Creamy Potato and Corn Chowder with Bacon
Warm, hearty, and full of flavor, this Potato and Corn Chowder is comfort in a bowl. Simple pantry ingredients – smoky bacon, sweet corn, and tender potatoes – simmer together into a rich, creamy soup that’s perfect for chilly days or cozy weeknight dinners. It’s the kind of no-fuss recipe you’ll come back to all season long.
This chowder is pure comfort food. Sweet corn and tender chunks of potato mingle in a velvety broth made with milk and cream, while smoky bacon infuses every spoonful with rich, savory flavor.
Because it takes a little time to simmer to perfection, this recipe is ideal for a relaxed weekend meal. Serve it with crusty bread or a crisp green salad for a satisfying, all-in-one dinner.
Let’s get cooking!
Ingredients
- 1 medium onion, diced
- 2 tablespoons unsalted butter
- 2-3 cups chicken broth
- 4 large russet potatoes, peeled and diced
- 1 teaspoon kosher salt
- 5 cups fresh or frozen corn
- 1 cup heavy whipping cream
- 3 cups milk
- 2.8-ounce package of bacon bits
- 3 green onions, sliced
Instructions
- Wash, dry, prep your vegetables, and set aside.
- In a large Dutch oven or soup pot, melt butter and sauté onions until they are translucent.
- Add potatoes, salt, and chicken broth, and turn the burner to medium, and let the chowder simmer for 30 – 40 minutes or until the potatoes are fork tender.
- Add corn to the pot and continue cooking for 15 minutes. Next, add the heavy whipping cream and milk. Let the chowder continue to simmer until the milk and cream are warm.
- Top with bacon and sliced green onions. Enjoy!
Ladle into bowls and serve with a slice of French bread or homemade sourdough. Cool leftovers and refrigerate within 2 hours. Store in an airtight container in the fridge for 3 to 4 days. Freezing isn’t recommended, because the milk and potatoes can turn grainy once thawed.
If you can’t get enough sweet corn, keep the flavor going with more SouthernKissed favorites. Try Mexican Street Corn Salad for a zesty twist, Instant Pot Corn on the Cob for a quick side, or Fried Corn with Bacon and Jalapeños for a smoky, spicy bite.
Potato and Corn Chowder
Ingredients
Equipment
Method
- Wash, dry, prep your vegetables and set aside.
- In a large Dutch oven or soup pot, melt butter and sauté onions until they are translucent.
- Add potatoes, salt, and chicken broth and turn the burner to medium and let the chowder simmer for 30 – 40 minutes or until the potatoes are fork tender.
- Add corn to the pot and continue cooking for 15 minutes. Next, add the heavy whipping cream and milk. Let the chowder continue to simmer until the milk and cream are warm.
- Top with bacon and sliced green onions.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Tips
- Feel free to omit the salt if you are concerned that the chowder will be too salty due to the chicken broth. You can also add water to the chowder to help tone it down a bit. Remember, you can always add salt but you cannot remove it.
- You may need to adjust your cooking time depending on whether you use fresh or frozen corn.
- For a thicker chowder, mash some of the potatoes against the side of the pot before adding the corn.
- Instead of using bacon bits, you can cook slices of bacon in the pot before sautéing the onions. Remove the bacon once it has cooked and let it drain on paper towels. Once it has cooled, you can break it into pieces. Store the bacon pieces in the refrigerator until you are ready to use them. (You can reheat them for a few seconds in the microwave.)
Final Bite
Have you tried this creamy Potato and Corn Chowder yet? If you make it, leave a star rating (it helps other cooks find the recipe) and tell me in the comments how you made it your own. Did you add cheese, a little heat, or crispy homemade bacon? Don’t forget to pin it for the next chilly evening, and share it with friends who love a hearty, comforting soup!
