Easy Corn Chowder Recipe

5 from 1 vote

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.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: American

Servings: people

Calories: 265kcal

Author: The Carefree Kitchen

Ingredients

8 slices Bacon cut into ½" chunks
2 Tablespoons Salted Butter
1 medium Onion minced (white or yellow, about 1 cup)
2-3 ribs Celery diced into ½" chunks
2 Tablespoons Garlic minced
3-4 large Yukon Gold Potatoes cut into ½" pieces
2 teaspoons Hot Sauce Franks Sauce or similar
4 cups Chicken Broth
1 teaspoon Salt
½ teaspoon Pepper
2 teaspoons Fresh Thyme or ½ 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!

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