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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 ladle

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

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

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.

Potato Corn Chowder

5 from 9 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 281kcal

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: 281kcal | 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

  1. 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.

  2. 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

  3. 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!

  4. 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!

  5. 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
    Strawberries
    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

  6. Beth Pierce says

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

  7. 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…

  8. 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!

  9. 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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