Potato Corn Chowder
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Thanks to the cheddar cheese and bacon, this veggie-loaded Potato Corn Chowder (aka Autumn 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!
About This Recipe
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.
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.
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.
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.
Serve
Stir it all up and either eat it now or you can pop it in the fridge to have later!
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:
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!
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.
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.
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!
Potato Corn Chowder
Comfort in a bowl. A great dinner idea for the entire family. Freezer friendly too!
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
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Instructions
Make It Now:
- 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.
- 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.
- 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.
- Stir in the milk and corn and heat until simmering. Meanwhile, toss shredded cheese with flour in a bowl.
- 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.
- 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.)
- 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.
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?
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.
This soup is amazing! I added some crabmeat to this recipe and it’s a great MD crab and corn chowder!
Thanks for the feedback and unique idea. Sounds delicious!
Make this! It is one of my favorite soups. You will not be disappointed!
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!
Oh my, that sounds amazing!
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.
Sounds like that would work just as well! Enjoy!
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!
You’re quite welcome, Bree. I love your addition of broccoli, yum!
I just made this today. Honestly one of the best chowders I have ever tasted. I did substitute regular flour and I used maple bacon(what I had on hand) and it is delicious!! Thank you for sharing!
Best comment EVER! Thanks so much for taking the time to say this. Glad it was yummy!
Made this a couple of weeks ago it was very good, my neighbor gave me a bag of fresh corn on the cob so I’m making another batch today, everyone loves it
So glad you enjoyed it, Debbie!
when do you add the flour?
It’s in Step 4. You actually toss the cheese with the flour before adding it to the soup.
Made this tonight, and added mushrooms. So good. Thanks for the recipe. Hope there are left overs to freeze.
Ooooh, yum!
I just wanted to let you know that I made this tonight and it was a big hit! I will be posting this on my blog in the very near future and will be linking back to you, of course. 🙂
Wonderful! Thanks for sharing it!
Made it today and it was delicious. Came together very easily as well. Thanks for sharing the recipe!
Yeah! 🙂
Can I use all-purpose flour in place of the whole wheat flour?
I don’t normally buy whole wheat flour, and wouldn’t really want to for just 2 Tablespoons.
Is there a special reason for the whole wheat flour?
Sure, that’s not a problem at all. I just use ww flour because it is less processed and retains more nutrition.
would t be good with gluten free flour? Would
Love to try but I have a gluten free husband…
I’ve never cooked with a GF flour for this one, so I can’t say. Sorry!
I would think so since just helps to thicken. I was planning to use corn flour myself.
Mel, Did you try it with GF flour? We are gluten free as well, but I really want to make this!
i eat soup all the time summer & winter. This looks delicious. I can’t wait to try it. I’m going to check my frig & pantry & if I have all ingredients I will be making it today. Thanks for sharing.
Glad to help! I’m making it next week too!
My husband and I loved this! He was so sad when the leftovers were all gone. Do you think it would work as a freezer meal heated up in the crock pot, as well?
Absolutely! You can freeze for later and gently heat later in the crock.