Potato Corn Chowder

Prep Time 10 minutes
Total Time 35 minutes
Servings 6 servings

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This Potato Corn Chowder is a thick, hearty, creamy, and flavorful soup. It’s made with smoky bacon, creamy potatoes, and sweet corn.

bowl of corn chowder with bacon pieces green onions and bread on the side.
Table of Contents
  1. Ingredients Needed:
  2. How to Make Potato Corn Chowder
  3. Potato Corn Chowder FAQs
  4. Variations
  5. Serving Suggestions
  6. More Corn Chowder Recipes You’ll Love
  7. Potato Corn Chowder Recipe

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.
metal ladle scooping potato corn chowder from dutch oven.

How to Make Potato Corn Chowder

This classic soup is ready to go in just over 30 minutes!

  1. 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.
  2. 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.
  3. 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

How long does it take potatoes to cook in chowder?

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.

How do you thicken corn chowder?

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.

Can this be made in the crockpot?

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.

How to store:

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.

two hands holding bowl of potato corn chowder with spoon.


  • 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

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Potato Corn Chowder

4.98 from 225 votes
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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine American
Course Soup
Servings 6 servings
Calories 281cal


  • 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.

Nutrition Information

Serving: 287grams | Calories: 281cal | Carbohydrates: 46g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 548mg | Potassium: 1023mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 18.2mg | Calcium: 63mg | Iron: 1.8mg
Keywords corn chowder, minestrone soup recipe, potato soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. Violet of Ojai, CA says

    Made this delicious chowder last night for dinner, and served it with sourdough bread and green salad. It was a great success! Left out the onions because of dietary restrictions, but otherwise followed the recipe pretty much to the letter. I was so impressed that I plan to peruse more of your recipes, Ashley. I absolutely had to leave this review to show my appreciation. Thank you.

  2. Shelly says

    Delicious as written. I wish people would try a recipe as described FIRST. Then if you feel it needs tweaking, do so. It’s not fair to the contributor, to say I added this I added that, I subtracted that. Then it’s YOUR recipe and not the contributor. I loved the recipe as is, and will be making it without changes.

  3. Crystal says

    Loved this so much. I forgot I had used all of our bacon so I had to cook the veggies in avocado oil. But I had the real bacon bits from Costco so I added them at the end. I used fresh corn and I loved the crunch of the corn in it. I will definitely make this one again.

  4. Kim says

    I made this tonight, kinda, …sorta.

    Instead of the cream, I just added extra stock when cooking it. I then blended 1/3 of the recipe to a purée and returned it to the pot. It gave it a creamy-like texture but without the murderous dairy. (Dairy allergy over here!)

    Also when I cooked the bacon, I needed to add some olive oil as the pan was too dry for the onion and celery. I did follow the instructions so I’m not terribly sure why it was starting to burn.

    Taste was ok. I highly enjoyed the texture. Think I would caramelized the onions for a deeper flavour next time. Possibly add a shallot too for a more oniony flavour. Maybe even a cup of beer.

  5. Brooke says

    Delicious!! Made this soup tonight for dinner and it was fantastic. I added some Italian meatballs and tortilla strips on top, as well as sautéed some red peppers and carrots with the other veggies. I will definitely be saving this and making it again! It hit the spot on this cold snowy day.

    • The Recipe Rebel says

      Hi Claire! I haven’t tried it myself but I am thinking it might be too long. If you decide to experiment, I’d love to know how it turns out!

  6. Misty says

    Super yummy for a rainy day. I didn’t have bacon, so sliced and fried up chicken-cheddar sausage from Trader Joe’s, added slices, a geese and green onions to individual servings per personal taste and.. delicious. I added 1/2 the milk/ cornstarch mixture because I wanted a more brothy soup. Also, added 4 sprigs of fresh thyme instead of dried.

  7. Dianne says

    I made this recipe today, and it is absolutely delicious! Definitely will be making it again, and again! I didn’t make any changes to the recipe. 👍

  8. Deborah March says

    FABULOUS! I added Nova Scotia lobster, and served it with fresh Jalapeño Cheddar Bread…what a PERFECT meal! Thanks for another winning recipe, young’un. 🙂

  9. Lynn Perreault says

    Hi I’m wondering if you have any suggestions to lower the sodium content even more? I’d like to make this for someone who is on a very sodium restricted diet.

    • The Recipe Rebel says

      Hi Lynn! Try leaving the salt out. Using low sodium bacon and no sodium broth. Other than that, I’m not really sure.

  10. Vinnie says

    We make something very close to this but just before it is done we add a pound of MD lump crab meat and add more for the topping!!!! OMG!!!

  11. Katy says

    I made this yesterday and I INHALED this stuff. It was SO delicious. I did cut a couple of corners and used a package of Hormel bacon bits I had in the fridge instead of bacon strips. And I used onion powder in lieu of onions (hate the texture of them). Even though— this was one of the best chowders I’ve ever had. I did find myself adding another 4 oz of chicken broth though cause the potatoes really took it up… But this will DEFINITELY be going into my soup rotation. Especially for the fall/winter season. 🙂

  12. Lori says

    I just tried this for the first time and it was absolutely delicious. I used more potatoes and was not disappointed. Adding this to my fall/winter soup portfolio. Thank you

  13. Carolyn says

    I made this soup it was delicious gave my friend a bowl she loved it to wants me to make her some can’t wait to make it again

    • Diane says

      We made this tonight for dinner and it was fantastic!!! AS IS!!!! I did agree with Joe W that the type of bacon makes a difference. Our bacon was hickory smoked and added great flavor. My husband said it was definitely a 5 Star recipe. Thank you for sharing.

  14. Jennifer says

    Made this today for the first time. I doubled the recipe and my whole family loves it! So thick and hearty and delicious!!

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