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Bowl of Creamy Corn Chowder
Creamy Potato Corn Chowder With Bacon
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

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.

Course: Soup
Cuisine: American
Keyword: corn chowder with bacon, creamy corn chowder, potato corn chowder
Servings: 4
Author: Gwynn Galvin
  • 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
  1. Heat a medium saucepot and cook bacon until crispy. Transfer bacon to paper towel, leaving bacon fat in saucepot.

  2. Cook onion, carrots, potatoes, celery, kosher salt and pepper in bacon fat until vegetables are tender-crisp, about 5 minutes.

  3. Add vegetable broth, corn kernels and cream style corn.
  4. Combine milk and flour until blended and stir into soup mixture. Bring to a boil and boil until soup thickens, about 1 minute.

  5. Reduce heat and simmer until vegetables are tender, about 20 minutes, stirring occasionally.
  6. Sprinkle with scallions and reserved bacon.
Recipe Notes

Makes 6 cups.