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One spoonful of this Corn Chowder and it’s sweet corn flavor, tender potatoes, and smoky bacon, and you’ll wonder why you ever bought canned soup from the grocery store.
Is there anything cozier than a creamy bowl of chowder on a chilly night? I don’t think so. At our house my husband Jeremy calls this Corn Chowder his “sweater in a mug.”
It’s an easy recipe you can throw together in about forty‑five minutes, using simple ingredients you probably have in the fridge right now.
We start by sizzling thick‑cut bacon in a big Dutch oven. (Yes, the smell alone will bring the kids running.)
Those rendered bacon fat drippings become liquid gold, flavoring diced onion, celery, and the white part of green onions.
Russet potatoes get cozy with cream‑style corn, chicken broth, and a splash of heavy cream for velvety richness. Just before serving, we stir in the green onion tops and a sprinkle of fresh parsley.
Boom! A comforting bowl of soup that tastes like it simmered all day but really took only a couple of minutes of hands‑on time.
Have leftover corn chowder? Lucky you! It reheats like a champ and makes the perfect lunch with a hunk of crusty bread. Ready to grab your soup pot and make the kitchen smell amazing? Let’s dive in!
Some of our other favorite SOUP RECIPES we have on our site include: Copycat Chili’s Chicken Enchilada Soup, Creamy Potato & Sausage Soup Recipe, and Creamy Simple Carrot Soup Recipe.
WHY THIS RECIPE WORKS:
- Bacon Fat = Built‑In Flavor
Frying bacon first leaves smoky drippings at the bottom of the pot, adding depth without extra oil. - Cream‑Style Corn for Instant Thickness
Using one can of cream corn plus corn kernels means creamy texture with fewer steps—no need for roux or flour. - Heavy Cream Added Last
Stirring in cream at low heat keeps the chowder silky while letting the potatoes and corn shine.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- bacon
- onion
- garlic
- celery
- spring onion
- russet potatoes
- cream‑style corn
- chicken broth
- heavy cream
- butter
- salt
- black pepper
- fresh parsley
HOW TO MAKE CORN CHOWDER:
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the diced onion, minced garlic, celery, and the white parts of the spring onions to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Stir in the diced potatoes and cook for 3 minutes.
- Add the cream-style corn and chicken or vegetable broth to the pot.
- Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and butter—season with salt and pepper to taste.
- Just before serving, stir in the green parts of the spring onion and serve the potato corn chowder hot, garnished with the crispy bacon pieces, chopped fresh parsley, and a sprinkle of the remaining sliced green spring onions.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE FRESH OR FROZEN CORN?
Absolutely. Substitute 2 cups of fresh sweet corn or frozen corn kernels for the can. If you still want the creamy body, blend 1 cup of the corn with ¼ cup whole milk and stir it in. It mimics cream corn.
HOW DO I THICKEN THE CHOWDER?
Mash a few tender potatoes right in the pot or whisk 1 tablespoon corn starch with cold water and stir it into the gentle simmer. An immersion blender can also partially puree the soup for a thicker, creamy soup.
CAN THIS BE MADE AHEAD?
Yes! This chowder tastes even better the next day as the flavors mingle. Cool, then store in an airtight container up to 3 days; reheat over medium‑low heat. For longer storage, freeze for 2 months.
ANY ADDITIONS?
Yes! It’s the easiest way to make a recipe your own, and find those flavors that you like best.
- Shredded white cheddar on top
- Pinch of red pepper flakes for heat
- Diced red bell pepper sautéed with veggies
- Sweet Yukon Gold potatoes instead of russets
- Splash of hot sauce at the table
- Handful of cooked chicken breasts for extra protein
- Dollop of sour cream swirl
- Sprinkle of smoked paprika for deeper color
- A bay leaf simmered with the broth
- Crispy fried shallots as garnish
ANY SUBSTITUTIONS?
This stuff is especially good during soup season, but I’m pretty sure I could eat it any time of the year.
- Vegetable stock or bone broth for chicken broth
- Olive oil in place of bacon fat for vegetarian corn chowder recipe
- Coconut milk for dairy‑free creamy potatoes
- Greek yogurt instead of heavy cream (adds tang)
- Turkey bacon for lower fat content
- Sweet potatoes instead of russets for autumn vibes
HOW TO STORE:
ROOM TEMPERATURE: Keep hot soup out no longer than 2 hours. Food safety first!
REFRIGERATOR: Transfer cooled chowder to an airtight container; store up to 3 days. Reheat slowly over medium heat, adding a splash of broth if it’s thick.
FREEZER: Ladle cooled soup into freezer‑safe containers or freezer bags, leaving space for expansion. Freeze 2 months. Thaw overnight in fridge; warm on stove, stir often.
DANA’S TIPS AND TRICKS:
- Dice potatoes evenly so they cook in the same time. No crunchy surprises.
- Deglaze brown bits with a splash of broth after sautéing veggies; flavor jackpot.
- Use a slotted spoon to remove bacon; drain on paper towels for maximum crisp.
- Add cream after removing soup from full boil to avoid curdling.
- If using ears of corn in summer, toss stripped cobs into the pot during simmer for sweet corn flavor; remove before serving.
- Serve with oyster crackers or garlic bread for ultimate comfort food vibes.
This Corn Chowder is proof that a comforting bowl of soup doesn’t need fancy steps or pricey ingredients. Just get a large pot, a few pantry staples, and maybe a sprinkle of bacon love!
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Creamy Potato and Corn Chowder Recipe
Ingredients
- 4 slices bacon chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 1 celery stick diced
- 4 spring onion chopped, white and green parts separated
- 2 medium russet potatoes peeled and diced
- 15 ounce can cream style corn kernels
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.4 slices bacon
- Add the diced onion, minced garlic, celery, and the white parts of the spring onions to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.1 medium onion, 2 cloves garlic, 1 celery stick, 4 spring onion
- Stir in the diced potatoes and cook for 3 minutes.2 medium russet potatoes
- Add the cream-style corn and chicken or vegetable broth to the pot.15 ounce can cream style corn kernels, 4 cups of chicken or vegetable broth
- Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and butter—season with salt and pepper to taste.1 cup of heavy cream, 2 tablespoons butter, Salt and pepper to taste
- Just before serving, stir in the green parts of the spring onion and serve the potato corn chowder hot, garnished with the crispy bacon pieces, chopped fresh parsley, and a sprinkle of the remaining sliced green spring onions.
Notes
- Dice potatoes evenly so they cook in the same time. No crunchy surprises.
- Deglaze brown bits with a splash of broth after sautéing veggies; flavor jackpot.
- Use a slotted spoon to remove bacon; drain on paper towels for maximum crisp.
- Add cream after removing soup from full boil to avoid curdling.
- If using ears of corn in summer, toss stripped cobs into the pot during simmer for sweet corn flavor; remove before serving.
- Serve with oyster crackers or garlic bread for ultimate comfort food vibes.
Nutrition
Love This Recipe?
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These look and taste amazing – Thanks for the recipe!