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Easy Creamy Potato and Bacon Corn Chowder

A creamy bowl of corn chowder topped generously with crispy bacon bits, sitting on a wooden table.
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Make this hearty and comforting Creamy Potato and Bacon Corn Chowder on the stovetop. This simple recipe delivers a thick, satisfying bowl of homemade chowder perfect for a quick weeknight soup dinner.

Ingredients

Scale
  • 6 slices bacon, cut into pieces
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 pound Russet potatoes, peeled and diced
  • 4 cups chicken broth
  • 2 cups frozen or fresh sweet corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups whole milk or half-and-half
  • 1/2 cup heavy cream
  • Optional: extra bacon for topping

Instructions

  1. Cook the bacon pieces in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot with the bacon grease. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the diced potatoes, chicken broth, sweet corn, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15 minutes.
  5. In a small bowl, whisk together the flour and milk (or half-and-half) until smooth to create a slurry.
  6. Slowly pour the flour and milk mixture into the simmering soup, stirring constantly to prevent lumps.
  7. Continue to cook, stirring often, until the chowder thickens, about 5 to 8 minutes. Do not let it boil rapidly once thickened.
  8. Stir in the heavy cream. Heat through for 2 minutes, but do not boil after adding the cream.
  9. Taste and adjust salt and pepper as needed.
  10. Ladle the hearty corn chowder into bowls. Top each serving with the reserved crispy bacon pieces.

Notes

  • For a thicker soup, mash about one cup of the potatoes against the side of the pot before adding the cream.
  • If you prefer a vegetarian option, skip the bacon and use vegetable broth and 2 tablespoons of olive oil instead of bacon grease.
  • This simple chowder tastes great reheated the next day.

Nutrition

Find it online: https://mdlatdmm.com/easy-creamy-potato-bacon-corn-chowder/