Potato Corn Chowder is perfect for a cold or rainy day. It’s made with carrots, celery, onion, garlic, corn, potatoes, and of course bacon all in a creamy base that will keep you comfortable for days! Make a large pot for the whole family to enjoy this season.
Corn and Potato Chowder
Cozy and comforting, Corn Chowder with Bacon and Potatoes is an essential winter recipe. Creamy, chunky, full of flavor, this chowder is simple to throw together and makes enough for leftovers.
This soup can be made in under an hour but it tastes like you’ve been working hard for hours over the stove!
Made with a blend of fresh and canned veggies, topped with salty bacon pieces and a sprinkle of fresh chives, this chowder might just be our new favorite.
How to Make Potato Corn Chowder
- Begin by cooking the bacon in a large soup pot or Dutch oven. Cook until it reaches your desired level of crispiness. Remove the diced bacon to a paper towel lined plate and drain the excess grease. Reserve about 2-3 tablespoons of the grease.
- Add the carrots, onions, and celery to the pot. Cook for 5-7 minutes until the vegetables begin to soften. Add the garlic and cook for another 30 seconds. Sprinkle the medley with flour, salt, pepper, and paprika.
- Continue cooking for 2-3 minutes to remove any lingering raw flour flavor. Add the cubed potatoes and pour in the chicken broth. Bring the soup to a boil then reduce to a simmer. Cover and cook on medium heat for 10-15 minutes.
- Remove the lid and add the corn. Cook for another 8-10 minutes. The corn should be heated through and the potatoes fork tender.
- Turn off the heat. Use an immersion blender to blend the soup into a chowder. Be sure to leave some chunks of corn and potatoes for texture.
- Pour in the half and half and drizzle in the honey. Add most of the bacon pieces back into the chowder, reserving some for a garnish. Serve warm with a garnish of chives and bacon and enjoy!
Tips For Loaded Potato Corn Chowder
- Feel free to blend a little less for a chunkier chowder.
- Use a low sodium chicken broth to control the saltiness of the dish overall.
- Make this vegetarian friendly by omitting the bacon and using vegetable broth instead of chicken.
- You can swap milk for the half and half for a thinner soup or use heavy cream for a thicker version.
Storage: This Corn Chowder Recipe will stay fresh in the fridge for about 4 days.
Freezing: We don’t recommend freezing this recipe as the half and half used can separate when freezing.
Reheating: Reheat on the stove or in the microwave until warmed through.
What if I don’t have an immersion blender?
If you don’t have an immersion blender but do have a regular blender, you can blend the chowder in batches. Use a measuring cup to transfer the chowder from the soup pot to the blender and back to save on mess.
Can I use fresh corn instead of canned?
You can! You’ll need about 4 to 5 ears of corn to get the same amount as the canned. You can also use frozen corn cooked the same way you would the canned version.
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- ½ pound thick cut bacon uncooked and diced
- 1 large white onion diced
- 1 large carrot diced
- 1 celery rib diced
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 pound gold potatoes peeled and cut into ½ inch cubes
- 4 cups chicken broth
- 30 ounces sweet corn kernels two (15 ounce cans), drained
- 1 cup half and half
- 1 tablespoon honey
- Add the bacon to a soup pan or Dutch oven and cook until it reaches the desired doneness. Remove to a paper towel lined, and drain all but 2 to 3 tablespoons of grease.½ pound thick cut bacon
- To the pan, add the onions, carrots, and celery. Cook for 5 to 7 minutes until the vegetables begin to soften then add the garlic. Cook for an additional 30 seconds then sprinkle with flour, salt, pepper, and paprika.1 large white onion1 large carrot1 celery rib3 garlic cloves¼ cup all-purpose flour2 teaspoons kosher salt½ teaspoon ground black pepper½ teaspoon smoked paprika
- Continue cooking for 2 to 3 minutes to remove any raw flour flavor. Add the potatoes and pour in the broth. Bring to a boil then reduce to a simmer. Cover and cook for 10 to 15 minutes over medium heat.1 pound gold potatoes4 cups chicken broth
- After 10 to 15 minutes, remove the lid and add the corn. Continue cooking for an additional 8 to 10 minutes until the corn is heated through and the potatoes are tender.30 ounces sweet corn kernels
- Turn off the heat and use an immersion blender to blend up the soup to desired consistency making sure to leave some pieces of corn and potatoes for texture.
- Pour in the half and half and drizzle in honey. Add most of the bacon back to the chowder, but save a little for garnish. Serve warm with a sprinkle of bacon and chives!1 cup half and half1 tablespoon honey
- See post for tips, FAQs, and storage options.