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Potato Corn Chowder
Prep Time
14 mins
Cook Time
17 mins

Thick and heary potato corn chowder with bacon, onions, and celery!

Course: Main Course, Soup
Cuisine: American
Keyword: chowder, corn chowder, creamy soup
Servings: 6 people
  • 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
  1. Boil your potatoes for about 15 minutes until they start to soften. Cool then dice.

  2. 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.

  3. Add in your diced celery, onions, and butter. Cook until the veggies start to soften.

  4. Add in your frozen corn. Cook until it starts to brown.

  5. Add in the broth and diced tomatoes. Let simmer for 15 minutes covered.

  6. Make your thickening agent with 1/4 cup heavy cream and 1 tbsp corn starch in a bowl.

  7. Add thickening agent, the rest of the heavy cream, and parmesan cheese to the pot.

  8. Stir together and let simmer uncovered for 5 minutes, until hot and thick.

  9. Top with green onions and any other extra cooked bacon.