This Potato Corn Chowder is a comforting, creamy soup that’s perfect for any season.
Packed with tender potatoes, sweet corn, and smoky bacon, it delivers fiber, plant-based carbs, and moderate protein in every serving.
Easy to prepare and satisfying, this chowder is ideal for weeknight dinners, meal prep, or cozy lunches, offering a wholesome, nutrient-rich option for the whole family.
40-Minute Creamy Potato Corn Soup
Equipment
- 1 large Dutch oven or soup pot
- 1 wooden spoon
- 1 small mixing bowl
- Knife and cutting board
Ingredients
- 2 slices thick-cut bacon chopped (plus extra for topping)
- 1 medium onion finely chopped
- 1 rib celery finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 cups low-sodium chicken broth
- 4 medium red potatoes peeled and chopped
- 3 cups corn fresh, frozen, or canned
- ¾ cup whole milk or cream
- 2 tablespoons cornstarch
- Shredded cheese for serving (optional)
- Chopped green onions for garnish (optional)
Instructions
- Cook the Bacon Until Crispy: Place a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the chopped thick-cut bacon to the pot, spreading it evenly. Allow the bacon to cook for about 3–4 minutes, stirring occasionally, until it turns a rich golden brown and releases its smoky aroma. The rendered bacon fat will serve as a flavorful base for the chowder. Once cooked, you can transfer a few extra pieces to set aside for garnish later.
- Sauté the Aromatics: Reduce the heat to medium. Add the finely chopped onion and celery to the pot with the bacon fat. Stir frequently, allowing the vegetables to soften and the onion to begin turning translucent, about 4–5 minutes. This process enhances their natural sweetness. Once soft, add the minced garlic, salt, dried thyme, and black pepper. Cook for another minute, stirring constantly, until the garlic becomes fragrant but not browned.
- Deglaze with Chicken Broth: Pour in the low-sodium chicken broth gradually, using a wooden spoon to scrape the bottom of the pot. This helps lift any flavorful browned bits stuck to the bottom, incorporating them into the soup for extra depth. Stir the mixture to combine all flavors evenly.
- Add Potatoes and Corn: Carefully add the chopped red potatoes and corn to the pot, stirring to combine. The potatoes provide a creamy, hearty texture while the corn adds a touch of natural sweetness. Increase the heat slightly until the mixture comes to a gentle simmer.
- Simmer Until Tender: Once simmering, reduce the heat to medium-low and cover the pot with a lid. Allow the chowder to cook for 12–15 minutes, stirring occasionally, until the potatoes are fork-tender and easily pierced. The flavors will meld together during this gentle simmer. Taste and adjust seasoning if needed, adding a pinch more salt or pepper to suit your preference.
- Thicken the Chowder: In a small mixing bowl, combine the whole milk or cream with cornstarch, whisking until smooth and free of lumps. Gradually pour this mixture into the simmering soup, stirring constantly to avoid clumping. Continue cooking for an additional 2–3 minutes until the chowder thickens slightly, achieving a creamy, velvety texture that coats the spoon beautifully.
- Serve with Toppings: Ladle the hot chowder into bowls. Sprinkle with the reserved crispy bacon, shredded cheese, and chopped green onions, if desired. The toppings add extra flavor, texture, and a visually appealing finish. Serve immediately while warm, accompanied by crusty bread or crackers for a complete, comforting meal.
- Optional Final Touches: For added richness, drizzle a small amount of cream over each bowl before serving. A dash of smoked paprika or freshly cracked black pepper can enhance the flavor further. This chowder can also be garnished with fresh herbs like parsley or chives for a burst of color and freshness.
Notes
- Use thick-cut bacon for maximum flavor; regular bacon works but may cook faster.
- Red potatoes hold their shape well; Yukon Gold can be used for a creamier texture.
- Corn can be fresh, frozen, or canned—adjust cooking time if using canned.
- Stir the cornstarch mixture slowly into the soup to avoid lumps.
- Taste and adjust seasoning at the end, especially if using salted bacon.
- For extra richness, replace part of the milk with heavy cream.
- Leftover chowder thickens when refrigerated; thin with a splash of milk when reheating.
Chef’s Secrets for Perfect Chowder
To make the ultimate Potato Corn Chowder, start by properly rendering the bacon.
Cooking it slowly over medium heat releases flavorful fat that becomes the foundation of your soup.
Sauté your onions and celery until they’re tender and lightly browned to build natural sweetness.
When thickening the chowder, always mix the cornstarch with milk or cream first—this prevents clumping and ensures a smooth, velvety texture.
Using red potatoes helps the chowder maintain a hearty, structured consistency, while Yukon Golds give a creamier finish.
Finally, allow the soup to simmer gently rather than boiling, as this melds flavors without breaking down the vegetables.
Serving Suggestions for Maximum Enjoyment
This chowder is versatile and pairs beautifully with a variety of sides.
Serve with crusty bread, garlic toast, or soft dinner rolls to soak up the creamy soup.
Add a fresh green salad or roasted vegetables on the side for a balanced meal.
For extra flavor, sprinkle shredded cheddar, crumbled bacon, and chopped green onions on top.
A light drizzle of cream or a dash of smoked paprika adds visual appeal and an extra layer of taste, perfect for serving family or guests.
Storage Tips for Best Results
Store leftover chowder in an airtight container in the refrigerator for up to 3–4 days.
The soup thickens as it cools; reheat gently on the stovetop over low heat, adding a splash of milk or broth to restore its creamy consistency.
For longer storage, freeze the chowder for up to 2 months in freezer-safe containers.
When ready to eat, thaw in the refrigerator overnight and reheat slowly.
Avoid adding dairy until reheating if freezing, as milk or cream can separate during the freezing process.
Frequently Asked Questions
1. Can I make this chowder vegetarian?
Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You can also sauté onions and celery in olive oil or butter to maintain richness.
2. Can I use other types of potatoes?
Absolutely. Yukon Gold or Russet potatoes work well. Yukon Gold will yield a creamier texture, while Russets may break down slightly, giving a thicker soup body.
3. Can I prepare this chowder ahead of time?
Yes, you can make it a day in advance. Store in the refrigerator and reheat gently, stirring in a splash of milk to restore creaminess. This also allows the flavors to deepen.
4. How do I thicken the soup without cornstarch?
You can mash a few of the cooked potatoes directly in the pot or use a flour slurry as an alternative. Another option is to cook longer to reduce excess liquid.
5. Can I add other vegetables or proteins?
Definitely! Carrots, bell peppers, or zucchini can be added for extra color and nutrition. For added protein, shredded chicken or cooked sausage works well without compromising flavor.
