Hearty Potato Corn Chowder

This Potato Corn Chowder is a thick, hearty, and creamy soup that brings warmth and comfort on cooler days. With smoky bacon, tender potatoes, and naturally sweet corn, it has become a favorite quick meal in my house. The balance of savory and sweet flavors makes it easy to enjoy any time of year.

I remember making this on a chilly fall afternoon and the whole family asking for seconds. It’s a dish that always feels like a cozy hug in a bowl.

Ingredients

• Bacon: Two slices thickcut bacon chopped for smoky depth and crispy texture Choose quality bacon for the best flavor
• Onion: One medium onion finely chopped to build the savory base
• Celery: One rib celery finely chopped adds subtle earthy notes and crunch
• Garlic: Two cloves garlic finely minced for aromatic warmth
• Salt: One teaspoon salt to enhance all the flavors
• Dried thyme: Half teaspoon dried thyme for herbal earthiness
• Pepper: Quarter teaspoon pepper for mild heat
• Chicken broth: Three cups lowsodium chicken broth provides a flavorful but light liquid base
• Potatoes: Four medium red potatoes chopped for creamy body and substance Pick firm and smoothskinned potatoes
• Corn: Three cups corn fresh, canned or frozen all work adding natural sweetness
• Milk or cream: Three quarters cup whole milk or cream to create a velvety richness
• Cornstarch: Two tablespoons cornstarch helps thicken the chowder without heaviness
• Cheese: Cheese as desired for garnish and a melty finish
• Green onions: Green onions as desired for fresh bite and color

Instructions

Sauté the Bacon:

In a large Dutch oven or soup pot over mediumhigh heat, cook the chopped bacon until browned and crispy, about three to four minutes. This renders the fat you’ll use later and gives the soup smoky flavor.

Cook the Vegetables:

Add the onions and celery to the bacon fat in the pot. Cook and stir over medium heat until the onions start turning golden brown. This step builds a rich flavor base. Then add the minced garlic, salt, thyme, and pepper, cooking for one minute until fragrant.

Deglaze and Simmer:

Pour in the lowsodium chicken broth and use a wooden spoon to scrape up any browned bits at the bottom of the pot. These bits add intense flavor to the chowder. Stir in the chopped potatoes and the corn, then bring the soup to a simmer and reduce heat to mediumlow.

Cook Until Tender:

Cover the pot and let the mixture simmer gently for twelve to fifteen minutes until the potatoes are tender when poked with a fork.

Add Cream and Thicken:

In a small bowl, whisk together the milk or cream and cornstarch until smooth. Gradually stir this mixture into the simmering chowder a little at a time, stirring constantly until the chowder thickens to your liking.

Taste and Serve:

Adjust seasoning as needed and serve with shredded cheese, green onions, and extra crispy bacon if desired for an extra burst of flavor and texture.

Corn is one of my favorite ingredients here since it adds natural sweetness that perfectly balances the salty bacon. Every time I make this chowder, it takes me back to family gatherings where this dish was always a crowdpleaser and filled our home with the smell of comfort.

Storage Tips

Store leftover chowder in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stove stirring occasionally to keep the creamy texture intact. Avoid microwaving on high as it can cause separation.

Ingredient Substitutions

Party cream can be swapped for fullfat coconut milk for a dairyfree option though the texture will vary slightly. Use vegetable broth instead of chicken broth to make it vegetarianfriendly. Frozen corn is a fantastic yearround alternative to fresh.

Serving Suggestions

Serve with warm crusty bread or cornbread to soak up the chowder. A simple green salad pairs nicely to lighten the meal. Top with crispy bacon bits, shredded cheddar cheese, and sliced green onions for extra flavor and texture contrast.

Enjoy this warming chowder topped with cheese and green onions for a comforting meal. It’s simple to make and perfect for sharing.

Common Questions About Recipes

→ What ingredients give this chowder its smoky flavor?

Thick-cut bacon cooked until browned adds a rich, smoky depth that complements the mild potatoes and sweet corn.

→ How can I thicken the chowder without cream?

Mixing cornstarch with milk and gradually adding it to the simmering chowder helps achieve a creamy, thick consistency without heavy cream.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well and retains the sweet flavor, making the chowder just as delicious year-round.

→ What is the best way to serve this chowder?

Serve hot with shredded cheese, chopped green onions, and extra crispy bacon for added texture and flavor contrast.

→ How long should I simmer the chowder for tender potatoes?

Simmer the chowder covered on medium-low heat for 12 to 15 minutes until potatoes are tender but still hold their shape.