Nothing warms you up faster than a bowl of Potato Corn Chowder. It's creamy and hearty with pops of sweet corn, tender potato chunks, and that smoky bacon finish. Weeknight-friendly, make-ahead approved, and somehow even better tomorrow.
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Craving something cozy but not fussy? This Potato Corn Chowder is your sweater-weather hero - velvety, savory, and loaded with sweet corn in every bite. Add a loaf of crusty bread and you're set.
Craving a cheesy twist? Our Creamy Baked Potato Soup is another cold-night favorite.
Why you'll love this recipe
- Big comfort, small effort. On the table in about 45 minutes.
- Everyday ingredients. Pantry + fridge staples you probably have right now.
- Creamy without a roux. A quick blend thickens it naturally.
- Make-ahead magic. Tastes even better after a night in the fridge.
- Easy to riff on. Bacon on top, extra veg in the pot, a sprinkle of cheese - make it yours.
Ingredients & Substitutions
Like most of your favorite home-cooked meals, this recipe uses a handful of items you probably already have in your fridge and pantry.
Ingredient Notes:
- Bacon: Center-cut is meatier, but use what you have. If using regular bacon, you may want to drain off a bit of extra fat after cooking. Save some crumbles for serving.
- Onion, celery & carrot: These build that classic chowder depth. Don't skip the quick sauté; it's where the flavor starts.
- Garlic: Stir in at the end of sautéing so it doesn't burn.
- Corn: Fresh in summer is dreamy; frozen works perfectly the rest of the year. No need to thaw, just add a few extra minutes of simmer time.
- Potatoes: Russets are nice and starchy (great for creaminess), but any potato will do in a pinch.
- Broth: Chicken broth brings savory depth; veggie broth keeps it meatless (just skip the bacon).
- Cream: Heavy cream delivers that luscious texture. Half-and-half or whole milk work, but won't taste quite as rich.
- Chives: Fresh and garlicky on top. Don't be shy.
Instructions
You can make this corn and potato chowder in just a few simple steps:
- Cook bacon. Crisp in a Dutch oven; transfer to a plate. Leave 1-2 tablespoons drippings.
- Sauté aromatics. Add butter; cook onion, celery, and carrot until soft. Stir in garlic for 30 seconds.
- Simmer. Add potatoes, corn, broth, and cream. Scrape up browned bits. Bring just to a simmer; cook 15-20 minutes until potatoes are tender.
- Thicken & finish. Blend part of the soup (or mash a few potatoes). Return blended soup to the pot. Stir in most of the bacon and the chives; season and serve.
Pro friend tip: Blending hot soup? Vent the blender lid and cover with a towel to avoid steamy surprises.
FAQs
Chowders are thicker, creamy soups with hearty chunks - think potatoes, onions, corn - often enriched with milk or cream.
Blend part of the soup and stir it back in. The starches from the potatoes and corn give you silky body without a roux.
Creamy, potato-based soups don't freeze well (the texture can turn grainy when thawed). Make what you'll enjoy within a few days and store leftovers in the fridge.
Helpful tips we swear by
- Use heavy cream for the best texture. You can swap in half-and-half, but heavy cream gives that restaurant-level richness.
- No thaw? No problem. Frozen corn can go straight into the pot. Just simmer for a few extra minutes.
- Batch it ahead. Make up to 3 days in advance. The flavors will continue to meld and deepen. Reheat gently over low heat so it stays velvety.
- Add-ins welcome. Stir in leftover ham or chicken near the end for extra protein. Highly recommend tossing a spinach salad and heating up a loaf of garlic bread for a super tasty meal.
More Easy Soup Recipes
These are some of our favorite soups on chilly fall and winter nights!
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Recipe
Potato Corn Chowder
Ingredients
- 6 slices center cut bacon, chopped
- 1 tablespoon butter
- ½ cup chopped onion
- ¾ cup chopped celery
- ¾ cup chopped carrots
- 3 cloves garlic, minced
- 4 cups corn kernels (defrost if using frozen corn)
- 1 pound Russet potatoes, peeled and chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons chopped fresh chives
- salt and pepper
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Instructions
- Cook bacon in a dutch oven or large soup pot over medium-low heat until cooked through. Remove from pan with slotted spoon and set aside to drain on a plate lined with a paper towel.6 slices center cut bacon,
- Melt butter in dutch oven and stir in onion, celery and carrot. Cook for about 5 minutes. Add garlic and cook for another 30 seconds.1 tablespoon butter, ½ cup chopped onion, ¾ cup chopped celery, ¾ cup chopped carrots, 3 cloves garlic,
- Add corn, potatoes, broth and cream, stirring to remove the browned bits on the bottom of the pan. Bring to a low boil, reduce heat to medium low, cover and gently simmer for 15-20 minutes, or until potatoes are tender.4 cups corn kernels , 1 pound Russet potatoes, , 4 cups chicken broth, 1 cup heavy cream
- Remove half of soup from pot and place in a blender. Pulse until smooth. Return to pot.
- Stir in ⅔ of bacon and fresh chives. Season soup to taste with salt and pepper. Ladle into bowls and garnish with remaining bacon and more fresh chives, if desired.2 tablespoons chopped fresh chives, salt and pepper
Notes
- Center cut bacon is meatier than regular bacon but feel free to use whatever you have on hand.
- Fresh or frozen corn can be used in this recipe. If using frozen corn, defrost it first, if possible. If you forget, you can use frozen corn but you'll need to tack on a few minutes of cooking time to the recipe.
- Russet potatoes are nice and starchy to help add creaminess to this chowder but you can use whatever potatoes you have on hand.
- Heavy cream gives the best flavor to this recipe but you can substitute half and half or whole milk. Just know your soup won't be quite as rich or creamy.
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Nutrition
Nutrition info not guaranteed to be accurate.
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