This potato corn chowder recipe is one to treasure forever. Made with potatoes, corn, bacon, and celery in every bite it’s a wonderfully comforting meal perfect for any cold-weather season.
We love soup around here when the weather gets cold and one of the easiest soups to make has got to be this potato corn chowder.
It only takes a few minutes of preparation and the results are incredible. A thick warm soup packed with flavor and spices. It’s so yummy you’ll look forward to leftovers the next day (assuming there’s anything leftover).
Bacon Potato Corn Chowder
This chowder is packed with veggies and bacon in every bite made to taste like a warm and comforting mal the only thing that could make this soup any better is a little cheddar cheese. Adding toppings like cheese or green onions to the soup when serving really helps to take it to a new level of awesome. There’s no beating this fantastic soup recipe.
Ingredients you’ll need for potato corn chowder:
- Diced Bacon
- Diced Onion
- Chopped Celery
- Garlic Cloves
- Salt
- Thyme
- Black Pepper
- Chicken Broth
- Diced Potato
- Corn
- Whole milk or cream
- Cornstarch
For the exact measurements needed, please see the recipe card below.
How to Make Potato Corn Chowder
Cook your bacon until browned in a large soup pot.
Add in the onion and celery and cook until they are soft.
Add in the garlic, salt, thyme, and pepper, stir together to combine.
Stir in the chicken broth, potatoes, and corn.
Bring the pot to a simmer and reduce the heat to medium.
Cover the pot and cook the soup for 15-20 minutes or until the potatoes are tender.
In a small bowl combine the milk and cornstarch with a whisk.
Add your milk mixture to the soup and stir until the soup appears to have thickened.
Serve warm and enjoy!
Suggested Topping Ideas
This chowder soup tastes incredible as-is but sometimes adding a few toppings doesn’t hurt. Here are a few of our favorite toppings for this soup. Try them all or try something else and let me know how it goes in the comments below!
- Cheese
- Sour Cream
- Green Onions
- Bacon bits
How to Make Potato Corn Chowder in a Slow Cooker
- This soup can be modified to cook in a crockpot. To do this start by cooking the bacon in a pan as directed, and then add in the veggies as instructed as well.
- When they are soft add them into your crockpot with the potatoes, corn, and chicken broth.
- Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are fork-tender. Then make the milk slurry and stir it into the soup before serving.
I do not recommend adding raw bacon to the crockpot as it will not cook up properly and will be chewy and not crisp. You can however use bacon bits as a replacement if you do not want to cook bacon.
Recipe Tips
- Chopping the bacon. It really helps to cook the bacon in its full-length form and then after it’s crispy, remove the bacon from the pan and chop/dice it into smaller pieces. This saves a lot of time and effort too because cutting raw bacon is somewhat of a chore.
- Potatoes. If desired you can use leftover baked potatoes in this soup, by chopping them up and adding them in at the end right before the milk slurry is added. Then by the time that the soup has thickened the potatoes should be warmed through and since they are already cooked, you should be good to go!
- For a more chowder-like texture. Chowders are known for being nice and thick so you can mash some o your potatoes or remove a cup or two of the soup from the pot and run it through a food processor or blender before adding it back into the soup. This will help to give an even thicker texture to the soup without changing the flavor.
FAQs
What meat goes well in corn and potato chowder?
We already have some bacon in this soup but if desired you can load it up with more meat. Some great suggestions would include crumbled cooked sausage, or diced cooked chicken breast (or shredded) Just add them into the soup at the end.
Can I freeze potato corn chowder?
This soup isn’t one of the more freezer-friendly soup recipes out there and I don’t really recommend freezing it because the texture of the soup once thawed and reheated is different and not as pleasant as when it was first cooked. It may turn out fine if you chose to use heavy cream instead of another milk, but I would still advise against this.
How long is leftover chowder good for?
This soup can last about 3-4 days if stored in an airtight container in the fridge. I recommend reheating until warmed through either in a pot on the stove or in a bowl in the microwave before eating, depending on how many servings you want to warm up at once.
If you liked this chowder recipe then you’ll love these!
- Corn Chowder Recipe
- Skinny Sausage and Corn Chowder
- Cheeseburger Soup (it’s not a chowder but it is thick and delicious!)
Potato Corn Chowder
Ingredients
- 1 Cup Bacon (diced)
- ½ Onion (diced)
- 2 Ribs of Celery (chopped)
- 3 Garlic Cloves
- 1 Tsp Salt
- 1 Tsp Thyme
- 1 Tsp Black Pepper
- 2 Cups Chicken Broth
- 1 Potato (diced)
- 1 Cup Corn
- 3/4 cup whole milk or cream
- 2 Tbsp Cornstarch
Topping options:
- Cheese
- Cream
- Green Onions
- Bacon bits
Instructions
- In a large soup pot, cook bacon until browned
- Add onion and celery, cook until soft
- Add garlic, salt, thyme and pepper
- Stir in broth, potatoes and corn.
- Bring to a simmer and reduce heat to medium
- Cover and cook for 15-20 minutes or until potatoes are tender
- In a small bowl, combine milk and cornstarch
- Add milk mixture to the soup and cook until it has thickened
- Serve and ENJOY!
Leave a Reply