Creamy Potato Corn Chowder is a homemade soup recipe made with basic kitchen ingredients. Our corn chowder soup is flavored with bacon, bursting with fresh vegetables and two types of canned corn and will warm you up on a chilly day.
Fresh vegetables combine with canned corn kernels and cream style corn for a homemade creamy potato corn chowder that you will want to make over and over again.
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Potato Corn Chowder
Carrots, celery, onion, potatoes and two types of canned corn fill this soup to the brim with hearty vegetables.
Cream style corn and milk give this chowder it's creamy texture that will delight your taste buds.
Have lots of end of summer corn on the cob? This corn chowder with bacon will taste amazing when made with fresh corn kernels cut off of the cob!
Trust me, I couldn’t stop eating this soup and, the best part? It’s a creamy soup made without cream, so I didn’t feel guilty eating every last spoonful of it.
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FAQs
What is a chowder?
A chowder is a type of soup that is thick, rich and chunky and prepared using milk or cream.
A chowder was originally a fisherman's stew. Now chowders can be either seafood or vegetable. Corn chowder and potato chowder are popular vegetable chowders.
What can I substitute for canned corn kernels?
You can substitute 1 ¾ cups of the following for the canned corn kernels:
- frozen corn
- fresh corn, cut off of the cob
What kind of potatoes are best in soup?
The following potatoes will work well in this potato chowder recipe:
- red potatoes
- small red potatoes
- Yukon gold potatoes
- all purpose potatoes
- russet potatoes
How to make corn chowder
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Heat a medium saucepot and cook bacon until crispy. Transfer bacon to paper towel, leaving bacon fat in saucepot.
- Cook onion, carrots, potatoes, celery, kosher salt and pepper in bacon fat until vegetables are tender-crisp.
- Add vegetable broth, corn kernels and cream style corn.
- Combine milk and flour until blended and stir into soup mixture. Bring to a boil and boil until soup thickens, about 1 minute.
- Reduce heat and simmer until vegetables are tender, stirring occasionally.
- Sprinkle with scallions and reserved bacon.
Swirls of Flavor Recipe Tips
- Add chopped red bell pepper
- You can make this recipe with reduced fat milk
- Make this recipe with fresh corn cut off the cob
Substitutions
- Substitute leeks for the onion
- Use turkey bacon in place of the bacon
- Substitute chicken broth for the vegetable broth
Storage
- Store leftover soup in an airtight container in the refrigerator for 2-3 days.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Ingredients for homemade corn chowder
- bacon – adds delicious flavor
- onion – for savory flavor
- carrots – vegetable with a slight sweet flavor
- potatoes – adds flavor, starch and texture
- celery - clean, crisp and refreshing flavor
- kosher salt – makes the flavors pop
- pepper – adds slight peppery notes
- vegetable broth – flavorful base for soup
- canned corn kernels – you can also use fresh corn kernels or frozen corn kernels
- canned cream style corn – adds creaminess to the chowder
- milk – adds creaminess and dairy notes
- flour – thickener for the soup
- scallions – subtle onion flavor for garnish
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Creamy Potato Corn Chowder With Bacon
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Ingredients
- 2 slices bacon , chopped
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup diced potatoes
- ½ cup chopped celery
- ½ tsp. kosher salt
- ½ tsp. pepper
- 2 cups vegetable broth
- 1 can (15.25 ounces) corn kernels , drained, about 1 ¾ cups or fresh corn cut off the cob
- 1 can (14.75 ounces) cream style corn
- 1 cup milk
- 2 Tbs. flour
- ¼ cup sliced scallions
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Instructions
- Heat a medium saucepot and cook bacon until crispy. Transfer bacon to paper towel, leaving bacon fat in saucepot.
- Cook onion, carrots, potatoes, celery, kosher salt and pepper in bacon fat until vegetables are tender-crisp, about 5 minutes.
- Add vegetable broth, corn kernels and cream style corn.
- Combine milk and flour until blended and stir into soup mixture. Bring to a boil and boil until soup thickens, about 1 minute.
- Reduce heat and simmer until vegetables are tender, about 20 minutes, stirring occasionally.
- Sprinkle with scallions and reserved bacon.
Notes
- Add chopped red bell pepper
- You can make this recipe with reduced fat milk
- Make this recipe with fresh corn cut off the cob
- Substitute leeks for the onion
- Use turkey bacon in place of the bacon
This is very yummy! I had to add more pepper and salt. I also added garlic powder. The amount of flour was not enough.
Hi Heidi, I'm happy that you enjoyed this recipe. Adding additional salt and pepper is a personal preferance and one of the benefits of cooking a recipe yourself. Adding garlic powder sounds like a good idea for additional flavor! As for needing more flour, the thickness of a chowder can vary and if you preefer a thicker chowder then adding more flour is a good solution! Thanks for stopping by Swirls. I truly appreciate you being here. Savor The Moments, GG