Yukon Gold potatoes are the best choice for chowder. They hold their shape while cooking and have a creamy, buttery taste that makes the soup rich and smooth. They’re great because they don’t fall apart easily but still help thicken the broth a little.
Russet potatoes also work well if you want a thicker chowder. They break down more, which makes the soup extra creamy. But be careful not to overcook them or they’ll turn too soft. I like using a mix of Yukon Gold and Russet to get the best of both.
Red potatoes are good too if you want firm, chunky pieces in your bowl. They don’t add much creaminess, but they stay solid and look nice in chowder with corn or veggies.
Chop your potatoes into even pieces so they cook evenly. If they’re too big or too small, the texture gets weird. Add them halfway through cooking so they don’t get mushy.
The potato you choose really changes the feel and taste of the chowder. Try different ones or mix them to see what you like best. Once you find the right combo, your chowder will turn out perfect every time.
Ham and Potato Soup Recipe – Ham and Potato Chowder
I learned this the hard way: not all potatoes are the same. I once used the wrong kind of potato in my chowder, and it totally ruined the whole thing. The broth turned slimy, the chunks turned to mush, and I had to throw it out. That was when I started paying attention to what kind of potato I used in my soup. Chowder might seem like a simple dish, but potatoes are the heart of it. They bring that creamy, comforting texture that makes each spoonful cozy and filling. But if you pick the wrong type, you could end up with soup that feels thin, grainy, or just off.
Potatoes have different starch levels, and that changes how they act in hot liquid. Some soak up broth, others hold their shape. Some help the chowder feel rich and thick, others turn gluey. And some just vanish into the mix. I didn’t know any of this when I started cooking. I’d grab whatever potato was on sale. But after messing up a few dinners, I started learning which spuds work best. The type of potato you pick will affect every bite of your chowder. That’s why it matters more than you might think.
Best All-Purpose Potato for Chowder: Yukon Gold
If I had to pick just one potato to use forever in chowder, it would be Yukon Gold. These things are magic. They’ve got just the right balance of starch and moisture, so they get soft and creamy without turning into a pile of mush. The first time I used them in my corn chowder, I actually said out loud, “Oh wow, that’s good.” I’m not kidding. I didn’t even change the rest of the recipe. Just switching the potato made it way better.
Yukon Golds also have this buttery flavor that works so well in soups. You barely have to add much cream when you use them, because they already taste rich. They hold their shape in the pot, but they’re still soft enough to blend into the broth just a little. I’ve used them in clam chowder, potato chowder, corn chowder—basically every kind. They’ve never failed me. If you’re only going to try one potato from this list, start with Yukon Gold. You’ll taste the difference right away.
When to Use Russet Potatoes in Chowder
Russet potatoes are the big, brown ones you usually bake or mash. They’ve got a lot of starch in them, which means they fall apart easily in soup. But that’s not always a bad thing. Sometimes, you want a chowder with a really thick, velvety texture. That’s where Russets shine. When they break down, they kind of melt into the broth and make everything feel creamy without needing much cream or flour. If you like smooth chowders that coat your spoon, this is the way to go.
Now, here’s the tricky part. If you use too many Russets or cook them too long, you’ll end up with potato sludge. I’ve done this more than once. I’d throw in a bunch, get distracted, and come back to a pot of goo. So now I either add them later in the cooking process or mix them with another potato to balance things out. You also need to peel them first—the skins are tough and don’t break down well. When used right, though, Russet potatoes can turn a thin broth into a warm, creamy dream. I like using them when I want the potato flavor to really come through in every bite.
Red Potatoes: Firm, Waxy, and Flavorful
Red potatoes are the ones with thin, red skins and white insides. They’re waxy, which means they don’t have much starch. That makes them perfect for chowders where you want the potato pieces to hold their shape. I use red potatoes when I want a chunky soup with clear broth. They stay nice and firm even after simmering for a while, and they don’t turn your chowder cloudy or thick. It’s more of a clean, fresh-tasting soup.
I’ve used red potatoes in veggie chowder and even in fish chowder when I wanted something lighter. They pair really well with sweet corn and fresh herbs. And their skin is so soft, I usually leave it on. That saves me time, plus it adds a little color to the bowl. The only downside is they don’t make the broth thick at all. So if you like a rich, creamy chowder, you’ll want to mix them with something starchier. But if you’re after a chunky, colorful, and clean chowder, red potatoes are a solid choice. I always keep a few on hand just in case I feel like making something a bit lighter.
Mixing Potato Types for Perfect Texture
This might be the best tip I ever got when it comes to making chowder: mix your potatoes. Seriously. Don’t just pick one kind—use two. When I started doing this, my chowders went from decent to diner-level amazing. Each potato brings something different to the bowl, and together, they balance each other out. My favorite combo is Yukon Gold and Russet. The Yukon gives you those soft, buttery chunks, and the Russet kind of melts into the broth and makes it thick and smooth.
Sometimes I throw red potatoes into the mix, especially if I’m making corn chowder or something veggie-based. It gives the soup a nice bite and keeps things from feeling too heavy. I usually go with about 60% Yukon, 30% Russet, and 10% red. But honestly, you can play around with the ratios and find your own favorite blend. Mixing types lets you control the texture and the flavor at the same time. And once you get the hang of it, you’ll never want to go back to using just one type. It’s kind of like building a team—you want each member to bring something different to the table.
Tips for Prepping Potatoes for Chowder
Even the best potatoes won’t help if you prep them the wrong way. I used to just chop and toss them in, and then wonder why some were mushy while others were still raw. Now I take a little more care. First off, make sure your pieces are all the same size. This way, they cook evenly. If some are big and some are tiny, the small ones fall apart while the big ones stay undercooked. I usually go for 1-inch chunks—not too big, not too small.
If I’m using Russets or any starchy potato, I rinse them in cold water after cutting. That washes off some of the extra starch and helps the chowder stay smooth, not gummy. I don’t usually rinse Yukon Golds or red potatoes, though, since they don’t have as much starch. As for peeling, it depends. I always peel Russets, because their skins are thick and can get weird in soup. But I leave the skins on red potatoes and sometimes even Yukon Golds. The skin is thin and soft, and it saves time. Plus, it adds a bit of texture and color.
One more thing—don’t add the potatoes too early. If they sit in the pot too long, they’ll overcook and break down too much. I usually add them halfway through the cooking time. That way, they soften just enough without turning into mush. Trust me, a little attention in the prep stage makes a big difference in the final bowl.
Conclusion
So, what potatoes are best for chowder? Honestly, it depends on the kind of chowder you want to make. If you’re going for rich and creamy, Russets are your best friend. If you want soft, buttery bites that stay in shape, Yukon Gold is the way to go. If you like a chunky, lighter chowder with some texture, red potatoes are perfect. But the real magic happens when you mix them. That’s how I get chowders that are both thick and chunky, smooth but with bite. It’s like building layers of flavor and texture.
Making chowder is simple, but picking the right potatoes takes it to the next level. I’ve messed up enough pots of soup to know the difference. Now that I understand how each potato works, my chowders turn out great almost every time. If you’ve never thought about what kind of potato to use before, give one of these tips a try. You’ll taste the difference. And if you’ve got a favorite potato mix or chowder recipe, I’d love to hear it. The more spud tricks, the better!