Corn And Potato Chowder Recipe

This Corn And Potato Chowder is the kind of cozy, one-pot dinner I make as soon as the air turns crisp.

It is creamy, smoky from the bacon, and packed with sweet corn and tender potatoes in every spoonful.

The recipe follows the classic approach most home cooks know: bacon, onion, celery, potatoes, corn, chicken broth, and half-and-half, lightly thickened with flour.

There are no fussy techniques here, and everything cooks in a single Dutch oven in about 50 minutes.

I also make a seafood twist on this style of soup, my corn and crab chowder. Both are great picks for a chilly evening.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings (about 1 1/2 cups each)
Difficulty Level	Easy

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Why You’ll Love This Corn And Potato Chowder Recipe

This chowder gives you big comfort with very little effort. It is hearty enough to be dinner on its own, yet simple enough for a busy weeknight.

• Ready in about 50 minutes: Most of that time is gentle simmering, so you only need to stay close to the stove for a few short stretches.
• One-pot cooking: The bacon, vegetables, soup, and finishing touches all happen in the same pot, which means less cleanup.
• Creamy without being heavy: Half-and-half and a few mashed potatoes create a rich, velvety broth without needing a blender.
• Sweet and smoky flavor: Sweet corn, crispy bacon, and a pinch of smoked paprika balance each other beautifully.
• Works with fresh or frozen corn: You can make it in peak summer or the middle of winter and still get great results.
• Great for leftovers: Like most soups, it tastes even better the next day once the flavors have settled together.

You might also enjoy: Sausage Corn Chowder

Ingredients

Everything on this list is easy to find, and you may already have most of it in your kitchen.

If you want a heartier meal with shredded chicken, my chicken corn chowder is a good place to start.

• 6 slices thick-cut bacon, chopped into 1/2-inch pieces
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1 1/2 pounds Yukon gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
• 4 cups corn kernels (from about 5 ears of fresh corn, or about 20 ounces frozen corn, thawed)
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups half-and-half
• 1/2 cup shredded sharp cheddar cheese, for serving (optional)
• 2 tablespoons chopped fresh chives, for garnish

Kitchen Equipment Needed

You do not need anything complicated to make this chowder. A heavy pot and a few basic tools will get you a great bowl of soup.

• Dutch oven or large heavy-bottomed soup pot (5 to 6 quarts)
• Potato masher for thickening the chowder
• Immersion blender (optional, for a smoother soup)
• Chef’s knife and cutting board for the vegetables and bacon
• Corn stripper tool if you are using fresh corn on the cob
• Wooden spoon, ladle, and a slotted spoon
• Measuring cups and spoons
• Airtight containers for storing leftovers

Read Also: Baked Potato Soup Recipe

Recommended Products for This Recipe

These are my personal recommendations based on years of making soups like this one, and each one solves a real problem in the kitchen.

The same Dutch oven I mention below also makes my potato bacon soup so much easier.

1. Le Creuset Signature Enameled Cast Iron Dutch Oven

I reach for an enameled Dutch oven whenever I make chowder because it holds heat evenly and keeps the bottom from scorching once the flour and dairy go in.

The wide base also gives the bacon plenty of room to crisp up properly. It is an investment, but it lasts for decades.

Get it on Amazon

2. Applewood Smoked Thick Cut Bacon

Thick-cut bacon stays meaty and crisp instead of disappearing into the soup, and it renders enough flavorful fat to build the whole chowder on.

Applewood smoking adds a gentle sweetness that pairs perfectly with sweet corn. A good package of bacon makes a noticeable difference here.

Get it on Amazon

3. OXO Good Grips Potato Masher

A sturdy masher is the easiest way to thicken this chowder, because a few presses break down some of the potatoes and turn the broth creamy.

The comfortable handle and wide head make quick work of it right in the pot.

It is also great for mashed potatoes, so it earns its spot in your drawer.

Get it on Amazon

4. Braun MultiQuick Immersion Hand Blender

If you like a smoother, more velvety chowder, an immersion blender lets you puree a small portion right in the pot with no transferring hot soup to a blender.

A few quick pulses leave plenty of chunky texture behind. It also works for blending sauces and other soups all year long.

Get it on Amazon

Step-by-Step Instructions: How to Make Corn And Potato Chowder

1. Prep the Ingredients

• Peel the potatoes and cut them into even 1/2-inch cubes so they cook at the same rate.
• Dice the onion and celery into small, even pieces, and mince the garlic.
• If you are using fresh corn, stand each ear upright on a cutting board and slice downward to remove the kernels. Set the stripped cobs aside if you want to use them for extra flavor.
• If you are using frozen corn, measure out about 20 ounces and let it thaw while you work.
• Chop the bacon into 1/2-inch pieces, then measure out the flour, broth, and half-and-half so everything is within reach.

2. Cook the Bacon

• Place the chopped bacon in a cold Dutch oven or large soup pot and set it over medium heat.
• Cook for 8 to 10 minutes, stirring occasionally, until the bacon is browned and crisp.
• Use a slotted spoon to move the bacon to a paper towel-lined plate.
• Leave about 2 tablespoons of bacon drippings in the pot and carefully pour off any extra into a heatproof container.

3. Sauté the Onion, Celery, and Garlic

• Add the butter to the pot with the bacon drippings and let it melt.
• Stir in the diced onion and celery, and cook for 5 to 7 minutes, stirring often, until they soften and the onion turns translucent.
• Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let the garlic brown, since it can turn bitter.

4. Build the Base With Flour

• Sprinkle the flour evenly over the cooked vegetables.
• Stir constantly for 1 to 2 minutes so the flour cooks off its raw taste and coats the vegetables.
• The mixture will look thick and pasty, which is exactly what you want at this stage.

5. Add the Broth, Potatoes, and Seasonings

• Slowly pour in the chicken broth, about 1 cup at a time, stirring or whisking well after each addition so no lumps form.
• Scrape the bottom of the pot to loosen any browned bits, because they add great flavor.
• Add the cubed potatoes, dried thyme, smoked paprika, salt, and pepper, and stir everything together.
• Turn the heat up to medium-high and bring the mixture to a gentle boil.

6. Simmer Until the Potatoes Are Tender

• Reduce the heat to medium-low and partially cover the pot.
• Simmer for 12 to 15 minutes, stirring occasionally, until the potatoes are tender and a fork slides into them easily.
• If you saved the corn cobs, tuck them into the pot during this simmer for extra sweet corn flavor, then remove and discard them before moving on.

7. Add the Corn

• Stir in the corn kernels and cook for about 5 minutes, until the corn is heated through and tender.
• The broth will begin to thicken as the flour and potato starch work together.

8. Mash a Few Potatoes to Thicken

• Turn the heat down to low.
• Use a potato masher to press down 5 or 6 times right in the pot, breaking up some of the potatoes and a little of the corn.
• For a smoother chowder, you can blend about 1 cup of the soup with an immersion blender instead, then stir it back in.
• Keep plenty of chunky potatoes and whole kernels so the chowder stays hearty.

9. Stir in the Half-and-Half

• Pour in the half-and-half and stir well.
• Warm the chowder over low heat for 3 to 5 minutes, stirring often, until it is steaming hot.
• Avoid a hard boil after the half-and-half goes in, because gentle heat keeps the soup smooth and creamy.

10. Season, Garnish, and Serve

• Stir in about two thirds of the crispy bacon and taste the chowder.
• Add more salt and pepper if needed, since the amount varies with your broth and bacon.
• Ladle the chowder into warm bowls and top with the remaining bacon, shredded cheddar, and fresh chives.
• Serve right away while the soup is hot and creamy.

Another favorite: Ham And Potato Soup

Tips for The Best Corn And Potato Chowder

A few small habits make a big difference in how creamy and balanced this chowder turns out.

If you love the creamy potato side of this recipe, my cream of potato soup is another good one to try.

• Choose the right potato: Yukon golds are buttery and hold their shape, while red potatoes also work well. Russets will break down more and make a thicker, softer chowder.
• Cut the potatoes evenly: Uniform 1/2-inch cubes cook at the same pace, so you will not end up with a mix of hard and mushy pieces.
• Do not skip the flour step: Cooking the flour for a full minute or two removes any pasty taste and gives the chowder its body.
• Add the broth slowly: Pouring it in gradually while stirring prevents lumps and creates a silky base.
• Use the cobs: Simmering stripped fresh corn cobs in the broth pulls extra sweetness out of the corn.
• Mash instead of blending: A few presses with a potato masher thicken the soup naturally while keeping a chunky texture.
• Keep the heat low after adding dairy: Gentle warming helps the half-and-half stay smooth instead of separating.
• Season at the end: Bacon and broth both contain salt, so taste first, then adjust.

Serving Suggestions

This chowder is filling on its own, but a few simple sides turn it into a full, satisfying meal.

Here are my favorite ways to serve it.

• Warm cornbread: A wedge of buttery cornbread is perfect for dipping into the creamy broth.
• Crusty bread: A sliced baguette or sourdough works great for soaking up every last drop.
• Simple green salad: A crisp salad with a tangy vinaigrette balances the richness of the chowder.
• Grilled cheese sandwiches: Cut them into strips for dunking, or serve them alongside for a classic soup and sandwich night.
• Oyster crackers: A handful on top adds a little crunch to every spoonful.
• Extra toppings: Set out bowls of shredded cheddar, crumbled bacon, chives, and hot sauce so everyone can customize.

Read Also: Skillet Cornbread

Variations of Corn And Potato Chowder

Once you have the classic version down, it is easy to switch things up with what you have on hand.

If you like cheesy, potato-based soups, my broccoli potato soup is another good one to try.

• Ham and corn chowder: Stir in 1 to 2 cups of diced cooked ham along with the corn for a smoky, meaty twist.
• Chicken version: Add 2 cups of shredded cooked chicken when you stir in the half-and-half.
• Extra cheesy: Stir 1 cup of shredded sharp cheddar into the finished soup, off the heat, until it melts.
• Spicy chowder: Add a diced jalapeño with the onions, or a pinch of cayenne pepper with the seasonings.
• Sweet potato swap: Replace half of the Yukon golds with cubed sweet potatoes for a naturally sweeter bowl.
• Veggie-forward: Add diced carrots with the onion and celery, and a diced red bell pepper for extra color.
• Lighter option: Replace the half-and-half with whole milk, and use turkey bacon or skip the bacon and start with olive oil.
• Vegetarian chowder: Skip the bacon, use olive oil and butter, and swap in vegetable broth.

Storage and Reheating

This chowder keeps well, which makes it great for meal prep and lunches. Let it cool before storing so it stays fresh and safe.

• Refrigerator: Cool the chowder to room temperature, then store it in airtight containers for 3 to 4 days.
• Freezer: Freeze in freezer-safe containers for up to 2 months, leaving a little room at the top for expansion. The potatoes may soften slightly after freezing.
• Thawing: Move frozen chowder to the refrigerator overnight before reheating.
• Stovetop reheating: Warm the chowder in a pot over medium-low heat, stirring often, until hot. Do not let it boil hard.
• Microwave reheating: Heat single portions in 60-second bursts, stirring between each, until steaming.
• Thinning: The soup thickens as it sits, so stir in a splash of milk or broth to loosen it while reheating.
• Garnishes: Keep the bacon and chives separate and add them fresh after reheating so they stay crisp and bright.

For a hands-off option, try: Crockpot Potato Soup

Nutritional Facts

These are estimates per serving based on six servings, and your numbers will vary with the brands and substitutions you use.

If you want to see how another chowder compares, my corn chowder is a good one to browse.

• Serving size: About 1 1/2 cups
• Calories: About 400
• Total fat: About 19 g
• Saturated fat: About 9 g
• Carbohydrates: About 47 g
• Fiber: About 5 g
• Sugar: About 10 g
• Protein: About 12 g
• Sodium: About 850 mg

Health Benefits of Key Ingredients

While this chowder is a comfort food, the main ingredients bring some real nutrition to the bowl.

Here is a quick look at what each one offers.

• Potatoes: A good source of potassium and vitamin C, and the skins you leave on in other recipes add fiber too.
• Corn: Provides fiber and plant compounds such as lutein and zeaxanthin, which are linked to eye health.
• Onion and garlic: Both belong to the allium family and add big flavor with very few calories.
• Celery: Adds crunch, water, and a little vitamin K while building the savory base of the soup.
• Half-and-half: Offers calcium and creaminess without the heaviness of straight heavy cream.
• Thyme: Brings an earthy, herbal note and a bit of vitamin C and iron in small amounts.

Read Also: Cabbage And Potato Soup Recipe

FAQs About Corn And Potato Chowder

1. Can I use frozen or canned corn?

Yes, frozen corn works beautifully and is what I use for most of the year. Thaw it first so it does not cool down the soup.

Canned corn also works if you drain and rinse it well. Add it at the same stage as fresh or frozen corn.

2. What is the best potato for corn chowder?

Yukon gold potatoes are my top pick because they stay tender and hold their shape while still adding a buttery flavor. Red potatoes are a close second.

Russet potatoes also work, but they break down more and make the chowder thicker and softer.

3. How do I thicken corn and potato chowder?

This recipe uses flour for body, and mashing a few potatoes in the pot adds even more creaminess.

Simmering the chowder a few extra minutes also helps it thicken.

If it still seems thin, stir a tablespoon of flour into a little cold milk and add it to the simmering soup. Cook for another 2 minutes until thickened.

4. Can I make this chowder without bacon?

Absolutely. Start by melting 2 tablespoons of butter or olive oil in the pot, then continue with the recipe as written.

Add a little extra smoked paprika to bring back some of that smoky flavor.

5. Can I freeze corn and potato chowder?

Yes, it freezes well for up to 2 months in airtight containers. The potatoes may soften a little and the texture can change slightly after thawing.

Thaw it overnight in the refrigerator and reheat gently on the stove, stirring in a splash of milk if needed.

Another favorite: Beef And Potato Soup

Conclusion

This Corn And Potato Chowder is the kind of bowl that makes a cold night feel a lot warmer.

It is simple, filling, and full of sweet corn, tender potatoes, and smoky bacon.

I hope you give it a try this week and make it your own.

If you do, leave a comment below to let me know how it turned out, and share it with someone who loves a good bowl of soup.

Recommended:

• Chicken Chowder Recipe
• Potato Soup Recipe
• Mashed Potato Soup Recipe
• Potato Leek Soup Recipe
• Clam Chowder Recipe