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Potato Corn Chowder

Prep Time 10 mins
Total Time 35 mins
Servings 6 servings

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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.

potato corn chowder in grey dutch oven with one scoop being scooped in metal ladle
Table of Contents
  1. Tips for making this Potato Corn Chowder:
  2. How to make Crockpot Corn Chowder:
  3. Potato Corn Chowder Recipe

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.

potato corn chowder recipe overhead in white bowl with green onions on top

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.
potato corn chowder recipe close up with green onions on top and blue striped towel on the side

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

4.94 from 15 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 mins
Cook Time 25 mins
Total Time 35 mins
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

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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Reader Interactions


  1. Rose says

    Hi! I made a few changes: I added some leeks in with onions and omitted the bacon. I sautéed them in 1 tsp olive oil. I also completely omitted the cornstarch and milk by using a hand held blender to break down all the solids. It was VERY thick and simply delicious!

  2. Lori says

    This came out SO fantastic! I didn’t use bacon and subbed in two shredded carrots instead of celery. This will be a keeper for us! ♥️

  3. Anna says

    Very yummy! I kept everything the same except I added a can of diced chili peppers and a shake of smoked paprika. I also removed the cooked bacon and added it on top with the other toppings to serve.

  4. Olga Lingo says

    When I started making this I realized I was out of potatoes. I substituted fresh cauliflower. Turned out great!

  5. Caroline Pace says

    Hi! I am a busy broke college girl and I really want to make this soup tomorrow 🙂 but I only have canned corn, would that be okay? We have everything else and will use the crockpot!

  6. Dil says

    Made this in the crockpot. Used four slices of bacon, sautéed it with the ingredients listed but added one diced carrot and used two cloves of garlic. Dumped it all in the crockpot! Can this be frozen? It was delicious and filling!

  7. Stacy says

    Made this for dinner tonight and it was delicious and perfect for a cold and rainy day! I used ham chunks instead of bacon and it made it nice and hearty.

  8. Dorothy Lin says

    Just had this for dinner and my husband and girls loved it. I have another low calorie version that I make, and decided to try this for something richer. It’s really easy, and really good. The only thing I did differently was cook the bacon and THEN chop it up, since raw bacon is so difficult for me to cut up (maybe I need sharper knives?). Thanks, Ashley!

  9. Carmen Nashland says

    Made this tonight for my family and we loved it. Next time, I think I will cook the bacon but then put it in whole. At the end, I’ll take it out. I didn’t like the hunks but I do like the flavor. I made it with fresh corn off the cob and it was so delicious. Thanks for the recipe.

  10. Eve-Marie Hughes says

    Just out of curiosity: I’m trying to avoid dairy because I’m lactose intolerant and lactase enzymes have gotten insanely expensive lately. Do you think this would work with oat milk? There’s a “rich and creamy” version that’s somewhat like half and half in thickness and texture.

  11. sharky says

    sIt’s in the crockpot grated carrots in &diced orange pepper simmering in the croc pot as I write, Instead of milk I’m using green giant creamed corn, some dill &parsley too, set to simmer for lots of hours

  12. Loni Ramirez says

    Delicious! I followed the recipe but I cut all measurements in half. Still delicious! Not a lot of prep work either. I grated some cheddar cheese on top also. I used half and half instead of milk and it came out nice and creamy, but not too heavy. It didn’t specify to cut the bacon but I did cut the strip in large chunks before frying. I will make it again for sure!

    • Kay Gee says

      Hi, Nancy…I’m 57, and have been under the tutelage of my dear Grandmother, a restaurant and home chef her entire life. Rule #1. Never freeze dairy-based soups. The texture will be mushy if you try to freeze. I have never frozen creamed soups, and never will. Rule #2. Use roux (butter/FLOUR) instead of cornstarch for deeper texture. Finish with half & half to desired consistency. That said, give the extra to family/friends and be ready for the compliments!

  13. Becky says

    Wonderful recipe! Everyone loved it. I made it in my instant pot. Followed the recipe exactly as written. I used the sauté function on the instant pot for the first steps and after adding the potato and corn I placed the lid on the instant pot and pressure cooked for 10 minutes and when done, I let it natural release for 5 minutes. I released the rest of the pressure and stirred in cream and cornstarch. Perfect!

  14. Alice says

    I made the corn chowder soup and it was delicious will be making it again
    May I ask something here I also want to make a strawberry cheesecake there is one that is perfect and all it makes to make it is a pie shell then cream cheese
    Whipped cream
    Sugar 2 tbsp
    This works for me because I can’t have all the sugar I saw the recipe in several spots but it wont print please can you tell me what to do pinning it foesnt work. Thanks

  15. Beth Pierce says

    What a savory and robust soup recipe! Looking forward to having this with dinner tonight! Delicious!

  16. angie says

    can I cook it in my pot? not crockpot? is it the same? sorry I’m from greece and I would like to try your recipe…

  17. Natalie says

    Corn chowder is a favorite in our home. I often roast the corn in the oven first for a special touch. It’s an extra step but soooo worth it!

  18. Callen says

    We made this dish yesterday. It was a hit. We made it exactly as written except we did dice the bacon instead leaving the bacon strips whole.

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