Thick, creamy and chunky potato chowder is filled with cheese, corn, bacon and more. It’s hearty and is made in 30 minutes.
We love chowders (like corn and zucchini chowder and vegetable chowder) and today’s recipe is no different. Filled with all the best ingredients, and easy to customize, this potato chowder is sure to be a fall favorite.
Chowder vs. Soup
I absolutely love soup! My husband can attest to the fact that I make soup about 2-3 times a week. I’m not sure how much he loves it, but he never complains 😉 This soup is one I’ve made before and keep coming back to. It’s chunky, creamy and topped with crisp pieces of bacon. Let’s be honest, everything is better with bacon!
What I really love about this soup is how quick and easy it is to make. You only need a handful of ingredients and just over 30 minutes. Not bad, right?!
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 they have all sorts of vegetable and potato chowders like today’s version.
How to Make, Tips + Tricks
The one thing that makes this soup extra delicious (aside from the bacon) is the chopped leek. I know a lot of people aren’t familiar with leeks, or if they are they really hate cleaning them, but I absolutely love cooking with them!
CLEANING LEEKS. I’ve found the easiest way to get the dirt out of the ends is to cut the really green part off, and then quarter the leek down to the root without going through it. Then fan out the leek and wash it root side up. All of that dirt will get rinsed out and then you can just chop it up as-is.
ROUX + VEGGIES. Along with the leek you’ll want to toss in some chopped onion and minced garlic. Saute them in a bit of butter until they’re nice and tender (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 (fresh, frozen or canned all work) and cook for 2-3 more minutes. Then, add some flour and pour in the chicken broth & milk. Whisk, whisk, whisk and turn the heat up to a simmer. Add the chopped potatoes (I usually do about ¼″ chunks) and corn (fresh or frozen) and season.
SIMMER. Turn the heat down and let it simmer for about 25 minutes.
TOPPINGS. Remove the pot from the heat and stir in some grated cheddar cheese and crisp crumbled bacon. You can sprinkle in some minced parsley, but that’s totally optional.
SLOW COOKER. If you want to make this in the slow cooker, just make as directed and before simmering for the last 25 minutes, throw it into the slow cooker and cook on LOW for 4 hours or HIGH on 2 hours.
Potato Corn Chowder NOTES
STORING. To store this soup, just place in an air-tight container in the fridge for up to 4 days. This soup REHEATS really well – I usually just add a bit of water to it before reheating it (to loosen it up a bit).
VARIATIONS. If you aren’t a fan of leeks, these can be omitted. Other veggies that work in here include: celery and carrots. You can also make it a more Southwestern version by adding green chiles and chopped peppers.
SIDES. This chowder can be served with any of your favorites, but ours include:
Serve immediately and watch it get devoured within seconds. Seriously though, we inhale this soup! It’s hearty, flavorful, filling and will definitely keep you coming back for more! Enjoy!!
For more soups and chowders, check out:
DON’T FORGET TO WATCH MY VIDEO TUTORIAL HERE!
Potato Corn Chowder with Bacon Recipe
- 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 tsp 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)
- 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 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.