Cold weather calls for comforting soups! This cozy and creamy potato corn chowder with bacon is my ultimate winter soup. It is made with tender red potatoes, sweet corn, bacon, veggies, broth, cream, and so much more. All in one pot for easy clean-up!
This potato corn chowder is also freezer-friendly, so you can always make a big batch and freeze the rest for later to satisfy all your soup cravings.
I love how creamy and cozy this soup is. It’s so, so delicious and easy to make. You will absolutely love it!
I crave comforting soups all the time, especially during winter. There’s nothing better than a warm bowl of soup and a side of bread for dinner!
I love this easy potato corn chowder because it’s made with lots of cozy ingredients, such as tender potatoes, sweet corn, and bacon. I also love that it’s creamy! I just really like creamy soups in general, and this one is one of my faves.
Plus, it is made in one pot for easy clean-up! I don’t know about you, but I absolutely love one pot recipes, especially when I don’t feel like doing a lot of dishes.
This potato corn chowder recipe makes a big batch, enough for about 6 to 8 people. I always make a big batch because it reheats really well for next day’s lunch.
Let’s make it!
I love all the ingredients in this potato corn chowder! The veggie base and fresh herbs add so much flavor, and the tender potatoes and sweet corn add really nice texture and body. The cream also makes it extra creamy, cozy and delicious!
Per usual, the specific ingredient quantities can be found in the recipe card below, but here’s a quick overview to give you an idea:
- Bacon: I love bacon, and it adds tons of flavor. Plus, the bacon fat left behind in the pan will add even more flavor to the base.
- Unsalted butter: For flavor.
- Celery and yellow onion: They make a great veggie base for the soup.
- Fresh garlic: For great flavor.
- Fresh thyme: I’d recommend using fresh thyme for best results.
- Smoked paprika: For a bit of color as well as flavor.
- All-purpose flour: To help thicken the soup.
- Broth: I prefer using chicken broth, but vegetable broth works too.
- Red potatoes: Skin-on and cut into ½ inch cubes. You can also use yukon gold potatoes. Don’t use russet potatoes because they disintegrate very easily.
- Corn: I like to use canned corn for ease, but feel free to use fresh corn kernels!
- Heavy cream or half-and-half: To add creaminess.
- Salt and pepper to taste
- Parsley or chives: for garnish
Let’s Make It
This is a very easy potato corn chowder recipe. It takes about 1 hour to make, and it comes out so delicious!
Here is a top-level overview of the process, to give you an idea. As always, the full detailed recipe can be found in the recipe card down below.
- Cook the bacon: Cook it until nice and crispy. Also, I like to use some of the bacon fat left behind in the pot to build the flavor base for the soup. It makes everything absolutely delicious!
- Cook the veggie base: Butter, celery, onions, garlic, herbs, smoked paprika, salt, and pepper.
- Add flour and broth: Coat the veggies with flour, and then gradually add the broth, breaking up any lumps.
- Add the potatoes and simmer: It needs to simmer, covered, for about 20 to 25 minutes, or until the potatoes are tender.
- Add the corn and heavy cream: After adding these, simmer for another 8 minutes or so to bring all the flavors together. If needed, add more broth or cream until desired texture.
- Serve! Stir in the cooked bacon (cut into pieces), and garnish with some more bacon, chives, or parsley.
It’s so easy to make!
This potato corn chowder is freezer-friendly, but here’s the thing: dairy doesn’t freeze very well. Soups that contain dairy turn out a bit grainy when thawed. Fear not, though! This just means that you have to add the dairy when reheating the soup.
Here is what I’d recommend: if you’re planning to freeze the soup, don’t add the heavy cream during the cooking process. Instead, add the heavy cream after you’ve thawed the frozen soup, while you’re reheating it.
Substitutions and Pairings
Here are some substitution ideas:
- For the broth, use either chicken or vegetable broth. I just used store-bought broth, but feel free to use a homemade version.
- For the veggie base (celery and onions), feel free to also add diced red bell peppers or carrots.
- For the corn, I use canned corn. You can also use frozen or fresh corn. Totally up to you!
- If desired, use other herbs, such as fresh rosemary.
- Instead of bacon, try cubed ham or turkey bacon.
As for pairings, I love serving this potato corn chowder with a simple salad or a side of bread. I love these recipes:
- Garlic herb dinner rolls
- Soft honey rolls
- Cheesy garlic bread
- Brussels sprouts caesar salad
- A simple salad (greens, tomatoes, cucumbers with your favorite dressing)
I absolutely love this easy potato corn chowder. It’s cozy and comforting, perfect for a cold winter night.
I love the tender potatoes, sweet corn kernels, and the bacon here. Three of my favorite ingredients in one soup! Plus, it’s creamy and absolutely delicious.
This recipe makes a big batch, enough for about 6 or 8 people. It reheats really well, which is perfect for lunch the next day. Also, if you want to freeze it, you totally can! Just follow the freezing instructions in the recipe card’s notes below. It’s easy-peasy.
I hope you like this soup as much as I do. Happy cooking!
Tips for Success
- Use red potatoes or yukon gold potatoes for best results. Try not to use russet potatoes because they disintegrate easily.
- You can use canned, frozen, or fresh corn. Up to you!
- If you’re planning to freeze this soup, don’t add dairy. Dairy doesn’t freeze well…it can actually make soups grainy. Instead, make the soup without any dairy and freeze it. When ready to eat, add the cream or half-and-half (to taste) as you reheat it.
Potato Corn Chowder
- 5 slices bacon
- 2 tablespoons unsalted butter
- 2 stalks celery, small-diced
- 1 medium onion, small-diced
- 4 cloves fresh garlic, minced
- 2 teaspoons fresh thyme leaves
- ¼ teaspoon smoked paprika
- ¼ cup all-purpose flour
- 4 ½ cups chicken broth - (plus more as needed)
- 4 to 5 medium red potatoes, skin-on and cut into ½ inch cubes - (about 4 to 5 cups)
- 2 (14 oz) cans yellow corn kernels, drained - (about 3.5 cups)
- ¾ to 1 cups heavy cream or half-and-half - (or to taste)
- Salt and pepper to taste
- Parsley or chives for garnish
- In a large 6-quart Dutch oven or pot, cook the bacon over medium heat until fully cooked through and browned. Remove using a slotted spoon or tongs, and transfer to a plate lined with a paper towel. Set aside.
- Remove some of the bacon fat from the pot (leave only about 2 tablespoons). Over medium heat, melt the butter. Add the celery and onion, and cook until softened, about 6-8 minutes. Add the garlic and cook for another 2 minutes until fragrant. Tip: if you notice that certain spots in the pot are browning too quickly, add a little bit of broth and scrape the brown bits using a wooden spoon.
- Add the thyme leaves and the smoked paprika, stirring. Add the flour and stir to coat for a few seconds. Then, gradually add the chicken broth, breaking up any lumps and scraping the brown bits from the pot using a wooden spoon (this will release tons of flavor).
- Stir in the diced potatoes. Bring to a boil and then reduce heat to a simmer. If it is too thick, add some more broth (but remember you will later add heavy cream or half-and-half, which will help to thin it out a bit too). Cover with the lid, and simmer for 20-25 minutes or until the potatoes are tender, stirring occasionally.
- Add the corn kernels and heavy cream (or half-and-half). Season with salt and pepper to taste. Bring it back to a boil and then reduce to a low simmer. Cover with the lid and simmer for 8-10 more minutes, stirring occasionally. If needed, add more broth or heavy cream until desired consistency.
- Cut the cooked bacon into smaller pieces. Stir the bacon bits into the soup, leaving some behind for garnish. Season with more salt and pepper to taste if desired.
- Garnish with the remaining bacon bits, as well as parsley or chives. Enjoy!
- Special equipment: large 6 quart pot or Dutch oven, wooden spoon.
- Reheating: To reheat leftovers, add some more chicken broth and stir as you reheat it because it will get thicker overnight.
- Freezing instructions: If you’re planning to freeze the soup, don’t add the heavy cream during the cooking process. Instead, add the heavy cream after you’ve thawed the soup, while you’re reheating it. This is because freezing dairy-based soups can actually result in grainy texture. Thaw the soup in the fridge overnight and reheat – you may need to add some more broth to thin it out.
- Try not to use russet potatoes because they disintegrate very easily.
- Feel free to use canned, frozen, or fresh corn.
Becky Newton says
Great tasting soup and so pretty!! I will be making it again.
Tracey A Rauh says
Perfectly delicious! Will be making this again for sure!
Can this soup be made in a crock pot?