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We love this rich and hearty Potato Corn Chowder. The creamy texture makes this soup delicious and perfect for a cold day.

Potato Corn Chowder in a bowl topped with cheese and green onions
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Quick and Easy Soup Recipes is what we call the definition of comfort foods. They are always loaded with simple ingredients and can be cooked on the stove top or in the slow cooker. I love how delicious this potato corn chowder is and how easy it is to make.

We have even made Crock Pot Potato Corn Chowder with same sweet and savory ingredients. You can even make this Easy Corn Chowder for an easy, classic recipe. You may also love this Chicken Corn Soup Recipe.

What is Corn Chowder?

If you like thick and creamy soups, then this corn chowder recipe is for you. It is an easy one pot meal that is loaded with potatoes, carrots, corn, celery and simple seasoning. We even add in a cooked bacon for that delicious savory flavor.

To thicken the corn and potato soup, a cornstarch slurry is added towards the end of cooking time for delicious taste. It is perfect served with a slice of French bread to get the very last drop.  

Ingredients: 

Potato Corn Chowder Ingredients - bacon, onion, carrot, garlic, salt, pepper, paprika, thyme, chicken broth, potatoes, corn, cornstarch, cheese, green onions
  • Slices Bacon 
  • Small Onion (diced) 
  • Rib Celery (sliced) 
  • Carrot (peeled and diced) 
  • Minced Garlic or Cloves Garlic
  • Salt 
  • Black Pepper 
  • Smoked Paprika 
  • Dried Thyme Leaves 
  • Chicken Broth or Vegetable Broth
  • Russet Potatoes (peeled and diced) 
  • Frozen Corn 
  • Light Heavy Cream 
  • Cornstarch or Flour
  • Shredded Cheddar Cheese (for serving) 
  • Green Onions (for serving) 

Scroll to the bottom of the post to see the full recipe in the recipe card.

Variations:

  • Add Meat – This soup is delicious just the way it is. Feel free to add in leftover cooked shredded chicken, rotisserie chicken, or canned chicken. Cooked stew meat is also a great addition.
  • More Vegetables – I like to add more vegetables when I make this soup. Diced red bell pepper, chopped broccoli, and chopped cauliflower. It is a great soup to use up what you have leftover from the week.
  • Beans – Add in some pinto beans or black beans for added texture and flavor.
  • Seasoning – Feel free to change the seasoning to what you prefer. We have even added in a teaspoon of cayenne pepper for an extra hint of spice Before serving top with hot sauce or tobacco sauce.
  • Diced Tomatoes – Tomatoes are always a great option when making this soup. It adds in color and flavor to this delicious soup.
  • Sweet Corn – We used frozen corn in this recipe, but feel free to use fresh corn kernels from corn on the cob husks. You can even use canned corn.
  • Potatoes – Feel free to use Yukon Gold Potatoes instead of Russet Potatoes.
  • Dairy Free – You can also use coconut milk for a dairy free option.

Step by Step Instructions:

Cooking bacon in the large pot with a wooden spoon

Step 1 – Brown the bacon in a large stock pot over medium heat until cooked through. Remove the bacon from the Dutch Oven but leave the bacon grease in the pot. Chop of the cooked bacon.  

Cooking vegetables in a large pot with a wooden spoon

Step 2 – Add in the onions, celery and diced carrots.  Sauté the vegetables until they are soft (5-7 minutes) in bacon fat.  Stir in the garlic and cook for 1 minute until the garlic is aromatic. 

Adding the remaining ingredients in the large pot with a wooden spoon

Step 3 – Add the chicken broth to the pot and scrape the bottom of the pot to remove any brown bits. Stir in the chopped bacon, potatoes, corn, salt, pepper, paprika, and thyme leaves. 

Mixing in the cornstarch slurry into the large pot

Step 4 – Bring the mixture to a boil and then reduce the heat to medium low.  Cover and Cook until potatoes are tender. Blend in Cornstarch mixture and cook on low. Serve warm topped with cheese.

Recipe Tips:

  • Bacon – Feel free to prepare you bacon ahead of time. We love that this is a one pot meal, but you can easily prepare the bacon or us already cooked bacon.
  • Preparing Vegetables – Prepare your vegetables by cleaning and slicing them about the same size. This allows them to cook evenly while in the soup.
  • Cooking Time – Cooking time will vary based on the size of your potatoes. I usually cook the soup for about 20 minutes and then add in my cornstarch slurry. Then let it simmer to thicken.
A white bowl of potato corn chowder

What to Serve with Potato Corn Chowder:

This creamy corn chowder can be served with a simple loaf of homemade Artisan Bread or garlic bread. It is a great option to dip your bread into the soup and get the very last drop.

We have even added a side of grilled cheese sandwich or a turkey sandwich.

Frequently Asked Questions:

How to Store Leftovers:

Refrigerate the leftovers in an airtight container for up to 5 days.  

How Long Does it Take to Cook:

Cooking time will vary. But we usually cook the soup for about 20 minutes then add in the slurry. Total time to cook is about 30 minutes.

Close up image of a spoon of potato corn chowder

More Easy Potato Recipes:

We love hearing from you. If you make this Potato Corn Chowder Recipe, make sure to leave us a comment or a star review.

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Potato Corn Chowder

5 from 3 votes
We love this rich and hearty Potato Corn Chowder. The creamy texture makes this soup delicious and perfect for a cold day.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Cuisine American
Course Main Course, Soup
Calories 363

Ingredients

Instructions

  • Brown the bacon in a large stock pot over medium high heat until cooked through.
  • Remove the bacon from the pot but leave the bacon grease in the pot. Chop of the cooked bacon.
  • Add in the onions, celery and diced carrots.  Sauté the vegetables until they are soft (5-7 minutes).  Stir in the garlic and cook for 1 minute until the garlic is aromatic.
  • Add the chicken broth to the pot and scrape the bottom of the pot to remove any brown bits.
  • Stir in the chopped bacon, potatoes, corn, salt, pepper, paprika, and thyme leaves.
  • Bring the mixture to a boil and then reduce the heat to medium low.
  • Cover and cook for 15-20 minutes until the potatoes are tender and cooked through.
  • In a separate bowl, whisk together the cream and cornstarch.  Stir this mixture into the pot and cook on low heat until the soup thickens.
  • Remove from heat, serve warm topped with the cheese and green onions.  Enjoy!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Facts

Calories 363kcal, Carbohydrates 52g, Protein 10g, Fat 15g, Saturated Fat 8g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Trans Fat 0.01g, Cholesterol 44mg, Sodium 961mg, Potassium 951mg, Fiber 5g, Sugar 4g, Vitamin A 2183IU, Vitamin C 17mg, Calcium 119mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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