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.
– Bacon – Butter – Onion – Celery – Garlic
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.
In the Dutch oven with bacon grease, add the butter, onions, and celery. Cook over medium heat until the onions are golden brown.
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.
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.
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