This might just become your new favorite comfort food – a rich and silky Creamy Potato Corn Chowder Recipe that’s bursting with flavor and perfect for any night you need a cozy, satisfying meal. Trust me, it’s easier to make than you think, and the results are incredible.
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Why You'll Love This Recipe
I absolutely adore this Creamy Potato Corn Chowder Recipe because it’s not only comforting but also packed with layers of texture and flavors that make every spoonful feel like a warm hug. Plus, it’s just one of those dishes that feels fancy but comes together so simply!
- Comfort in a bowl: Creamy, hearty potatoes meet sweet corn and smoky bacon for the perfect cozy meal.
- Simple ingredients you probably have: Nothing complicated here—just everyday pantry and fridge staples.
- Flexible and forgiving: This recipe adapts easily if you want to swap potatoes, use half-and-half, or omit ingredients for dietary needs.
- Make ahead magic: It tastes even better the next day and freezes beautifully, making meal prep a breeze.
Ingredients & Why They Work
When I first made this chowder, I was surprised at how such straightforward ingredients could come together to create such a rich, velvety dish. Each component plays its part—whether it’s the smoky bacon, tender potatoes, or sweet bursts of corn. Here’s why I love each key ingredient.
- Bacon: Adds smoky depth and a crispy texture contrast when sprinkled on top.
- Butter: Builds the flavorful base to sauté the celery and onions until soft and fragrant.
- Celery and onion: The classic aromatic duo that creates a savory backbone.
- Garlic and fresh thyme: Bring a wonderful herbal and warm pungency that elevates the chowder.
- Smoked paprika: Optional but highly recommended—it adds an extra subtle smoky kick that rounds out the bacon flavor.
- All-purpose flour: Thickens the chowder beautifully alongside the natural starch from the potatoes.
- Chicken broth: The liquid base that adds savory notes—feel free to use vegetable broth to keep it vegetarian.
- Red potatoes: I love leaving the skins on for texture and nutrients; they hold their shape nicely.
- Sweet corn kernels: Adds a delightful pop of sweetness and color in each spoonful.
- Heavy cream or half-and-half: Creaminess is key here—half-and-half works for a lighter touch, but heavy cream is decadence in a bowl.
- Salt and pepper: Season gradually and taste as you go to balance out all the flavors.
- Shredded cheese and fresh herbs: For garnish, they add an extra creamy topping and freshness that’s irresistible.
Make It Your Way
I love to tweak this chowder depending on the season or what I have on hand, and honestly, it’s fun to make it your own. You can easily swap ingredients, add extras, or adjust the creaminess.
- Variation: One time, I stirred in some roasted red peppers and a sprinkle of smoked gouda—delicious twist that gave it a smoky-sweet flavor boost.
- Dairy-free option: Use coconut milk instead of cream for a lovely richness with a slight tropical note.
- Vegetarian swap: Replace bacon with smoked paprika and a touch of liquid smoke, or caramelized mushrooms for umami depth.
- Spice it up: A pinch of cayenne or chili powder gives the chowder a gentle heat I personally enjoy on chilly evenings.
Step-by-Step: How I Make Creamy Potato Corn Chowder Recipe
Step 1: Crispy Bacon Magic
Start by cooking diced bacon over medium heat until those pieces turn wonderfully crisp and golden. I like to use a slotted spoon to transfer them onto paper towels to drain. Pro tip: chop the crisp bacon smaller once cooled—that way, every bite gets little bursts of smoky goodness.
Step 2: Sauté Your Veggies
Keep about two tablespoons of that bacon fat in the pot—it adds extra flavor—then melt the butter. Toss in diced celery and onions and cook them until soft and translucent, roughly 6 to 8 minutes. This step sets the stage for a deeply flavored chowder base, so don’t rush it!
Step 3: Add Aromatics and Flour
Next, stir in minced garlic, fresh thyme leaves, and smoked paprika if you’re using it. Cook for 2 minutes until fragrant. Then sprinkle the flour over the veggies, stirring constantly for about a minute. This will thicken your chowder later, so try not to skip or rush this.
Step 4: Build Your Broth and Add Potatoes
Slowly pour in the chicken broth while stirring to dissolve any flour lumps and scrape up those tasty browned bits from the bottom—the magic flavor makers! Bring the broth to a gentle simmer, then add your cubed red potatoes. I like to keep them skin-on for texture and nutrients. Cover and let it simmer for about 20 minutes until potatoes are tender but still hold their shape.
Step 5: Stir in Corn, Cream, and Bacon
After the potatoes are tender, add the sweet corn kernels and simmer for an additional 5 minutes to meld the flavors. Now comes the creamy part—stir in the heavy cream or half-and-half. Season with salt and pepper to your liking, and fold in most of the crispy bacon, saving some to sprinkle on top when serving.
Step 6: Serve and Garnish
Ladle the chowder into bowls and top with shredded cheese, the reserved crispy bacon, and a sprinkle of fresh parsley or scallions. Enjoy the fantastic combo of creamy, smoky, and fresh flavors all in one comforting bowl.
Top Tip
From cooking this chowder multiple times, I’ve picked up a few insider tips that make all the difference. These will help you get creamy, flavorful results without any stress.
- Cook bacon first: The rendered fat adds a delicious flavor foundation, so don’t skip cooking and reserving it before adding butter.
- Don’t rush simmering: Let the potatoes cook thoroughly so they soften perfectly and the broth thickens naturally.
- Adjust cream last: Add cream gradually—this way you can control how rich and thick the chowder becomes.
- Thicken without flour: Blend a cup of cooked potatoes with broth and stir back in if you want a gluten-free option or extra thickness.
How to Serve Creamy Potato Corn Chowder Recipe
Garnishes
I always reach for shredded sharp cheddar cheese and freshly chopped parsley because it adds color and a nice fresh pop. Scallions work beautifully too—they bring a subtle bite that cuts through the creaminess. And of course, a sprinkling of extra crispy bacon on top is non-negotiable.
Side Dishes
This chowder pairs wonderfully with a simple green salad tossed in a light vinaigrette or a slice of crusty sourdough bread to soak up every bit of that luscious broth. On colder days, I’ll serve it alongside roasted veggies or a quick coleslaw for a fresh crunch.
Creative Ways to Present
For special gatherings, I’ve served this chowder in mini bread bowls—kids and adults both loved the playful touch! You can also top bowls with a dollop of crème fraîche and a few crispy fried shallots for an elegant twist.
Make Ahead and Storage
Storing Leftovers
This chowder tastes even better the next day once the flavors have melded. I store leftovers in an airtight container in the fridge for up to three days. Before reheating, I give it a good stir and add a splash of broth or cream to loosen it back up to that perfect creamy texture.
Freezing
Freezing chowder with cream isn’t my favorite because the texture can separate, so I skip the dairy if I plan to freeze it. Freeze the base soup without cream in freezer-safe containers or bags for up to three months, then add fresh cream when you reheat it.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently. Add cream or broth bit by bit until it reaches that lovely silky consistency again. Avoid boiling once cream is added to keep it smooth and prevent curdling.
Frequently Asked Questions:
Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. For smokiness, add a little smoked paprika or a dash of liquid smoke. You can also use sautéed mushrooms to add umami depth.
Red potatoes are my favorite because their skin holds the cubes together nicely and adds texture. Yukon golds work well too for a buttery flavor, and russets are great if you want a fluffier, thicker chowder.
Yes! Instead of flour, you can blend a portion of cooked potatoes into the broth to thicken the chowder naturally. Another option is to use a gluten-free flour blend or cornstarch slurry to achieve the same creamy consistency.
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop and add more cream or broth slowly to keep it silky. Avoid boiling after adding cream to prevent curdling.
Final Thoughts
This Creamy Potato Corn Chowder Recipe is a true kitchen keeper for me. It’s the kind of dish I crave on crisp nights and the one I’m always happy to share with friends because it’s so comforting and satisfying. I hope you enjoy making it (and eating it!) as much as I do. Don’t hesitate to make it your own—that’s part of the fun. Warm bowls of chowder are waiting!
Print
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 hearty Potato Corn Chowder is a creamy, comforting soup featuring crispy bacon, tender red potatoes, sweet corn, and fresh herbs. Perfect for a cozy lunch or dinner, it combines the rich flavors of bacon and thyme with a smooth, velvety texture from heavy cream, making it a favorite warm-up recipe any time of year.
Ingredients
Meat and Dairy
- 5 slices bacon, diced
- 2 tablespoons unsalted butter
- ¾ cup heavy cream or half-and-half, plus more to taste
Vegetables and Herbs
- 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
Pantry Items and Seasonings
- ⅛ teaspoon smoked paprika (optional)
- ¼ cup all-purpose flour
- 5 cups chicken broth, plus more as needed
- Salt and pepper to taste
Garnish
- Shredded cheese for garnish
- Parsley or scallions for garnish
Instructions
- Cook Bacon: In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove 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. Over medium heat, melt the butter and sauté the celery and onions until softened, about 6-8 minutes.
- Add Aromatics: Add the minced garlic, fresh thyme, and smoked paprika (if using). Sauté for another 2 minutes until fragrant.
- Make Roux and Add Broth: Stir in the flour to coat the vegetables for about 1 minute. Gradually add the chicken broth, stirring constantly to dissolve the flour and scraping up any browned bits. Bring the mixture back to a simmer; it will thicken as it heats.
- Cook Potatoes: Add the diced potatoes and return to a simmer. If the broth gets too thick, add more broth as needed. Cover with a lid and simmer for 20 minutes until the potatoes are tender.
- Add Corn and Finish Soup: Stir in the drained corn and simmer for an additional 5 minutes. Stir in the heavy cream or half-and-half to your preferred creaminess. Season with salt and pepper to taste. Add most of the chopped bacon into the chowder, reserving some for garnish.
- Serve and Garnish: Ladle the chowder into bowls, then garnish with shredded cheese, the remaining bacon, and chopped parsley or scallions. Enjoy warm!
Notes
- For extra thickness, blend some cooked potatoes with a bit of broth and stir back into the chowder instead of using flour.
- Make ahead: Prepare up to 3 days in advance and refrigerate. Reheat on the stovetop, adding extra cream or broth as it thickens overnight.
- Freezing: Freeze chowder without dairy for up to 3 months; add cream when reheating.
- Potato options: Use Yukon Gold or Russet potatoes as alternatives to red potatoes.
- Dairy substitution: Use half-and-half or a mix of milk and broth (50/50) to adjust creaminess and consistency.
Nutrition
- Serving Size: 1 bowl (about 1 ¼ cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 40 mg
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