If you are looking for a comforting dish that’s creamy, hearty, and bursting with sweet corn flavor, this Potato Corn Chowder Recipe will quickly become your go-to. With tender potatoes, vibrant corn kernels, and crispy bacon pieces woven through a luscious broth, each spoonful feels like a warm hug on a chilly day. It’s a simple yet satisfying soup that highlights the best textures and flavors without any fuss—perfect for cozy nights or casual entertaining.
Ingredients You’ll Need
The beauty of this Potato Corn Chowder Recipe lies in its straightforward ingredients, each playing a starring role to build layers of deliciousness. Fresh veggies bring crunch and sweetness, while the bacon and butter add a smoky richness that wraps everything together beautifully.
- Center cut bacon (6 slices, chopped): Crispy bacon adds a savory crunch and smoky depth that makes the chowder truly special.
- Butter (1 tablespoon): Used to sauté the aromatics, it imparts a silky richness to the base of the soup.
- Onion (½ cup, chopped): Adds subtle sweetness and complexity as it softens.
- Celery (¾ cup, chopped): Gives a fresh, mild vegetal note and a bit of texture.
- Carrots (¾ cup, chopped): Bring gentle sweetness and vibrant color to the chowder.
- Garlic (3 cloves, minced): Adds a punch of savory aroma that elevates every bite.
- Corn kernels (4 cups): The star ingredient, offering bursts of natural sweetness and a lovely pop of texture. Frozen corn works perfectly if fresh is unavailable.
- Russet potatoes (1 pound, peeled and chopped): Provide creaminess and body, soaking up the flavors beautifully.
- Chicken broth (4 cups): Forms the flavorful liquid base that brings everything together.
- Heavy cream (1 cup): Adds decadence and smoothness for that classic chowder texture.
- Fresh chives (2 tablespoons, chopped): A bright, oniony garnish that adds a fresh finish.
- Salt and pepper: Essential for balancing and highlighting the flavors throughout the dish.
How to Make Potato Corn Chowder Recipe
Step 1: Crisp the Bacon
Start by cooking the chopped bacon gently over medium-low heat in your soup pot until it’s perfectly crisp. This slow cooking releases that wonderful smoky flavor and provides a crunchy topping later. Once cooked, remove the bacon with a slotted spoon and set it aside on a paper towel to drain the excess fat.
Step 2: Sauté the Aromatics
In the same pot, melt the butter to unwind all those bacon flavors left in the pan. Add the chopped onions, celery, and carrots, letting them soften and sweeten for about five minutes. Then stir in the minced garlic and cook it just for 30 seconds more to keep its bright aroma intact without burning.
Step 3: Build the Chowder Base
Now it’s time to add the corn kernels and potatoes, followed by the chicken broth and heavy cream. Stir everything well, ensuring you scrape the bottom of the pot to lift those flavorful browned bits. Bring the mixture to a low boil, then reduce the heat to medium-low, cover the pot, and let it simmer gently for 15 to 20 minutes until the potatoes are tender and the flavors meld beautifully.
Step 4: Blend Half for Creaminess
For a smooth, creamy soup texture with a little bite, remove half of the chowder and carefully transfer it to a blender. Pulse until just smooth—this balances the thick potatoes with the whole corn and vegetables in the remaining soup. Pour the blended mixture back into the pot to combine.
Step 5: Add Bacon, Chives, and Season
Stir two-thirds of your reserved bacon bits and fresh chives into the chowder. Season generously with salt and pepper, tasting as you go to get it just right. When ready to serve, ladle the chowder into bowls and sprinkle the remaining bacon and chives on top for a gorgeous, flavorful finish.
How to Serve Potato Corn Chowder Recipe
Garnishes
To elevate this chowder, fresh chopped chives and crispy bacon bits are the obvious champs for garnishing. They add that final pop of color, a fresh herbal note, and a crunch that makes every spoonful exciting. For an extra touch, a dollop of sour cream or a sprinkle of sharp cheddar cheese can be delightful as well.
Side Dishes
This Potato Corn Chowder Recipe pairs wonderfully with crusty artisan bread or warm, buttered dinner rolls. The bread is perfect for dipping and soaking up every last drop of the creamy soup. A simple green salad with a tangy vinaigrette can provide a fresh contrast to the hearty chowder, balancing the meal beautifully.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out mini pumpkins or bread bowls to impress guests and add seasonal flair. You can also drizzle a little chili oil or sprinkle smoked paprika over the top for a hint of spice and color contrast that will really catch the eye.
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before storing to preserve freshness and flavor. Reheat gently on the stovetop to avoid curdling the cream.
Freezing
If you want to store this Potato Corn Chowder Recipe longer, it freezes well for up to 2 months. However, to keep the cream from separating, freeze the soup before adding the cream and bacon. When ready to enjoy, thaw overnight, then stir in the cream and bacon before reheating.
Reheating
Warm leftovers slowly over medium-low heat, stirring often to prevent sticking and to ensure an even temperature. If the soup seems too thick after refrigeration, add a splash of chicken broth or water to bring it back to your desired consistency.
FAQs
Can I make this chowder vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika for a smoky flavor to compensate for the missing bacon.
What type of potatoes work best for this recipe?
Russet potatoes are ideal for this chowder because they break down slightly during cooking, helping to thicken the soup while still holding some shape.
Can I use fresh corn instead of frozen?
Yes, fresh corn is fantastic when in season. Simply cut the kernels off the cob and add them to the chowder. The fresh sweetness really shines through.
Is there a dairy-free alternative for the cream?
You can substitute coconut milk or cashew cream for the heavy cream to keep the chowder dairy-free while maintaining creaminess.
How can I make the chowder spicier?
Add a pinch of cayenne pepper or chopped fresh jalapeños when sautéing the aromatics, or top the finished soup with a drizzle of hot sauce for an extra kick.
Final Thoughts
With its creamy texture, rich flavors, and satisfying heartiness, this Potato Corn Chowder Recipe is truly a winner for any season. Whether you’re warming up after a cold day or serving it for a casual dinner with friends, it offers comfort and joy in every bowl. I encourage you to try making it at home and watch how quickly it becomes a beloved staple in your kitchen.
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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 creamy, hearty soup made with tender potatoes, sweet corn, and smoky bacon. The soup combines sautéed vegetables with chicken broth and heavy cream, then is partially blended for a perfect chowder texture. Topped with fresh chives and crispy bacon, it’s an ideal meal for chilly days.
Ingredients
Soup 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 crispy and cooked through. Use a slotted spoon to remove the bacon and transfer it to a plate lined with paper towels to drain excess fat.
- Sauté Vegetables: Melt butter in the same pot then add chopped onion, celery, and carrots. Cook for about 5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Main Ingredients and Simmer: Stir in corn kernels, peeled and chopped potatoes, chicken broth, and heavy cream. Scrape the bottom of the pot to release any browned bits. Bring the mixture to a low boil, then reduce heat to medium-low, cover, and gently simmer for 15 to 20 minutes until potatoes are tender.
- Blend Half the Soup: Remove half of the soup from the pot and transfer it to a blender. Pulse until smooth to create a creamy texture while retaining some chunkiness. Return the blended soup back to the pot and stir to combine.
- Finish and Serve: Stir in two-thirds of the cooked bacon and fresh chives into the chowder. Season with salt and pepper to taste. Ladle soup into bowls and garnish with the remaining bacon and extra fresh chives for added flavor and texture.
Notes
- You can use frozen corn kernels; just be sure to defrost them first.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Use an immersion blender instead of a traditional blender to puree half the soup directly in the pot for convenience and less cleanup.
- Russet potatoes work best for chowder because they break down nicely and thicken the soup.
- Adjust cream amount for a lighter or richer chowder according to preference.
