Potato Corn Chowder

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!

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. 🙂

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.

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.

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.

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.

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.

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

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!

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.

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.

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