Hearty Potato Corn Chowder

This Potato Corn Chowder is a thick, hearty, and creamy soup perfect for cozying up on cooler days. The combination of smoky bacon, tender potatoes, and sweet corn creates a comforting bowl that feels both rustic and indulgent. It’s a great way to use simple ingredients to make something truly satisfying.

I first made this chowder on a chilly autumn evening, and it quickly became a family favorite, with everyone asking for seconds and even thirds.

Ingredients

• Bacon: Two slices thickcut bacon chopped for rich smoky flavor. Look for bacon with good marbling for best taste
• Onion: One medium onion finely chopped to build the aromatic base of the soup
• Celery: One rib celery finely chopped adds subtle freshness and crunch
• Garlic: Two cloves garlic finely minced for fragrant depth
• Salt: One teaspoon salt to bring out all the flavors
• Dried thyme: Half a teaspoon dried thyme adds an earthy herbal note
• Pepper: Quarter teaspoon pepper for gentle heat
• Chicken broth: Three cups lowsodium chicken broth keeps the flavor balanced without too much salt
• Red potatoes: Four medium red potatoes chopped for creaminess and body. Choose firm and unblemished potatoes
• Corn: Three cups fresh or frozen corn for sweetness and texture. Fresh corn adds brightness but frozen works well anytime
• Milk or cream: Threefourths cup whole milk or cream for richness and smooth texture
• Cornstarch: Two tablespoons cornstarch used to thicken the chowder naturally
• Cheese (optional): Cheese shredded for topping optional for extra indulgence
• Green onions: Green onions sliced for a fresh, savory garnish

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 flavorful fat that forms the base of the soup.

Cook the Aromatics:

Add the finely chopped onion and celery to the bacon fat, stirring and cooking until the onion starts to turn golden brown. This slow cooking builds depth in the flavor. Add the garlic along with salt, thyme, and pepper and cook for one more minute until fragrant.

Deglaze the Pot:

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits are packed with flavor and lift the taste of the chowder.

Simmer with Potatoes and Corn:

Add the chopped potatoes and corn to the broth. Bring everything to a low simmer and then reduce the heat to mediumlow. Cover the pot and let it simmer gently for 12 to 15 minutes or until the potatoes are tender but not falling apart.

Thicken the Chowder:

In a small bowl, mix the milk or cream with the cornstarch until smooth. Gradually stir this mixture into the simmering soup a little at a time, letting it thicken slightly. This creates a creamy texture without heaviness.

Serve and Garnish:

Taste the chowder and adjust seasoning if needed. Ladle into bowls and top with shredded cheese, sliced green onions, and extra crispy bacon if desired for a perfect finish.

One of my favorite elements of this chowder is the smoky bacon which adds a wonderful counterpoint to the sweetness of the corn. It reminds me of family dinners when a quiet warmth settled over the table, everyone savoring the comforting flavors together.

Storage Tips

Store leftover chowder in an airtight container in the refrigerator for up to three days. When reheating, warm slowly over low heat while stirring to keep the creamy texture intact.

Ingredient Substitutions

Swap out bacon for smoked sausage if you prefer a different smoky meat flavor. Use heavy cream or a dairy-free alternative like coconut milk for creaminess. Fresh kernels remove easily by cutting from the cob if available, but frozen corn is a great shortcut.

Serving Suggestions

This chowder pairs beautifully with crusty bread or a simple green salad to balance the richness. Add a sprinkle of crumbled bacon and sharp cheddar cheese on top for extra indulgence.

This chowder is simple to make and easy to customize. Serve it hot with crusty bread for a cozy, satisfying meal.

Your Recipe Questions Answered

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well and maintains the sweet flavor when added to the chowder.

→ How can I make the chowder creamier?

Adding more cream or whole milk and stirring in slowly while simmering helps achieve a richer, creamier texture.

→ What type of potatoes work best?

Red potatoes hold their shape nicely and provide a tender bite perfect for this style.

→ Is there a way to make this chowder smoky without bacon?

Smoked paprika or liquid smoke can add a smoky depth if avoiding bacon.

→ How long should the chowder simmer?

Simmer for about 12-15 minutes or until potatoes become tender but not falling apart.