Potato Corn Chowder ( Autumn Chowder)

By Rachel Tiemeyer

Thanks to the cheddar cheese and bacon, this veggie-loaded potato 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 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

Fry up some bacon!

I mean, if any recipes 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 pot to fry up.

Bacon frying in a large metal pot

After 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

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.

Make sure to stir the cheese in very slowly or else it will clump up and not melt in smoothly.

Shredded cheddar cheese being stirring into a pot

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

Do I have to peel the potatoes for this soup?

Nope! Because we’re using Yukon 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 and freeze it either in small containers or a large one.

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

Stack of freezer meals.

If you freeze in a large airtight container, you have a whole meal ready to pop out and make when you need one 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 completely in the fridge and warm over low heat on the stove or in the microwave.

What to Serve with Potato Corn Chowder

  • I love to have oyster crackers with potato based soups like this one.
  • Salads! Our Autumn Chopped Salad would be amazing with this one!

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


Potato Corn Chowder

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 68 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.

Potato Corn Chowder in bowls