This might just become your go-to, cozy bowl on chilly days: the Creamy Potato Corn Chowder Recipe. It’s rich, comforting, and surprisingly simple to whip up, even if you don’t have hours to spend in the kitchen.
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Why You'll Love This Recipe
I remember making this creamy potato corn chowder on a cold weekend and feeling instantly warm and satisfied. The flavors just sing together, and it’s one of those recipes that feels fancy but comes together with ease. Plus, it’s perfect for feeding a crowd or saving for leftovers.
- Flavor-packed comfort: Crispy bacon, sweet corn, and tender potatoes in a creamy broth create an indescribable cozy combination.
- Flexible and forgiving: You can tweak the creaminess, swap potatoes, or add herbs without risking the final flavor.
- Make ahead friendly: It tastes even better the next day and freezes beautifully—just hold off on the cream.
- Perfect all year round: While it’s a winter champion, the bright corn and fresh thyme give it enough life for late summer meals too.
Ingredients & Why They Work
Each ingredient plays a vital role in making this chowder irresistible. From the smoky bacon fat that infuses the base with depth to the creamy finish that gently coats every bite, here's what you need to know about the building blocks of this recipe.
- Bacon: Adds smoky, salty crunch and flavorful fat to sauté the vegetables and build richness.
- Unsalted butter: Helps sauté veggies with a rich mouthfeel, balancing smoky bacon fat.
- Celery and onion: Classic aromatics that soften and add subtle sweetness and texture.
- Garlic: Brings a lovely fragrant aroma and depth to the overall flavor.
- Fresh thyme: Bright herbaceous notes that lift the soup, making it taste fresher.
- Smoked paprika: (Optional) Adds warm smokiness and a touch of color.
- All-purpose flour: Creates a silky roux to naturally thicken the chowder.
- Chicken broth: The flavorful liquid base that ties everything together.
- Red potatoes: Their waxy texture holds shape well and adds creaminess when partially mashed.
- Sweet corn kernels: Provide bursts of natural sweetness and satisfying bite.
- Heavy cream or half-and-half: Rounds out the soup with luxurious creaminess without being too heavy.
- Salt and pepper: Essential seasonings to balance and enhance the flavors.
- Shredded cheese, parsley or scallions (for garnish): Adds texture, color, and an extra flavor punch when serving.
Make It Your Way
One of my favorite things about this creamy potato corn chowder recipe is how friendly it is to tweaks. Whether you want to lighten it up or make it super indulgent, you can personalize it to match your mood or dietary needs.
- Variation: I sometimes swap half the chicken broth for vegetable broth to make it vegetarian-friendly. It adds a different but still delicious flavor base.
- Swap potatoes: Yukon Gold or Russets work beautifully too; Yukon Golds give a buttery flavor while Russets tend to break down and thicken the soup more.
- Dairy alternatives: Half-and-half is my go-to for a lighter option, but coconut milk can work in a pinch for a dairy-free twist (though the flavor changes).
- Add veggies: Tried adding diced carrots or bell peppers for extra texture and sweetness — tasty and colorful!
Step-by-Step: How I Make Creamy Potato Corn Chowder Recipe
Step 1: Cook the Bacon Until Crispy
Start by frying your diced bacon in a big Dutch oven over medium heat until it’s golden and crisp. This part is crucial because the bacon fat left behind is the secret magic that flavors the whole chowder. Once they’re crispy, scoop the bacon out and drain on paper towels—then chop into smaller bits for the final garnish.
Step 2: Sauté Vegetables in Bacon Fat and Butter
Keep about 2 tablespoons of bacon fat in the pot (go easy here, you don’t want it greasy), then melt the butter. Add diced celery and onion, cooking gently for 6–8 minutes until they’re soft but not browned — softness is key for that silky base. Then stir in garlic, chopped thyme, and smoked paprika. Give it 2 minutes until everything smells amazing.
Step 3: Build the Roux and Add Broth
Sprinkle the flour over the veggies and stir well to coat them. This step thickens the chowder, so don't skip it; you’ll get a nice, smooth texture without any lumps. Slowly pour in the chicken broth, stirring constantly to dissolve the flour and scrape up all the flavorful bits stuck on the pan’s bottom. Bring it to a gentle simmer — the broth will start thickening as it heats.
Step 4: Simmer Potatoes and Corn
Toss in the cubed red potatoes and simmer, covered, for about 20 minutes until tender and fork-friendly. If the chowder looks thicker than you want, add a splash more broth. Then stir in the corn kernels and cook for another 5 minutes—this keeps the corn sweet and crisp with just the right bite.
Step 5: Finish with Cream and Bacon
Pour in your heavy cream or half-and-half (start with less—you can always add more). Season with salt and pepper to taste. Last but definitely not least, stir the chopped crispy bacon back in, reserving some for garnish. This step turns your chowder super creamy and rich, exactly how I like it.
Top Tip
After making this creamy potato corn chowder recipe a dozen times, I’ve pinpointed a few small hacks that really bring it to the next level and keep it foolproof, no matter what's in your kitchen.
- Bacon Fat Love: Don’t dump all the bacon fat—use about 2 tablespoons for sautéing veggies; this adds such depth without overloading grease.
- Potato Size Matters: Cut potatoes into evenly-sized small cubes (about ½ inch) so they cook evenly and become tender at the same time.
- Partial Potato Mash: For extra creamy chowder, scoop out a cup of cooked potatoes, mash them with some broth, then stir back into the pot to thicken naturally.
- Slow and Steady Simmer: Avoid boiling hard; keep a gentle simmer to let flavors meld and potatoes cook without breaking apart too much.
How to Serve Creamy Potato Corn Chowder Recipe
Garnishes
I always top my bowl with shredded sharp cheddar and the reserved crispy bacon bits for that crunch and bite contrast. A sprinkle of fresh parsley or chopped scallions adds fresh, vibrant color and a bit of zing that brings the whole dish alive.
Side Dishes
This chowder pairs beautifully with a crusty artisan bread or buttered saltine crackers. For something lighter, I like a crisp green salad with tangy vinaigrette to balance the creaminess.
Creative Ways to Present
Hosting a dinner? Serve the chowder in cute mini bread bowls or hollowed-out small pumpkins for a cozy, festive vibe. Pop some extra cheese and bacon on top right before serving for a “wow” factor.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, making leftovers worth looking forward to!
Freezing
For longer storage, freeze chowder before adding cream. Freeze in portions for easy thawing. When ready to eat, thaw overnight in the fridge and stir in cream during reheating.
Reheating
Reheat gently on the stove over low-medium heat, stirring frequently. Add extra broth or cream if the chowder thickens too much after storing.
Frequently Asked Questions:
Absolutely! Just swap the bacon for smoked paprika or liquid smoke for that smoky flavor and use vegetable broth instead of chicken broth. You can also sauté a bit of smoked tofu or mushrooms for added depth.
A great alternative is to partially mash some of the cooked potatoes and stir them back into the soup to naturally thicken it. Another option is to use cornstarch mixed with a little cold water, but I prefer the potato method for pure, comforting texture.
Yes! Frozen corn works just as well. Just add it straight from frozen during the last few minutes of simmering. It might add a bit more liquid, so keep an eye on the consistency and simmer a little longer if needed.
It keeps well in the refrigerator for about 3 days. Since it thickens as it sits, you may want to add a little broth or cream when reheating to loosen it back up to your preferred consistency.
Final Thoughts
This creamy potato corn chowder recipe is one of those dishes that feels like a warm hug on a plate—and maybe a little fancy when you serve it up with your favorite toppings. I hope you enjoy making it as much as I do, and that it becomes part of your comfort food rotations when the mood calls for something nourishing, satisfying, and downright delicious.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Potato Corn Chowder is a hearty and creamy soup featuring crispy bacon, tender red potatoes, sweet corn, and aromatic herbs. Perfect for a comforting meal, this chowder balances smoky bacon with rich creaminess, making it ideal for chilly days or anytime you crave a satisfying soup.
Ingredients
Chowder Base
- 5 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 stalks celery, small-diced
- 1 medium onion, small-diced
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, roughly chopped
- ⅛ teaspoon smoked paprika (optional)
- ¼ cup all-purpose flour
- 5 cups chicken broth, plus more as needed
- 3 medium red potatoes, skin-on and cut into small cubes
- 1 (14 ounce) can sweet corn kernels, drained
- ¾ cup heavy cream or half-and-half, plus more to taste
- Salt and pepper to taste
Garnishes
- Shredded cheese for garnish
- Parsley or scallions for garnish
Instructions
- Cook bacon: In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove using a slotted spoon or tongs, transfer to a plate lined with paper towels, chop into smaller pieces, and set aside.
- Sauté aromatics: Remove some of the bacon fat from the pot, leaving about 2 tablespoons. Over medium heat, melt the butter and sauté the celery and onions until softened, about 8 minutes.
- Add garlic and spices: Add the minced garlic, fresh thyme, and smoked paprika (if using), sautéing for 2 minutes until fragrant.
- Create roux and add broth: Stir in the flour, coating the vegetables for 1 minute. Gradually add the chicken broth, stirring well to dissolve the flour and scraping any browned bits from the bottom. Bring to a simmer; the broth will thicken.
- Cook potatoes: Add the diced red potatoes and return to a simmer. Add more broth if the mixture is too thick. Cover with a lid and simmer for 20 minutes until potatoes are tender.
- Add corn and cream: Stir in the sweet corn kernels and simmer for 5 more minutes. Add heavy cream or half-and-half to taste, then season with salt and pepper.
- Finish chowder: Add the chopped crispy bacon back into the soup, reserving some bacon for garnish.
- Serve: Ladle the chowder into bowls and garnish with shredded cheese, reserved bacon, and parsley or scallions. Enjoy warm.
Notes
- For extra thickness, blend some of the cooked potatoes with a bit of broth before stirring back into the chowder as an alternative to adding more flour.
- Make ahead by preparing up to 3 days in advance and refrigerate. Reheat gently on stovetop, adding extra cream or broth as needed since the chowder thickens overnight.
- Freeze up to 3 months but omit dairy before freezing. Add cream when reheating.
- Potato substitutions: Yukon gold or russet potatoes work well instead of red potatoes.
- Use half-and-half as a lighter alternative to heavy cream. If using milk, mix about 50% milk and 50% broth for proper chowder consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 40 mg
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