This Potato Corn Chowder is a thick, hearty, creamy, and flavorful soup. It’s made with smoky bacon, creamy potatoes, and sweet corn.
Table of Contents
Is there anything better than a comforting, cozy bowl of corn chowder? I don’t think so.
This Potato Corn Chowder is one of my favorite corn chowder recipes. This 30-minute recipe is loaded with fluffy potatoes, delicious seasonings, and bacon. It’s rich, hearty, creamy, thick, and delicious. A dinner everyone will love!
We love to serve it with some of my Mom’s Homemade Buns or Homemade Breadsticks and a jar of Garlic Butter.
Looking for another way to enjoy Potato Corn Chowder? Try my Chicken Corn Chowder or Instant Pot Potato Corn Chowder instead!
Ingredients Needed:
- Bacon: you’ll need 2 slices of diced thick-cut bacon. I don’t recommend turkey bacon because we need the fat to cook the vegetables.
- Aromatics: we’re creating a delicious flavor base with diced onion, celery, and minced garlic.
- Seasonings: a simple blend of salt, dried thyme, and black pepper gives the Potato Corn Chowder just the flavor it needs.
- Chicken Broth: as always, I like to use low sodium chicken broth so I can control the saltiness of the soup. If you only have regular broth, reduce the salt accordingly.
- Potatoes: any variety of potatoes will work. Just dice them up uniformly so they cook at the same rate.
- Corn: fresh or frozen corn will work.
- Milk or Cream: the higher the fat content, the creamier and richer the soup will be. I recommend a higher fat dairy because there’s less of a chance that it will curdle.
- Cornstarch: cornstarch is mixed with milk or cream to form a slurry which helps thicken the soup.
- For Serving: top your Potato Corn Chowder off with your favorite cheese, chopped green onions, and a sprinkle of crispy bacon bits.
How to Make Potato Corn Chowder
This classic soup is ready to go in just over 30 minutes!
- Brown the bacon and aromatics: In a large pot, cook the bacon until browned. Add the onion and celery and cook until the onion is browned, then stir in the garlic and seasonings. Cook for 1 minute.
- Add the veggies and broth: Pour in the broth, then add the potatoes and corn. Simmer and cook until the potatoes are tender, then reduce the heat to low.
- Finish and Serve: In a small bowl, whisk together milk/cream and cornstarch, then slowly whisk that into the soup until thickened. Serve and enjoy.
Potato Corn Chowder FAQs
It usually takes just 15-20 minutes for the potatoes in my Potato Corn Chowder to cook all the way through. However, this does depend on the size of your potato cubes, so be sure to check that they’re fork-tender before serving.
The corn chowder is thickened using a mixture of milk or cream and cornstarch. This slurry is whisked into the soup to create a thicker, creamier texture. You can also remove some of the soup and puree it to thicken if you prefer.
Totally! I love making soups in the crockpot because they can cook away all day and you don’t have to babysit. To make corn chowder in your slow cooker, cook the bacon in a skillet, then add the onion, celery, and spices. Dump that into your crockpot, add the potatoes, corn, and broth, and cook on low for 6-8 hours or on high for 3-4 hours. Thicken with milk or cream and cornstarch, then serve.
I don’t recommend freezing this soup because of the dairy and potatoes. If you choose to, just know that the potatoes will take on a difference texture and the milk may separate.
Leftover Potato Corn Chowder will last in an airtight container in the fridge for 4-5 days. To reheat, warm on the stove until heated through.
Variations
- Add more veggies. You can easily add in extra veggies if that’s your style. Just make sure they are sized properly so they cook in roughly the same amount of time as the potatoes. You don’t want to end up with mushy veggies.
- Spice it up. Give your chowder a kick of heat with a sprinkle of cayenne pepper or red pepper flakes.
- Make vegetarian corn chowder. Just leave out the bacon and use vegetable broth!
- Add more meat. Try cooked, crumbled sausage or chicken breast. You can add the chicken right into the soup and it will cook as the soup simmers. Just remove it and chop it up before serving!
- Make it creamier. Make your chowder a little thicker by taking a portion of it out of the pot, blending it up, then adding it back in. The blended potatoes will give it a deliciously creamy texture.
Serving Suggestions
This Potato Corn Chowder is a hearty and delicious meal all on its own. However, it would be also be great served with a chunk of crusty bread or a slice of Garlic Bread, a pile of Roasted Veggies, or as a side dish next to Baked Chicken or Air Fryer Pork Chops!
More Corn Chowder Recipes You’ll Love
Potato Corn Chowder
written by Ashley Fehr
Ingredients
- 2 slices thick-cut bacon (chopped, plus more if desired for serving)
- 1 medium onion (finely chopped)
- 1 rib celery (finely chopped)
- 2 cloves garlic (finely minced)
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 3 cups low-sodium chicken broth
- 4 medium red potatoes (chopped)
- 3 cups fresh (canned, or frozen corn)
- ¾ cup whole milk or cream
- 2 tablespoons cornstarch
- Cheese as desired
- Green onions as desired
Instructions
- In a large Dutch oven or soup pot over medium-high heat, cook the bacon until browned, about 3 to 4 minutes.
- Add the onion and celery, cooking and stirring until the onion starts to brown. Add the garlic, salt, thyme, and pepper and cook for 1 minute.
- Stir in the broth and use a wooden spoon to scrape the bottom of the pot to remove any browned bits.
- Add the potatoes and corn. Bring to a simmer and reduce the heat to medium-low.
- Cover and simmer for 12-15 minutes, until the potatoes are tender.
- In a small bowl, combine the milk or cream and cornstarch and gradually stir into the simmering soup mixture, a little at a time, until slightly thickened.
- Taste and serve with shredded cheese, green onions, and more bacon if desired.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Taylor says
Can you freeze this? If so do I need to omit any ingredients until I thaw and serve?
Anne Endres says
This was an absolute keeper. I had farm fresh potatoes and corn to use up from previous meals. As a kid we ate cream corn from a can, this soup was a super elevated version of this with potatoes and onions. My husband raved and we will be making this again! I loved how simple it was, imo simple recipes are the best!! I had a rough day and coming home and chopping up all the veggies was worth it! Thanks again!!
Ashley Fehr says
Thank you Anne! I’m so glad it was a hit!
Stephanie E. says
Quick, easy, and super delicious! Made as written except used pancetta instead of bacon due to living overseas. Thank you for a new favorite comfort food!
Ashley Fehr says
I’m so glad you liked it!
Jennifer L. says
This was amazing! Not too complicated and very easily made gluten free! I used fresh corn on the cob and baby red tomatoes… halved. Just a great end of summer soup – exactly as written!
Jennifer L. says
Ughhh potatoes lol. No tomatoes!
Ashley Fehr says
Thanks Jennifer!
Ket says
I’ve been looking for a really good potato corn chowder for years and I finally found the one that will go into my recipe box. Absolutely love this.
Ashley Fehr says
Thank you Ket!
Diane says
Ohmygosh! This recipe is amazing. Really easy to make. Simple recipe using ingredients you’d have in your pantry. And it packs a pile of flavour! It will be a regular in my soup rotation.
Ashley Fehr says
Yay! Thanks for your review!
Becki says
PERFECT explanation :0)