This might be the coziest bowl of comfort you can make on a chilly day—rich, smooth, and packed with just the right balance of sweet corn and tender potatoes. I’m excited to share my take on a Creamy Potato Corn Chowder Recipe that’s easy to whip up and always hits the spot.
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Why You'll Love This Recipe
Over the years, I’ve fallen in love with this chowder’s comforting flavors and creamy texture. It’s the kind of soup that feels like a warm hug, especially after a long day. Plus, it’s pretty forgiving, which means you can make it your own.
- Simple ingredients, extraordinary flavor: Each staple ingredient brings its own magic to the creamy base, creating a layered taste.
- Flexibility to customize: You can easily swap ingredients or add your favorite toppings without losing that signature chowder comfort.
- Perfect for any meal: Whether it’s lunch, dinner, or a cozy weekend treat, this chowder hits the spot every time.
- Great for leftovers: It reheats beautifully, even getting better as the flavors meld over time.
Ingredients & Why They Work
This recipe shines because of its straightforward yet flavorful ingredients that come together to create that thick, creamy chowder you crave. Knowing a little about each item helps when you’re shopping or thinking about swaps.
- Bacon: Adds smoky depth and a delicious crunch that contrasts perfectly with creamy soup.
- Butter: Enhances the richness and helps soften onions and celery to a perfect sweetness.
- Celery: Gives subtle aromatic crunch and balances the dish’s creaminess.
- Onion: Builds that foundational flavor you want in any good chowder.
- Garlic: Adds warmth and a little kick that subtly enhances the overall flavor.
- Fresh Thyme: Brings an herby freshness that elevates the chowder beyond basic cream soup.
- Smoked Paprika: Optional but highly recommended for a gentle smoky hint that plays well with bacon.
- Flour: Works as a thickening agent to lovingly coat the veggies and create that silky texture.
- Chicken Broth: Provides savory body and is the liquid base for simmering potatoes.
- Red Potatoes: Their waxy texture holds up well to simmering with skin on, adding great texture.
- Corn Kernels: Pops of natural sweetness and color that make every spoonful interesting.
- Heavy Cream or Half-and-Half: The creamy crown jewel that makes this chowder unforgettable.
- Salt & Pepper: Essential to balance and bring out all the other flavors.
- Garnishes (Cheese, Parsley, Scallions): Fresh finishing touches that add color, flavor, and textural contrast.
Make It Your Way
I often tweak this chowder depending on what I have on hand or the season. I encourage you to make it your own — change the creaminess, add veggies, or switch up the herbs. It’s all about what makes you feel good in your kitchen.
- Variation: I’ve made this chowder with Yukon gold potatoes for a silkier texture, and swapping half the cream for whole milk keeps it lighter without losing that creamy feel.
- Dairy-Free Option: Using coconut milk instead of cream can give a surprising richness with a slightly sweet twist, perfect if you’re avoiding dairy.
- Add veggies: Sometimes I throw in diced carrots or bell peppers for extra color and nutrition.
- Spice it up: A dash of cayenne or a few drops of hot sauce can add a warming kick.
Step-by-Step: How I Make Creamy Potato Corn Chowder Recipe
Step 1: Crisp the bacon and build your base
Start by cooking the diced bacon in your largest pot over medium heat until it's crispy and golden. I like to use a slotted spoon to scoop it out and drain on paper towels—this keeps it crunchy. Leave about 2 tablespoons of bacon fat in the pot, which infuses the whole soup with that smoky flavor. Then melt in some butter before adding celery and onions to soften. This step usually takes 6–8 minutes; don’t rush it because the sweetness from the softened veggies is key to the chowder's depth.
Step 2: Aromatics and thickening magic
Next up, stir in minced garlic, fresh thyme, and a pinch of smoked paprika if you’re using it. Cook for 2 minutes until fragrant – this little step fills your kitchen with the most inviting aroma! Then sprinkle in the flour and mix well, coating the veggies. This is the trick to getting that luscious thick broth. Slowly pour in the chicken broth while whisking or stirring to prevent lumps. Scrape any browned bits off the pot’s bottom for extra flavor. Let it come to a simmer—the flour will work its magic as the broth thickens.
Step 3: Potatoes, corn, and creamy finish
Add your diced potatoes right into the pot, then cover and simmer gently for about 20 minutes until they’re fork-tender. Keep an eye on the liquid; if it starts looking too thick, just add a splash more broth. Once potatoes are tender, toss in the corn and simmer for another 5 minutes. Finally, stir in the heavy cream or half-and-half to your liking—start with less and add more if you want it richer. Don’t forget to season generously with salt and pepper, then fold in most of your crispy bacon, reserving some for garnish.
Top Tip
After making this chowder dozens of times, I’ve learned that a few small details make a big difference. These tips helped me avoid the pitfalls I ran into early on and now I’m sharing them so your kitchen adventure is smooth and delicious.
- Render bacon fat carefully: Don’t pour off all the bacon grease—leaving a little gives the soup a deeper, smoky character.
- Don’t skip the sauté time: Softening your celery and onions patiently results in sweeter, more flavorful chowder.
- Stir the flour well: Mixing flour with the veggies before adding liquid avoids lumps and ensures a creamy, smooth broth.
- Adjust creaminess last: Adding cream gradually helps you control the soup’s richness without overpowering the other flavors.
How to Serve Creamy Potato Corn Chowder Recipe
Garnishes
I always finish my chowder with a sprinkle of shredded sharp cheddar and a handful of fresh parsley or thinly sliced scallions. The cheese melts in beautifully, adding that extra savory hit, while the herbs give a pop of color and freshness. If you like crunch, a few crisp bacon bits on top never hurt.
Side Dishes
This chowder pairs effortlessly with a crusty baguette or some warm, buttery cornbread. On days when I want a heartier meal, I’ll serve it alongside a fresh green salad with tangy vinaigrette to balance the richness.
Creative Ways to Present
For a dinner party, I’ve ladled this creamy chowder into mini bread bowls—everyone loves eating the bread and soup together. Also, a drizzle of infused chili oil or a dollop of sour cream can dress it up for something special.
Make Ahead and Storage
Storing Leftovers
I like to let the chowder cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 3 days. Just know it thickens as it sits, so I always add a splash of broth or cream when reheating to get it back to that perfect creamy consistency.
Freezing
Freezing this chowder is a great way to save time, but I skip the cream before freezing. Instead, once thawed, I gently reheat it on the stove and stir in fresh cream or half-and-half right before serving for that fresh-from-the-pot taste.
Reheating
To reheat, I use a saucepan on medium-low heat, stirring occasionally. If the chowder feels too thick, a splash of broth or cream helps loosen it without watering down flavor. Avoid microwaving too long or at high power, as it can cause the dairy to separate.
Frequently Asked Questions:
Absolutely! To make it vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add smoked paprika or a splash of liquid smoke to mimic the smoky flavor the bacon brings.
Red potatoes work best here because they hold their shape well when simmered and have a creamy texture with the skins left on. Yukon Gold and Russet potatoes can also work but might change the texture slightly—Yukon Gold for creamier, Russet for fluffier chowder.
Yes, this chowder actually tastes even better the next day as all the flavors get a chance to mingle. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a little cream or broth to adjust the consistency.
If you prefer not to use flour, try blending a portion of the cooked potatoes with some broth and then stirring that mixture back into the chowder. This natural thickening technique works well and keeps your chowder silky and smooth.
Final Thoughts
This Creamy Potato Corn Chowder Recipe holds a special place in my recipe lineup because it’s approachable, delicious, and genuinely comforting. I hope you enjoy making it as much as I do—just like sharing a warm meal with a good friend. So grab your potatoes and bacon, and let’s get cooking!
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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 combines crispy bacon, tender red potatoes, and sweet corn in a creamy, flavorful broth. Perfect for a cozy meal, this chowder is thickened with flour and enriched with butter and cream, then garnished with shredded cheese and fresh herbs for added depth and texture.
Ingredients
Meat and Dairy
- 5 slices bacon, diced
- 2 tablespoons unsalted butter
- ¾ cup heavy cream or half-and-half, plus more to taste
- Shredded cheese for garnish
Vegetables
- 2 stalks celery, small-diced
- 1 medium onion, small-diced
- 5 cloves garlic, minced
- 3 medium red potatoes, skin-on and cut into small cubes
- 1 (14 ounce) can sweet corn kernels, drained
- Parsley or scallions for garnish
Spices and Herbs
- 2 teaspoons fresh thyme leaves, roughly chopped
- ⅛ teaspoon smoked paprika (optional)
- Salt and pepper to taste
Pantry
- ¼ cup all-purpose flour
- 5 cups chicken broth, plus more as needed
Instructions
- Cook the bacon: In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon using a slotted spoon or tongs, and transfer it to a plate lined with a paper towel. Chop into smaller pieces and set aside for later.
- Sauté the vegetables: Remove some of the bacon fat from the pot, leaving about 2 tablespoons in the pan. Over medium heat, melt the butter, then add the diced celery and onion. Sauté until softened, about 6 to 8 minutes.
- Add aromatics: Stir in the minced garlic, fresh thyme, and smoked paprika (if using). Cook for another 2 minutes until fragrant.
- Thicken with flour: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for about 1 minute to eliminate the raw flour taste.
- Add broth and simmer: Gradually pour in the chicken broth while stirring to dissolve the flour and scrape any browned bits from the bottom of the pot. Bring the mixture back to a simmer; it will thicken as it heats.
- Cook the potatoes: Add the diced potatoes and return to a simmer. If the chowder seems too thick, add extra broth as needed. Cover with the lid and simmer for 20 minutes, or until the potatoes are tender.
- Add corn and cream: Stir in the drained corn and simmer for another 5 minutes. Then, add the heavy cream or half-and-half to taste and season with salt and pepper.
- Combine bacon and serve: Stir most of the chopped bacon into the chowder, reserving some for garnish. Serve the chowder garnished with shredded cheese, remaining bacon, and parsley or scallions. Enjoy!
Notes
- For extra thickness, blend some of the cooked potatoes with a little broth before adding them back to the chowder; this is a great alternative to using flour for thickening.
- Make ahead: Prepare up to 3 days in advance and refrigerate. Reheat on the stovetop, adding extra cream or broth as needed since the soup thickens overnight.
- Freezing: Freeze for up to 3 months but do not add dairy before freezing. Instead, add cream or half-and-half when reheating.
- Potato substitution: Red potatoes, Yukon gold, or russets all work well in this recipe.
- Heavy cream substitution: Use half-and-half. If using milk instead, use about a 50/50 ratio of milk to broth to maintain the right chowder consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 45 mg
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