Hearty Potato Corn Chowder

This Potato Corn Chowder is a thick, hearty, and creamy soup that perfectly comforts on cooler days. It combines smoky bacon, tender red potatoes, and sweet corn for a bowl filled with cozy, satisfying flavors. Made from simple ingredients, this chowder is a classic that feels like a warm hug in a bowl.

I first made this chowder on a chilly fall afternoon, and since then it has become a frequent request at family dinners. It’s both comforting and bright thanks to the fresh corn, which I love pairing with crispy bacon topping.

Ingredients

• Bacon: Two slices of thickcut bacon chopped for a smoky base and flavorful garnish choose high quality bacon for best results
• Onion: One medium onion finely chopped to build the savory backbone of the soup
• Celery: One rib celery finely chopped for subtle earthiness and texture
• Garlic: Two cloves of garlic minced to add aromatic depth fresh garlic is best to avoid bitterness
• Salt: One teaspoon salt to enhance all the flavors without overpowering
• Dried thyme: Half a teaspoon dried thyme for gentle herbaceous notes check for vibrant color and aroma in your herbs
• Pepper: Quarter teaspoon pepper for a mild kick freshly ground black pepper works wonders here
• Chicken broth: Three cups lowsodium chicken broth adds rich flavor without too much salt
• Red potatoes: Four medium red potatoes chopped for creaminess and substance opt for firm potatoes without green spots
• Corn: Three cups fresh, canned, or frozen corn for sweetness and texture fresh or frozen is preferable in off season
• Milk or cream: Threequarters cup whole milk or cream to create the rich, velvety base of the chowder
• Cornstarch: Two tablespoons cornstarch to thicken the soup gently without changing flavor
• Cheese: Cheese shredded as desired for topping, adding a melty, savory finish
• Green onions: Green onions sliced to brighten and freshen the final bowl

Instructions

Sauté the Bacon:

Cook the chopped bacon in a large Dutch oven or heavy soup pot over medium high heat for about three to four minutes. Let the bacon render its fat and turn crispy but not burnt. Remove some bacon for garnish if desired and leave the rest in the pot to flavor the soup.

Cook the Aromatics:

Add the finely chopped onion and celery to the pot with the bacon fat. Stir frequently and cook over medium heat until the onion starts to brown lightly. This caramelization builds a rich, savory foundation. Then add the minced garlic, salt, dried thyme, and pepper, and cook everything for one more minute to wake up the spices and release their fragrance.

Deglaze and Simmer:

Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot. This lifts any browned bits that contribute deep flavor to the soup. Add the chopped potatoes and corn next. Increase the heat to bring the soup to a gentle simmer, then reduce to medium low.

Cook the Potatoes:

Cover the pot loosely and let the potatoes cook gently for twelve to fifteen minutes or until they are tender when pierced with a fork. This step ensures the potatoes are soft but still hold their shape in the chowder.

Thicken the Chowder:

In a small bowl, whisk together the milk or cream with the cornstarch until smooth. Gradually pour this mixture into the simmering soup, stirring constantly. Continue cooking for a few minutes until the chowder thickens slightly to a creamy consistency.

Finish and Serve:

Taste the chowder and adjust seasoning if needed. Serve hot topped with shredded cheese, green onions, and extra crispy bacon pieces for added texture and flavor.

One of my favorite things about this chowder is the way the smoky crisp bacon plays off the sweet corn. It reminds me of family gatherings in the fall when everyone would gather around a warm pot of soup and share stories. The simple combination always brought smiles and comfort on cooler days.

Storage Tips

This chowder can be refrigerated in an airtight container for up to four days. When reheating, warm gently on the stovetop over low heat stirring occasionally to prevent scorching. If the chowder thickens too much after cooling, add a splash of milk or broth to loosen it before serving.

Ingredient Substitutions

You can swap the bacon for smoked sausage or omit it for a vegetarian version just add a teaspoon of smoked paprika for a smoky note. Use vegetable broth instead of chicken broth to make it fully vegetarian. For a dairy free version, coconut milk works well, but expect a slightly different flavor profile.

Serving Suggestions

Serve this chowder with crusty bread or buttery crackers for a complete meal. A side salad with a bright vinaigrette offers a fresh contrast. It also pairs nicely with a light white wine or crisp cider to complement the creamy soup base.

Serve this chowder hot with toppings of shredded cheese, green onions, and extra bacon for a comforting meal. It reheats well and makes great leftovers.

Common Questions About Recipes

→ What type of potatoes work best?

Red potatoes are ideal for their creamy texture and ability to hold shape during simmering.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well and adds sweetness, maintaining the chowder's flavor.

→ How is the chowder thickened?

Cornstarch combined with milk or cream gradually thickens the chowder, creating a smooth texture.

→ What is the role of bacon in this dish?

Smoky bacon adds depth and savory richness, enhancing the overall flavor profile.

→ Can this be made vegetarian?

Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian-friendly version.