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!
Table of Contents
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:
- 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
- Cook the onion, carrots, and celery in the same stock pot until softened.
- Stir in the garlic and flour. Then, stir in the broth, milk, potatoes, and spices.
- Let the mixture simmer until the potatoes are tender.
- Once softened, add the corn and cooked bacon to the pot. Stir the cheese and parsley in last, and enjoy!
Love Creamy Chowders?
I have a creamy corn chowder that is made with similar ingredients but features bacon and kielbasa for added smokey flavor.
Or, my loaded cheesy chicken potato chowder is a hearty soup or chowder made with tender, juicy chicken, sweet corn, fresh veggies, and lots of cheese!
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
Recipe FAQs
Bacon potato corn chowder will keep fresh in an airtight container in the fridge for 5 to 7 days. Reheat it very gently prior to serving so it doesn’t “break” or become grainy in texture.
I don’t recommend freezing the chowder since it’s dairy-based. Dairy-based soups often split once frozen and can be unpleasant to reheat.
Yes! The smaller you dice the vegetables, the faster the chowder will cook. I recommend a 1/4-inch dice for quick, even cooking.
If at any time the overall liquid level is lower than you like, feel free to add up to a cup of extra chicken broth, milk, or water to thin it back out.
Allow the ingredients to simmer long to thicken the soup, or stir in a tablespoon or so of flour or cornstarch. Start gradually, and add more as needed.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Potato Corn Chowder with Bacon
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy Potato Soup Recipes:
Loaded Baked Potato Soup — In this loaded baked potato soup, potatoes are baked until tender before being simmered with garlic, milk, cheese, sour cream, bacon, and green onions.
Loaded Cheesy Chicken Potato Chowder – Potatoes, chicken, carrots, corn and more! Thick, creamy, rich, and wonderfully cheesy! Fast and easy comfort food that everyone loves!
Easy Slow Cooker Potato Soup — This LOADED potato soup is reminiscent of your favorite LOADED baked potato recipe, but conveniently made in your Crock-Pot!
Slow Cooker Cheeseburger Soup — A decadent dish that’s like eating a loaded cheeseburger, but in soup form! Ground beef, bacon, cheese, and an array of vegetables give fantastic depth of flavor. SO EASY because your slow cooker does ALL the work! A guaranteed family favorite especially when it’s chilly.
Chicken Pot Pie Soup — All the comfort food feels of pot pie, but in soup form! Rich, hearty, creamy and ready in just 30 minutes! Use canned biscuit dough to save time on busy weeknights when you’re craving a hot homemade meal!
Loaded Zuppa Toscana Soup — This COPYCAT version of the Olive Garden classic can be made either on the STOVETOP, INSTANT POT, or SLOW COOKER!! A comforting classic Tuscan kale soup that’s loaded with bacon, sausage, potatoes, Parmesan, cream, and more!!
Jalapeno Popper Soup — If you like jalapeno poppers, you’re going to LOVE this EASY soup that’s ready in 30 minutes! Hearty, comforting, loaded with bacon, potatoes, and jalapeno in a creamy, cheesy, rich broth! The PERFECT cold weather recipe the whole family will adore!
Good recipe. Seem like a lot of garlic. I used less and still seemed to much. I added cauliflower and jalapeño velveeta. Alain used shreeded potatoes
Glad it worked out with the additions you made.
I have to ask? What’s up with the oregano in this recipe? I made this last night and the oregano really gave it a strange flavor. Think it might have been delicious without it, but it was way too overwhelming. Or maybe I was just expecting more of a potato cheese soup flavor. This was more like a creamy Italian vegetable chowder bc of the strong oregano flavor. That 1 tsp messed up the whole pot. Anyone else notice this?
Some people are more sensitive to certain spices and flavors and I honestly don’t even notice the oregano. Thanks for trying the recipe.
Thoughts on making this ahead and reheating? Planning to double or triple the recipe and would prefer to make it ahead if possible. But I know cream/milk based soups don’t always do well made in advance and frozen or even just reheated.
As long as you re-heat over low heat you should be fine. Also the higher fat the milk, the better it will reheat. i.e. use half and half rather than skim or a plant-based milk if you’re concerned.
Could I make the loaded cheesy potato bacon corn chowder in the crockpot? HOW long and what temperature? this sounds amazing
You probably could but I can’t give any specifics or if it will actually work since I have tried it that way.
I’ve done this! Leave the milk and cheese out, 8 hours on low, or 4 hours on high. With about 30-60 mins left (depending on temp) pour the milk in slowly, stir, replace the lid. At the end, add the shredded cheese a handful at a time, stir between each handful, serve.
@Averie Sunshine
This is on my rundown of things to make. Gradually working my way through your soups–I made your white chicken bean stew again last week–it’s a guar
rakhi
Averie,Your soups, girlfriend!! Have printed, a few out before, as well as prepared them.Loved them! Pinned all the soups on the page to my pot of soup PINTEREST board. Yummy in the tummy! So, all the hard work you do is greatly appreciated from this family.Have a very Merry Christmas and a Wonderfully Blessed and Prosperous New Year! You are a joy!
Thanks for the pins and appreciating what I do and the nice comment! Have a wonderful Christmas and a Happy New Year!
This is my perfect kind of winter meal. I’m a sucker for any kind of potato soup, but the bacon and cheese in here makes it even more tempting!
Cheese gets me every time :)
Hi there Averie, a Blessed Christmas to you all.
Thank you so much for all the fantastic soups which I will make in the near future but I am thinking that a lot of them I will make “dry” and not in a soup but in a Bubble ‘n Squeak, scrambled kind of casserole dish as well.
Take care and God bless.
Frances from a Sweltering Hot South Africa
Instead of cashew milk would you use whole milk or skim? Thank you.
Probably whole for a thicker, creamier consistency.
Even if the weather has been unseasonably warm, nothing beats a delicious chowder this time of year. Great recipe, pinned!
Thanks for pinning!
This is on my list of things to make. Slowly working my way through your soups–I made your white chicken chili again last week–it’s a keeper!
Glad the white chicken chili is a keeper for you! And LMK what soup you end up making next!
You’re doing it. Again. I was pretty convinced I’d try your chicken noodle soup today and then you posted this and confused me. Although somehow I missed your chicken chowder recipe …
Oops, sorry, wrong comment–blame it on my Christmas brain.
Looks amazing. I can’t wait to give it a try after the holidays.
This chowder looks incredible! Definitely pinning this to make it later!
Paige
https://thehappyflammily.com
Thanks for pinning!
This is heaven in a bowl!!
I don’t eat bacon very often but I sure do love veggies sauteed in the fat. This soup looks delicious–bacon goes so well with corn and potatoes and cheese just goes with everything!
And the bacon just kind of ‘perfumes’ all the veggies so everything picks up that flavor!