This might be the coziest, most comforting bowl of soup you'll make this season. When I say Creamy Potato Corn Chowder Recipe, I mean a velvety, hearty soup that feels like a warm hug on a chilly day, but comes together without a fuss. Stick with me—I’ll show you how to nail it every single time.
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Why You'll Love This Recipe
Honestly, this creamy potato corn chowder quickly became one of my go-to comfort foods. It’s rich without being heavy, loaded with fresh flavors, and has this perfect balance of textures—from tender potatoes to sweet corn and crispy bacon. Every time I make it, I’m reminded that a simple soup can feel truly special.
- Easy Prep: From chopping to simmering, it’s straightforward and doable even on a busy weeknight.
- Flavor-packed: Bacon, fresh thyme, and a hint of smoked paprika create layers that keep your taste buds dancing.
- Flexible Ingredients: You can tweak the creaminess or swap potatoes without losing any magic.
- Comfort In A Bowl: It’s like a warm blanket—perfect for chilly days or whenever you need a little kitchen therapy.
Ingredients & Why They Work
The beauty of this Creamy Potato Corn Chowder Recipe lies in its simple, wholesome ingredients that complement each other perfectly — the smoky bacon fat adds depth, while the potatoes give body and the corn brings a sweet pop. Here’s what makes them so special:
- Bacon: Not just for flavor, the rendered fat provides an incredible base to build your soup’s aroma and richness.
- Butter: Adds silkiness and helps soften the celery and onion for a mellow, balanced broth.
- Celery & Onion: These aromatic veggies give body and subtle sweetness to the chowder.
- Garlic & Thyme: Fresh herbs and garlic elevate the flavor from basic to memorable.
- Smoked Paprika: Totally optional, but I love the slight smoky note it brings without overpowering.
- All-Purpose Flour: A trusty thickener that makes the broth creamy and clingy, though blending potatoes as a flour-free alternative works too.
- Chicken Broth: The soup’s heart and soul—rich broth boosts flavor depth dramatically compared to water.
- Red Potatoes: Their waxy texture keeps them tender but intact instead of falling apart.
- Sweet Corn: Adds natural sweetness and bursts of texture throughout the soup.
- Heavy Cream (or Half-and-Half): This is key to the creaminess; I find half-and-half works great if you want a lighter version.
- Salt and Pepper: Simple seasonings that bring everything together.
- Shredded Cheese & Parsley/Scallions (for garnish): Fresh, melty bits make the final presentation pop—and yes, cheese makes everything better.
Make It Your Way
One of my favorite things about this Creamy Potato Corn Chowder Recipe is how easy it is to personalize. Over time, I’ve played around with ingredients and seasoning until it suits my cravings perfectly—and you’ll soon find your own spin too!
- Variation: If I’m aiming for extra heartiness, I add diced smoked sausage or chopped ham—totally delicious! For a lighter version, swapping heavy cream for half-and-half or a 50/50 milk and broth combo keeps it creamy but less indulgent.
- Dairy-Free Option: I’ve tried coconut milk as a cream substitute—it adds a gentle sweetness and creaminess that works surprisingly well with the corn.
- Spice Level: Throwing in a pinch of cayenne or some chopped jalapeño adds a nice kick if you like it spicy.
- Herbs: Fresh dill or chives work great in place of thyme if you want a different herbal profile.
Step-by-Step: How I Make Creamy Potato Corn Chowder Recipe
Step 1: Build Flavor with Bacon and Vegetables
First things first, crisp up the diced bacon in a large Dutch oven until it's golden and crunchy. This not only gives you tasty bacon pieces to save for garnish but also renders in all that valuable bacon fat, which you'll use to sauté the celery and onions. I usually leave about two tablespoons of the fat in the pan and remove the rest. Then melt butter in there and cook your celery and onion gently until they’re soft and fragrant—about 6 to 8 minutes. This slow sauté brings out natural sweetness without rushing.
Step 2: Add Garlic, Herbs, and Flour for Depth and Thickness
Once the veggies have softened, toss in the minced garlic, fresh thyme leaves, and smoked paprika if you’re using it. Give them about 2 minutes to release their aromas before sprinkling in your flour. Stir that flour around for a minute so it coats everything, which helps thicken the chowder beautifully without any clumps. Don’t skip this step—taking the time to cook off the raw flour taste really makes a difference in the final flavor.
Step 3: Pour in Broth and Cook Potatoes
Slowly pour in your chicken broth while stirring constantly to avoid lumps and scrape any brown bits off the bottom — those are flavor gold! Bring this mixture back to a gentle simmer, then add your diced red potatoes. Cover the pot and let it simmer for about 20 minutes, or until the potatoes are fork-tender but not mushy. If the soup looks a little too thick as it cooks, just add a splash more broth to keep it just right.
Step 4: Add Sweet Corn, Cream, and Finish
After your potatoes are tender, add the drained sweet corn and simmer for another 5 minutes to let the flavors marry. Now, slowly stir in the heavy cream or half-and-half to your liking. Taste and season generously with salt and pepper—you want to bring out every note of this cozy chowder. Finally, stir the majority of the crispy bacon back in, reserving some for topping when you serve.
Top Tip
Over the years, I’ve learned that a few small tricks make this Creamy Potato Corn Chowder Recipe truly shine. These have helped me avoid things like a watery broth or bland flavor and I’m eager to share them with you!
- Crispy Bacon First: Crisp your bacon separately for best texture rather than adding it in too early and losing that crunch.
- Cook Off Raw Flour Taste: Don’t rush cooking the flour with the veggies—this step ensures no gritty or flour-y flavor sneaks into the chowder.
- Keep Potatoes Bite-Size: Cubes around ½ inch are perfect for tender bites that don’t fall apart into mush.
- Adjust Thickness Carefully: If the chowder gets too thick as it cools, add broth or cream a little at a time when reheating to get the perfect consistency.
How to Serve Creamy Potato Corn Chowder Recipe
Garnishes
When I serve this chowder, I always sprinkle on the reserved crispy bacon pieces and a handful of shredded sharp cheddar cheese — the cheese melts beautifully on contact. Fresh parsley or thinly sliced scallions add a bright, fresh pop that balances the richness. Honestly, these simple garnishes elevate the whole bowl.
Side Dishes
I like pairing this chowder with crusty bread or buttery garlic rolls to soak up any leftover creamy goodness. A crisp green salad with a tangy vinaigrette also cuts through the richness nicely, making it a well-rounded meal. If you're feeling indulgent, a side of roasted Brussels sprouts or caramelized carrots works beautifully too.
Creative Ways to Present
For a fun family dinner or a cozy dinner party, try serving this chowder in hollowed-out mini bread bowls or small cast iron pots for rustic charm. I once made it for a friend’s birthday served with a swirl of sour cream and chives on top — it was a memorable hit! Adding little bowls of extra toppings lets everyone customize their own bowl, making it interactive and festive.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 3 days. Because the chowder thickens overnight, I recommend stirring in a splash of broth or cream when reheating. It brings back that fresh-from-the-pot creaminess without watering it down.
Freezing
Freezing works great if you skip adding the dairy before freezing. I store the chowder base (potatoes, broth, veggies) frozen up to 3 months in freezer-safe containers. When you’re ready to eat, thaw and gently reheat on the stove, stirring in cream or half-and-half at the end. This keeps the texture smooth and fresh.
Reheating
To reheat, I gently warm the chowder over medium-low heat, stirring frequently so it doesn’t stick or scorch. Adding a splash of cream or broth as it heats helps restore its luscious texture. Avoid boiling after adding cream to prevent it from curdling—low and slow works best.
Frequently Asked Questions:
Yes! To make it vegetarian, simply skip the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to impart a subtle smokiness and sauté the vegetables in butter or olive oil for richness.
Red potatoes are ideal because they hold their shape when cooked. Yukon Golds and Russets also work fine, but Russets tend to break down more, making the chowder thicker. Depending on your texture preference, pick accordingly.
Absolutely! Frozen corn works just as well—just thaw it before adding to the chowder. It retains its sweetness and texture nicely.
A great flour-free thickening method is to blend a portion of the cooked potatoes and broth, then stir them back into the pot. This naturally thickens and creates a creamy texture without altering flavor.
Final Thoughts
This Creamy Potato Corn Chowder Recipe holds a special place in my kitchen as a simple yet satisfying comfort food that never disappoints. Whether you’re cooking for family, friends, or just yourself, it’s a recipe that feels like a warm friend on the coldest days. Give it a try—you might find it becomes one of your favorites, too. And remember, the best chowder is the one you make your own, so have fun customizing it to your taste!
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Potato Corn Chowder is a creamy and comforting soup featuring crispy bacon, tender red potatoes, sweet corn, and aromatic herbs. It's thickened with a bit of flour and enriched with heavy cream, making it perfect for a cozy meal. Garnished with shredded cheese and fresh parsley or scallions, this chowder is hearty and flavorful, ideal for lunch or dinner on chilly days.
Ingredients
Meat
- 5 slices bacon, diced
Vegetables
- 2 stalks celery, small-diced
- 1 medium onion, small-diced
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, roughly chopped
- 3 medium red potatoes, skin-on and cut into small cubes
- 1 (14 ounce) can sweet corn kernels, drained
Other Ingredients
- 2 tablespoons unsalted butter
- ⅛ teaspoon smoked paprika (optional)
- ¼ cup all-purpose flour
- 5 cups chicken broth, plus more as needed
- ¾ cup heavy cream or half-and-half, plus more to taste
- Salt and pepper to taste
- Shredded cheese for garnish
- Parsley or scallions for garnish
Instructions
- Cook the bacon: In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove using a slotted spoon or tongs, and transfer to a plate lined with a paper towel. Chop the bacon into smaller pieces and set aside.
- Sauté vegetables: Remove some of the bacon fat from the pot, leaving about 2 tablespoons. Over medium heat, melt the butter and sauté the celery and onions until softened, about 8 minutes.
- Add aromatics: Add the minced garlic, fresh thyme, and smoked paprika if using. Sauté for another 2 minutes until fragrant.
- Create roux: Stir in the flour to coat the vegetables and cook for about 1 minute.
- Add broth: Gradually pour in the chicken broth while stirring to dissolve the flour and scraping any browned bits from the pot. Bring the mixture back to a simmer; it will thicken as it heats.
- Cook potatoes: Add the diced potatoes and simmer. If the broth is too thick, add more as needed. Cover with a lid and simmer for 20 minutes until the potatoes are tender.
- Add corn and cream: Stir in the drained corn kernels and simmer for another 5 minutes. Then add the heavy cream or half-and-half gradually to your preferred creaminess. Season with salt and pepper to taste.
- Combine bacon and serve: Stir in the chopped bacon, leaving some for garnish. Serve topped with shredded cheese, additional bacon, and parsley or scallions.
Notes
- For extra thickness, blend some of the cooked potatoes with a little broth and stir back into the chowder instead of using more flour.
- Make ahead: Prepare up to 3 days in advance and refrigerate. Reheat on the stovetop, adding more cream or broth as needed, because the chowder thickens when chilled.
- Freezing: Freeze for up to 3 months. Do not add dairy before freezing; add cream when reheating.
- Potatoes: Red potatoes work well, but Yukon gold or russets are good alternatives.
- Heavy cream can be substituted with half-and-half, or use a mix of milk and broth (50/50) for a lighter consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 45 mg
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