There’s nothing cozier than a warm bowl of soup to get through winter. We’ve been making this creamy Potato Corn Chowder on repeat lately. It’s so delicious!
I love how creamy and comforting this soup is. It’s loaded with bacon, sweet corn, tender potatoes, and veggies!
This potato corn chowder is an easy one pot recipe and also make-ahead friendly. It’s so good you’re going to keep coming back for seconds!
If you’re a soup person like me, you need to add this bacon potato corn chowder to your dinner rotation. It’s the kind of soup that just warms up your soul.
This soup is rich, creamy, and very flavorful. I love the savory goodness of bacon with the sweetness of corn and the tender potatoes…all in one warm bowl!
This potato corn chowder is an easy and simple recipe, nothing complicated here. I usually make a big batch on weekends and refrigerate the rest for lunch later. It reheats really well. Plus, since it’s a one pot recipe, clean-up is always a breeze!
Why we love this creamy potato corn chowder:
- Rich and comforting: With its creamy broth and hearty ingredients, this potato corn chowder is perfect for winter!
- Easy one pot recipe: It’s a simple and straightforward recipe and great for a great weeknight dinner whenever those soup cravings hit.
- Easy to customize: Feel free to adjust the ingredients and seasonings however you like. It’s very versatile!
- Make-ahead friendly: This chowder reheats beautifully, so you can enjoy it for days. I also include freezing instructions in this post.
The ingredients in this bacon potato corn chowder are pretty simple. You may even already have these at home! Below I included a few notes from recipe testing, and as always, the full quantities can be found in the recipe card down below.
- Bacon: I like to use thick-cut bacon for the best flavor and texture.
- Unsalted butter: Adds richness and depth of flavor to the soup.
- Onions, celery, and garlic: These aromatics make the base for the chowder. Sweating these will build up amazing flavors.
- Fresh thyme: Fresh herbs make everything better. If you can’t find fresh, dried thyme or Italian seasoning works too. Use about half or one third of the amount of fresh.
- Smoked paprika (optional): Adds a little bit of smoked flavor, but don’t add too much otherwise the soup may turn orange in color.
- All-purpose flour: Used to thicken the soup.
- Chicken broth: I use low-sodium here. It gives the soup more delicate flavors.
- Corn kernels: Use canned, frozen, or fresh.
- Heavy cream or half and half: For a thicker chowder, use heavy cream. If you prefer a lighter option, half and half will also work beautifully.
- Salt and pepper to taste
- Toppings: Shredded cheese, parsley, or scallions.
Here’s how I made my potato corn chowder in just a few easy steps!
Step 1 | Cook bacon and aromatics
In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp and golden brown. Remove the bacon from the pot and drain on paper towels, leaving some of the rendered fat in the pot (about 2 tablespoons).
Melt the butter and sauté the diced celery and onion for about 6 to 8 minutes until softened. Then, add the minced garlic, thyme and paprika, and cook for another 2 minutes until fragrant.
Step 2 | Add broth and thicken
Stir in the flour over the cooked vegetables until evenly coated. Cook for 1 minute, stirring, to remove the raw flour taste. Then, gradually pour in the chicken broth, stirring to dissolve the flour. Bring to a simmer – it will continue to thicken as it heats up.
Step 3 | Add potatoes and corn
Next, add the diced potatoes. Bring back to a simmer and cook, covered, for 20 minutes until the potatoes are tender. Then, add the corn kernels and simmer for another 5 minutes.
Step 4 | Finish with cream and bacon
Pour in the heavy cream or half-and-half, as well as the cooked bacon. Adjust the amount of cream or broth as necessary. Season with salt and pepper to taste.
To serve, garnish with the reserved crispy bacon, shredded cheese, and chopped parsley.
Make Ahead and Freezing
This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through, adding a splash of broth or cream (the soup will thicken when stored).
Freezing: Dairy doesn’t freeze particularly well, so if freezing, don’t add the heavy cream during the cooking process. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and add the cream or half-and-half when reheating over the stovetop.
Use your favorite type of potatoes here. Red, yukon gold, and russets work wonderfully here.
- Load it with veggies! Add carrots, spinach, red bell peppers, leeks, etc.
- Bacon substitutions: Diced ham or shredded chicken are great alternatives.
- Thicken the soup with the potatoes instead of flour. Blend some of the potatoes with a little bit of broth, and use that as the thickener instead.
Pairing and Serving Ideas
I LOVE serving this potato corn chowder with bread. Try my favorite Cheesy Garlic Bread for a quick and delicious option. If you’ve got more time in your hands, make a batch of our Soft Honey Rolls or Garlic Herb Dinner Rolls.
Looking for more cozy soup recipes?
- Shrimp Corn Chowder
- Chinese Chicken Corn Soup: This one is like a Chinese-style corn chowder + egg drop soup combined, so good!
- Tomato Basil Bisque: Great with a good grilled cheese!
- Tomato Tortellini Soup
- Lentil Soup
Yes! You can use canned, frozen, or fresh corn kernels for this recipe.
Yes, you can blend a portion of the cooked potatoes with a little broth to create a creamy base without the need for flour.
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days, or freeze it for longer storage.
Yes, you can adapt this recipe for a slow cooker by cooking the bacon and aromatics in a skillet on the stovetop, then transferring them to the slow cooker along with the remaining ingredients. Cook on low for 8 hours or on high for 4 hours, until the potatoes are tender. Add the heavy cream at the end.
This recipe was originally published in 2021 and updated in February 2024 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Potatoes: Cut the potatoes into uniform pieces to ensure even cooking. You can use any kind of potatoes here.
- Paprika: Don’t add too much paprika, otherwise the soup can turn into an orange color. I use just a few sprinkles for that subtle smoky flavor.
- For extra creaminess and thickness, blend a portion of the cooked potatoes with a little broth before adding them back to the chowder.
- Feel free to use either heavy cream or half-and-half. Heavy cream will make it creamier and thicker, while half-and-half will make it just a little bit thinner. If you prefer to use milk, use about a 50/50 ratio of milk and broth.
Potato Corn Chowder
- 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
- 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
- Shredded cheese for garnish
- Parsley or scallions for garnish
- In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove using a slotted spoon or tongs, and transfer to a plate lined with a paper towel. Then chop into smaller pieces and set aside.
- Remove some of the bacon fat from the pot (leave only about 2 tablespoons). Over medium heat, melt the butter and then sauté the celery and onions until softened, about 6-8 minutes.
- Then, add the minced garlic, thyme, and paprika, and sauté for another 2 minutes until fragrant.
- Add the flour and stir to coat the vegetables for about 1 minute. Gradually add the chicken broth, stirring to dissolve the flour and scraping any brown bits. Bring back to a simmer – the broth will thicken as it heats up.
- Add the diced potatoes and bring back to a simmer. If the broth seems too thick, add some more broth as needed. Cover with the lid, and simmer for 20 minutes until the potatoes are tender.
- Then, add the corn and simmer for another 5 minutes. Stir in the heavy cream or half-and-half to taste. Season with salt and pepper to taste. Finally, add the chopped bacon into the soup, leaving some for garnish.
- To serve, garnish with shredded cheese, the chopped bacon, and parsley. Enjoy!
- For extra thickness, blend some of the cooked potatoes with a little broth before adding them back to the chowder. This is also a great alternative to thicken the soup if you prefer not to use flour.
- Make ahead: Make up to 3 days in advance and keep refrigerated. Reheat over the stovetop, adding extra cream or broth as needed as the soup will thicken overnight.
- Freezing: Freeze for up to 3 months, but don’t add dairy if freezing. Instead, add the cream when reheating.
- Potatoes: Red potatoes, yukon gold, or russets are great choices.
- Heavy cream: Half-and-half. If you prefer to use milk, use about a 50/50 ratio of milk and broth to achieve the right consistency.