This Potato Corn Chowder is a cozy, creamy soup loaded with hearty russet potatoes, sweet corn kernels, crispy bacon bits, and plenty of melted cheddar cheese. The base is rich with chicken broth, butter, and a splash of heavy cream, creating a smooth, flavorful soup that feels like comfort in a bowl. Serve it with crusty bread, a sprinkle of fresh parsley or chives, and you’ve got an easy dinner that tastes like it simmered all day.
What Makes Potato Corn Chowder Special
It’s a hearty soup with tender chunks of potato, frozen corn for convenience, and a silky finish from heavy cream and cheddar cheese. Bacon adds smoky depth, and a sprinkle of green onion at the end brightens every bite.
Ingredient Insights
- Bacon: Cook until crisp. Half goes into the chowder, the rest is for topping.
- Butter: Helps sauté and adds richness.
- Onion and garlic: Build flavor right from the start. Yellow onion works great.
- All-purpose flour: Thickens the soup as it simmers.
- Chicken broth: Savory base. Vegetable broth or chicken stock work too, but that’s optional.
- Russet potatoes: Soften into creamy, tender chunks.
- Cheddar cheese: Melts into a creamy soup with a little sharpness.
- Heavy cream: Gives the chowder a silky finish.
- Frozen corn: Sweet corn kernels make this easy any time of year.
- Salt and black pepper: Season to taste.
- Green onions and extra cheese: Optional toppings.
How to Make Potato Corn Chowder
Quickly whip-up this easy corn and potato chowder on the stovetop in a Dutch oven or large soup pot.
Step One: Cook chopped bacon over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate and crumble when cool. Wipe the pot to remove excess bacon grease.
Step Two: Return the pot to medium heat. Add butter, onion, and garlic. Cook until softened, about 4 minutes. Sprinkle in the flour and stir constantly for 1 minute.
Step Three: Pour in chicken broth and add the cubed potatoes. Bring to a boil. Reduce to medium-low and simmer, stirring occasionally, until the potatoes are just tender but not falling apart, about 8 to 10 minutes.
Step Four: Whisk in heavy cream. Add cheddar cheese and stir until melted. Stir in the frozen corn and half the crumbled bacon. Simmer just until the corn is heated through, about 3 to 5 minutes.
Step Five: Taste and season with salt and black pepper. Serve hot, topped with the remaining bacon, green onion, and more cheddar if you like.
Remember, the full printable recipe card is below.
Best Potatoes for Chowder
Russet potatoes are the best choice for this chowder since they soften and help thicken the soup as they cook. If you like a creamier texture that holds its shape, Yukon gold potatoes are a great option. Red potatoes also work well if you prefer more distinct chunks in your bowl. You can even mix a few types for extra texture and flavor.
Substitutions & Variations
- Broth swap optional: Use vegetable broth or chicken stock if that’s what you have.
- Heat option: Add some hot sauce, cayenne or red pepper flakes to give this potato corn chowder a little spicy kick!
- Fresh herbs option: Sprinkle chives or fresh parsley on top for color and a bit of freshness.
Crissy’s Potato Corn Chowder Tips
- Use gentle heat: Keep it at medium heat to sweat the onion and garlic without browning.
- Stir while melting: Add cheese gradually and stir over low heat so the creamy soup stays smooth.
- Season at the end: Salt and black pepper to taste after the cheese melts so you don’t overdo it.
- Thickness control: If you prefer thicker, let it simmer a few extra minutes after adding the cheese.
- Serve simply: A slice of crusty bread or a dollop of sour cream on top is a great way to finish.
Storage Instructions
In the refrigerator: Cool the hot soup first, then store in an airtight container for up to 4 days. Reheat gently over low heat, stirring often. We absolutely love enjoying this corn chowder with potatoes as leftovers.
In the freezer: If you are planning to freeze a batch, I would recommend making the soup without the cream or cheese. Cool completely and transfer to freezer-safe containers. Freeze up to 2 months. Thaw in the fridge, then reheat slowly on low. Add your cream and cheese at this point.
Frequently Asked Questions
Can I make Corn and Potato Chowder in the slow cooker?
Yes, with adjustments! Cook bacon on the stovetop first, then add everything except the cheese and cream to the crock pot and cook on low until potatoes are tender. Stir in cream and cheese at the end.
Can I add celery or carrot?
Absolutely! Adding extra vegetables like celery or carrot would boost the nutrition and the flavor of the recipe. The versatility of this corn chowder chowder is one of my favorite things about the dish.
Can I thicken with cornstarch instead of flour?
Yes! As an optional thickener, you can stir in a cornstarch slurry during the last few minutes.
Can I use fresh corn instead of frozen?
Yes. Fresh corn is delicious swap and works well in summer months. Cut the kernels off the cob and add them where the recipe calls for frozen corn.
Can I add heat without changing the whole pot?
Yes! In my family, my husband is very sensitive to spicy foods, so we like to customize the bowls by adding ingredients separately. Keep the chowder as written and add a pinch of cayenne or red pepper flakes to individual bowls. You could also use a splash of hot sauce. This optional add-on keeps the base recipe mild and family-friendly.
Easy Potato Soup Recipes
- Crock Pot Cheesy Potato Soup
- Instant Pot Potato Soup
- Hamburger Potato Soup
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Potato Corn Chowder
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Ingredients
- 8 slices bacon chopped and divided
- 3 tbsp. butter
- 1 cup onion chopped
- 2 cloves garlic minced
- 3 tbsp. flour all-purpose
- 4 cup chicken broth
- 3 Russet potatoes large, peeled and cut into 1″ cubes
- 2 cups cheddar cheese shredded
- 1/4 cup heavy cream
- 4 cups frozen corn
- Salt and pepper to taste
- green onions sliced optional
- extra cheese optional
Instructions
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In a dutch oven cook bacon for about 8 minutes or until crispy. Remove bacon to a paper-towel-lined plate to drain, then crumble when cool. Wipe the pot with a paper towel to remove excess oil.
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Return pot to medium heat, then add butter, onion, and garlic. Saute until softened, about 4 minutes. Add flour and cook, stirring constantly, for about 1 minute.
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Add chicken broth and potatoes, bring to boil. Reduce heat to medium-low and simmer, stirring occasionally. Cook until potatoes are just tender but not falling apart, about 8 to 10 minutes.
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Whisk in heavy cream. Add cheddar cheese, stirring until melted. Stir in corn and half the bacon, crumbled. Simmer just until corn is heated through, about 3-5 minutes.
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Serve hot potato corn chowder immediately, topped with remaining crumbled bacon, green onion, and more cheddar, if desired. And who wouldn’t desire extra cheese and bacon, I mean, come on!
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Nutrition
Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
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