This Potato Corn Chowder is a thick, hearty, creamy soup, perfect for cooler days! It’s made with smoky bacon, creamy potatoes and sweet corn.
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It’s soup season and I couldn’t be more excited!
I know my love of soup isn’t new around here, especially since I’ve been bulking up my soup category over here on The Recipe Rebel considerably since the days started cooling off in August.
But this potato corn chowder is one of our all time favorites. It’s rich, and creamy, and chunky, and healthier than you might think.
You can make this soup more decadent by using heavy cream instead of milk or light cream, but I think it’s perfectly creamy using the lighter options and doesn’t become so heavy that you can hardly enjoy it.
Tips for making this Potato Corn Chowder:
- You can easily add in extra veggies if that’s your style — just make sure they will cook in roughly the same amount of time as you don’t want mushy vegetables.
- You can make this soup vegetarian by skipping the bacon.
- If you want to make this a heartier meal, feel free to add in cooked, crumbled sausage or a chicken breast or two with the potatoes. The chicken will cook perfectly as the soup simmers and you can remove and chop easily before serving.
How to make Crockpot Corn Chowder:
I love making soups in the crockpot because they can cook away all day and I don’t have to babysit! Here’s how to make this Potato Corn Chowder in your slow cooker:
- Cook the bacon in a medium skillet, and add the onion, celery, garlic and spices as listed in the original recipe below.
- Dump that into your crockpot (if you want to skip that step, you can fry just the bacon, or skip the bacon entirely, or just real bacon bits instead, but you cannot add raw bacon to the crockpot).
- Add the potatoes, corn and broth and let cook for 6-8 hours on low or 3-4 hours on high until potatoes are tender. Thicken with milk or cream and corn starch as stated in the recipe.
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Potato Corn Chowder
- 2 slices thick cut bacon diced
- 1 medium onion diced
- 1 stalk celery sliced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 3 cups low sodium chicken broth
- 4 medium potatoes diced
- 3 cups fresh or frozen corn
- 3/4 cup whole milk or cream
- 2 tablespoons corn starch
- cheese, green onions, bacon bits as desired for serving
- In a large soup pot over medium-high heat, cook bacon until browned.
- Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
- Stir in broth, scraping the bottom of the pot to remove any browned bits.
- Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
- Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
- Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
- Serve as desired.
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