There’s nothing quite like a warm, comforting bowl of soup to chase away the chill, and this Creamy Potato Corn Chowder truly hits the spot. This recipe delivers a perfectly balanced, hearty, and incredibly flavorful soup, brimming with tender potatoes and sweet corn. It’s an easy-to-make, rich delight that tastes phenomenal, especially when garnished with crispy bacon bits, fresh minced chives, and a delicate drizzle of créme fraîche. If you’re seeking the ultimate comfort food experience that’s both deeply satisfying and simple to prepare, look no further than this exquisite homemade corn chowder.
This isn’t just any soup; it’s a bowl of pure contentment. Its luxurious, creamy texture and generous chunks of ingredients make it a meal in itself. I find it pairs wonderfully with a side of crusty fresh bread or soft dinner rolls, perfect for soaking up every last drop of that delectable broth. Whether you’re gathering your family for a cozy dinner or simply treating yourself to a wholesome meal, this easy potato corn chowder is destined to become a beloved staple in your kitchen.
Indulge in the Ultimate Creamy Potato Corn Chowder Experience
When the weather turns cool, there’s little that compares to a steaming, hearty bowl of homemade corn chowder. Our recipe elevates this classic comfort food to new heights, offering a perfectly creamy texture derived from a rich, chicken-based broth, generously loaded with tender, fork-mashed potatoes, naturally sweet corn kernels, and deeply caramelized onions. This symphony of flavors and textures creates an experience that is both nourishing and utterly delicious.
What sets this creamy potato corn chowder apart is the depth of flavor we build from the very start. We begin by crisping up slices of bacon, creating not just a delightful crunchy topping but also a foundation of savory bacon grease. This rendered fat is then used to sauté the onions and garlic, infusing the entire soup with an unparalleled richness and a hint of smoky goodness. The combination of sweet corn and starchy potatoes yields a natural thickness and creaminess, further enhanced by a touch of milk, resulting in a velvety smooth broth that coats every spoonful.
For an extra layer of gourmet flair, I highly recommend serving this cozy soup with the homemade bacon bits you’ve prepared, a delicate drizzle of créme fraîche, and a sprinkle of fresh chives. These garnishes don’t just add visual appeal; they provide contrasting textures and bright, fresh flavors that complement the richness of the chowder beautifully. And for the complete, comforting meal, don’t forget a side of warm homemade bread or rolls for dipping. This creamy corn chowder isn’t just a recipe; it’s an invitation to savor the simple pleasures of home cooking.
If you’re a fan of hearty stews and satisfying chowders, be sure to explore some of our other cherished recipes. You’ll love our Loaded Baked Potato Soup, a truly decadent meal, our classic Clam Chowder, perfect for seafood lovers, and our heartwarming Traditional Beef Stew Recipe for those seeking robust flavors.
Essential Ingredients for Your Perfect Corn Chowder
Crafting the best creamy potato corn chowder starts with selecting quality ingredients. Each component plays a crucial role in building the robust flavor profile and delightful texture of this beloved soup. Here’s a detailed look at the key ingredients you’ll need:
- Bacon: Any variety of bacon will work beautifully, but a good quality, thick-cut bacon often yields the best flavor and texture for your crispy bits. I recommend cutting the slices into ½-inch pieces before cooking to ensure even crisping. The rendered bacon fat is a secret weapon here; make sure to reserve about 2 tablespoons of this flavorful grease in the pan after cooking, as it forms the base for sautéing your aromatics. This step is essential for imparting a smoky, savory depth to the chowder.
- Butter: Salted butter is my preference for this recipe, as it adds an immediate boost of flavor and helps caramelize the onions. If you only have unsalted butter, you can certainly use it, just be mindful to adjust the overall salt content later in the recipe to taste. Butter works in harmony with the bacon grease to create a rich foundation.
- Onion: Both white or yellow onions are excellent choices. They should be minced to ensure they cook down evenly and blend seamlessly into the soup’s texture. You’ll need about 1 cup, which, when properly caramelized, adds a crucial layer of sweetness and depth to the chowder, balancing the savory notes.
- Celery: Cut approximately 2-3 ribs of celery into ½-inch dice. Celery contributes a subtle savory and aromatic note, providing a classic background flavor that complements the other ingredients without overpowering them. It also adds a nice textural element when cooked until tender.
- Garlic: Freshly minced garlic is always superior in flavor, delivering a pungent and aromatic kick that brightens the entire soup. While jarred minced garlic can be used in a pinch, fresh garlic offers a more vibrant and authentic taste. Don’t skip this essential aromatic!
- Potatoes: For this potato corn chowder, I highly recommend using Yukon gold potatoes. Their naturally creamy texture and slightly buttery flavor make them ideal for soups, as they hold their shape well but also mash easily to thicken the chowder. Cut them into relatively uniform ½-inch pieces to ensure even cooking. Other excellent alternatives include red potatoes (which also have a waxy texture), Russet potatoes (though they tend to break down more), or even fingerling potatoes for a gourmet touch.
- Hot Sauce: A dash of hot sauce, such as Frank’s RedHot, adds a subtle zing and complexity without making the soup overtly spicy. It’s an unexpected ingredient that enhances the overall flavor profile, providing a gentle warmth that makes the chowder even more appealing. Feel free to use your favorite brand; just ensure it’s a vinegar-based hot sauce for the best effect.
- Chicken Broth: Either chicken broth or chicken stock will work wonderfully as the liquid base, providing a savory depth. For those looking to make a vegetarian corn chowder, vegetable broth is an excellent and easy substitute, maintaining the soup’s robust flavor.
- Thyme: Fresh thyme sprigs impart a fragrant, earthy aroma that beautifully complements the other ingredients. If fresh thyme isn’t available, about ½ teaspoon of dried thyme can be substituted. Remember that dried herbs are more concentrated, so use less.
- Milk: The key to a truly creamy corn chowder! Whole milk provides a rich and luxurious texture. Half and half will make it even more decadent, while evaporated milk can also be used for a slightly thicker consistency and distinct flavor. Avoid skim milk, as it won’t provide the desired richness.
- Corn: Frozen corn is incredibly convenient and works perfectly, maintaining its sweet flavor and crisp texture. You can also substitute canned corn (be sure to drain it thoroughly before adding) or, for a truly seasonal treat, fresh corn kernels cut directly from the cob when they’re in season. Each option brings its unique charm to the chowder.
Mastering the Best Creamy Potato Corn Chowder Recipe
Creating this rich and satisfying potato corn chowder is surprisingly straightforward. Follow these simple steps to achieve a perfectly creamy, flavorful, and hearty soup that will impress everyone at your table.
- Prepare the Bacon Bits: Begin by dicing your bacon into small pieces. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat, stirring occasionally, until it’s beautifully crispy and golden brown. Once cooked, remove the bacon bits with a slotted spoon and drain them on a paper towel-lined plate. This ensures they stay wonderfully crisp for topping. Reserve about 2 tablespoons of the rendered bacon grease in the pot – this is crucial for building the chowder’s deep flavor. Discard any excess grease, and set your crispy bacon bits aside.
- Sauté the Aromatics: Return the Dutch oven to medium heat. Add the butter to the reserved bacon grease. Once the butter is melted and sizzling, add the minced onions and diced celery. Cook these aromatics, stirring occasionally, until the onions become soft and translucent, turning a lovely golden brown. As they cook, use your spoon to gently scrape any flavorful bits of bacon that may have stuck to the bottom of the pan – this is called fond and adds tremendous depth. Finally, add the minced garlic and cook for another minute or two, just until it becomes fragrant and slightly golden, being careful not to burn it.
- Simmer to Perfection: Pour in the chicken broth, add the diced potatoes, fresh or dried thyme, bay leaves, and a dash of hot sauce. Stir everything together. Bring the soup to a gentle boil, then reduce the heat to a simmer and continue to cook for 20-25 minutes. The goal is for the potatoes to become perfectly fork-tender. Once they are cooked through, use a potato masher directly in the pot to roughly mash about half of the potatoes. This crucial step releases starch, naturally thickening the chowder and giving it that signature creamy consistency without needing excessive flour or cream.
- Finish and Thicken: Now, stir in the frozen corn kernels, milk, salt, and black pepper. Allow the soup to return to a low simmer, ensuring all the new ingredients are heated through. In a separate small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly pour this cornstarch slurry into the simmering soup while continuously stirring. Continue to boil gently for about 2 minutes. This allows the cornstarch to fully activate and thicken the soup to your desired creamy consistency. Taste and adjust seasonings if necessary.
- Serve and Enjoy: Remove the Dutch oven from the heat. Ladle the warm, creamy potato corn chowder into bowls. Generously garnish each serving with the reserved crispy bacon bits, freshly minced chives, and a sprinkle of chopped fresh parsley. Serve immediately and savor every delicious spoonful!
Frequently Asked Questions About Corn Chowder
Absolutely! While frozen corn is convenient, you can easily substitute 3 cups of well-drained canned corn in this recipe if that’s what you have on hand. For an even fresher taste, especially when corn is in season, feel free to use fresh corn kernels cut directly from the cob. The choice often comes down to personal preference and availability, and each option yields a delicious result.
A chowder is a rich, thick, and creamy soup, traditionally characterized by its substantial texture and often featuring chunky ingredients. Historically, chowders were made with seafood, vegetables, and milk or cream as the base. While clam chowder is perhaps the most famous example, modern variations like our potato corn chowder embrace hearty vegetables and savory broths to create a satisfying meal. The defining characteristic remains its luscious creaminess and the presence of tender, chunky ingredients.
There are a few excellent methods to achieve that perfect chowder thickness. In this recipe, we use the easiest and most reliable technique: a cornstarch slurry. This involves simply whisking cornstarch with cold water until smooth, then slowly adding it to the simmering soup. The heat activates the cornstarch, thickening the liquid within minutes. Another popular method is making a roux, which involves cooking equal parts butter and flour together over low heat until it forms a paste, then gradually whisking it into the hot soup. Additionally, the natural starch from the potatoes, especially when partially mashed, significantly contributes to the chowder’s body and creaminess.
Yes, absolutely! It’s very simple to adapt this recipe for a vegetarian diet. Instead of cooking the onion and garlic in bacon grease, you can substitute 1 tablespoon of olive oil, avocado oil, or even a good quality plant-based butter. Additionally, swap the chicken broth for an equal amount of flavorful vegetable broth. The rest of the ingredients are naturally vegetarian, ensuring you still get a rich and satisfying chowder experience.
Indeed! A slow cooker is a fantastic option for a hands-off approach to Corn Chowder. To make Crockpot Corn Chowder, simply add the butter, diced potatoes, minced onion, celery, garlic, corn, chicken broth (or vegetable broth for vegetarian), thyme, bay leaves, salt, and pepper to your slow cooker. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the potatoes are tender. Towards the end of the cooking time, prepare your cornstarch slurry and whisk it into the slow cooker along with the milk and hot sauce. Continue cooking for another 30 minutes, or until the soup has thickened. Remember, you’ll need to cook the bacon bits separately on the stovetop and add them as a garnish just before serving.
Tips for Storing and Reheating Your Corn Chowder
Proper storage ensures you can enjoy the delicious flavors of your homemade corn chowder for days to come. Here’s how to keep it fresh and reheat it perfectly:
- Refrigerator Storage: Allow the corn chowder to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 4 days. This makes it an excellent make-ahead meal for busy weeknights.
- Freezer Storage: For longer preservation, completely cool the soup before portioning it into freezer-safe bags or containers. Label with the date. It can be stored in the freezer for up to 2 months. To thaw, simply transfer the frozen chowder to the refrigerator overnight. This slow thawing process helps maintain the soup’s texture and prevents separation.
- Reheating Instructions: To reheat your corn chowder, gently transfer the desired amount into a Dutch oven or a saucepot. Warm it over medium heat, stirring occasionally, until it’s heated through to your preferred temperature. Chowders can sometimes thicken further or slightly separate after refrigeration or freezing. If the soup appears too thick or looks like it has “broken” (the fats and liquids have separated), you can easily revive it by whisking in a little extra cream or whole milk until it regains its smooth, creamy consistency.
Easy Potato Corn Chowder Recipe
The Carefree Kitchen
10
40
50
8 people
Ingredients
- 8 slices bacon, cut into 1/2″ chunks
- 2 tablespoons salted butter
- 1 cup onion, minced (white or yellow)
- 1 cup celery, diced into 1/2″ chunks
- 2 tablespoons garlic, minced
- 1¾ pounds Yukon gold potatoes, cut into 1/2″ pieces
- 2 teaspoons hot sauce, Franks Sauce or similar
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme, or 1/2 teaspoon dried
- 2 large bay leaves
- 2 cups milk
- 3 cups frozen corn
Cornstarch Slurry
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Toppings
- bacon bits (reserved from above)
- 2 tablespoons chives, sliced thin
- 3 tablespoons parsley, chopped
Instructions
- In a large Dutch oven over medium heat, add the diced bacon. Cook while stirring occasionally until the bacon is slightly crispy and golden brown. Remove from the pan and drain on a paper towel-lined plate. Reserve about 2 tablespoons of bacon grease in the pan and discard the rest. Set bacon aside.
- In the Dutch oven with bacon grease, add the butter, onions, and celery. Cook over medium heat until the onions are golden brown. Use a spoon to scrape loose any bits of bacon on the bottom of the pan. Add the garlic and continue to cook until it is slightly golden.
- Add chicken broth, diced potato, thyme, bay leaves, and hot sauce. Bring the soup to a boil and continue to cook for 20-25 minutes, or until the potatoes are fork-tender. Once the potatoes are cooked, use a potato masher to roughly mash the potatoes in the pot.
- Next, stir in the frozen corn, milk, salt, and pepper and return to a low simmer. In a small bowl, whisk together the cornstarch and cold water, then slowly add the slurry while stirring. Allow to boil for 2 minutes to allow the slurry a chance to thicken the soup.
- Remove from the heat and serve warm with minced chives, reserved bacon bits, and freshly chopped parsley. Enjoy!
Notes
Reheating: put soup into a dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through. You may need to add a little extra cream or whole milk if the soup breaks.
Nutrition
Calories: 265kcal | Carbohydrates: 32g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 1020mg | Potassium: 587mg | Fiber: 4g | Sugar: 2g | Vitamin A: 334IU | Vitamin C: 23mg | Calcium: 109mg | Iron: 1mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Main Course, Soup
American
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This creamy Corn and Potato Chowder recipe is an absolute culinary delight – easy to prepare and a quintessential comfort food that promises to satisfy everyone. Its rich blend of tender potatoes, sweet corn, and deeply caramelized onions swimming in a velvety broth makes it an unforgettable dish. Whether you’re a seasoned cook or just starting out, this recipe offers a straightforward path to a truly delicious, hearty, and comforting meal. Enjoy the warmth and flavor that only a homemade chowder can bring!