Potato Corn Chowder is a creamy and flavorful spin on an old-fashioned potato soup recipe. This is one of my favorite easy soup recipes for busy days, or any time you’re in the mood for a rustic chowder that will warm bellies and bring smiles to the faces of your hungry crew!
Why You’ll Love This Recipe
Potato Corn Chowder is a comforting andhearty soupthat’s perfect for any day of the week. This recipe combines the rich flavors of potatoes, corn, and bacon, creating a creamy and satisfying dish. It’s agreat optionfor feeding thewhole family, and thebest partis that it’s straightforward to make withsimple ingredients.
What is Potato Corn Chowder
Potato Corn Chowder is acreamy soupthat’s filled withtender chunks of potato,sweet corn flavor, and often enhanced with ingredients like bacon, cheese, and herbs. It’s aclassic soupthat’s popular in many households, especially duringcorn seasonor in themiddle of winter. It can be made in asoup pot,slow cooker, or even an Instant Pot, making it versatile for any kitchen setup.
How to Make Potato Corn Chowder
Makingpotato chowderwith corn involves cooking bacon, vegetables, and potatoes in acreamy baseand then addingcorn kernelsfor a sweet andsmoky flavor. The process is simple and involves a few steps that anyone, even those new to cooking, can easily follow. Let’s start by looking at the ingredients you’ll need for thiscreamy corn chowder recipe.
Ingredients
- 8 slices bacon, chopped and divided
- 3 tbsp. butter
- 1 medium onion, chopped (about 1 cup,white onionor yellow works)
- 2 cloves garlic, minced
- 3 tbsp. all-purpose flour
- 4 c. chicken broth (orchicken stock)
- 3 largeRusset potatoes, peeled and cut into 1″ cubes
- 2 c. shredded cheddar
- 1/4 c.heavy cream
- 4 c. frozen corn
- Salt and pepper to taste
- Optional: green onions, sliced; extra cheese,fresh parsley
Step-by-Step Instructions
Step One:Start by cooking the bacon in a Dutch oven or a largesoup potovermedium heatfor about 8 minutes or until crispy. Once done, remove the bacon and place it on a paper-towel-lined plate to drain. Then crumble it when it’s cool. Wipe the pot with a paper towel to remove excess oil.
Step Two:Return the pot tomedium heat. Add butter, chopped onion, and minced garlic. Saute them until they are softened, which usually takes about 4 minutes. This step is crucial for building the base flavors of your chowder.
Step Three:Stir in the flour and cook it with the onion and garlic, stirring constantly for about 1 minute. This step helps thicken the soup to create thatcreamy texturewe’re looking for.
Step Four:Add chicken broth and the cubedRusset potatoesto the pot. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer. Stir occasionally and cook until the potatoes are just tender but not falling apart, which should take about 8 to 10 minutes.
Step Five:Whisk in theheavy cream, then add the shreddedcheddar cheese. Stir until the cheese has melted completely. Next, stir in the frozen corn and half of the crumbled bacon. Let the soup simmer just until the corn is heated through, which should take about 3 to 5 minutes.
Step Six:Serve the hot potato corn chowder immediately. Top it with the remaining crumbled bacon,green onion, and morecheddar cheeseif you like.
Substitutions and Variations
- Potatoes:You can use different types of potatoes likered potatoes,Yukon gold potatoes, or a mix.
- Cream:For a lighter version, usewhole milkor anon-dairy milklikecoconut milk.
- Broth:Vegetable brothorlow sodium chicken brothcan be used for a lighter flavor.
- Corn:Fresh corn chowderis great in the summer, when you havesummer cornavailable.Canned corncan also be used.
- Bacon:For a vegetarian option, skip the bacon or use a vegetarian bacon alternative.Olive oilcan be used instead ofbacon fatfor sautéing. Don’t have any bacon on hand but want to keep that bacon flavor? You can usebacon bits!
Best Tips
- Cooking Bacon:Cook the bacon until it’s crispy. This adds a great texture andsmoky flavorto the chowder.
- Thickening the Soup:Make sure to cook the flour properly to avoid a raw flour taste. It also helps in thickening the soup. You can also utilize instant mashed potato flakes to thicken your soup. Start with a small amount of potato flakes while the soup is simmering and add more to achieve the consistency you’re looking for.
- Simmering Potatoes:Keep an eye on the potatoes while simmering. You want them tender but not mushy.
- Cheese:Add the cheese gradually and keep the heat low to avoid the cheese from getting stringy.
- Seasoning:Don’t forget to season your chowder with salt andblack pepper. Taste and adjust the seasoning as needed.
How to StoreCreamy Potato Corn Chowder
- Refrigeration:Storeleftover soupin anairtight containerin the refrigerator. It will keep for up to 3 days.
- Freezing:Potato corn chowder can be frozen, although thecreamy texturemight change slightly. Freeze in airtight containers for up to 2 months.
- Reheating:Reheat on the stove overlow heatto prevent the soup from separating. You might need to add a bit of broth or water to adjust the consistency.
Frequently Asked Questions
Can I make thispotato soup recipein aslow cooker?
To prepare Potato Corn Chowder in aslow cooker, start by crisping the bacon in a skillet, then sauté onions and garlic in thebacon fat. Deglaze the skillet with chicken broth and transfer everything to theslow cooker. Add cubed potatoes and more broth, and cook on low for 6-8 hours or high for 3-4 hours. Stir inheavy cream,cheddar cheese, and frozen corn 30 minutes before serving. Season to taste, and serve garnished with crumbled bacon and green onions for a flavorful, creamy chowder.
Can I make this recipe in an Instant Pot?
To make Potato Corn Chowder in an Instant Pot, begin by using the sauté function to cook chopped bacon until crispy, then set aside. In the remaining bacon fat, sauté onion and garlic until softened, then sprinkle with flour, stirring for a minute. Deglaze with a bit of chicken broth, add the rest of the broth, cubed potatoes, and season with salt and pepper.
Seal the Instant Pot and cook on high pressure for 8 minutes, followed by a natural release for 10 minutes, then a quick release. Switch back to sauté mode, stir in heavy cream, shredded cheddar cheese, frozen corn, and half of the bacon, letting it simmer until the cheese melts. Serve the chowder garnished with the remaining bacon and optional green onions and extra cheese. This method is efficient and ensures a rich, creamy chowder, perfect for a quick and hearty meal.
Can I use a different kind of cheese?
Absolutely. Whilecheddar cheesegives a nice flavor, you can experiment with other types like Monterey Jack or Gouda. You can really bump-up the cheese flavor by using a combination of these cheeses!f
Is this soup gluten-free?
Not as written, but you can use a gluten-free flour blend or cornstarch to thicken the soup.
Can I make this chowder vegetarian?
Yes, omit the bacon and usevegetable brothorlow sodium chicken brothfor a vegetarian version.
Can I add other vegetables?
Sure, feel free to add other vegetables like carrots, celery, or bell peppers for added flavor and nutrition.
ThisPotato Corn Chowder recipeis agreat wayto enjoy aclassic soupwithhearty potatoesandsweet corn flavor. It’s perfect for abusy weeknightor a cozy weekend meal. Enjoy making thiseasy recipeand serving it to yourwhole family!
More Comforting Dishes
- Broccoli Cheddar Cheese Soup
- Crock Pot Ham and Beans
- Crock Pot Chicken Orzo Soup
- Ground Beef Vegetable Soup
- Split Pea Soup with Ham
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Rustic potato corn chowder with bacon is loaded with flavor and easy to make!
Ingredients
- 8 slices bacon, chopped and divided
- 3 tbsp. butter
- 1 medium onion, chopped ( about 1 cup)
- 2 cloves garlic, minced
- 3 tbsp. all-purpose flour
- 4 c. chicken broth
- 3 large Russet potatoes, peeled and cut into 1" cubes
- 2 c. shredded cheddar
- 1/4 c. heavy cream
- 4 c. frozen corn
- Salt and pepper to taste
- green onions, sliced, optional
- extra cheese, optional
Instructions
- In adutch ovencook bacon for about 8 minutes or until crispy. Remove bacon to a paper-towel-lined plate to drain, then crumble when cool. Wipe the pot with a paper towel to remove excess oil.
- Return pot to medium heat, then add butter, onion, and garlic. Saute until softened, about 4 minutes. Add flour and cook, stirring constantly, for about 1 minute.
- Add chicken broth and potatoes, bring to boil. Reduce heat to medium-low and simmer, stirring occasionally. Cook until potatoes are just tender but not falling apart, about 8 to 10 minutes.
- Whisk in heavy cream. Add cheddar cheese, stirring until melted. Stir in corn and half the bacon, crumbled. Simmer just until corn is heated through, about 3-5 minutes.
- Serve hot potato corn chowder immediately, topped with remaining crumbled bacon, green onion, and more cheddar, if desired. And who wouldn’t desire extra cheese and bacon, I mean, come on!
Notes
Recipe adapted from Delish.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 614Total Fat: 30gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 87mgSodium: 1276mgCarbohydrates: 66gFiber: 7gSugar: 8gProtein: 25g
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