Hearty, creamy, and easy to make this potato corn chowder recipe is a cold-weather favorite comfort dish for the family.
Ready for a cold-weather soup that will warm your soul? This potato corn chowder is just what you need. Creamy and delicious, plus easy to make! The whole family is going to love this simple one-pot soup!
Potato Corn Chowder Recipe
Creamy soups are my favorite. They are family-friendly meals that can warm your soul and bring a little comfort to a chilly day.
When I am feeling like a hearty and creamy soup, I instantly go to this super simple recipe. My kids love it, I love it, my husband loves it! It is also super budget-friendly as well!
When you head to the store or place your online grocery order, make sure you have these ingredients if you are ready to recreate this delicious dish:
- Frozen Corn
- Heavy Cream
- 2 large potatoes
- Corn Starch
- Parmesan Cheese
- Green Onions
- Chicken Broth (or vegetable broth if you prefer)
- Shallots or 1 small onion
It may seem like a lot, but chances are you have a lot of these things in your house already just waiting on you to use!
How to Make Corn & Potato Chowder
This really is a super easy dump-and-go recipe!
I recommend starting by boiling your potatoes until they start to soften. This will significantly cut down on your cook time. Just let them boil, drain them, and dice up. Set them aside for later in the recipe.
Once you have that out of the way, cook your raw bacon, 3-4 pieces, in your soup pot or dutch oven. Once that starts to crisp up, and you can easily tear it apart with your wooden spoon, add in diced onion, celery, and a tablespoon of butter.
When the veggies start to soften, pour in about a cup and a half of frozen corn kernels. Cook until the corn starts to brown a tiny bit.
Add in your diced potatoes and a whole carton of chicken or vegetable broth and let simmer for about 10-15 minutes.
While you are waiting for your chowder to simmer, you can make your thickening agent. This is the key to a thick and creamy soup.
Start with 1 tablespoon of corn starch and then mix it into a small bowl with about 1/4 cup of heavy cream. Add more as you see fit, but make sure it is a nice thick consistency without being lumpy. This can be set aside while you wait for the soul to simmer.
Once your veggies are soft and everything is nice and hot, mix in about 1 cup to a cup of heavy cream depending on how creamy you want your soup, and Parmesan cheese. Give your thickening agent a good stir to make sure it is nice and smooth then add that in as well.
Stir well and let simmer for about 5 minutes.
At this point, you are ready to go!
Top with some extra cooked bacon and green onions and enjoy your hearty potato corn chowder!
Potato Corn Chowder
Thick and heary potato corn chowder with bacon, onions, and celery!
- 3-4 pieces Raw Bacon
- 1.25 cup Heavy Cream
- 2 Potatoes
- 1 tbsp Corn Starch
- 1 cup Frozen Corn
- 1/4 cup Parmesan Cheese
- Green Onions
- 1 carton Chicken or Vegetable Broth
- 1-2 stalks Celery
- 1 Shallot or small onion
- 1 tbsp Butter
Boil your potatoes for about 15 minutes until they start to soften. Cool then dice.
Cook your bacon in a Dutch Oven or Soup Pot until it starts to crisp and you can break it apart with a wooden spoon.
Add in your diced celery, onions, and butter. Cook until the veggies start to soften.
Add in your frozen corn. Cook until it starts to brown.
Add in the broth and diced tomatoes. Let simmer for 15 minutes covered.
Make your thickening agent with 1/4 cup heavy cream and 1 tbsp corn starch in a bowl.
Add thickening agent, the rest of the heavy cream, and parmesan cheese to the pot.
Stir together and let simmer uncovered for 5 minutes, until hot and thick.
Top with green onions and any other extra cooked bacon.