Corn and Potato Chowder

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.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: corn and potato soup, corn soup, potato soup

Servings: servings

Calories: 522kcal

Ingredients

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

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.

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