This potato Corn Chowder recipe topped with bacon is a warm and comforting meal that can be made any time of the year!
With only a few basic ingredients, you can make this delicious corn chowder recipe that even your pickiest eater will enjoy. Top each bowl with crumbled bacon, and you can even add a sprinkle of shredded cheese for good measure.
What You’ll Find In This Post
Corn Chowder Recipe Ingredients and Substitutions
This recipe uses basic ingredients that can be found at any grocery store, many of which you may already have on hand in your kitchen. We’ve also listed some suggestions for substitutions.
Bacon
- Bacon is used in a few ways in this corn chowder, so it really increases the flavor!
- The grease is part of the roux, and the crumbed bacon is stirred into the soup and sprinkled on top as well.
- You could also use sausage, ham, or chicken for added protein.
Roux
- Fats: There are two fats in this recipe: bacon grease and butter.
- Onion: We used 1/2 cup of diced onion, but you can use more or less depending on your family’s preferences. You could also use 1 1/2 teaspoons of onion powder or 1 1/2 tablespoons of dried onion flakes if you don’t have an onion on hand.
- Flour: All-purpose flour is used as a thickener in this soup.
- Salt & Pepper: We seasoned the corn chowder with salt and pepper.
Liquids
- Chicken Broth: The chicken broth provides flavor and liquid in the chowder.
- Milk: We used whole milk, along with chicken broth, to keep the corn chowder creamy.
Potatoes
- Choose a potato for corn chowder that softens but also holds its shape. We used Yukon Gold potatoes.
- If you are short on time, you can use the precut potatoes from the grocery store’s refrigerated department instead of peeling them yourself.
Sweet Corn
- This sweet corn chowder recipe calls for two cans of corn. One is whole-kernel corn, and the other is cream-style corn.
- If fresh sweet corn is available, you can use 1 1/2 cups of that instead of the can of whole kernel corn.
How To Make Corn Chowder with Bacon
This potato corn chowder is made in one large pot in three steps: make a roux, cook the potatoes, and add the corn.
- Bacon: Start by cooking the bacon and crumbling it once it has cooled. We always cook our bacon in the oven! Save a little of the bacon grease to use as fat in the roux.
- Roux: Next, melt the butter and bacon grease, saute the onions, and then add the flour, salt, and pepper to make the roux which will thicken the soup. Add the milk and chicken broth.
- Potatoes: Then add some of the bacon and the diced potatoes and cook until softened.
- Corn: Finally, stir in the corn and cook until heated through.
Variations
Chicken Corn Chowder
Chicken corn chowder is a delicious variation of this recipe! Add two cups of cooked, shredded chicken along with the corn. You can use rotisserie chicken or cook a couple of chicken breasts while your potatoes are softening.
Cheesy Corn Chowder
This soup is delicious, with some cheese stirred in or added as a topping. If you want to stir the cheese into the soup, do so after removing it from the heat. Add eight ounces of shredded cheddar, Monterey jack, or pepper jack.
Veggie Lovers
Another one of our favorite variations is adding additional veggies to the soup. Chopped carrots, broccoli, and cauliflower are popular choices. You’ll need to add them along with the potatoes so that they have to soften.
Frequently Asked Questions
Chowder is a thick, creamy soup or stew that contains milk or cream, vegetables (typically onions, potatoes, and corn), and often includes seafood.
It is thickened with a roux which is a mixture of fat and all-purpose flour.
Yes, you can skip the bacon if you prefer. Ham, chicken, and ground sausage can be used instead of bacon.
Storage and Leftovers
Allow the potato corn chowder to cool, transfer it to airtight containers, and store it in the refrigerator for 3-4 days. Reheat it in the microwave or on the stovetop. Although you can freeze it for up to two months, the potatoes may become mushy, so for the best results, we recommend enjoying this soup right away.
Looking for more ways to use corn? Try these recipes:
Cheesy Corn Nuggets are crispy on the outside with creamy, melted cheese and corn on the inside! Serve as a tasty appetizer or side dish.
Classic Boiled Corn On The Cob is a family tradition! We love eating it with butter and salt on top.
This Fried Corn recipe with crumbled bacon is a quick, irresistible side dish that your family will ask for again and again!
Grilled corn on the cob is a popular choice! It’s so easy to do with no prep, no soaking, and no peeling the sweet corn beforehand.
Want more soup recipes? Try these next:
Warm, comforting Turkey Soup is a great way to use leftover turkey! Simply add your favorite veggies, broth, and noodles.
Homemade cheesy Ham and Potato Soup is a family tradition! This hearty soup is easy to make with a few simple ingredients.
Here’s my Basic Chili recipe that can be adapted to make it your own. This easy chili recipe is quick enough to make for a weeknight dinner!
This Slow Cooker Taco Soup recipe is so easy to make and so flavorful. Just brown the meat, put everything in the crockpot to cook, and then just stir!
Corn Chowder Recipe
Equipment
Ingredients
- 8 slices bacon
- 2 tablespoon bacon grease*
- 2 tablespoon butter
- ½ cup chopped onion
- 4 tablespoon flour
- 1 teaspoon salt
- ½ teaspoon coarse ground black pepper
- 2 cups chicken broth
- 2 cups whole milk
- 2 cups diced potatoes
- 15.25 oz can whole kernel corn drained
- 14.75 oz can cream style corn
Instructions
- Cook and crumble the bacon, reserving two tablespoons of bacon grease.
- Heat the bacon grease and butter in a large pot over medium temperature. Add the diced onions. Saute for 2-3 minutes.
- Stir in the flour, salt, and black pepper. Cook while stirring for 2 minutes.
- Pour in the chicken broth and whole milk. Stir until the flour is dissolved.
- Add half of the crumbled bacon (reserve the remaining bacon for garnish) and the diced potatoes. Bring the soup to a boil and then reduce heat and simmer for 12-15 minutes until the potatoes are tender, stirring occasionally.
- Add both cans of corn. Cook for 5-7 minutes, until heated through, stirring occasionally.
- Top bowls of soup with the reserved crumbled bacon.
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