This one-pot Potato and Corn Chowder Recipe is a savory mix of tender potatoes and sweet corn! With crispy bacon on top and a sprinkle of fresh chives, every bite is full of comforting yumminess. The best part? It's ready in about 30 minutes! Whether you use fresh or frozen corn, it will still have a cozy, rich flavor.
After giving this corn chowder with potatoes a try, be sure to check out our full list of one pan dinner recipes - easy meals for those nights when you want minimal fuss and maximum flavor.
Potato corn chowder is great in the summer, but it really hits the spot during those cold winter months. Just picture coming home after a day of skiing or playing in the snow and warming up with a hearty bowl of this cozy chowder. It's the perfect way to end a chilly day!
- Simple: No fuss, no hassle-just easy and straightforward.
- Inexpensive: With grocery prices always climbing, it's great to have recipes that won't break the bank.
- Delicious: Plenty of recipes are either simple or cheap, but they often miss out on flavor. This one checks all the boxes, plus it's super tasty!
For a variety of dinner ideas served in a bowl, see all our soups & chilis recipes. This recipe was inspired by both Cooking Classy and Recipe Rebel.
Skip to:
Ingredients for potato corn chowder
This recipe requires a handful of ingredients to create a rich broth. Exact amounts are listed in the recipe card below.
- Potatoes: Red potatoes or even russets are both good options, but our favorite for this recipe is Yukon gold potatoes.
- Onion: Yellow or sweet onions work.
- Chicken broth: Homemade or store-bought are good options.
- Butter: Adds richness and flavor that can't be substituted.
- Flour: Helps to thicken the chowder.
- Bacon: The best way to finish off a bowl is to to it with smokey bacon.
- Half & half: Adds just the right consistency.
- Honey: A touch of natural sweetness.
- Corn: Fresh corn-on-the-cob or a bag of frozen corn work well.
- Garlic: We love the shortcut minced garlic that you can find in the produce department.
- Seasonings: Salt, black pepper, thyme round out the broth.
Helpful tools for making soup
Round Dutch OvenCorn Prep PeelerSoup Bowls with HandlesKitchen ApronStainless Steel Ladle
How to make potato and corn chowder
Start by making sure all the ingredients have been prepped and are ready to add to the pot as needed.
In a large pot over medium high heat, cook the bacon pieces until they have rendered their fat and are crispy. Remove a little bit of the bacon to a paper towel lined plate for garnishing the finished chowder.
Add in onions. Cook, stirring occasionally, for 3-4 minutes or until the onion is soft and translucent.
Add garlic and cook for 1 minute to mellow its flavor and get rid of that harsh, raw taste.
Once that is done, it is time to make the roux. Whisk in the flour and stir for 1 minute. Again, the purpose is to cook off the raw flour taste.
Slowly pour in the broth, whisking constantly. The goal is to whisk quickly to prevent it from getting clumpy.
Once it is thoroughly combined, add in the thinly sliced potatoes, corn, salt, pepper, and thyme.
Cover and bring to a boil over high heat. Once it is a a full boil, cover and reduce heat to simmer for 15-20 minutes, or until the potatoes are tender. Lift the lid and stir occasionally.
Remove from the heat and add in the half and half along with the honey. Stir and serve warm with toppings of your choice.
Hint: There's been plenty of talk about the best way to cut corn off the cob without making a mess. After trying all the tricks, we stick with the simplest one. Lay the cob flat on a cutting board and slice off one side lengthwise to create a flat bottom. Lay it on that side, slice off two more sides, then flip and finish the last side. Boom! The corn's off the cob quickly and easily-no need for a bundt pan or fancy gadgets!
Variations
- Add more meat: at the end stir in pieces of cooked ham or chicken.
- Increase the vegetables: Instead of adding in only frozen corn, try a bag of mixed veggies or other frozen veggies of your choice.
- Add more creaminess: To make it even creamer, and bit thicker, use heavy cream in place of the half and half.
Can I use frozen corn instead of fresh corn-on-the-cob?
Frozen corn is a perfect swap when corn on the cob isn't in season or if you're looking to save a few minutes on prep. I like using white sweet corn since it's more tender and has a better flavor, but regular yellow corn works just as well!
FAQ
Traditionally, chowder is a thick, chunky, almost stew-like dish that is usually made with seafood and sometimes cream or other dairy product. But these days, chowder doesn't always have to include seafood. It's more about the hearty, chunky veggies-usually potato-and that comforting, in-between texture of a soup and a stew.
Allow chowder to cool completely. Place in an airtight container and refrigerate for 5-7 days.
Tips and tricks
- Cut the potato into evenly sized chunks.
- Add broth slowly to the cooked flour mixture and whisk consistently so it combines smoothly.
What to serve with corn potato chowder
- Crusty Bread
- Pull-Apart Bread
- Autumn Chopped Salad
- BLT with Egg
- Cream Biscuits
More potato recipes
Looking for other recipes like this? Try these:
Recipe
Potato and Corn Chowder Recipe
Equipment
Ingredients
- 6 oz bacon chopped, about 4-5 thick slices or 6-7 regular
- 1 medium onion chopped
- 2 teaspoon garlic minced
- ¼ cup flour
- 6 cups chicken stock
- 1 lb yukon gold potatoes cut into ½ inch pieces
- 3 cups corn fresh or frozen (about 4-5 cobs)
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon pepper
- 1 cup half n half
- 1 tablespoon honey
- Optional toppings: Cheddar cheese and green onions
Instructions
- In a large pot, cook the bacon over medium heat until browned. Remove some to a paper towel lined plate for garnish.
- Add the onion to the remaining bacon and cook until soft, 3-4 minutes.
- Add garlic for 1 minute. Stir occasionally.
- Whisk in the flour and cook for 1 minute.
- Slowly add the broth, whisking consistently to help it combine without getting clumpy. Once thoroughly combined, add the potatoes, corn, salt, thyme, pepper. Cover and bring to a boil over high heat. Once boiling, reduce to a simmer and cook uncovered for 15-20 minutes, or until the potatoes are tender. Stir occasionally.
- Remove from the heat. Add half n half and honey. Serve with toppings
Notes
- Cut the potato into evenly sized chunks.
- Add broth slowly to the cooked flour mixture and whisk consistently so it combines smoothly.
- Use frozen corn in place of fresh. We prefer white corn but either will work.
- Add more meat: at the end stir in pieces of cooked ham or chicken.
- Increase the vegetables: Instead of adding in only frozen corn, try a bag of mixed veggies or other frozen veggies of your choice.
- Add more creaminess: To make it even creamer, and bit thicker, use heavy cream in place of the half and half.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Nana says
I have always had problems with freezing soups or chowders with potatoes and the potatoes get mushy. You indicated there is a way to freeze the Ptatp and Corn Chowder to freeze this. I cannot find how to do so. Thanking you in advance.....
Misty says
Hi! Thank you for pointing out that the portion of the post was incomplete. I have updated the post to reflect that this particular potato soup is not the best for freezing because the potatoes tend to disintegrate. For a freezer friendly potato soup, I suggest our 4 Ingredient Potato Soup which is creamy. I hope this helps!