If you are craving a warm and comforting meal that feels like a cozy hug in a bowl, then this Potato Corn Chowder Recipe is exactly what you need. It’s creamy, packed with sweet corn and tender potatoes, and has crispy bacon bits that add a delicious crunch. This chowder strikes the perfect balance between hearty and fresh, making it an irresistible choice for a family dinner or a casual get-together. The combination of textures and flavors will instantly become a favorite, and once you try it, you’ll want to keep this recipe in your weekly rotation.
Ingredients You’ll Need
Don’t be intimidated by the list — these ingredients are simple, familiar, and work beautifully together to create a rich and flavorful chowder. Each one adds something special: the smoky bacon, fresh veggies, sweet corn, and creamy potatoes all play their part in making this dish truly memorable.
- 6 slices center cut bacon: Adds a wonderful smoky crunch that elevates every bite.
- 1 tablespoon butter: Brings a velvety richness to the sautéed vegetables.
- ½ cup chopped onion: Provides a sweet aromatic base for the chowder.
- ¾ cup chopped celery: Gives a subtle crunch and freshness.
- ¾ cup chopped carrots: Adds a hint of sweetness and lovely color.
- 3 cloves garlic, minced: Infuses a warm, savory depth to the soup.
- 4 cups corn kernels: The star ingredient for that delightful sweet pop; defrost if frozen.
- 1 pound Russet potatoes, peeled and chopped: Create the hearty texture that makes this chowder so satisfying.
- 4 cups chicken broth: Provides a savory liquid base, enhancing the flavor without overpowering.
- 1 cup heavy cream: Makes the chowder luxuriously creamy and smooth.
- 2 tablespoons chopped fresh chives: Adds a fresh, oniony brightness that balances richness.
- Salt and pepper: Essential to bring out all the delicious flavors.
How to Make Potato Corn Chowder Recipe
Step 1: Crisp the Bacon
Start by cooking the bacon in a dutch oven or large soup pot over medium-low heat until it’s perfectly crisp. The bacon fat left behind will become the flavorful foundation of the chowder. Once cooked, set the bacon aside on paper towels to drain, but keep that flavorful fat in the pot — you’ll use it in the very next step!
Step 2: Sauté the Vegetables
Next, melt the butter right in the bacon fat. Stir in chopped onion, celery, and carrots, cooking them gently for about five minutes until they soften and develop a sweet aroma. Toss in the minced garlic and cook for an additional 30 seconds to bring out its fragrance without burning it — this step builds the savory depth that makes the chowder so homely and rich.
Step 3: Combine the Core Ingredients
It’s time to add the heart of the chowder: corn, potatoes, chicken broth, and cream all go into the pot. Stir them well and scrape up any browned bits stuck to the bottom — that’s pure flavor going back into your soup. Turn up the heat just enough to bring everything to a low boil, then cover and reduce to a gentle simmer. Let it cook for 15 to 20 minutes or until the potatoes are tender and everything starts to meld into a luscious harmony.
Step 4: Puree Half the Soup
This step is what gives the chowder its creamy texture without losing all of the chunky goodness. Remove about half the soup and carefully blend it until smooth, then return it to the pot. This blend adds thickness and creaminess, while the remaining whole kernels of corn and potato chunks keep each bite satisfying.
Step 5: The Final Touches
Now stir back in two-thirds of the crispy bacon and the chopped fresh chives. Season the chowder generously with salt and pepper to taste. Ladle the chowder into bowls and garnish with the reserved bacon and extra chives for that irresistible finishing touch. The aroma alone will have everyone eager to dig in.
How to Serve Potato Corn Chowder Recipe
Garnishes
Fresh garnishes bring this soup to life and add lovely texture contrasts. Crumbled bacon bits, a sprinkle of fresh chopped chives, or even a small dollop of sour cream can elevate the flavors and add a visual pop. If you’re feeling adventurous, a little shredded sharp cheddar cheese almost feels like a natural companion to this creamy chowder.
Side Dishes
Potato Corn Chowder is hearty enough to stand on its own, but pairing it with warm crusty bread, garlic knots, or a fresh green salad creates a well-rounded meal. The bread is perfect for dunking and soaking up every last drop of that creamy goodness, while a crisp salad adds balance and freshness.
Creative Ways to Present
For a fun twist at your next gathering, serve the chowder in hollowed-out mini bread bowls or small pumpkin shells during fall. Another idea is to top each bowl with a sprinkle of crispy fried onions or toasted corn kernels for extra crunch. Thoughtful presentation makes enjoying this Potato Corn Chowder Recipe feel even more special.
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully in the fridge for up to three days. Store it in an airtight container, and when you’re ready to eat, simply reheat gently on the stove to preserve its creamy texture.
Freezing
You can freeze leftover potato corn chowder, but because of the cream, it’s best to freeze it without the cream or add cream fresh when reheating. Store it in freezer-safe containers for up to two months. Thaw overnight in the fridge before reheating slowly on the stove.
Reheating
Reheat the chowder over low heat, stirring occasionally to prevent burning. If the texture thickens too much, add a splash of broth or milk to loosen it up. Freshly chopped chives or a bit of crisp bacon added after reheating will revive those fresh flavors.
FAQs
Can I make this Potato Corn Chowder Recipe vegetarian?
Absolutely! Simply skip the bacon and use vegetable broth instead of chicken broth. You can also add smoked paprika or liquid smoke to mimic the smoky flavor bacon adds.
What type of potatoes work best for this chowder?
Russet potatoes are ideal because they break down just enough while still holding some shape, giving the chowder a creamy and chunky texture.
Can I use frozen corn for this recipe?
Yes! Frozen corn works wonderfully — just make sure to defrost it before adding it to the chowder. It adds the same sweet flavor as fresh corn.
Is it possible to make this dairy-free?
Definitely. Substitute the heavy cream with coconut milk or your favorite plant-based cream to keep the chowder creamy without dairy.
How thick should the chowder be?
The chowder should be thick and creamy but still ladle-able. Pureeing half the soup helps achieve this perfect balance, with enough chunky veggies and corn for texture.
Final Thoughts
This Potato Corn Chowder Recipe is truly a gem you’ll come back to time and time again. Its straightforward ingredients come together to create a soulful, comforting bowl of goodness that warms both heart and belly. Whether you’re cooking for friends or just treating yourself, it promises satisfaction and smiles. Don’t wait—start making this cozy classic today and savor every delicious spoonful.
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Potato Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Potato Corn Chowder is a rich and creamy soup perfect for chilly days. Featuring tender potatoes, sweet corn kernels, and smoky bacon bits in a velvety broth enriched with heavy cream and fresh chives, it combines hearty vegetables with a savory depth of flavor. The chowder is partially blended for a smooth yet chunky texture that makes it satisfying and delicious.
Ingredients
Chowder Base
- 6 slices center cut bacon, chopped
- 1 tablespoon butter
- ½ cup chopped onion
- ¾ cup chopped celery
- ¾ cup chopped carrots
- 3 cloves garlic, minced
- 4 cups corn kernels (defrost if using frozen corn)
- 1 pound Russet potatoes, peeled and chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons chopped fresh chives
- Salt and pepper, to taste
Instructions
- Cook bacon: In a dutch oven or large soup pot over medium-low heat, cook the chopped bacon until crisp and cooked through. Use a slotted spoon to remove the bacon and set it aside on a plate lined with a paper towel to drain excess fat.
- Sauté vegetables: Melt the butter in the same pot, then add the chopped onion, celery, and carrots. Cook for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add main ingredients: Stir in the corn kernels, peeled and chopped potatoes, chicken broth, and heavy cream. Use a spoon to scrape any browned bits off the bottom of the pot, then bring the mixture to a low boil. Reduce heat to medium-low, cover, and gently simmer for 15-20 minutes or until the potatoes are tender.
- Blend part of the soup: Carefully remove half of the soup and place it into a blender. Pulse until smooth to create a creamy texture while leaving part of the chowder chunky. Return the blended soup to the pot and stir well.
- Finish and serve: Stir in two-thirds of the cooked bacon and the chopped fresh chives. Taste and season the chowder with salt and pepper as needed. Ladle the soup into bowls and garnish with the remaining bacon and additional fresh chives if desired.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- If fresh corn is in season, it provides the best sweetness, but frozen corn works well too.
- Russet potatoes are preferred for their starchy quality that helps thicken the chowder.
- Blend carefully and in small batches to avoid splattering hot soup.
- Make sure to cook bacon on medium-low heat to render fat and prevent burning.
- Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stove.
