Why You’ll Love Potato Corn Chowder Recipe

It’s a hearty soup with tender chunks of potato, frozen corn for convenience, and a silky finish from heavy cream and cheddar cheese.
The bacon adds smoky depth, and a sprinkle of green onion at the end brightens every bite.
This one‑pot meal comes together in under an hour but delivers big on comfort and flavor.
You’ll love how it warms you up and satisfies without feeling too heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 slices bacon, chopped and divided
3 tbsp butter
1 cup onion, chopped
2 cloves garlic, minced
3 tbsp all‑purpose flour
4 cups chicken broth
3 large russet potatoes, peeled and cut into 1″ cubes
2 cups shredded cheddar cheese
¼ cup heavy cream
4 cups frozen corn
Salt and black pepper, to taste
Green onions (sliced), optional topping
Extra cheddar cheese for topping, optional

Directions

In a Dutch oven or large soup pot, cook the chopped bacon over medium heat until crispy (about 8 minutes). Transfer the bacon to a paper‑towel‑lined plate to drain, then crumble when cool. Wipe the pot to remove excess bacon grease.
Return the pot to medium heat. Add the butter, chopped onion and minced garlic. Cook until the onions are softened (about 4 minutes). Sprinkle in the flour and stir constantly for about 1 minute to form a roux.
Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce to medium‑low and simmer, stirring occasionally, until the potatoes are just tender but not falling apart (about 8‑10 minutes).
Whisk in the heavy cream. Add the shredded cheddar cheese and stir until it melts into the soup. Stir in the frozen corn and half the crumbled bacon. Simmer just until the corn is heated through (about 3‑5 minutes).
Taste and season with salt and black pepper. Serve hot, topped with the remaining crumbled bacon, sliced green onion and extra cheddar cheese if desired.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Swap the russet potatoes for Yukon Golds (for a creamier texture that holds shape) or red potatoes (for chunkier texture).
Use vegetable broth instead of chicken broth for a vegetarian‑friendly twist.
Add a pinch of cayenne pepper, red pepper flakes or a splash of hot sauce for some heat.
Stir in fresh herbs like parsley or chives at the end for brightness.
Mix in extra vegetables such as diced carrot or celery for added nutrition and flavor.
For a lighter version, reduce the cheddar cheese slightly and use half‑and‑half instead of heavy cream.

Storage/Reheating

Refrigerator: Cool the soup first, then transfer to an airtight container and store in the fridge for up to 4 days. Reheat gently over low heat, stirring often.
Freezer: If you plan to freeze a batch, omit the cream and cheese. Cool completely and transfer to freezer‑safe containers. Freeze for up to 2 months. When ready to eat, thaw in the fridge, reheat slowly on low, then stir in the cream and cheese at the end.

FAQs

Can I make this chowder in a slow cooker?

Yes — cook the bacon on the stovetop first, then add everything except the cream and cheese to the slow cooker. Cook on low until the potatoes are tender, then stir in the cream and cheese at the end.

Can I add other vegetables like celery or carrot?

Absolutely! Adding extra vegetables like carrot or celery would boost the nutrition and flavor of the chowder.

Can I thicken the soup with something other than flour?

Yes — you can use a cornstarch slurry (cornstarch mixed with a little cold water) during the last few minutes to thicken the soup instead of flour.

Can I use fresh corn instead of frozen corn?

Yes — fresh corn is a delicious swap for frozen corn, especially in summer. Simply cut the kernels off the cob and add where the frozen corn would go.

Can I make it spicy?

Yes — keep the base recipe mild and family‑friendly, and then add heat to individual bowls with cayenne pepper, red pepper flakes or hot sauce.

What kind of potatoes should I use?

Russet potatoes are ideal because they soften and help thicken the soup as they cook. If you prefer more distinct chunks, Yukon Gold or red potatoes work very well.

Can I make it dairy‑free?

Yes — use a dairy‑free butter substitute, non‑dairy cream (like oat or soy based) and a dairy‑free cheese alternative. The texture may differ slightly but will still be delicious.

How can I adjust the thickness of the chowder?

If you prefer a thicker chowder, let it simmer a few extra minutes after adding the cheese and corn. If it becomes too thick, simply add a splash of broth or milk to reach your desired consistency.

Can I make it ahead of time?

Yes — you can prepare the soup (minus the cream and cheese if planning to freeze) ahead of time. When ready, reheat and stir in the cream, cheese and toppings just before serving.

How should I serve this chowder for a complete meal?

Serve the chowder hot, topped with crumbled bacon, sliced green onions and extra cheddar cheese if desired. Pair it with crusty bread or a simple side salad to round out the meal.

Conclusion

This Potato Corn Chowder is exactly the kind of comforting, versatile soup you’ll reach for again and again. It combines tender potatoes, sweet corn, smoky bacon and melty cheddar in a creamy, flavorful broth that’s easy to make and satisfying to eat. Whether it’s a chilly evening or you just crave something warm and hearty, this chowder delivers. Enjoy it fresh, or make a larger batch for leftovers that taste even better the next day.