven and shred the chicken into bite-sized pieces. Stir in the cream. Serve and enjoy!
Recipe FAQs
Absolutely! If you don’t have a Dutch oven, you can make the chowder in a slow cooker or on the stove top. The recipe will be very similar for the slow cooker. Add all of the ingredients except the cream into your slow cooker, and cook on low for 6-8 hours or high for 4-5. Shred the chicken at the end of the cooking time, then stir in the cream and season with salt and pepper. For the stovetop, you will first need to cook your onion, carrots, and chopped chicken in a bit of olive oil. Once the chicken is cooked, add the other ingredients besides the cream. Bring the soup to simmer until the potatoes are tender. Stir in the cream and you are ready to serve!
No, you will not need to pre-cook or pre-cut the chicken for this recipe. You can place it directly in the Dutch oven whole, and cook it with all of the other ingredients. It will come out perfectly tender and juicy! In order to shred it, I recommend using tongs to remove the chicken from the soup. Use forks or an electric hand mixer to shred the chicken, then place it back into the mixture and stir it together.
Your chowder should naturally have a thicker consistency, due to the vegetables cooking in the broth and adding the cream. If you find that the chowder is too watery or thin for your liking, you can add a flour or cornstarch slurry to act as a thickening agent. Add a few tablespoons into a bowl with some water and whisk well to remove any clumps. Then add the slurry to your chowder and stir until it reaches the consistency you desire!
How to Serve and Store Baked Potato Corn Chowder
Potato corn chowder is the best warm and cozy main dish! Any type of bread, roll, or side salad will complement this soup perfectly. Some great options are toasted French bread with butter, rustic Italian bread, a simple garden salad, or a Caesar salad with homemade Caeser dressing.
To store any leftovers, allow your soup to cool completely. Then transfer it to an airtight container. You can keep this soup in the fridge for up to 3-4 days. The easiest way to reheat this chowder is by placing a serving in a bowl, covering it, and putting it in the microwave in 45 seconds to 1 minute intervals, until warm! You can also reheat the soup on the stove over medium heat, stirring frequently.
Expert Tips
- This recipe is very forgiving and can be easily modified! If you don’t have chicken, you can throw in some cubed ham, cooked ground sausage, or any other meat you have.
- If your potatoes are small enough, there is no need to chop them up, you can slice them in half or leave them whole.
- Once the cream is added, give the chowder a taste. If you think it needs more flavor, feel free to add more salt and pepper to make it pop!
- Don’t worry about peeling your potatoes, just scrub them and dice them up. However, if you aren’t a fan of potato skins then you are more than welcome to peel them off.
- Vegetable broth can be used as a substitute for the chicken broth in a pinch.
- 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
More Soup Recipes To Consider
Beef Recipes
Julia Child’s Beef Bourguignon
Soups, Stews & Chowders
White Chicken Chili
Soups, Stews & Chowders
Slow Cooker Veggie Beef Soup
Soups, Stews & Chowders
Texas Chili Recipe
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Baked Potato Corn Chowder
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 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup cream
- salt and pepper to taste
Instructions
- 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.
- 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
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.
This looks so good! I have everything on had except for cream. Could I use sour cream instead, or will it effect the taste too much? Thanks!
Yes, and some times I even use cream cheese or evaporated milk, all of them work great!