This Potato Corn Chowder is a comforting, creamy soup made with tender russet potatoes, sweet corn, crisp bacon, and melted cheddar. A savory base of chicken broth, butter, and a touch of heavy cream creates a silky texture and rich flavor. Serve with crusty bread and a sprinkle of chopped parsley or chives for a simple weeknight dinner that tastes like it simmered for hours.
What Makes Potato Corn Chowder Special
This chowder balances creamy potatoes and cheese with sweet corn and smoky bacon. The potatoes break down slightly to thicken the broth while still leaving satisfying chunks. A splash of cream and a handful of cheddar make the soup indulgent without overpowering the fresh corn flavor. Finish with green onions or chives to add brightness.
Ingredient Insights
- Bacon: Cook until crisp; reserve half for topping.
- Butter: Used to sauté aromatics and add richness.
- Onion and garlic: Build the base flavor; yellow onion works well.
- All-purpose flour: Thickens the chowder as it simmers.
- Chicken broth: A savory base—vegetable broth or stock are fine substitutes.
- Russet potatoes: Soften and help create a creamy body. Yukon Gold or red potatoes also work.
- Cheddar cheese: Adds creaminess and a touch of sharpness.
- Heavy cream: Gives a silky finish; add at the end to keep it smooth.
- Frozen corn: Sweet kernels are convenient year-round; fresh corn is a great summer swap.
- Salt and black pepper: Adjust to taste at the end.
- Green onions and extra cheese: Optional toppings for color and flavor.
How to Make Potato Corn Chowder
Make this corn and potato chowder on the stovetop in a Dutch oven or large soup pot. It’s straightforward and fast enough for a weeknight but comforting enough for guests.
Step One: Cook chopped bacon over medium heat until crispy, about 8 minutes. Transfer to a paper towel–lined plate and crumble when cool. Wipe the pot to remove excess bacon grease.
Step Two: Return the pot to medium heat. Add butter, chopped onion, and minced garlic. Sauté until softened, about 4 minutes. Sprinkle in the flour and stir constantly for 1 minute to cook the raw taste out.
Step Three: Pour in chicken broth and add cubed potatoes. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until potatoes are just tender, about 8–10 minutes.
Step Four: Whisk in heavy cream. Add shredded cheddar and stir until melted. Stir in frozen corn and half of the crumbled bacon. Simmer until corn is heated through, about 3–5 minutes.
Step Five: Taste and season with salt and black pepper. Serve hot, topped with the remaining bacon, sliced green onions, and extra cheddar if desired.
Scroll down for a printable recipe card with exact measurements and timings.
Best Potatoes for Chowder
Russet potatoes are ideal because they soften and help thicken the soup. If you prefer a creamier texture that still holds its shape, Yukon Gold works well. Red potatoes keep more distinct chunks. Mixing varieties adds texture and depth.
Substitutions & Variations
- Broth: Use vegetable broth or chicken stock as available.
- Spice: Add hot sauce, cayenne, or red pepper flakes for heat.
- Herbs: Chives or parsley brighten the finished bowl.
- Veggies: Sliced celery or diced carrot can be added with the onion for more nutrition and flavor.
- Thickener: Use a cornstarch slurry at the end instead of flour if preferred.
- Slow cooker: Cook bacon first, add ingredients except cheese and cream to the slow cooker, then stir in dairy at the end.
Crissy’s Potato Corn Chowder Tips
- Use medium heat when sweating onions and garlic to avoid browning.
- Add cheese slowly over low heat and stir to keep the texture smooth.
- Season at the end so the salt level is correct after adding cheese.
- If you want a thicker chowder, simmer a few extra minutes after the cheese is added.
- Serve with crusty bread or a dollop of sour cream for an extra touch.
Storage Instructions
Refrigerator: Cool completely, then store in an airtight container up to 4 days. Reheat gently over low heat, stirring often.
Freezer: For freezing, make the soup without cream and cheese. Cool, transfer to freezer-safe containers, and freeze up to 2 months. Thaw in the refrigerator and reheat slowly; stir in cream and cheese after reheating.
Frequently Asked Questions
Can I make Corn and Potato Chowder in the slow cooker?
Yes. Cook the bacon first, then add all ingredients except cream and cheese to the slow cooker. Cook on low until potatoes are tender, then stir in cream and cheese at the end.
Can I add celery or carrot?
Absolutely. Celery and carrot add flavor and nutrition—sauté them with the onion at the start.
Can I thicken with cornstarch instead of flour?
Yes. A cornstarch slurry added in the last few minutes will thicken the chowder without changing the flavor.
Can I use fresh corn instead of frozen?
Yes. Cut kernels from the cob and add them where the recipe calls for frozen corn. Fresh corn is especially sweet in summer.
Can I add heat without changing the whole pot?
Yes. Keep the base mild and offer cayenne, red pepper flakes, or hot sauce at the table so each person can customize their bowl.
Easy Potato Soup Recipes
- Crock Pot Cheesy Potato Soup
- Instant Pot Potato Soup
- Hamburger Potato Soup
Potato Corn Chowder
Ingredients
- 8 slices bacon chopped and divided
- 3 tbsp. butter
- 1 cup onion chopped
- 2 cloves garlic minced
- 3 tbsp. flour all-purpose
- 4 cup chicken broth
- 3 Russet potatoes large, peeled and cut into 1″ cubes
- 2 cups cheddar cheese shredded
- 1/4 cup heavy cream
- 4 cups frozen corn
- Salt and pepper to taste
- green onions sliced optional
- extra cheese optional
Instructions
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In a Dutch oven, cook bacon until crispy, about 8 minutes. Transfer to a paper-towel-lined plate and crumble when cool. Wipe the pot with a paper towel to remove excess oil.
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Return the pot to medium heat and add butter, chopped onion, and minced garlic. Sauté until softened, about 4 minutes. Add flour and stir constantly for 1 minute.
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Pour in chicken broth and add cubed potatoes. Bring to a boil, then reduce to medium-low and simmer, stirring occasionally, until potatoes are just tender, about 8–10 minutes.
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Whisk in heavy cream. Add shredded cheddar and stir until melted. Stir in frozen corn and half the crumbled bacon. Simmer until corn is heated through, about 3–5 minutes.
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Serve the chowder hot, topped with the remaining bacon, sliced green onion, and extra cheese if desired.
Nutrition
Nutrition values are estimates and should not replace professional advice. Actual servings depend on portion size.
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