Comforting potato corn chowder with fresh sweet corn, bacon, and creamy potatoes. It comes together very easily with minimal prep.

For more hearty soups, try our quick and easy potato soup.

potato corn chowder

An easy summer dinner is one that requires minimal prep and the entire family loves. This potato corn chowder checks all those boxes, alongside our corn feta salad.

It’s the perfect corn chowder recipe to make at the end of summer and early fall days. It combines a handful of basic vegetables with sweet corn, potatoes, and bacon in a deliciously flavored creamy broth. It’s rich, creamy, smoky, and slightly sweet.

Even the pickiest of eaters will love this potato corn chowder recipe, especially when paired with crunchy Parmesan Cheese Crisps.

Best Potatoes for Chowder

Best potatoes for chowder? Yukon Golds are moist, waxy, and incredibly versatile. Not only do they make great chowder but they’re also great for cheesy mashed potatoes, rosemary garlic potatoes, and sauteing. Plus their skin is thin and delicate so no need to even peel them!

Red potatoes are a good substitute for Yukon Golds.

corn and potato chowder

The Key Ingredients for Potato Corn Chowder Recipe

This chowder recipe relies on easy-to-find ingredients that you can find at most grocery stores. Here are key ingredients to stock up on:

  1. Bacon. Bacon adds a salty, smoky flavor to the potato corn chowder. You’ll cook it first to render out its fat, then sauté the veggies directly in the flavorful fat.
  2. Waxy potatoes. Yukon Golds or other similar varieties such as red potatoes have less starch and hold up well when cooked.
  3. Fresh corn. Sweet, soft, buttery flavor of summer corn kernels sliced off the cob can not be beaten. Check your local farmers’ market for sweet corn.
  4. Cream. Half-and-half adds just the right amount of creaminess and richness to the chowder. It’s simply equal parts of milk and heavy cream. And stirring it right at the end means it won’t curdle.
ingredients for potato corn chowder

It’s Easier Than You Think!

Wondering how to make potato corn chowder? It’s actually easier than you think! Here’s how:

Cook bacon with little butter in a heavy-duty bottom dutch oven until bacon renders most of its fat. Stir in onions, celery, and carrots. Cook until tender. Stir in garlic and thyme, and cook until fragrant.

step by step on how to make potato corn chowder

Sprinkle flour over the vegetable mixture. Cook, stirring, for about 1 minute. Add potatoes and chicken broth. Season with salt and pepper. Reduce the heat and simmer, partially covered, for about 15 minutes.

potato corn chowder with bacon

Stir in sweet corn and simmer, uncovered, for 10 minutes or until potatoes and corn are tender. Add half and half and bring back to a light simmer. Do not boil or it will curdle. Taste for salt and pepper before serving.

corn chowder in dutch oven

Tips and A Few Notes

  • Fresh corn. Fresh sweet corn on the cob is the ideal corn to use here. It’s best if it’s in season.
  • Make it vegan. To make it vegan, omit the butter and use 2 tablespoons of extra-virgin olive oil and replace bacon with 1 1/2 teaspoons of smoked paprika. Instead of chicken broth, use vegetable broth and canned coconut milk instead of half and half.
  • Add more flavor. For more flavor, add shredded sharp cheddar cheese. For protein, shredded roasted bone-in chicken breast. You can also add shrimp. Simply add peeled shrimp during the last few minutes of cooking and simmer until firm and pink.
  • Skip the flour. To thicken chowder without flour, simply puree 2 cups of chowder in a food processor or blender. Stir the mixture back into the pot, and then add half and half.

What Goes with Corn Chowder for Dinner?

Corn and potato chowder is very filling on its own so you really don’t need much more. Try these sides to make this chowder into a complete dinner meal.

Storing Leftovers

How long does corn chowder last in the fridge? 4-5 days in an airtight container.

Does corn chowder freeze well? No. Potatoes and half and half do not freeze well. The texture will change and the chowder will not be quite as creamy.

potato corn chowder recipe

More Chowder Recipes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
potato corn chowder recipe

Potato Corn Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Description

Comforting potato corn chowder with fresh sweet corn, bacon, and creamy potatoes. It comes together very easily with minimal prep.


Ingredients

Units Scale
  • 2 Tbsp. butter
  • 3 slices bacon, chopped
  • 1/2 medium onion, chopped, about 3/4 cup
  • 2 celery ribs, chopped, about 3/4 cup
  • 1 medium carrot, chopped, about 3/4
  • 2 garlic cloves, minced
  • 1/4 tsp. dried thyme
  • 1/4 cup all-purpose flour
  • 1 lb. Yukon gold potatoes, diced into 3/4 -inch cubes (feel free to keep skin on)
  • 4 cups chicken broth
  • 3 cups fresh corn, cut from about 3 ears of corn
  • 1 cup half and half
  • Kosher salt and fresh black pepper
  • Fresh minced parsley, to garnish, optional

Instructions

  1. In a large heavy-duty bottom dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to crisp up, about 4-5 minutes.
  2. Add onion, celery, and carrots. Cook until vegetables begin to soften, stirring occasionally, about 5-7 minutes.
  3. Stir in garlic and thyme. Cook until fragrant, about 30 seconds, while stirring constantly. Sprinkle flour over the vegetables and cook, stirring frequently, for 1 minute. 
  4. Add potatoes and chicken broth. Season with salt and pepper, to taste. Bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 15 minutes, while stirring occasionally and making sure to scrape the bottom of the pan. 
  5. Add corn and continue to simmer, uncovered, for an additional 10 minutes or until the potatoes and corn are tender. 
  6. Stir in half and half and cook just until warmed through, about 1-2 minutes. Do not boil or it will curdle. Taste for salt and pepper. Serve garnished with parsley, if desired.

Notes

  • Storage: Leftovers can be refrigerated in an airtight container for 3-4 days. This chowder does not freeze well since it has potatoes and half and half. If you do freeze it, the texture will change upon reheating and the broth will not be as creamy.
  • Substitutions: See post for all substitutions, including on how to make this chowder vegan friendly.

Nutrition

  • Serving Size:
  • Calories: 275
  • Sugar: 8.9 g
  • Sodium: 771.9 mg
  • Fat: 11.4 g
  • Carbohydrates: 37.6 g
  • Protein: 8.6 g
  • Cholesterol: 24.7 mg