Potato Corn Chowder

Potato Corn Chowder - A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!

A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!

Potato Corn Chowder - A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!

Ever since Jason began his new semester at school, we promised ourselves that we I would cook every day of the week with the exception of Friday nights. We decided on this to get in the habit of eating healthier and to save money from a $35 check every time we ate out.

Potato Corn Chowder - A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!

From pastas to fried rice, I’ve been making just enough to feed us for dinner and have leftovers for lunch the next day. But with the weather cooling down, I wanted to make something really warm and comforting, like this chowder here.

Potato Corn Chowder - A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!

Loaded with buttery Klondike rose potatoes, roasted corn, leeks, bell peppers and Emeril’s Creole seasoning, this creamy chowder is a bowl full of comfort with a spicy kick. It’s an incredibly hearty soup, and with the many health benefits of potatoes, this soup will not only keep you warm but it is moderate in calories and will keep you full longer!

Potato Corn Chowder - A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!

So to help spread the word on promoting the benefits of healthful eating, I’ve teamed up with Klondike Brands® Potatoes in their Pile on the Produce campaign. And to celebrate, we’re be offering four lucky Damn Delicious readers a Klondike Brands Prize Pack so you can create your own healthy potato goodness!

Potato Corn Chowder - A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!

Just be sure to enter through the rafflecopter below. Good luck!

a Rafflecopter giveaway

Giveaway ends on Sunday, September 22, 2013 at 9:00 p.m. Pacific time. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US residents only.

Potato Corn Chowder - A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!

Keep an eye out for Klondike’s Pile on the Produce campaign at your local store, or follow Klondike Brands on facebook or Twitter!

Potato Corn Chowder

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Yield 4 servings

Potato Corn Chowder

A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!


  • 2 tablespoons unsalted butter
  • 1 large leek, thinly sliced
  • 1 large red bell pepper, diced
  • 2 cups milk
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable broth
  • 2 cups roasted corn kernels
  • 2 pounds red potatoes, cubed
  • 1 1/2 teaspoons Emeril's Essence Creole Seasoning
  • 3/4 teaspoon thyme
  • 3/4 teaspoon salt
  • Chopped fresh chives, for garnish
  • For Emeril's Essence Creole Seasoning
  • 2 1/2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons salt
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 tablespoon black pepper


  • To make Emeril's Essence, combine paprika, garlic powder, salt, onion powder, cayenne pepper, oregano, thyme and pepper; set aside.
  • Melt butter in a large stockpot or Dutch oven over medium heat. Add leeks and bell pepper, and cook, stirring occasionally, until tender, about 5 minutes. Gradually whisk in milk and flour, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in vegetable broth, corn kernels, potatoes, 1 1/2 teaspoons Emeril's Essence, thyme and salt.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 20-30 minutes.
  • Serve immediately, garnished with chives.


Adapted from Some the Wiser


Potato Corn Chowder - A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks!

Disclosure: This post is sponsored by Klondike Brands® Potatoes. All opinions expressed are my own.


    • says

      I can honestly say I have never had corn chowder. Clam chowder I have had, and I love making soup, but corn chowder has eluded me. This looks like a great soup and a great time of year to match with it.

  1. Emily R. (lemonslush) says

    I love the idea of a mashed potato bar – either a few different varieties of mashed potatoes premixed or a couple of different kinds and then plenty of toppings for people to add. LOVE potatoes!

  2. Nichole Spencer says

    Homemade Fries or a version of roasted potatoes. One of my favorites lately is melting butter in a 9×15 pan, placing potatoes that were cut in half on top of the butter and then pouring in enough of a garlic and chicken broth over the top to cover half the potato, then you season with salt and pepper and place a chunk of butter on each potato and bake for 40 minutes to an hour. The bottoms get crispy but the potatoes stay soft and suck up a lot of the broth, butter and garlic flavors.

  3. Marie says

    I’m gonna have to choose mashed potatoes, but only the kinds that are LOADED with butter, milk or cream, cream cheese, and they have to be well seasoned. So so good.

  4. Anne says

    It’s not exactly a recipe, but I adore mashed potatoes, and I’ve recently begun tossing a few garlic cloves in with the potatoes while they cook for delicious garlic mashed potatoes. My secret ingredient, though, is using sour cream when I’m mashing them. So good!

  5. says

    I can’t participate but I still want to have a say. Haha! Potatoes are my hubby’s poison. As in he LOVES them so much! I think this particular soup would make make him over the moon with those spices and sweet corn.

  6. Morgan L says

    My favorite potato recipe is french fries (if you can call it a recipe…) but I also love chowder, and this one looks great!

  7. Michelle Tucker says

    I like my potato cut in an accordion style with bacon in between the layers and then tons of cheese and chives. SO good!

  8. says

    I like boiling potatoes, then slicing and layering them in a casserole dish with bleu cheese or gorgonzola and pouring a little milk over the top. I top it with crushed-up almonds. It’s a crunchy-top gluten-free potato casserole!

  9. Sharleen says

    Made this delicious potato corn chowder over the weekend and we loved it. Thanks so much for sharing the recipe! I’m really enjoying finding a new recipe from you when I open my computer in the morning. You have so many amazing recipes and my goal is to try each one!

    • Heather says

      Oh my gosh thank you for actually making the recipe and giving feedback on your results :) I believe out of all of these reviews you are the only person that actually made it first!

  10. Andrea says

    Can you use regular frozen corn instead of the Trader Joe’s variety? Or is there a way you can roast your own at home?

  11. tracie c. says

    i made this tonight and i have to say… that’s damn delicious! thank you for the recipe. i didn’t have leeks so i used a large onion otherwise followed it to the letter. also happy to have a good creole blend in my collection! yeah and yeah!

  12. says

    I’ve made this twice now and was please at how well it held up with double the veggies. A generous handful of bacon and chives always helps, and Tabasco sauce to taste.

  13. Emily Knight says

    So, this recipe was definitely a lesson in reading and following the instructions and ingredients very carefully. First off, I will shamefully admit that I skimmed the blog post, and dived right into the recipe. Maybe it’s because the kids were clinging to my legs, and dinner was late. Maybe it was because I had never cooked a leek before, and I was excited.

    Whatever it was, I somehow missed the part where you only use 1.5 TEASPOONS of Emeril’s special seasoning mix, and proceeded to measure out *all* of the seasoning mix into my chowder. It seemed somewhat excessive amounts, but I soldiered on, dumping roughly 10 tablespoons worth of seasoning into my stew.

    Holy. Moly.

    It was definitely edible, but my sinuses are quite clear now! I will be more careful following the recipe from now on, even if I do have two little monkeys crawling up my legs next time too. From what I was gather through my burning buds, it was quite tasty!

    • Chung-Ah says

      Oh no – I’ve done that a couple times too! I hope you get a chance to make it again – this is one of my FAVORITE soups!

  14. Jp Talty says

    That was delicious! If you want it a bit creamier add a good helping of cream cheese. Also if you roast garbanzo beans with the corn it adds a really nice taste with the potatoes. Really good!

  15. Marji says

    we just polished off a vat of your wonderful soup on our first cool and rainy day. A few additions, zucchini, summer squash, green beans to finish off the garden, and cream, because cream. The creole seasoning was just perfect. This recipe will stay in the rotation. Thanks.

  16. Lauren says

    So this recipe should really highlight the fact that it only calls for ONE AND A HALF TEASPOONS of the creole seasoning, because in a rush, I overlooked it, and although I thought the seasoning was far too much, I double read the recipe itself (not the ingredient list), and finding that it didn’t say anything about it, I added it all. It was inedible. Completely. No matter how I tried to fix it, it was horrible. I wish we could’ve tried it how it was meant to be, but I don’t think I’ll be trying it again. What a shame.

    • Chungah says

      I’m so sorry about what happened but it’s really helpful to read through a recipe at least twice to avoid mishaps like this.

  17. says

    OMG this website and I are getting waaaaay too serious! I made this and used coconut milk and instead of making the Emeril spice blend I used some Cajun seasoning I found in New Orleans. Other than that I made sure to follow the directions to the letter. Results? Freaking FANTASTIC!!!

  18. Laura says

    Stews and soups of all kind are a big thing in my (German) family and this is the first time I made American chowder for my parents. They were really impressed and it’s now a staple, beating all the other soupy dishes we know!

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