Loaded Cheesy, Bacon, Corn, and Potato Chowder

Cheesy Bacon Potato Corn Chowder — 🧀🥓🥔🌽 Corn chowder that’s loaded with all the good stuff!! Potatoes, bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that’s perfect for busy nights!

Creamy Corn Chowder (with Bacon and Potatoes!)

It’s chilly out, and this potato corn chowder recipe is just the thing to warm you up. Easy and ready in about 45 minutes, it’s the ultimate comfort food.

It’s loaded with savory bacon, juicy corn, tender potatoes, sweet Vidalia onions, carrots, and celery which all add texture and flavor. I need texture and a variety of vegetables to keep me interested, and this combination does the trick.

The chowder is thick, creamy, rich, hearty, and wonderfully cheesy.  Your house will smell cozy and comforting, complete with the scent of bacon, onions, garlic, and potatoes wafting through the air long after the soup is done simmering.

Plus, all the ingredients combine and cooked in one pot for an easy, cheesy corn chowder you can have on the table in just over 30 minutes.

This was so good! I rarely make soups of any kind because they never turn out as delicious as I expect, but I couldn’t resist making this recipe and I’m so glad I tried it because it’s comforting and heavenly. Even my 2 year old is obsessed. 

Victoria

Loaded Potato Corn Chowder Ingredients

To make the corn chowder with potatoes and bacon, you’ll need:

• Bacon
• Vidalia or yellow onion
• Carrots 
• Celery 
• Fresh cloves garlic
• All-purpose flour
• Chicken broth
• Milk – I use Silk Unsweetened Cashewmilk, but any non-dairy or dairy milk will work
• Russet potatoes
• Dried thyme and oregano 
• Salt and pepper
• Optional cayenne pepper – Substitute red pepper flakes if preferred
• Corn – I use frozen corn, and add it straight from the freezer. However, you can also use fresh sweet corn kernels if preferred
• Sharp cheddar cheese – For the best results, buy a block of cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that prevent it from melting
• Fresh parsley 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Bacon Potato Corn Chowder 

This is a quick and easy recipe for corn chowder with potatoes. The hands-on prep takes 10 to 15 minutes, and then it’s just a matter of simmering the mixture on the stove until the veggies are tender. Here’s an overview of the process:

1. Cook the bacon in a large pot. Once it’s crisp, transfer the bacon to a plate, but keep the grease in the pot. Do not
2. Cook the onion, carrots, and celery in the same stock pot until softened.
3. Stir in the garlic and flour. Then, stir in the broth, milk, potatoes, and spices.
4. Let the mixture simmer until the potatoes are tender. 
5. Once softened, add the corn and cooked bacon to the pot. Stir the cheese and parsley in last, and enjoy! 

Recipe Variations to Try

This loaded corn and potato chowder is easy to customize using whatever ingredients you have in your refrigerator.

• Add veggies. This chowder is already packed with veggies so it doesn’t really ‘need’ anymore. However, you’re welcome to toss in a handful or two of spinach, kale, chopped bell peppers, etc. if it’s a case of using them now or throwing them away tomorrow.
• Omit the oregano. I’ve gotten some comments from readers saying the oregano flavor was too pronounced for them. If you’re sensitive to herbs like oregano, start with 1/4 teaspoon, taste the soup near the end of the cook time, and add more if desired.
• Add a protein. You’re welcome to add leftover roast chicken or poached chicken that’s been shredded or cubed. Or, add browned Italian sausage for even more flavor.

What to Serve with Potato Corn Chowder

Cheesy Garlic Bread

House Salad

Garlic Herb Rolls

Classic Skillet Cornbread

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4.80 from 44 votes

Potato Corn Chowder with Bacon

By Averie Sunshine

🧀🥓🥔🌽 Corn chowder that’s loaded with all the good stuff!! Potatoes, bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that’s perfect for busy nights!

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 5 servings

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Ingredients 

• ▢ 12 ounces 3/4 of one pound bacon, diced small
• ▢ 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
• ▢ 1 cup carrots, peeled and diced small (about 2 large carrots)
• ▢ 1 cup celery, diced small (about 2 stalks)
• ▢ 4 garlic cloves, finely minced
• ▢ ¼ cup all-purpose flour
• ▢ 32 ounces 4 cups low-sodium chicken broth
• ▢ 4 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
• ▢ 2 ½ cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 2 extra-large potatoes)
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon salt, or to taste
• ▢ 1 teaspoon pepper, or to taste
• ▢ pinch cayenne pepper, optional and to taste
• ▢ 2 cups corn, I used frozen and added it straight from the freezer
• ▢ 8 ounces extra-sharp cheddar cheese, grate it yourself, pre-grated cheese in plastic bags is resistant to melting
• ▢ ⅓ cup fresh flat-leaf parsley leaves, finely chopped

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Instructions 

• To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until crisp, about 10 minutes; stir intermittently. Using a slotted spoon, remove bacon from pot and place on paper towels; set aside. Keep the bacon grease in the stockpot. You could drain some off if desired but I didn’t because there are a lot of vegetables that need to sauté in it.
• Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the flour and whisk constantly until lightly browned, about 1 minute.
• Add the chicken broth, milk, potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra chicken broth (or milk or water) is okay. At the end you will adjust the seasoning levels.
• After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.
• Reduce the heat to low, add most of the bacon bits (reserve about 1/4 cup for garnishing), and add the cheese slowly, and stir continuously until melted and combined.
• Add the parsley and stir to combine.
• Taste chowder and add salt to taste. It will vary based on how salty the brand of chicken broth used is, how salty the bacon and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), garnish with bacon and cheese if desired, and serve immediately.

Notes

Storage: Chowder will keep airtight in the fridge for 5 to 7 days; reheat very gently prior to serving so it doesn’t ‘break’. I haven’t tried freezing the chowder.

Adapted from Loaded Cheesy Chicken Potato Chowder.

Nutrition

Serving: 1serving, Calories: 636kcal, Carbohydrates: 74g, Protein: 36g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 6790mg, Fiber: 8g, Sugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

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