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.
Potato Corn Chowder
Fresh vegetables combine with canned corn kernels and cream style corn for a homemade creamy corn chowder that you will want to make over and over again.
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 tastebuds.
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.
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 soup recipe:
- red potatoes
- small red potatoes
- Yukon gold potatoes
- all purpose potatoes
- russet potatoes
Swirls of Flavor Recipe Tips
- Use turkey bacon
- Add chopped red bell pepper
- Make with reduced fat milk
- Make this recipe with fresh corn cut off the cob
Ingredients you will need to make this recipe
- kosher salt
- vegetable broth
- canned corn kernels
- canned cream style corn
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Love an easy soup recipe from scratch? I’m right with you on that! Check out these and other soup recipes here at Swirls. You’ll be a confirmed soup lover from now on.
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Creamy Potato Corn Chowder is a homemade soup recipe that is made with basic kitchen ingredients. Our corn chowder soup is flavored with bacon, bursting with fresh and canned vegetables and will warm you up on a chilly day.
- 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
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.
Makes 6 cups.