Creamy Potato Corn Chowder

Coming up with comforting dinner ideas during the cold winter months can feel like a real challenge. Between juggling after-school activities and trying to get everyone fed before evening commitments, it’s tempting to just order takeout or heat up another frozen meal.

That’s why this potato corn chowder has become my family’s favorite weeknight solution: it’s warm and filling, takes just one pot to make, and uses simple ingredients you probably already have in your kitchen. Plus, it’s the kind of meal that actually tastes even better as leftovers.

What Kind of Potatoes Should I Use?

For a creamy, hearty chowder, you’ll want to pick the right type of potato that can hold its shape while still contributing to the soup’s thickness. Yukon Gold potatoes are my top choice for this recipe since they have a naturally buttery flavor and break down just enough to help thicken the chowder while still maintaining some texture. If you can’t find Yukon Golds, white potatoes or red potatoes will work well too – just avoid using russet potatoes as they can get too mushy and fall apart completely. When prepping your potatoes, try to cut them into evenly sized chunks (about 1/2 inch cubes) so they’ll cook at the same rate and give you consistent texture throughout your chowder.

Options for Substitutions

This cozy chowder recipe is pretty adaptable – here are some simple swaps you can try:

• Bacon: If you don’t eat pork, try turkey bacon or skip it altogether – just add 1-2 tablespoons of butter for cooking the vegetables to make up for the lost fat.
• Potatoes: Any potato variety works here – russet, red, or Yukon gold. You could even swap half the potatoes with cauliflower for a lighter version.
• Corn: Fresh, frozen, or even canned corn all work well. If using canned, make sure to drain it first. You can also mix in some diced carrots with the corn for extra color and flavor.
• Whole milk/cream: For a lighter option, use 2% milk or half-and-half. For dairy-free versions, try unsweetened coconut milk (the kind in a carton, not canned) or plain almond milk, though the soup won’t be quite as creamy.
• Cornstarch: All-purpose flour works too – just use 3 tablespoons instead of 2. You can also use instant potato flakes to thicken the soup naturally.
• Chicken broth: Vegetable broth makes this soup vegetarian-friendly (along with skipping the bacon). You can also use bouillon cubes mixed with water in a pinch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making potato corn chowder is overcooking the potatoes – they should be fork-tender but not mushy, so check them frequently after the first 15 minutes of simmering. A common mistake is adding the corn too early in the cooking process, which can make it tough and chewy – instead, add it during the last 5-7 minutes of cooking to maintain its sweet, crisp texture. To prevent your chowder from becoming grainy or curdling, always mix the cornstarch with cold milk before adding it to the hot soup, and reduce the heat to low before stirring in any dairy. For the creamiest results, avoid vigorously boiling the soup after adding the milk or cream, and remember to taste and adjust the seasoning at the very end since potatoes tend to absorb quite a bit of salt during cooking.

What to Serve With Potato Corn Chowder?

This hearty chowder is practically a meal on its own, but a few simple sides can make it even better! A crusty loaf of sourdough bread or warm dinner rolls are perfect for soaking up every last bit of the creamy broth. If you’re looking to add some greens, try a simple side salad with mixed lettuce and a light vinaigrette – the fresh, crisp texture makes a nice contrast to the warm, creamy soup. For a complete comfort food experience, you might want to serve some butter crackers or cornbread on the side, which pair really well with the corn and potato flavors in the chowder.

Storage Instructions

Keep Fresh: This cozy potato corn chowder will stay good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just give it a good stir before serving since the ingredients might settle.

Freeze: If you want to save some for later, let the chowder cool completely, then pop it in freezer-safe containers. It’ll keep well for up to 3 months. Just keep in mind that potato soups can sometimes change texture a bit after freezing, but they’ll still taste great!

Warm Up: To reheat your chowder, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. Or microwave in short bursts, stirring between each one. If it seems too thick, just add a splash of milk or broth to thin it out to your liking.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 20-25 g
• Fat: 30-35 g
• Carbohydrates: 100-110 g

Ingredients

• 2 slices thick bacon, chopped
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon thyme, dried
• 1/4 teaspoon black pepper
• 3 cups chicken broth, low sodium
• 4 medium potatoes, chopped
• 3 cups corn, either fresh or frozen
• 3/4 cup whole milk or cream
• 2 tablespoons cornstarch
• Cheese, green onions, and bacon crumbles for serving if desired

Step 1: Cook the Bacon

In a large soup pot over medium-high heat, cook bacon until it is nicely browned.

This will infuse the soup with a rich, smoky flavor.

Remove the bacon if desired, leaving the rendered fat in the pot for the next step.

Step 2: Sauté Vegetables and Seasonings

Add chopped onion and celery to the pot with the bacon fat, cooking and stirring until the onion begins to brown.

Add minced garlic, salt, thyme, and black pepper, cooking for another minute until the garlic is fragrant.

Step 3: Incorporate the Broth

Pour in the broth, taking care to scrape the bottom of the pot with a spoon to loosen and incorporate any browned bits.

This helps to add depth and richness to your soup’s flavor.

Step 4: Add Potatoes and Corn

Add diced potatoes and corn kernels to the pot.

Stir to combine, then bring the mixture to a simmer.

Reduce the heat to medium, cover the pot, and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 5: Thicken the Soup

Once the potatoes are tender, reduce the heat to low.

In a separate bowl, combine milk and corn starch until smooth.

Gradually whisk this mixture into the soup, adding it a little at a time until the soup thickens slightly.

Stir continuously to ensure a smooth texture.

Step 6: Serve and Enjoy

With the soup thickened to your liking, it’s ready to serve.

Ladle into bowls and garnish as desired, perhaps with the reserved crispy bacon bits, fresh herbs, or a sprinkle of cheese for extra flavor.

Enjoy your hearty, comforting meal!