Creamy Potato Corn Chowder | Cozy & Hearty Soup

Name: Delicious Recipe
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Cuisine: American
Ingredients: 5 slices bacon, diced; 2 tablespoons unsalted butter; 2 stalks celery, small-diced; 1 medium onion, small-diced; 5 cloves garlic, minced; 2 teaspoons fresh thyme leaves, roughly chopped; 1/8 teaspoon smoked paprika (optional); 1/4 cup all-purpose flour; 5 cups chicken broth, plus more as needed; 3 medium red potatoes, skin-on and cut into small cubes; 1 (14 ounce) can sweet corn kernels, drained; 3/4 cup heavy cream or half-and-half, plus more to taste; Salt and pepper to taste; Shredded cheese for garnish; Parsley or scallions for garnish

This might be the creamiest, coziest Creamy Potato Corn Chowder Recipe you'll ever make. It’s packed with tender potatoes, sweet corn, and that perfect touch of smoky bacon — just like a warm hug in a bowl.

A creamy yellow soup with visible bits of corn, small pieces of bacon, and chopped green herbs on top fills a white pot with a red handle. The soup's surface shows sprinklings of ground black pepper and scattered chunks of bacon with bright green parsley leaves placed in the middle. A wooden spoon with a silver end is partially immersed in the soup on the right side. The pot rests on a white marbled surface, and there is a glimpse of a white bowl with more bacon pieces to the left. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Potato Corn Chowder Recipe
Top Tip
How to Serve Creamy Potato Corn Chowder Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I still remember the first time I made this Creamy Potato Corn Chowder Recipe. The smell of bacon sizzling and the gentle simmering of potatoes always pulls me back to cozy kitchen memories. It's not only delicious but surprisingly easy to pull together on a weeknight.

Comfort in a bowl: The chowder is creamy and hearty, perfect for chilly days or when you need a little food-love.
Simple ingredients that pack a punch: Everything comes from your pantry or fridge, making it both convenient and budget-friendly.
Flavor all day long: The blend of crispy bacon, thyme, and smoky paprika balances out the sweetness of the corn beautifully.
Flexible and forgiving: Customize it your way — dairy-free, thicker, thinner — no stress!

Ingredients & Why They Work

This Creamy Potato Corn Chowder Recipe comes together with simple, well-chosen ingredients that complement each other perfectly. Here’s a quick breakdown of why these ingredients shine together and some tips I’ve picked up:

Flat lay of five slices of raw diced bacon, two tablespoons of unsalted butter in a small white ceramic bowl, two stalks of small-diced celery, one medium small-diced onion, five cloves of whole garlic, fresh thyme leaves roughly chopped scattered, a small white ceramic bowl holding all-purpose flour, three medium red potatoes with skin-on and cut into small cubes, a small white ceramic bowl filled with sweet yellow corn kernels, a small white ceramic bowl with heavy cream, a few sprigs of fresh parsley, and a small pile of shredded cheese, arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky saltiness and a crispy texture contrast — don’t skip it or use good quality bacon if possible.
Butter: Boosts richness and helps soften the veggies for a flavorful base.
Celery and Onion: Together they build the classic mirepoix foundation, giving the soup subtle sweetness and aroma.
Garlic: Adds warmth and depth — fresh is best here.
Fresh Thyme: Offers earthy, herby notes that balance the sweetness of corn.
Smoked Paprika: Optional, but trust me — it adds a lovely smoky warmth without overpowering.
All-purpose Flour: Provides body and thickens the chowder naturally when cooked with the broth.
Chicken Broth: The savory liquid base; homemade or quality store-bought will give the best flavor.
Red Potatoes: Their waxy texture holds up well during cooking, keeping chunks tender but intact.
Canned Sweet Corn: Convenient and adds bursts of sweet crunch; drain well to keep chowder from being watery.
Heavy Cream or Half-and-Half: The secret to creaminess and a luscious mouthfeel.
Salt and Pepper: Always essential — I suggest seasoning in layers and adjusting at the end.
Shredded Cheese and Fresh Parsley or Scallions: Garnishes that add freshness, color, and an extra dash of flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Creamy Potato Corn Chowder Recipe depending on the season and what’s in my fridge. Don’t be afraid to experiment—this soup really welcomes customization.

Vegetarian version: Skip the bacon and use vegetable broth, then caramelize onions a bit longer for depth. You’ll be surprised how hearty it still feels!
Extra-thick chowder: Blend about one-third of the cooked potatoes with some broth before adding back in — I use this trick all the time when I want a velvety texture.
Spicy twist: Add a pinch of cayenne or red pepper flakes when you sauté the veggies for a subtle heat that wakes up the flavors.
Milk swap: I’ve used half milk and half broth for a lighter version; just be mindful the chowder will be less rich but still tasty and creamy.

Step-by-Step: How I Make Creamy Potato Corn Chowder Recipe

A white bowl filled with creamy yellow corn chowder showing visible corn kernels, small chunks of potatoes with red skin, and bits of bacon mixed in. The soup is topped with crispy bacon pieces, a small handful of shredded white and orange cheese, and fresh green chopped parsley in the center. In the background, there is a matching red pot partially visible and a light brown biscuit on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisp That Bacon Perfectly

Start by cooking the diced bacon in a large Dutch oven over medium heat until it’s beautifully crispy. I like to stir occasionally so it browns evenly and gets a little crunch without burning. Once it’s done, scoop it out and drain on paper towels. Chop it smaller after it's cooled—it makes the bits easier to sprinkle later.

Step 2: Sauté Your Base Veggies

Remove all but about two tablespoons of that rendered bacon fat from the pot (because that fat is flavor gold!), then melt the butter in the remaining bacon fat. Toss in the diced celery and onions and sauté over medium heat for 6-8 minutes until everything softens and starts to sweeten. This step is key to building the soup’s flavor.

Step 3: Aromatics & Flour Thickening

Add minced garlic, fresh thyme, and smoked paprika (if using) and cook for another 2 minutes till fragrant. Then sprinkle in the flour and stir constantly for about a minute to coat the veggies — this helps thicken the chowder without lumps, so keep stirring and don’t rush this part.

Step 4: Simmer and Transform

Slowly pour in your chicken broth while stirring, scraping up any browned bits from the pot. Bring it back to a gentle simmer and then add the cubed potatoes. Cover and let it bubble away for about 20 minutes until potatoes are soft but not falling apart. If it feels too thick, add broth little by little—it should be spoon-coating, not pudding thick.

Step 5: Sweet Corn & Cream Finish

Stir in the drained sweet corn and simmer for five more minutes, then pour in the heavy cream or half-and-half. Season generously with salt and pepper, and add most of your chopped bacon right back into the pot—reserving some for that extra-special garnish. Give the chowder a final stir and taste-test; adjust seasonings as you like.

Step 6: Garnish and Serve

Serve warm, topped with shredded cheese, the reserved crispy bacon, and fresh parsley or scallions. Every bite has that perfect balance of creamy, smoky, and sweet — I promise you’ll want seconds.

Top Tip

Over the years, I’ve learned a few tricks that really bring out the best in this Creamy Potato Corn Chowder Recipe — here are my favorites that save time and level up flavor.

Reserve bacon fat: Don’t throw it out! Using a bit to sauté your veggies adds a depth of smoky savoriness you can’t get any other way.
Adjust thickness carefully: If your chowder thickens too much, add broth in small increments rather than water to keep the flavor intense.
Don’t overcook potatoes: They should be tender but not mushy; overcooked potatoes can make the soup gummy.
Layer your seasoning: Salt at different points — after veggies sauté, after adding broth, and at the end — to build full flavor carefully without oversalting.

How to Serve Creamy Potato Corn Chowder Recipe

A wooden spoon is above a white pot filled with yellow soup that has green herbs floating in it. The spoon holds many small cubes of red-skinned potatoes with white inside, and they are about to be dropped into the soup. The background under the pot is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a huge fan of shredded sharp cheddar and snipped fresh parsley or scallions on top. The cheese melts perfectly into the hot chowder, adding a tangy bite, while the herbs brighten every spoonful. Sometimes I add a sprinkle of crispy bacon last minute for extra crunch.

Side Dishes

Thickly sliced crusty bread or garlic toast is my go-to side — nothing beats dipping that into the creamy chowder. A simple green salad with a zesty vinaigrette also pairs nicely to cut through the richness.

Creative Ways to Present

For holidays or special dinners, I like serving this chowder in mini pumpkin bowls or hollowed-out bread bowls. It adds a rustic touch and feels extra special. Garnishing with tiny basil leaves or a swirl of crème fraîche can really wow guests.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in airtight containers in the fridge for up to 3 days. It thickens overnight, so when reheating, I add a splash of broth or cream to loosen it back up to that perfect creamy texture.

Freezing

I’ve frozen this chowder successfully but recommend skipping the cream if you plan to freeze it. Instead, add dairy when reheating to keep the texture smooth and fresh.

Reheating

Reheat gently over medium-low heat on the stove, stirring often. Add extra broth or cream little by little to bring back that silky consistency without boiling, which can separate the cream.

Frequently Asked Questions:

Can I make this Creamy Potato Corn Chowder Recipe vegan?

Absolutely! For a vegan version, omit the bacon and butter, use olive oil instead, substitute vegetable broth for chicken broth, and replace heavy cream with coconut milk or a plant-based cream. Adding smoked paprika can help mimic that smoky flavor.

What’s the best potato to use in this chowder?

Red potatoes are my favorite here because they stay firm after cooking, giving you nice cubes that don’t fall apart. Yukon Gold works too if you want a slightly creamier texture, but avoid waxy potatoes as they can get mushy.

Can I prepare this soup in advance?

Yes! This chowder actually tastes even better the next day as the flavors meld. Make it up to 3 days in advance and refrigerate. When ready to eat, gently reheat on the stove with a bit of extra broth or cream to loosen it up.

How do I thicken the chowder without flour?

Great question! If you prefer to avoid flour, you can blend a portion of the cooked potatoes with some broth and then stir that back into the chowder. It adds natural thickness and creaminess without altering the flavor.

Final Thoughts

This Creamy Potato Corn Chowder Recipe is my absolute go-to when I want something that feels homemade, hearty, and comforting—but without any fuss. I hope you’ll find it as satisfying and easy as I do. Whipping it up for friends or family always brings smiles and full bowls, and I’m pretty sure it’ll do the same for you!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way