Corn and Potato Chowder

You’ll love this recipe if you like this Ham and Corn Chowder
and Chicken Corn Soup.

You start by rendering the bacon with the onion and celery, then stir in the garlic, seasonings, and flour to build a quick roux before adding the broth, potatoes, and corn. Everything simmers together until the potatoes are fork-tender, and you finish with a splash of heavy cream and milk before topping with cheddar and fresh parsley. The whole thing cooks in one pot, so prep and cleanup stay simple.

The potatoes soften into the broth as they cook and help thicken the soup naturally, while the corn adds a little sweetness, and the bacon carries through every bite. It reheats well the next day, too — just add a splash of broth or milk when warming it back up since it will thicken in the fridge. Add bread or crackers on the side, and the meal is done.

➡️ Ingredients you’ll need

⏲ How to make this corn and potato chowder recipe

✨ Variations

• Add vegetables: Stir in diced carrots or bell peppers with the onion and celery at the start. You can also add spinach or kale in the last few minutes if you want something green in the bowl.
• Swap the protein: Diced ham or cooked sausage both work well in place of the bacon. If using ham, you’ll still want to add a tablespoon of oil for the roux since there won’t be enough rendered fat.
• Change the cheese: Colby Jack or Monterey Jack melts just as well as cheddar and works with the same amount. You can also use a mix of both for something a little creamier.
• Make it thicker: Mash a few of the cooked potatoes directly in the pot to thicken it up without any extra ingredients. You can also mix one tablespoon of cornstarch with one tablespoon of water, then stir it in, repeating until you reach the desired thickness.
• Make it vegetarian: Swap the chicken broth for vegetable broth and omit the bacon. Add 2 tablespoons of avocado oil in its place to build the roux.

〰️ How to serve

• Main meal: Ladle into bowls and serve with something that soaks up the broth like rye dinner rolls or cheesy garlic pull apart bread.
• With a side: A simple green salad with a sharp vinaigrette pairs well — the acid cuts through the richness of the broth nicely. You can also serve it alongside a turkey melt for a fuller meal.
• With a protein: Serve alongside baked pork chops or grilled hot honey chicken if you want something heartier on the table.

💬 FAQs

🍽 Recipe

Corn and Potato Chowder

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Yield: 4 servings

Course: Soup

Cuisine: American

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This Corn and Potato Chowder is a creamy stovetop soup made with bacon, yellow potatoes, frozen corn, and cheddar, all simmered together in one pot. The bacon builds the base of the broth, the potatoes thicken it as they cook, and the corn adds a little sweetness to balance the richness. It comes together in about 30 minutes with basic pantry and freezer staples.

Ingredients 

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• ▢ 3 slices thick-cut bacon, chopped
• ▢ 1 cup finely chopped yellow onion
• ▢ 2 celery stalks, chopped
• ▢ 3 garlic cloves, minced
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon coarse kosher salt
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon red pepper flakes
• ▢ 4 tablespoons all-purpose flour
• ▢ 4 cups low-sodium chicken broth
• ▢ 12-18 ounces small yellow potatoes, halved (12-18 small potatoes)
• ▢ 12 ounces frozen corn
• ▢ ½ cup heavy cream
• ▢ ¼ cup milk
• ▢ ½ cup cheddar cheese
• ▢ 2 tablespoons chopped parsley

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Instructions 

• Cook Bacon and Vegetables: Add the 3 slices thick-cut bacon, 1 cup finely chopped yellow onion, and 2 celery stalks to a large pot over medium heat. Cook for about 10 minutes, stirring occasionally, until the bacon has browned and the vegetables have softened.
• Add Garlic and Seasonings: Stir in the 3 garlic cloves, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon coarse kosher salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring so everything is evenly coated.
• Add Flour: Sprinkle the 4 tablespoons all-purpose flour over the mixture and stir well. Cook for 1 minute to remove the raw flour taste. If the bacon doesn’t release enough fat, add 1 to 2 tablespoons of avocado oil or butter to help form the roux.
• Add Broth, Potatoes, and Corn: Pour in the 4 cups low-sodium chicken broth, then add the 12-18 ounces small yellow potatoes and 12 ounces frozen corn. Turn the heat up to high and bring the chowder to a boil.
• Simmer Until Tender: Lower the heat to low and simmer for 10–12 minutes, until the potatoes are fork-tender.
• Finish with Cream: Stir in the ½ cup heavy cream and ¼ cup milk until fully combined. Let the chowder heat through, then remove from the heat and serve topped with ½ cup cheddar cheese, 2 tablespoons chopped parsley, and extra red pepper flakes if desired.

Recipe Notes

Making In Advance: Yes, this chowder can be made ahead. Cook it fully, let it cool, then store it in the fridge. When ready to eat, reheat gently on the stove. Add a splash of broth or milk if it thickens while refrigerated.

Refrigerator Storage and Reheating Instructions: Store the chowder in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove over low to medium heat, stirring occasionally, until warmed through. Avoid boiling to keep the texture smooth.

Nutrition

Calories: 522kcal (26%), Carbohydrates: 52g (17%), Protein: 19g (38%), Fat: 29g (45%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.04g, Cholesterol: 67mg (22%), Sodium: 664mg (29%), Potassium: 1046mg (30%), Fiber: 6g (25%), Sugar: 4g (4%), Vitamin A: 854IU (17%), Vitamin C: 30mg (36%), Calcium: 198mg (20%), Iron: 3mg (17%)