40-Minute Creamy Potato Corn Soup
A creamy, hearty Potato Corn Chowder made with tender potatoes, sweet corn, and smoky bacon. Quick to prepare and packed with fiber and protein, it’s a satisfying, nutritious soup perfect for lunch, dinner, or meal prep. Garnish with cheese and green onions for extra flavor.
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.
