Potato Corn Chowder

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


Comfort in a bowl. A great dinner idea for the entire family. Freezer friendly too!


  • 1/2 lb bacon, chopped (I use uncured)
  • 1 cup onion, diced
  • 3 garlic cloves, minced
  • Salt and pepper
  • 3 cups chicken broth
  • 3 cups diced Yukon gold potatoes
  • 2 cups carrots, sliced
  • 2 cups milk (I used 2%)
  • 2 cups frozen corn
  • 3 cups cheddar cheese, shredded
  • 2 tablespoons whole wheat flour
  • optional: parsley, chopped


Make It Now:

  1. In a large stock pot, cook bacon over medium-high heat, until crispy (but not over cooked), about 4-5 minutes. Remove bacon and put on a plate that’s covered with paper towels (to absorb grease). If you want, wipe out some of the grease from the pot.
  2. Add  the onions and garlic to the same pot and cook until softened, about 3-4 minutes. Season lightly with salt and pepper. 
  3. Stir in the chicken broth, cooked bacon, potatoes, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper. Put a lid on and simmer until vegetables are tender, about 15-20 minutes. Stir occasionally.
  4. Stir in milk and corn and heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.
  5. Remove the pot from the heat. Slowly stir in the cheese to the soup, stirring constantly in a figure 8 pattern until cheese is melted.
  6. Taste and season with more salt and pepper, as desired. (Note: If your soup is too thick, you can add more milk or stock to thin it out and then warm through. Be sure to adjust seasoning accordingly.)
  7. Serve warm. Top with a little chopped parsley for a color and taste pop.

Freeze for Later: Follow Steps 1-6. After the soup cools, place in a freezer bag or freezer-safe container (or in individual servings). Try to remove as much air as possible and seal it well before placing in the freezer.

Prepare From Frozen: To reheat, thaw 24-48 hours in the fridge (preferred method) or by using the defrost setting on the microwave. Then, warm chowder over low or medium-low heat on the stove, gently stirring occasionally.