There's something about a big bowl of steaming corn chowder soup that just fixes everything, you know? I remember the first time I made this potato corn chowder on a chilly October evening when Emily came home from school complaining she was "freezing cold" (it was 65 degrees, but okay). She took one spoonful and immediately stopped mid-complaint to tell me this was "the best soup ever." High praise from a 12-year-old!
This hearty chowder combines tender red potatoes, sweet corn, and crispy bacon in a creamy, comforting bowl that's ready in just 40 minutes. It's become my go-to recipe when I need something warm and filling without spending hours in the kitchen.
The best part? This recipe is ridiculously forgiving. I've made it with frozen corn when fresh wasn't available, swapped heavy cream for milk (and vice versa), and even left out the bacon once when I forgot to buy it. It still turned out amazing every single time. If you love easy comfort food, you'll want to check out my Sweet Potato Chili too – another family favorite that warms you right up!
Jump to:
- Why You'll Love This Potato Corn Chowder
- Ingredients For Making The Best Corn Chowder
- How To Make Potato Corn Chowder From Scratch
- Storage & Reheating Your Corn Chowder
- Tips And Variations For Your Potato Chowder
- Corn Chowder FAQs
- Recipes You May Like
- Wrapping Up This Cozy Bowl Of Goodness
- Potato Corn Chowder
Why You'll Love This Potato Corn Chowder
- Quick and easy - From start to finish in 40 minutes, with only 15 minutes of actual prep work
- One-pot wonder - Everything cooks in a single Dutch oven, which means way less cleanup (my second favorite thing after the taste!)
- Budget-friendly - Uses simple, affordable ingredients you probably already have
- Perfectly creamy - The cornstarch slurry creates the ideal thick, velvety texture without needing tons of heavy cream
- Smoky and satisfying - That bacon adds such incredible depth of flavor
- Crowd-pleaser - I've never met anyone who didn't love this soup, including picky eaters
Ingredients For Making The Best Corn Chowder
Here's what you'll need to make this delicious potato corn chowder:
- 2 slices thick-cut bacon, chopped (plus more for serving if you want)
- 1 medium onion, finely chopped
- 1 rib celery, finely chopped
- 2 cloves garlic, finely minced
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 3 cups low-sodium chicken broth
- 4 medium red potatoes, chopped
- 3 cups corn (fresh, canned, or frozen all work great!)
- ¾ cup whole milk or cream
- 2 tablespoons cornstarch
- Shredded cheese for topping
- Green onions for garnish
A quick note on the potatoes: I always use red potatoes because they hold their shape beautifully and have this naturally creamy texture. But honestly? Use what you have. Yukon golds work wonderfully too.
How To Make Potato Corn Chowder From Scratch
Getting Started
- In a large Dutch oven or soup pot over medium-high heat, cook the chopped bacon until it's nice and crispy, about 3 to 4 minutes. Your kitchen is going to smell AMAZING at this point!
- Add the onion and celery to the bacon and its drippings. Cook and stir until the onion starts to brown, about 5 minutes. Don't skip this step – that caramelization adds so much flavor!
- Toss in the garlic, salt, thyme, and pepper. Cook for just 1 minute, stirring constantly. Garlic burns fast, so watch it carefully.
Building The Chowder
- Pour in the chicken broth and use a wooden spoon to scrape up all those beautiful browned bits from the bottom of the pot. This is where a ton of flavor lives!
- Add the chopped potatoes and corn to the pot. Bring everything to a simmer, then reduce the heat to medium-low.
- Cover the pot and let it simmer for 12-15 minutes. You'll know it's ready when you can easily pierce the potatoes with a fork.
Creating That Creamy Texture
- While the soup simmers, whisk together the milk (or cream) and cornstarch in a small bowl. This is your secret weapon for the perfect thick consistency!
- Gradually stir the cornstarch mixture into the simmering soup, adding it slowly and stirring constantly. The soup will start to thicken almost immediately.
- Taste and adjust the seasoning if needed. I usually add a pinch more salt at this point.
- Serve hot, topped with shredded cheese, green onions, and extra bacon if you're feeling fancy!
Storage & Reheating Your Corn Chowder
Store any leftover creamy corn chowder in an airtight container in the refrigerator for up to 4 days. I actually think this tastes even better the next day after all the flavors have had time to meld together!
When reheating, do it gently on the stovetop over medium-low heat. The soup tends to thicken as it sits (those potatoes keep absorbing liquid), so add a splash of chicken broth or milk to thin it out. Stir frequently to prevent sticking.
Can you freeze it? Technically yes, but I'll be honest – potatoes can get a weird grainy texture when frozen and thawed. If you really want to freeze it, slightly undercook the potatoes and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Tips And Variations For Your Potato Chowder
After making this corn chowder recipe approximately a million times (okay, maybe closer to 50), I've learned a few tricks worth sharing:
Want to make it vegetarian? Skip the bacon and use vegetable broth instead of chicken broth. Add a teaspoon of smoked paprika to get that smoky depth without the meat. I did this once for Emily's vegetarian friend and she loved it!
For an extra thick chowder: Mash about a third of the cooked potatoes right against the side of the pot with the back of your spoon before adding the cornstarch mixture. Game changer!
Make it a meal: Add some cooked, shredded chicken in the last few minutes of cooking. We do this with leftover rotisserie chicken and it transforms this into a complete dinner.
Spice it up: Throw in some diced jalapeños with the onion and celery, or add a dash of cayenne pepper at the end. My husband loves it this way!
Use fresh corn in summer: When corn is in season, cut it fresh off the cob. The natural sweetness is incredible and SO worth the extra effort.
Have you ever accidentally used too much cornstarch and ended up with soup thick enough to stand a spoon in? (Just me? Okay then.) Start with less than you think you need – you can always add more!
Corn Chowder FAQs
Yes, but note that potatoes can become grainy when frozen. For best results, slightly undercook the potatoes and freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or milk if needed.
Yes! Omit the bacon and use vegetable broth instead of chicken broth. Add a teaspoon of smoked paprika for depth of flavor.
Mash some of the cooked potatoes against the side of the pot, or add an extra tablespoon of cornstarch mixed with cold milk. You can also simmer uncovered for a few extra minutes.
Recipes You May Like
- Tuscan White Bean and Kale Soup - Another cozy, hearty soup that's packed with vegetables and super satisfying on cold days
- Bacon Cheeseburger Soup Recipe - If you love the bacon in this chowder, you'll go crazy for this creamy, cheesy soup
- Healthy Chicken Pot Pie Soup - All the comfort of pot pie in an easy soup form, perfect for weeknight dinners
Wrapping Up This Cozy Bowl Of Goodness
This potato corn chowder has honestly become one of those recipes I make without even thinking about it anymore. It's in my regular rotation right next to my standard tacos and spaghetti nights!
The combination of smoky bacon, tender potatoes, and sweet corn in that creamy broth is just chef's kiss perfect. Plus, knowing I can have dinner on the table in 40 minutes? That's the kind of magic busy weeknights need.
I hope you love this recipe as much as my family does. Make it on a chilly evening, curl up with a big bowl, and let that warmth spread right through you. Don't forget to save this to Pinterest so you can find it again when you need some serious comfort food!
Potato Corn Chowder
Equipment
- Dutch Oven or Soup Pot
- Wooden spoon
Ingredients
- 2 slices thick-cut bacon chopped, plus more if desired for serving
- 1 medium onion finely chopped
- 1 rib celery finely chopped
- 2 cloves garlic finely minced
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 3 cups low-sodium chicken broth
- 4 medium red potatoes chopped
- 3 cups corn fresh, canned, or frozen
- ¾ cup whole milk or cream
- 2 tablespoons cornstarch
- cheese as desired, for serving
- green onions as desired, for serving
Instructions
- In a large Dutch oven or soup pot over medium-high heat, cook the bacon until browned, about 3 to 4 minutes.
- Add the onion and celery, cooking and stirring until the onion starts to brown. Add the garlic, salt, thyme, and pepper and cook for 1 minute.
- Stir in the broth and use a wooden spoon to scrape the bottom of the pot to remove any browned bits.
- Add the potatoes and corn. Bring to a simmer and reduce the heat to medium-low.
- Cover and simmer for 12-15 minutes, until the potatoes are tender.
- In a small bowl, combine the milk or cream and cornstarch and gradually stir into the simmering soup mixture, a little at a time, until slightly thickened.
- Taste and serve with shredded cheese, green onions, and more bacon if desired.
