This might be the coziest bowl of comfort you'll make all season. The rich, velvety texture combined with sweet bursts of corn makes this Creamy Potato Corn Chowder Recipe an instant favorite in my kitchen, and I promise you'll love it as much as I do.
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Why You'll Love This Recipe
This creamy potato corn chowder is one of those recipes that feels like a warm hug on a chilly day. I love how the smoky bacon and tender potatoes play perfectly with the sweet corn, making every spoonful comforting and satisfying.
- Richly creamy base: The use of heavy cream or half-and-half gives this chowder that luscious, velvety mouthfeel.
- Flavor-packed ingredients: Crispy bacon, garlic, thyme, and a hint of smoked paprika bring layers of depth.
- Flexible and forgiving: You can easily swap potatoes or adjust creaminess to taste, perfect for adapting to what’s on hand.
- Simple but impressive: Despite its hearty complexity, it’s straightforward to make, even on busy weeknights.
Ingredients & Why They Work
Each ingredient in this Creamy Potato Corn Chowder Recipe plays such an important role — they balance richness, texture, and fresh flavor. Choosing the right type and prep makes the difference between good chowder and unforgettable chowder.
- Bacon: The crispy bacon adds incredible smoky flavor and a satisfying crunch to contrast the creamy soup.
- Unsalted butter: Helps sauté the vegetables with a silky softness and ensures flavor control without added salt.
- Celery and onion: Classic aromatics that soften and add subtle sweetness, building the soup's foundation.
- Garlic and fresh thyme: Give the chowder its signature earthy and fragrant aroma, making it comforting and elegant.
- Smoked paprika: Optional but highly recommended for a gentle smoky warmth that deepens the flavor profile.
- All-purpose flour: Creates the perfect thickening agent, making the chowder creamy without heaviness.
- Chicken broth: The liquid base that infuses the soup with savory goodness and keeps it light.
- Red potatoes (skin-on): Their waxy texture holds up beautifully while still softening, and the skin adds a nice rustic touch.
- Sweet corn kernels: Adds pops of sweetness and bite, balancing the savoriness brilliantly.
- Heavy cream or half-and-half: Brings smooth richness and rounds out the chowder perfectly.
- Salt and pepper: Essential to enhance and balance all those lovely flavors.
- Shredded cheese, parsley or scallions: Garnishes that add color, texture, and burst of fresh taste at the end.
Make It Your Way
I love to tweak this Creamy Potato Corn Chowder Recipe depending on the mood and what I have in the fridge. It’s surprisingly flexible, so feel free to personalize this comforting classic!
- Variation: Sometimes I swap red potatoes for Yukon Gold, which breaks down a bit more and gives a creamier texture without needing to blend any potatoes.
- Dietary modifications: I’ve made it with half-and-half instead of heavy cream for a lighter version, and it’s still delicious. Using vegetable broth makes it vegetarian-friendly too, just leave out the bacon or replace it with smoked mushrooms.
- Seasonal tweaks: When sweet corn isn’t fresh or canned, frozen corn kernels work well, just thaw and drain them properly before adding.
Step-by-Step: How I Make Creamy Potato Corn Chowder Recipe
Step 1: Crispy Bacon Magic
Start by cooking your diced bacon in a large Dutch oven over medium heat until it’s perfectly crispy. This step infuses your chowder base with deep smoky goodness. Remove the bacon and drain on paper towels, then chop it smaller once cooled. Don’t worry about getting rid of all the bacon fat — leaving about 2 tablespoons adds rich flavor to the sautéed veggies.
Step 2: Sauté the Softer Flavors
Next, melt butter in the same pot and toss in the diced celery and onion. Cook until softened and just starting to sweeten — about 6 to 8 minutes. This gentle cooking brings out a mellow base that’ll really shine through your chowder.
Step 3: Garlic, Thyme & Paprika for That Umami Pop
Add the minced garlic, fresh thyme, and a sprinkle of smoked paprika if you’re using it. Sauté for another 2 minutes until everything smells fragrant. This aroma is the first sign that your bowl of chowder will be something special.
Step 4: Thickening and Simmering
Sprinkle the flour over the veggies and stir constantly for about a minute—it should coat everything nicely. Then, gradually pour in your chicken broth, stirring well to avoid lumps. Bring the mixture to a simmer, scraping up those tasty brown bits stuck to the pot. This is flavor gold!
Step 5: Potatoes and Corn Come In
Add the diced potatoes to the pot and bring it back to a gentle simmer. Pop the lid on and let it cook for about 20 minutes until the potatoes are tender but not falling apart. Then stir in your sweet corn and cook for 5 more minutes to mellow the flavors together.
Step 6: Creamy Finish and Final Touches
Stir in your heavy cream or half-and-half slowly, tasting as you go until it reaches the creaminess you love. Season with salt and pepper, then fold in most of the crispy bacon, reserving some for garnish. And voilà — you’re ready to serve!
Top Tip
Over the years, I’ve learned a few tricks that really elevate this Creamy Potato Corn Chowder Recipe from everyday to unforgettable. Here are my favorite tips from cooking and tasting multiple batches.
- Use skin-on potatoes: They hold their shape better and add texture, plus it saves prep time.
- Don’t skip the bacon fat: It’s key for flavor, so leave some behind after frying for sautéing your veggies.
- Adjust thickness by blending: For a thicker chowder, blend a cup of cooked potatoes with a little broth and stir it back in — it balances creaminess without extra flour.
- Season at the end: Taste and adjust salt and pepper after adding cream to keep flavors balanced and fresh.
How to Serve Creamy Potato Corn Chowder Recipe
Garnishes
I’m a big fan of finishing this chowder with shredded sharp cheddar cheese, a sprinkle of fresh chopped parsley, and those crispy bacon bits reserved earlier. It adds color, texture, and an extra flavor punch that turns a hearty soup into a celebration in a bowl.
Side Dishes
Serve it alongside crusty bread or warm buttermilk biscuits to soak up every last drop. Occasionally, I pair it with a crisp green salad to brighten the meal and balance the richness.
Creative Ways to Present
For a festive dinner, I’ve ladled this chowder into hollowed-out mini pumpkins or bread bowls—perfect for entertaining or a fall-inspired meal. Sprinkle with paprika or a dash of hot sauce for a little extra zing.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your chowder in an airtight container in the fridge for up to 3 days. It thickens quite a bit overnight, so when reheating, add a splash of broth or cream to loosen it back to the perfect consistency and stir gently over medium heat.
Freezing
I usually skip adding cream before freezing because dairy can separate when thawed. Freeze the chowder (without cream) in a sealed container for up to 3 months. When ready to enjoy, thaw overnight and stir in cream during reheating for fresh creaminess.
Reheating
Reheat gently on the stove over low to medium heat, stirring often. If it seems too thick, add a little more broth or cream to get that silky texture back. I find this method keeps the flavors vibrant and the texture smooth.
Frequently Asked Questions:
Absolutely! Simply replace the chicken broth with vegetable broth and omit the bacon. You can add smoked paprika or liquid smoke to keep that smoky depth of flavor. Consider sautéing mushrooms to add some umami and texture.
Red potatoes are my go-to because they hold their shape well and have a nice creamy texture. Yukon Golds are also excellent for their buttery flavor and tenderness. If you use russet potatoes, just be careful not to overcook as they can break down and make the chowder too thick unless that’s what you’re aiming for.
Yes! This chowder actually tastes even better the next day as the flavors meld. Make it up to 3 days in advance and store it in the fridge. Just reheat gently and add extra broth or cream if it’s too thick.
Great question! One of my favorite tricks is to blend a portion of the cooked potatoes with some broth and then stir that back into the pot. This naturally thickens the soup without adding flour and keeps it gluten-free if needed.
Final Thoughts
This Creamy Potato Corn Chowder Recipe feels like a little love in a bowl — perfect to warm up slow evenings or impress friends without sweating over complicated techniques. I hope you enjoy making it as much as I do and find it becoming one of your go-to comfort dishes. Nothing beats that first creamy, savory spoonful that says “you’re home.” Give it a try and let me know what personal twists you add!
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Potato Corn Chowder features crispy bacon, tender red potatoes, sweet corn kernels, and a creamy broth enriched with butter and heavy cream. Perfect as a comforting main dish, this chowder combines smoky, savory flavors with a smooth, velvety texture, garnished with shredded cheese and fresh parsley or scallions for a delicious finish.
Ingredients
Soup Base
- 5 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 stalks celery, small-diced
- 1 medium onion, small-diced
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme leaves, roughly chopped
- ⅛ teaspoon smoked paprika (optional)
- ¼ cup all-purpose flour
- 5 cups chicken broth, plus more as needed
Main Ingredients
- 3 medium red potatoes, skin-on and cut into small cubes
- 1 (14 ounce) can sweet corn kernels, drained
- ¾ cup heavy cream or half-and-half, plus more to taste
Garnishes
- Salt and pepper to taste
- Shredded cheese for garnish
- Parsley or scallions for garnish
Instructions
- Cook Bacon: In a large 6-quart Dutch oven over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon or tongs and transfer to a paper towel-lined plate. Chop into smaller pieces and set aside.
- Sauté Vegetables: Remove all but about 2 tablespoons of bacon fat from the pot. Melt the butter over medium heat, then add the diced celery and onion. Sauté until softened, about 6-8 minutes.
- Add Aromatics: Stir in the minced garlic, fresh thyme, and smoked paprika. Cook for another 2 minutes until fragrant.
- Make Roux and Add Broth: Sprinkle the flour over the vegetables and stir to coat for about 1 minute to cook out the raw flour taste. Gradually pour in the chicken broth while stirring constantly to dissolve the flour and scrape up any browned bits. Bring to a simmer; the broth will thicken as it heats.
- Cook Potatoes: Add the diced red potatoes to the pot. Return to a simmer, cover with the lid, and cook for 20 minutes until the potatoes are tender. Add more broth if the chowder becomes too thick.
- Add Corn and Cream: Stir in the sweet corn kernels and simmer for 5 more minutes. Then mix in heavy cream or half-and-half to your preferred creaminess. Season the chowder with salt and pepper to taste.
- Finish and Serve: Add the chopped crispy bacon into the chowder, reserving some for garnish. Serve garnished with shredded cheese, remaining bacon pieces, and chopped parsley or scallions. Enjoy warm.
Notes
- For extra thickness, blend a portion of the cooked potatoes with some broth and stir it back into the chowder instead of using flour.
- Make ahead: Prepare the chowder up to 3 days in advance and refrigerate. Reheat over the stovetop, adding extra cream or broth as needed since the soup thickens overnight.
- Freezing: Freeze without the dairy for up to 3 months. Add cream when reheating for best texture.
- Potatoes: Red potatoes, Yukon Gold, or Russets all work well in this recipe.
- Heavy Cream Substitution: Substitute half-and-half or a 50/50 mix of milk and broth if you prefer a lighter version.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg
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