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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

4.95 from 18 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

Ingredients

  • 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

Instructions

  • 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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Comments

    • Ashley Fehr says

      If you use heavy cream it could work, but the potatoes do have a different texture after freezing. It’s not the most freezer-friendly soup, but it could work if you are not picky about texture.

  1. Emily says

    This recipe was great! I doubled the cooking time to 40 mins before adding the milk/cornstarch and mashed it a little halfway through. Great fall/winter recipe, my family loved it.

  2. Kara Bibb says

    This recipe is so easy and so yummy! We had 4 large baked potatoes leftover from a Labor Day cookout and I wanted to repurpose them. What a great place for them! I followed the recipe except for I added the already cooked potatoes later on with the milk slurry! This is my favorite soup I have ever made!! Will definitely use this recipe again and again.

  3. Doug Ellis says

    I can give this recipe five stars because I have made a soup very similar to this one. My question to you Ashley is how do you determine the nutritional information? Oh, and I will be making your version, it sounds yummy!
    Great Job

  4. 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!

  5. 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! ♥️

  6. 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.

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