This Potato Corn Chowder recipe makes the most creamy, hearty, and flavorful soup. It’s full of potatoes and corn and tastes great topped with crispy bacon bits, minced chives, and a little drizzle of creme fraiche.
If you are looking for a rich and creamy soup, this recipe for Corn Chowder is one of the absolute best. I like to serve with a side of fresh bread or rolls for dipping.
Creamy Potato Corn Chowder Recipe
It doesn’t get much better than a hearty bowl of Corn Chowder Soup on a chilly day. The chicken-based broth has a super creamy texture and the soup is full of tender potatoes, sweet corn, and caramelized onions.
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I like to serve this cozy soup with homemade bacon bits so that I can also use the bacon grease to cook the onions and garlic. Top with a little drizzle of creme fraiche, a sprinkle of chives, and some homemade bread for a cozy and satisfying meal.
And if you’re looking for more hearty stews and chowder, be sure to try our Loaded Baked Potato Soup, Clam Chowder and Traditional Beef Stew Recipe.
Potato and Corn Chowder Ingredients
- Bacon – any kind of bacon will work great. You can cut the slices into ½” pieces before cooking into bacon bits. Be sure to reserve about 2 tablespoons of bacon grease in the pan before discarding the rest.
- Butter – I prefer to use salted butter for this recipe.
- Onion – you can use either white or yellow onions for this recipe. They should be minced and you will need about 1 cup.
- Celery – cut about 2-3 ribs of celery into ½” dice.
- Garlic – fresh garlic tastes the best for this recipe. In a pinch, you can use jarred minced garlic.
- Potatoes – I like to use Yukon gold potatoes for Corn Chowder. They should be cut into relatively uniform ½” pieces. Other potatoes to use would be red potatoes, Russet potatoes, or fingerling potatoes.
- Hot Sauce – I like Frank’s Hot Sauce, but you can use your favorite brand.
- Chicken Broth – either chicken broth or chicken stock will work great. You could also substitute vegetable broth if you plan to make this vegetarian.
- Salt and Pepper – sea salt and freshly ground black pepper taste great.
- Thyme – you can use fresh thyme or substitute about ½ teaspoon of dried thyme.
- Bay Leaves – fresh bay leaves have the strongest flavor. Otherwise you can use dried bay leaves.
- Milk – whole milk, half and half, or even evaporated milk will all work well in this recipe.
- Corn – I like to use frozen corn, but you could substitute canned corn (be sure to drain first), or even fresh corn kernels if they are in season.
Recipe Variations for Corn Chowder
Here are a few different recipe variations for Corn Chowder. Feel free to customize these variations based on your preferences and dietary restrictions. Enjoy experimenting with different flavors!
- Bacon and Cheddar Potato Corn Chowder: Add crispy bacon bits for a smoky flavor, then stir in shredded cheddar cheese.
- Spicy Southwest Potato Corn Chowder: Incorporate diced green chilies, jalapeños, and cumin for a spicy kick. Top with fresh cilantro and a squeeze of lime before serving.
- Shrimp and Corn Chowder: Include seafood like shrimp or crab meat for a seafood-infused chowder. Add Old Bay seasoning or seafood stock for enhanced flavor.
- Italian Potato Corn Chowder: Incorporate Italian sausage, diced tomatoes, and Italian herbs like oregano and basil.
- Curried Potato Corn Chowder: Add curry powder, turmeric, and a touch of coconut milk for a flavorful curry-inspired chowder. Garnish with chopped cilantro and a squeeze of lemon.
- Crockpot Chicken Corn Chowder: Follow our directions below for making this corn chowder in a crockpot and add shredded chicken.
How to Make The Best Recipe for Corn Chowder
- Cook the bacon bits. In a large dutch oven over medium heat, add the diced bacon. Cook while stirring occasionally until the bacon is slightly crispy and golden brown. Remove from the pan and drain on a paper towel-lined plate. Reserve about 2 tablespoons of bacon grease in the pan and discard the rest. Set bacon aside.
- Cook the onions and garlic. In the dutch oven with bacon grease, add the butter, onions, and celery. Cook over medium heat until the onions are golden brown. Use a spoon to scrape loose any bits of bacon on the bottom of the pan. Add the garlic and continue to cook until it is slightly golden.
- Simmer the soup. Add chicken broth, diced potato, thyme, bay leaves, and hot sauce. Bring the soup to a boil and continue to cook for 20-25 minutes, or until the potatoes are tender. Once the potatoes are cooked, use a potato masher to roughly mash the potatoes in the pot.
- Add the rest of the ingredients and thicken. Next, stir in the frozen corn, milk, salt, and pepper and return to a low simmer. In a small bowl, whisk together the cornstarch and cold water, then slowly add the slurry while stirring. Allow to boil for 2 minutes to allow the slurry a chance to thicken the soup.
- Serve. Remove from the heat and serve warm with minced chives, reserved bacon bits, and freshly chopped parsley. Enjoy!
Frequently Asked Questions
Absolutely! You can substitute 3 cups of canned corn in this recipe if you prefer. You could also make this recipe using fresh corn kernels if they are available and in season.
A chowder is a thick creamy soup that is typically prepared with cream or milk. It usually contains potatoes and some kind of seafood, however in this case we use potatoes and corn.
The easiest way to thicken corn chowder is with a cornstarch slurry like we do in this recipe. You could also make a roux by using equal parts of butter and flour. Melt the butter, then add the flour over low heat and stir constantly until it begins to brown and get a nutty flavor. This can be added to the soup as well.
Yes! Instead of cooking the onion and garlic in bacon grease, substitute 1 tablespoon of olive oil or avocado oil. Also, instead of chicken broth you can use vegetable broth.
Yup! To make Crockpot Corn Chowder, just add the butter, potatoes, onion, celery, garlic, corn, chicken broth, thyme, bay leaves, salt, and pepper to a crockpot. Cover and cook on low for 5-6 hours or on high for 3-4 hours. Make your cornstarch slurry, then whisk it into the slow cooker along with the milk and hot sauce. Add the corn and cook for another 30 minutes, or until the soup is thickened. You will need to cook the bacon bits separately and add them as a topping.
Storing and Reheating
- Refrigerator: store in an airtight container in the fridge for up to 4 days.
- Freezer: store completely cooled soup in freezer bags for up to 2 months. To thaw, transfer to the fridge overnight.
- To reheat: put soup into a dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through. You may need to add a little extra cream or whole milk if the soup breaks.
Easy Corn Chowder Recipe
Ingredients
- 8 slices bacon, cut into 1/2" chunks
- 2 tablespoons salted butter
- 1 medium onion, minced (white or yellow, about 1 cup)
- 2-3 ribs celery, diced into 1/2" chunks
- 2 tablespoons garlic, minced
- 3-4 large Yukon gold potatoes, cut into 1/2" pieces
- 2 teaspoons Hot Sauce, Franks Sauce or similar
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Fresh Thyme, or 1/2 teaspoon dried
- 2 large bay leaves
- 2 cups milk
- 3 cups Frozen Corn
Cornstarch Slurry
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Corn Chowder Toppings
- Prepared Bacon Bits
- 2 tablespoons chives, sliced thin
- 3 tablespoons Parsley, chopped
Instructions
- In a large dutch oven over medium heat, add the diced bacon. Cook while stirring occasionally until the bacon is slightly crispy and golden brown. Remove from the pan and drain on a paper towel-lined plate. Reserve about 2 tablespoons of bacon grease in the pan and discard the rest. Set bacon aside.
- In the dutch oven with bacon grease, add the butter, onions, and celery. Cook over medium heat until the onions are golden brown. Use a spoon to scrape loose any bits of bacon on the bottom of the pan. Add the garlic and continue to cook until it is slightly golden.
- Add chicken broth, diced potato, thyme, bay leaves, and hot sauce. Bring the soup to a boil and continue to cook for 20-25 minutes, or until the potatoes are fork-tender. Once the potatoes are cooked, use a potato masher to roughly mash the potatoes in the pot.
- Next, stir in the frozen corn, milk, salt, and pepper and return to a low simmer. In a small bowl, whisk together the cornstarch and cold water, then slowly add the slurry while stirring. Allow to boil for 2 minutes to allow the slurry a chance to thicken the soup.
- Remove from the heat and serve warm with minced chives, reserved bacon bits, and freshly chopped parsley. Enjoy!
Nutrition
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This creamy Corn and Potato Chowder recipe is easy to make and a super satisfying comfort food that everyone loves. It’s full of potatoes, corn, and caramelized onions in a creamy broth.
Categories:
Crockpot, Easy Weeknight Meals, Fall Recipes, Gluten-Free, Nut-Free, Soups, Winter Recipes,
