Potato Corn Chowder is a creamy and flavorful spin on an old-fashioned potato soup recipe. This is one of my favorite easy soup recipes for busy days, or any time you’re in the mood for a rustic chowder that will warm bellies and bring smiles to the faces of your hungry crew!

potato corn chowder with bacon recipe

Why You’ll Love This Recipe

Potato Corn Chowder is a comforting and hearty soup that’s perfect for any day of the week. This recipe combines the rich flavors of potatoes, corn, and bacon, creating a creamy and satisfying dish. It’s a great option for feeding the whole family, and the best part is that it’s straightforward to make with simple ingredients.

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What is Potato Corn Chowder

Potato Corn Chowder is a creamy soup that’s filled with tender chunks of potato, sweet corn flavor, and often enhanced with ingredients like bacon, cheese, and herbs. It’s a classic soup that’s popular in many households, especially during corn season or in the middle of winter. It can be made in a soup pot, slow cooker, or even an Instant Pot, making it versatile for any kitchen setup.

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How to Make Potato Corn Chowder

Making potato chowder with corn involves cooking bacon, vegetables, and potatoes in a creamy base and then adding corn kernels for a sweet and smoky flavor. The process is simple and involves a few steps that anyone, even those new to cooking, can easily follow. Let’s start by looking at the ingredients you’ll need for this creamy corn chowder recipe.

cheesy soup corn chowder


  • 8 slices bacon, chopped and divided
  • 3 tbsp. butter
  • 1 medium onion, chopped (about 1 cup, white onion or yellow works)
  • 2 cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 4 c. chicken broth (or chicken stock)
  • 3 large Russet potatoes, peeled and cut into 1″ cubes
  • 2 c. shredded cheddar
  • 1/4 c. heavy cream
  • 4 c. frozen corn
  • Salt and pepper to taste
  • Optional: green onions, sliced; extra cheese, fresh parsley

Step-by-Step Instructions

Step One: Start by cooking the bacon in a Dutch oven or a large soup pot over medium heat for about 8 minutes or until crispy. Once done, remove the bacon and place it on a paper-towel-lined plate to drain. Then crumble it when it’s cool. Wipe the pot with a paper towel to remove excess oil.

Step Two: Return the pot to medium heat. Add butter, chopped onion, and minced garlic. Saute them until they are softened, which usually takes about 4 minutes. This step is crucial for building the base flavors of your chowder.

Step Three: Stir in the flour and cook it with the onion and garlic, stirring constantly for about 1 minute. This step helps thicken the soup to create that creamy texture we’re looking for.

Step Four: Add chicken broth and the cubed Russet potatoes to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer. Stir occasionally and cook until the potatoes are just tender but not falling apart, which should take about 8 to 10 minutes.

Step Five: Whisk in the heavy cream, then add the shredded cheddar cheese. Stir until the cheese has melted completely. Next, stir in the frozen corn and half of the crumbled bacon. Let the soup simmer just until the corn is heated through, which should take about 3 to 5 minutes.

Step Six: Serve the hot potato corn chowder immediately. Top it with the remaining crumbled bacon, green onion, and more cheddar cheese if you like.

Substitutions and Variations

  • Potatoes: You can use different types of potatoes like red potatoes, Yukon gold potatoes, or a mix.
  • Cream: For a lighter version, use whole milk or a non-dairy milk like coconut milk.
  • Broth: Vegetable broth or low sodium chicken broth can be used for a lighter flavor.
  • Corn: Fresh corn chowder is great in the summer, when you have summer corn available. Canned corn can also be used.
  • Bacon: For a vegetarian option, skip the bacon or use a vegetarian bacon alternative. Olive oil can be used instead of bacon fat for sautéing. Don’t have any bacon on hand but want to keep that bacon flavor? You can use bacon bits!
chowder with corn and bacon soup

Best Tips

  • Cooking Bacon: Cook the bacon until it’s crispy. This adds a great texture and smoky flavor to the chowder.
  • Thickening the Soup: Make sure to cook the flour properly to avoid a raw flour taste. It also helps in thickening the soup. You can also utilize instant mashed potato flakes to thicken your soup. Start with a small amount of potato flakes while the soup is simmering and add more to achieve the consistency you’re looking for.
  • Simmering Potatoes: Keep an eye on the potatoes while simmering. You want them tender but not mushy.
  • Cheese: Add the cheese gradually and keep the heat low to avoid the cheese from getting stringy.
  • Seasoning: Don’t forget to season your chowder with salt and black pepper. Taste and adjust the seasoning as needed.

How to Store Creamy Potato Corn Chowder

  • Refrigeration: Store leftover soup in an airtight container in the refrigerator. It will keep for up to 3 days.
  • Freezing: Potato corn chowder can be frozen, although the creamy texture might change slightly. Freeze in airtight containers for up to 2 months.
  • Reheating: Reheat on the stove over low heat to prevent the soup from separating. You might need to add a bit of broth or water to adjust the consistency.
cheesy soup in a pot

Frequently Asked Questions

Can I make this potato soup recipe in a slow cooker?

To prepare Potato Corn Chowder in a slow cooker, start by crisping the bacon in a skillet, then sauté onions and garlic in the bacon fat. Deglaze the skillet with chicken broth and transfer everything to the slow cooker. Add cubed potatoes and more broth, and cook on low for 6-8 hours or high for 3-4 hours. Stir in heavy cream, cheddar cheese, and frozen corn 30 minutes before serving. Season to taste, and serve garnished with crumbled bacon and green onions for a flavorful, creamy chowder.

Can I make this recipe in an Instant Pot?

To make Potato Corn Chowder in an Instant Pot, begin by using the sauté function to cook chopped bacon until crispy, then set aside. In the remaining bacon fat, sauté onion and garlic until softened, then sprinkle with flour, stirring for a minute. Deglaze with a bit of chicken broth, add the rest of the broth, cubed potatoes, and season with salt and pepper.

Seal the Instant Pot and cook on high pressure for 8 minutes, followed by a natural release for 10 minutes, then a quick release. Switch back to sauté mode, stir in heavy cream, shredded cheddar cheese, frozen corn, and half of the bacon, letting it simmer until the cheese melts. Serve the chowder garnished with the remaining bacon and optional green onions and extra cheese. This method is efficient and ensures a rich, creamy chowder, perfect for a quick and hearty meal.

Can I use a different kind of cheese?

Absolutely. While cheddar cheese gives a nice flavor, you can experiment with other types like Monterey Jack or Gouda. You can really bump-up the cheese flavor by using a combination of these cheeses!f

Is this soup gluten-free?

Not as written, but you can use a gluten-free flour blend or cornstarch to thicken the soup.

Can I make this chowder vegetarian?

Yes, omit the bacon and use vegetable broth or low sodium chicken broth for a vegetarian version.

Can I add other vegetables?

Sure, feel free to add other vegetables like carrots, celery, or bell peppers for added flavor and nutrition. 

This Potato Corn Chowder recipe is a great way to enjoy a classic soup with hearty potatoes and sweet corn flavor. It’s perfect for a busy weeknight or a cozy weekend meal. Enjoy making this easy recipe and serving it to your whole family!

More Comforting Dishes

4.41 from 149 ratings

Potato Corn Chowder

Author: Crissy Page
Servings: 6 servings
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Rustic potato corn chowder with bacon is loaded with flavor and easy to make!


  • 8 slices bacon chopped and divided
  • 3 tbsp. butter
  • 1 medium onion chopped ( about 1 cup)
  • 2 cloves garlic minced
  • 3 tbsp. all-purpose flour
  • 4 c. chicken broth
  • 3 large Russet potatoes peeled and cut into 1″ cubes
  • 2 c. shredded cheddar
  • 1/4 c. heavy cream
  • 4 c. frozen corn
  • Salt and pepper to taste
  • green onions sliced, optional
  • extra cheese optional


  • In a dutch oven cook bacon for about 8 minutes or until crispy. Remove bacon to a paper-towel-lined plate to drain, then crumble when cool. Wipe the pot with a paper towel to remove excess oil.
  • Return pot to medium heat, then add butter, onion, and garlic. Saute until softened, about 4 minutes. Add flour and cook, stirring constantly, for about 1 minute.
  • Add chicken broth and potatoes, bring to boil. Reduce heat to medium-low and simmer, stirring occasionally. Cook until potatoes are just tender but not falling apart, about 8 to 10 minutes.
  • Whisk in heavy cream. Add cheddar cheese, stirring until melted. Stir in corn and half the bacon, crumbled. Simmer just until corn is heated through, about 3-5 minutes.
  • Serve hot potato corn chowder immediately, topped with remaining crumbled bacon,  green onion, and more cheddar, if desired. And who wouldn’t desire extra cheese and bacon, I mean, come on!


Recipe adapted from Delish.
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Serving: 1g | Calories: 614kcal | Carbohydrates: 66g | Protein: 25g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1276mg | Fiber: 7g | Sugar: 8g
Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Course: Soups
Cuisine: American
Keyword: bacon, cheesy potato chowder, chowder soup with cheese, easy chowder, potato corn chowder with bacon

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4.41 from 149 votes (149 ratings without comment)

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Recipe Rating:


  1. Linda C Johnston says:

    Wish I could snap my fingers and have a bowl in front of me! Geez, this looks so good and I am sooooo hungry!!!

  2. This was amazingly delicious! We are dairy-free so I traded out the heavy cream with coconut milk and used Daiya cheddar-style shreds. I also added in 3 medium carrots–thank you for THAT suggestion! And thank you for this recipe! An absolute keeper.

  3. Marilyn Fiano says:

    Can u use fresh. Corn?

  4. This looks amazing, I was looking for a recipe for the crock pot. Do you have directions on how I could make it in there?

    1. Roberta Bunch says:

      I cooked everything pretty much according to directions, up to adding the heavy cream, put it in the crock-pot. I will let it cook some more and then add the shredded cheese later. Hopefully it will come out alright

  5. Turned out good!  We did add 1/2 bottle of dark beer, carrots, celery, small jalapeño, tomatillo and ham.  Was a bit spicy  and very good. 

  6. Dailet Leyras says:

    Delicious I love the recipe.

  7. Harry Manigault says:

    Delicious and easy to prepare. I added extra bacon and chives to garnish. A great comfort food!

  8. Marcelyn Oliver says:

    Made it tonight and it was delicious! Even my husband and son loved it! Thank you for this recipe! 

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