This might be the coziest, most satisfying soup you’ll whip up on a chilly day — my Creamy Potato Corn Chowder Recipe hits all the right notes with tender potatoes, sweet corn, and a rich, velvety base. Let me walk you through how I make it sing every time.
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Why You'll Love This Recipe
Honestly, this Creamy Potato Corn Chowder Recipe feels like a warm hug on a spoon. I’ve made it so many times for friends and family, and it’s always a crowd-pleaser. It’s easy enough for a weeknight but comforting enough for a weekend treat.
- Perfect balance of flavors: The smoky bacon pairs beautifully with the sweetness of corn and thyme’s subtle earthiness.
- Simple pantry ingredients: Most items are kitchen staples, making it easy to throw together without extra trips to the store.
- Rich and creamy texture: Thanks to the slow simmer and the blend of cream and potatoes, it’s luxurious without being heavy.
- Customizable and forgiving: Whether you want to leave out the bacon or swap heavy cream for half-and-half, the chowder adapts beautifully.
Ingredients & Why They Work
Each ingredient here plays a special role. The potatoes create heartiness, corn adds sweetness and texture, and the bacon brings that smoky depth which elevates everything. I recommend using fresh thyme if you can – it really brightens up the whole pot.
- Bacon: Crispy bacon bits add a smoky, savory crunch; don’t skip crisping and chopping them well.
- Unsalted butter: Used for sautéing veggies gently, boosting richness without overpowering flavors.
- Celery: Adds subtle freshness and slight crunch that balances the creaminess.
- Onion: Brings natural sweetness when softened, a cozy base flavor.
- Garlic: Just enough to lend aromatic warmth without stealing the show.
- Fresh thyme leaves: Herbaceous notes that elevate the chowder’s complexity.
- Smoked paprika (optional): Adds a smoky edge, especially if you can’t get much bacon fat in the pot.
- All-purpose flour: Helps thicken the chowder to luscious perfection.
- Chicken broth: Provides a savory liquid base; if you want vegetarian, swap for veggie broth.
- Red potatoes: Their waxy texture holds shape nicely while tenderizing perfectly.
- Sweet corn kernels: Adds bursts of sweetness and a pop of color.
- Heavy cream or half-and-half: Creaminess comes here; half-and-half lightens it up without losing indulgence.
- Salt and pepper: Essential for balancing and brightening every bite.
- Shredded cheese, parsley or scallions (for garnish): Adds color, freshness, and melty goodness on top.
Make It Your Way
I love tweaking this chowder depending on the season and who I’m cooking for. It’s a fantastic blank canvas — you can add spice, swap dairy, or even bulk it up with extra veggies. The key is to keep the comforting, creamy soul intact.
- Variation: Sometimes I toss in diced carrots or bell peppers for extra brightness and crunch — adds a lovely color contrast too.
- Dairy swap: When I want a lighter meal, I use half-and-half instead of heavy cream; sometimes I even do 50/50 milk and broth with great results.
- Vegetarian option: Skip the bacon, use veggie broth, and add smoked paprika and liquid smoke to get that smoky depth.
- Thick or thinner: I’ve thickened mine with a quick blend of some cooked potatoes straight into the broth — great if you want a flour-free version.
Step-by-Step: How I Make Creamy Potato Corn Chowder Recipe
Step 1: Crisp the Bacon Just Right
Start by cooking diced bacon in a large Dutch oven over medium heat. Cook it until it’s perfectly crispy but not burnt — that balance is key for flavor without bitterness. I like to remove the bacon with a slotted spoon, then transfer it to paper towels to drain before chopping into smaller morsels. Don’t discard the bacon fat; leave about 2 tablespoons in the pot for the next step — that’s where your flavor magic begins.
Step 2: Build the Flavor Base
In the reserved bacon fat, melt butter over medium heat. Then toss in the diced celery and onions. Sauté them gently for about 6-8 minutes until they’re soft and translucent — this slow cooking develops a sweet depth that balances the chowder. Add the garlic, thyme, and smoked paprika (if you're using it) and cook for 2 more minutes, letting those aromas fill your kitchen. Take a deep breath—this is where the chowder starts to smell irresistible.
Step 3: Thicken the Chowder
Sprinkle the flour evenly over the veggies and stir for about a minute, coating everything. This step cooks out the raw flour taste and helps build that creamy texture we’re after. Slowly pour in the chicken broth while stirring constantly, scraping up any browned bits on the pot’s bottom — those brown bits pack big flavor. Keep stirring until the broth thickens slightly and comes to a simmer.
Step 4: Cook the Potatoes Tender
Add your cubed red potatoes into the pot and bring it back to a gentle simmer. Cover and let it cook briskly for about 20 minutes, or until the potatoes are tender but still holding their shape. If the mixture looks too thick or starts sticking to the bottom, add a splash more broth — you want it creamy but pourable.
Step 5: Finish with Corn, Cream, and Bacon
Once your potatoes are perfectly tender, stir in the drained corn kernels and simmer for another 5 minutes so the flavors meld. Then pour in the heavy cream or half-and-half, starting with three-quarters of a cup and adding more if you want it richer. Season with salt and pepper to taste, and gently fold in most of your crispy bacon, leaving some for the garnish. That’s it—your chowder is ready to warm hearts and bellies.
Top Tip
Over the years, I’ve learned a few tricks that really help this chowder reach its peak. The biggest game-changer? Not rushing the potato cooking and gently building the base flavors. Here’s what I keep coming back to:
- Don’t skip crisping bacon: The texture and smokiness give the chowder its signature soul. Even if you want it vegetarian, use smoky spices to mimic that depth.
- Slow sauté of veggies: Taking 6-8 minutes ensures the onions and celery sweeten naturally, no raw edge.
- Add broth gradually: This avoids lumps when incorporating flour, keeping your chowder silky smooth.
- Test potatoes carefully: Overcooked potatoes will fall apart and make it too thick; undercooked ones keep it lumpy. Patience here is key.
How to Serve Creamy Potato Corn Chowder Recipe
Garnishes
My go-to garnish is a generous sprinkle of shredded sharp cheddar cheese for melty, tangy contrast. Then I scatter chopped fresh parsley or scallions — they add a fresh pop of color and a subtle herbal brightness that wakes up the rich chowder.
Side Dishes
Pair this chowder with a crusty baguette or warm sourdough bread — perfect for dipping and soaking up every last bit. A crisp green salad with a light vinaigrette cuts through the richness nicely, balancing each spoonful.
Creative Ways to Present
I love serving this chowder in mini cast iron skillets for dinner parties – it keeps it warm and looks charming. For casual meals, a big rustic bowl works perfectly, topped with a swirl of cream and a sprinkle of bacon bits for that homey vibe.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 3 days. The chowder thickens a bit overnight, so when reheating, I add a splash of broth or cream to bring its silky texture back. It reheats beautifully on the stove over medium-low heat, stirring gently.
Freezing
If you want to freeze this chowder, I recommend leaving out the cream and bacon until you reheat it. Freeze in portions, and when ready to enjoy, thaw overnight in the fridge and stir in cream and bacon as you warm it. This keeps the texture fresh and tasty.
Reheating
Gentle reheating is key – use the stovetop on low-medium heat, stirring often, and add a bit of extra broth or cream to loosen the chowder if it’s too thick. This keeps it creamy and smooth, almost like freshly made.
Frequently Asked Questions:
Absolutely! Simply skip the bacon and use vegetable broth instead of chicken broth. To keep that smoky flavor, add a pinch of smoked paprika or a drop of liquid smoke. Sauté the vegetables in butter or olive oil as usual.
Red potatoes are ideal because they hold their shape well while becoming tender. Yukon golds or russets also work, but russets can fall apart a bit more, which might make your chowder thicker and creamier. Choose based on your texture preference.
Yes! You can make the chowder up to 3 days ahead and keep it refrigerated. When reheating, add a little broth or cream to loosen the consistency, as it tends to thicken in the fridge. It’s a great make-ahead meal for busy days.
A simple trick is to blend a portion of the cooked potatoes with some broth and then stir that back into the pot. This keeps the chowder creamy and thick without any flour. It’s also a good option if you want a gluten-free version.
Final Thoughts
This Creamy Potato Corn Chowder Recipe is more than just a soup—it’s a little bowl of comfort that’s perfect for sharing and savoring. I hope you find joy in making it as much as I do. It’s the kind of recipe that feels like home, no matter where you are. So, grab your pot, some bacon, and those sweet kernels, and make this chowder your new favorite go-to.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Potato Corn Chowder is a comforting blend of crispy bacon, tender red potatoes, sweet corn, and a creamy broth thickened with flour and enriched with butter and cream. Perfect for a cozy meal, it balances smoky, savory, and sweet flavors with fresh herbs and optional smoky paprika for an extra depth. Garnished with shredded cheese and fresh parsley or scallions, it's deliciously satisfying and easy to prepare.
Ingredients
Soup Base
- 5 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 stalks celery, small-diced
- 1 medium onion, small-diced
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, roughly chopped
- ⅛ teaspoon smoked paprika (optional)
- ¼ cup all-purpose flour
- 5 cups chicken broth, plus more as needed
Main Ingredients
- 3 medium red potatoes, skin-on and cut into small cubes
- 1 (14 ounce) can sweet corn kernels, drained
- ¾ cup heavy cream or half-and-half, plus more to taste
- Salt and pepper to taste
Garnishes
- Shredded cheese for garnish
- Parsley or scallions for garnish
Instructions
- Cook Bacon: In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon or tongs and transfer to a plate lined with paper towels. Chop into smaller pieces and set aside, reserving about 2 tablespoons of bacon fat in the pot.
- Sauté Vegetables: Over medium heat, melt the butter in the pot with the reserved bacon fat. Add the small-diced celery and onions and sauté until softened, about 6-8 minutes.
- Add Aromatics and Seasoning: Add the minced garlic, fresh thyme, and smoked paprika if using, and sauté for another 2 minutes until fragrant.
- Make Roux and Add Broth: Stir in the all-purpose flour to coat the vegetables and cook for about 1 minute to remove the raw flour taste. Gradually pour in the chicken broth while stirring continuously to dissolve the flour and scrape any browned bits from the pot. Bring the mixture to a simmer as it thickens.
- Cook Potatoes: Add the diced red potatoes to the simmering broth. Cover with the lid and simmer gently for 20 minutes, or until the potatoes are tender. Add more broth if the soup becomes too thick.
- Add Corn and Finish Soup: Stir in the drained corn and simmer for an additional 5 minutes. Then stir in the heavy cream or half-and-half to your desired creaminess. Season generously with salt and pepper to taste. Stir in most of the chopped bacon, reserving some for garnish.
- Serve and Garnish: Ladle the chowder into bowls and top with shredded cheese, the reserved crispy bacon, and chopped parsley or scallions. Serve hot and enjoy your comforting chowder.
Notes
- For extra thickness, blend some of the cooked potatoes with a little broth and stir back into the chowder for a creamy texture without additional flour.
- Make ahead: This chowder can be prepared up to 3 days in advance and refrigerated. Reheat gently on the stovetop, adding extra cream or broth as needed since it thickens when chilled.
- Freezing: Chowder freezes well for up to 3 months. To freeze, omit the cream and add it fresh when reheating to maintain a creamy texture.
- Substitutions: Use Yukon Gold or Russet potatoes instead of red potatoes if preferred.
- For a lighter option, substitute heavy cream with half-and-half or a 50/50 mix of milk and broth to maintain consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 45 mg
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