Thick, creamy, and packed with flavor, our Potato Corn Chowder with Bacon is loaded with cheese, corn, and crispy bacon. Ready in just over 30 minutes, it’s a quick and hearty delight!
Potato Corn Chowder with Bacon is a rich and satisfying soup that’s perfect for chilly days. Creamy potatoes and sweet corn create a hearty base, while crispy bacon adds depth and savory flavor. Simmered with onions, garlic, and a touch of milk, the chowder becomes luxuriously smooth and comforting. Each spoonful offers a balance of sweetness from the corn, creaminess from the potatoes, and a salty crunch from the bacon.
So, what makes it a chowder? A chowder is a thick, chunky soup. It used to be a fishermen’s stew made with seafood, but now there are all sorts of vegetable and potato chowders like today’s version. For more chowder recipes you have to check out my Corn and Zucchini Chowder, Chicken Corn Chowder, and Vegetable Chowder).
Table of contents
Why We Love This Chowder
- Crisp bacon pieces in the Potato Corn Chowder recipe add a savory, irresistible flavor.
- This chowder requires only a handful of easy-to-find ingredients to make.
- Potato Corn Chowder tastes even better the next day, making it perfect for leftovers.
Recipe Ingredients
Bacon – You’ll need 3 slices of diced thick-cut bacon, cooked until crisp. Regular bacon adds essential fat and a smoky flavor.
Seasonings – A blend of kosher salt, freshly ground black pepper, and cayenne pepper provides a balanced seasoning.
Milk or Half-and-Half – Whole milk or half-and-half creates a creamy, rich texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Veggie Boost – For added nutrients and flavor, include vegetables like diced carrots, celery, red bell peppers, or zucchini. Sauté with onion and leek until tender, then stir in spinach or kale towards the end.
Dairy-Free Potato Chowder – Substitute whole milk with rich non-dairy milk options like cashew or soy milk. Cashew milk has a slightly nutty flavor, while soy milk is more neutral.
How to Make Potato Corn Chowder
Step 1: Set a large stock pot or Dutch oven over medium-low heat. Add butter and melt. When the butter has melted, add the onion and leek. Add a pinch of salt to help the onion and leek sweat, and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 2-3 more minutes.
Step 2: Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn the heat up to medium-high, then add potatoes. Season with salt, pepper, and cayenne. Simmer for 25 minutes or until potatoes are tender.
Step 3: Once the potatoes are tender and the soup has thickened, remove from the heat. Add in cheddar cheese (and parsley) and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.
Expert Tips
Use a Cornstarch Slurry – To achieve a thicker, chunkier chowder, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir into the simmering chowder until the desired thickness is reached.
Blending for Smoothness – If you like your chowder creamy but chunky, blend part of the soup with an immersion blender, and then add the cheese and bacon.
FAQs
Yes, you can use canned corn in this Potato Corn Chowder recipe. Drain and rinse the canned corn before adding it to the chowder.
Potato Corn Chowder pairs wonderfully with a variety of side dishes. Try serving it with Chile Cornbread, Cornbread Muffins, or Buttermilk Cornbread.
Yes, you can make Potato Corn Chowder in an Instant Pot. Use the sauté function for the initial steps, then cook on high pressure for 10 minutes. Release the pressure naturally, then add cheese and bacon, stirring until melted and incorporated.
Storage Info
STORE Potato Corn Chowder in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
To REHEAT, thaw in the refrigerator overnight if frozen. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. For a quicker option, microwave in a microwave-safe bowl, stirring every minute until hot. Add a splash of milk or broth if the chowder is too thick.
More Chowder and Soup Recipes to Try
Potato Corn Chowder with Bacon Recipe
Ingredients
- 1 tbsp all-purpose flour
- 1 tbsp butter
- 1/2 yellow onion - diced
- 1 leek - rinsed well and diced
- 1 clove garlic - minced
- 1 cup whole milk - or half and half
- 4 cup chicken broth - or (1) 32oz box of chicken broth
- 3 russet potatoes - rinsed, peeled (optional) and cubed into 1/4"-1/2" chunks
- 2 cup fresh corn - or frozen
- 1 tsp kosher salt - + a pinch for sweating
- 1/2 teaspoon freshly ground black pepper
- 1/4 tsp cayenne pepper - or less, depending on personal taste
- 3 slices thick-cut bacon - cooked until crisp and diced
- 1/2 cup medium-sharp cheddar cheese - grated
- 1 tsp parsley - minced, (optional)
Instructions
- Set a large stock pot or Dutch oven over medium-low heat. Add butter and melt. When the butter has melted, add the onion and leek. Add a pinch of salt to help the onion and leek sweat, and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 2-3 more minutes.
- Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn the heat up to medium-high, then add potatoes. Season with salt, pepper, and cayenne. Simmer for 25 minutes or until potatoes are tender.
- Once the potatoes are tender and the soup has thickened, remove from the heat. Add in cheddar cheese (and parsley) and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.
Great soup, I added cubed cooked chicken instead of bacon.
I love this chowder. It is easy to make and tastes delicious!