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Potato Corn Chowder

★★★★★ 4.9 /5 Updated: 6/3/22
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This post may contain affiliate links. Please read our disclosure policy.

Thanks to the cheddar cheese and bacon, this veggie-loaded Potato Corn Chowder tastes so rich. This soup is easy to assemble and the leftovers can be easily frozen. A one pot comfort food that you’ll be making all winter long!

Potato Corn Chowder in a dark bowl

Done. I will be making this Potato Chowder (known around my house as Autumn Chowder) every fall from here on out.

My friend Jeannette has been singing the praises of this soup for quite some time, but I didn’t believe her until I tried it for myself. This chowder is full of vegetables, yet has a creamy, richness thanks to a bit of crispy bacon, milk, and freshly shredded cheddar. My husband and two of the three kids gave it a thumbs up. At least the picky eater enjoyed the potatoes in it. 🙂

Video Tutorial: Potato Corn Chowder

If you’re a visual learning, I think you’ll find this quick video helpful before starting the recipe.

How to Make Potato Corn Chowder

This chowder requires a few simple steps that are well worth it in the end. Let’s begin our tasty journey with bacon.

Fry Up Some Bacon!

I mean, if any recipe starts with bacon, I’m in. We recommend using uncured bacon but no matter the type, dice it up and throw it in a large hot pot to render the fat.

Bacon frying in a large metal pot

Saute the Aromatics

After the bacon is done and crispy, set it aside, drain off most of the grease. Now toss in some diced onion and garlic. Your kitchen will be smelling pretty phenomenal at this point.

Sauteed onions in a pot

Simmer the Soup Base

After those cook for a bit, you’ll add in some chicken broth, your cooked bacon, diced carrots, and potatoes. That will simmer for about 20 minutes or until veggies are tender.

Time for Some Cheese & More Goodness

OK, so your veggies have cooked. Time to add in some more goodness.

Milk, corn, and cheese for example! This cheese is actually tossed with a little flour before tossing it in. This helps thicken the soup and keep the cheese from melting into one big blob.

Make sure to stir the cheese in very slowly so it melts evenly into the soup.

Shredded cheddar cheese being stirring into a pot

Serve

Stir it all up and either eat it now or you can pop it in the fridge to have later!

potato corn chowder in a bowl

What to Serve with Potato Corn Chowder

Serve this soup warm with oyster crackers and chopped chives toppings. While this is a one dish wonder on its own, you can also serve with a side dish or dessert like:

  • Autumn Chopped Salad
  • Crockpot Cinnamon Applesauce
  • Pumpkin Dump Cake

    Do I Have to Peel the Potatoes for This Soup?

    Nope! Because we’re using Yukon gold potatoes in this recipe, there is no need to peel them. Their peel is so thin and tender, you won’t even notice they are there. What a huge time saver!

    Diced yukon potatoes

    Can I Freeze Chowder?

    Absolutely! Having a stash of frozen soup is one of our favorite types of freezer meals.

    If you want to turn this Potato Corn Chowder into a freezer meal, simply let it cool completely and freeze it either in small freezer-friendly containers or a large one. We think these are the 5 best freezer containers.

    Small portions allow for individual meals down the road. Much like our freezer meal recipes for 1-2 people, this one works great to pull out for lunches or to pass on to anyone who may need a meal.

    Stack of freezer meals.

    If you freeze in a large airtight container, you have a whole meal ready to use on a busy night. We recommend a freezer storage bag and freezing it flat to save freezer space.

    Then, when you’re ready to eat it, thaw the soup in the fridge completely and warm over low heat on the stove, in the slow cooker, or in the microwave. You may need to add a little extra broth if it’s too thick.

    More Comforting Soup Recipes

    Try our other easy and comforting soups, stews, and chilis. Here are a few of our most popular ones.

    overhead final shot of Crock Pot chicken and dumplings

    Crock Pot Chicken and Dumplings

    Crowd Pleaser Mexican Soup

    Chicken Tortellini Soup

    Overhead portrait photo of tomato bisque soup

    Tomato Bisque

    Browse Soups

    We hope this delicious Potato Corn Chowder (aka Autumn Chowder) warms you through and provides some comfort this week!

    Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

    ★★★★★ 4.9 from 8 reviews

    Potato Corn Chowder

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

    Yield: 6–8 servings 1x
    Prep: 10 minutesCook: 35 minutesTotal: 45 minutes
    Print Recipe Rate Pin for Later
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    Units:
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    Ingredients

    • 1/2 lb bacon, chopped (I use uncured)
    • 1 cup diced onion (about 1 medium onion)
    • 3 garlic cloves, minced
    • Salt and pepper
    • 3 cups chicken broth
    • 3 cups diced Yukon gold potatoes (bite-sized)
    • 2 cups sliced carrots
    • 2 cups milk (I used 2%)
    • 2 cups frozen corn
    • 3 cups shredded cheddar cheese
    • 2 tablespoons whole wheat flour (sub: all purpose flour)
    • Optional toppings: oyster crackers, minced chives, chopped parsley

    Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

    Instructions

    Make It Now:

    1. In a large stock pot, cook bacon over medium-high heat, until just crispy (not overly crispy), 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 to the same pot and cook until softened, about 3-4 minutes. Season lightly with salt and pepper while they cook. Stir in the garlic and saute for 30-60 seconds more. 
    3. Stir in the chicken broth, cooked bacon, potatoes, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with a lid and simmer until vegetables are tender, about 15-20 minutes. Stir occasionally.
    4. Stir in the 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 eight 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 minced chives, chopped parsley, and/or oyster crackers.

    Freeze for Later: Follow Steps 1-6. Let the soup cool completely. Place in a freezer bag or freezer-safe container or in individual serving containers (here are our favorite freezer containers). 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. Or you can warm in the microwave or slow cooker on LOW. Stir in more milk or broth if it’s too thick.

    © Author: Thriving Home
    Cuisine: American Method: Stovetop

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    Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

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    Potato Corn Chowder in bowls
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    Rachel Tiemeyer

    Rachel Tiemeyer

    As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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    1. AvatarJulia says

      Posted on 12/20/21 at 4:16 pm

      Great, simple, delicious recipe!!
      Any thoughts on adapting to an instant pot?

      ★★★★★

      Reply
      • Rachel TiemeyerRachel Tiemeyer says

        Posted on 12/20/21 at 8:14 pm

        So glad you enjoyed it! You can definitely make this in the IP. Saute bacon, saute onions/garlic, and add in the rest of the ingredients except the milk and cheese/flour. Cook at high pressure for 7 minutes with natural release of pressure. Stir in the milk and cheese/flour mixture.

        Reply
    2. AvatarTina says

      Posted on 9/21/21 at 4:44 pm

      Making it for Fall equinox tomorrow. I hope it’s ok to make a day ahead. It’s smells amazing and tastes so good.

      Reply
      • Rachel TiemeyerRachel Tiemeyer says

        Posted on 9/21/21 at 5:36 pm

        You can absolutely make it ahead! Enjoy!

        Reply
    3. AvatarMorgan says

      Posted on 11/29/20 at 4:51 pm

      Nom nom nom! I added celery and green onions because we had extra to use up and left out the cheese to put on the top because we have a no-cheeser in our house. So far, so good! It smells delicious! Can’t wait to serve it to the fam!

      ★★★★★

      Reply
    4. AvatarGJ says

      Posted on 11/23/20 at 12:22 pm

      This soup is delicious! I’ve made it twice this fall already! Can you please tell me why you toss the cheese with the flour?

      Reply
      • Rachel TiemeyerRachel Tiemeyer says

        Posted on 11/23/20 at 4:22 pm

        I just asked my friend, Jeannette, since this recipe came from her. It’s a short-cut way to thicken the soup and it may help the cheese melt more smoothly.

        Reply
    5. AvatarKassie says

      Posted on 11/24/19 at 3:38 pm

      This soup is amazing! I added some crabmeat to this recipe and it’s a great MD crab and corn chowder!

      ★★★★★

      Reply
      • RachelRachel says

        Posted on 11/25/19 at 9:11 am

        Thanks for the feedback and unique idea. Sounds delicious!

        Reply
    6. AvatarChristine says

      Posted on 2/24/19 at 1:53 pm

      Make this! It is one of my favorite soups. You will not be disappointed!

      ★★★★★

      Reply
    7. AvatarMichaela says

      Posted on 9/23/17 at 11:06 pm

      I doubled the recipe and swapped out carrots for sweet potatoes. I also used maple bacon for a stronger autumn flavor, and my guests loved it!

      ★★★★

      Reply
      • RachelRachel says

        Posted on 9/24/17 at 8:03 am

        Oh my, that sounds amazing!

        Reply
    8. AvatarLinda says

      Posted on 2/14/17 at 2:24 am

      I personally believe in trying a new recipe exactly as written. But this time I am going to leave the bacon out til the end and put it on top of the chowder. I will use the bacon grease to cook onions & garlic in. Thanks for a great recipe.

      ★★★★★

      Reply
      • RachelRachel says

        Posted on 2/14/17 at 1:16 pm

        Sounds like that would work just as well! Enjoy!

        Reply
    9. AvatarBree says

      Posted on 11/6/16 at 2:49 pm

      I’ve made this recipe before …making again today and I added some broccoli and serving in bread bowls! Will definitely be making this again- great recipe ! Thank you!

      Reply
      • RachelRachel says

        Posted on 11/6/16 at 5:48 pm

        You’re quite welcome, Bree. I love your addition of broccoli, yum!

        Reply
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