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Potato Corn Chowder

This easy potato corn chowder is full of delicious and comforting ingredients. I love the tender red potatoes, sweet corn, and bacon. Plus, it's creamy and cozy. I love everything about it!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: potato corn chowder
Servings: 6 people
Author: Tania


  • 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.