This Potato Corn Chowder is a warm, creamy soup loaded with tender russet potatoes, sweet corn kernels, crisp bacon, and plenty of melted cheddar. A savory base of chicken broth and butter, finished with a splash of heavy cream, creates a smooth, comforting bowl that feels like it simmered all day. Serve with crusty bread and a sprinkle of parsley or chives for a simple weeknight dinner everyone will enjoy.
What Makes Potato Corn Chowder Special
This chowder balances creamy potato chunks with sweet corn and sharp cheddar, while bacon adds a smoky finish. The heavy cream gives it a silky texture, and green onions or chives brighten each spoonful.
Ingredient Insights
- Bacon: Cook until crisp; reserve half for garnish.
- Butter: Sautees the aromatics and adds richness.
- Onion and garlic: Build the flavor base; yellow onion is a reliable choice.
- All-purpose flour: Thickens the soup to a chowder-like consistency.
- Chicken broth: A savory base; vegetable broth or stock can be used instead.
- Russet potatoes: Break down slightly to help thicken the chowder; Yukon Golds hold shape if you prefer firmer chunks.
- Cheddar cheese: Adds creaminess and a bit of sharpness when melted in.
- Heavy cream: Finishes the chowder with a silky mouthfeel.
- Frozen corn: Convenient and sweet year-round; fresh corn works great in season.
- Salt and black pepper: Season to taste at the end.
- Green onions and extra cheese: Optional toppings for color and added flavor.
How to Make Potato Corn Chowder
This chowder comes together easily 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 to drain and crumble when cool. Wipe the pot to remove excess grease.
Step Two: Return the pot to medium heat and add butter, chopped onion, and minced garlic. Cook until softened, about 4 minutes. Sprinkle in the flour and stir constantly for 1 minute to cook the raw flour taste.
Step Three: Pour in chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until potatoes are just tender, about 8–10 minutes.
Step Four: Whisk in the heavy cream, then add shredded cheddar and stir until melted. Stir in frozen corn and half the crumbled bacon. Simmer just until the corn is heated through, about 3–5 minutes.
Step Five: Taste and adjust seasoning with salt and black pepper. Serve hot, topped with the remaining bacon, sliced green onions, and additional cheddar if desired.
The full printable recipe card with exact measurements follows below.
Best Potatoes for Chowder
Russet potatoes are ideal for this recipe because they soften and help thicken the soup. If you prefer a creamier texture but firmer pieces, Yukon Golds hold their shape nicely. Red potatoes also work if you like distinct chunks. Mixing varieties can add extra texture and flavor.
Substitutions & Variations
- Broth swap: Use vegetable broth or chicken stock as an easy substitute.
- Add heat: A dash of hot sauce, cayenne, or red pepper flakes will give it a spicy kick.
- Fresh herbs: Chives or fresh parsley add color and a light fresh note.
Crissy’s Potato Corn Chowder Tips
- Use gentle heat: Sweat the onion and garlic over medium heat without browning them.
- Stir while melting cheese: Add cheese gradually over low heat to keep the soup smooth.
- Season at the end: Add salt and pepper after the cheese melts to avoid over-seasoning.
- Control thickness: Simmer a few extra minutes after adding cheese for a thicker chowder.
- Serve simply: Crusty bread or a dollop of sour cream complement the chowder nicely.
Storage Instructions
Refrigerator: Cool the soup before transferring to an airtight container. Store up to 4 days and reheat gently over low heat, stirring often.
Freezer: For freezing, omit the cream and cheese. Cool fully, transfer to freezer-safe containers, and freeze up to 2 months. Thaw overnight in the refrigerator, reheat slowly on low, and add cream and cheese when warm.
Frequently Asked Questions
Can I make Corn and Potato Chowder in the slow cooker?
Yes. Cook the bacon on the stovetop first, then add all ingredients except the cream and cheese to the slow cooker. Cook on low until potatoes are tender, then stir in cream and cheese at the end.
Can I add celery or carrot?
Absolutely. Celery or carrot add flavor and nutrition—simply sauté them with the onion at the start.
Can I thicken with cornstarch instead of flour?
Yes. A cornstarch slurry added in the final minutes works well as an alternative thickener.
Can I use fresh corn instead of frozen?
Definitely. Fresh corn tastes excellent in season—cut the kernels from the cob and add them when the recipe calls for frozen corn.
Can I add heat without changing the whole pot?
Yes. Keep the base recipe mild and let diners spice their own bowls with cayenne, red pepper flakes, or hot sauce so the whole pot stays family-friendly.
Easy Potato Soup Recipes
- Crock Pot Cheesy Potato Soup
- Instant Pot Potato Soup
- Hamburger Potato Soup
Potato Corn Chowder
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 until crispy, about 8 minutes. Remove to a paper-towel-lined plate to drain and crumble when cool. Wipe the pot to remove excess oil.
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Return the pot to medium heat and add butter, chopped onion, and minced garlic. Sauté until softened, about 4 minutes. Add flour and cook, stirring constantly, for 1 minute.
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Pour in chicken broth and add cubed potatoes. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until potatoes are just tender, about 8–10 minutes.
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Whisk in heavy cream, then stir in cheddar until melted. Add frozen corn and half the crumbled bacon. Simmer until corn is heated through, about 3–5 minutes.
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Serve hot, topped with remaining crumbled bacon, sliced green onions, and extra cheddar if desired.
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Nutrition
Nutrition values are estimates. Use them as a guide and consult a professional for medical advice.
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