The 30-Minute Chowder That Tastes Like It Simmered All Day

There’s nothing quite like a big bowl of Corn Potato Chowder on a chilly evening. This corn chowder with potatoes is thick, creamy, and loaded with juicy sweet corn, tender gold potatoes, crispy bacon, and just enough cheddar to make it feel extra indulgent.

If you’ve ever wanted a potato corn soup that’s hearty enough to be dinner on its own, this is it. It comes together in one pot, uses fresh corn for the best flavor, and somehow tastes like it simmered all day – even though it really doesn’t take that long.

Corn Chowder with potatoes is garnished with green onions and diced bacon.

If you love cozy soups like this, you’ll also want to try my Creamy Potato Bacon Soup, Curry Butternut Squash Soup, and Roasted Red Pepper Tomato Soup!

Table of Contents

Why I Love This Corn Potato Chowder Recipe

There’s something about a pot of corn potato chowder simmering on the stove that just feels like home. This one has all my favorite things going on at once – sweet corn, buttery potatoes, smoky bacon, and a thick, rich, creamy broth that ties it all together.

I’ll admit I’m a bit of a obsessed girlie. I love me some corn, and fresh, in-season corn on the cob is one of the things I look forward to the most when summer rolls around every year.

Corn season is prime time to make this corn chowder recipe. It tastes best with fresh corn because upon our testing we find that cooking the whole cobs in the soup does bring a deeper and much better flavor.

However, with the addition of other ingredients such as bacon and butter (iykyk), this corn potato chowder is good enough to make year-round with frozen corn in a pinch.

If you’re not using fresh corn, frozen corn is preferred to canned corn. Serve it with a big hunk of crusty bread and you’ve got yourself dinner. 🌽

I also love that corn potato chowder a genuinely one-pot recipe, which makes it such as easy way to get dinner on the table on busy evening. Less dishes, more chowder. That’s a win in my book.

Why This Recipe Works

It’s made with fresh corn on the cob, and we even use the cobs to simmer extra corn flavor into the broth (don’t skip this step – it’s SO worth it).
The bacon adds smoky flavor throughout the whole pot, not just as a garnish.
It’s thick and creamy without being heavy, thanks to a simple flour-and-half-and-half base.
It’s easily doubled for a crowd or leftovers.
One pot, minimal cleanup, and ready under 30 minutes.

A ladle is lifting up a scoop of corn chowder with potatoes, green onion, and diced bacon.

Ingredients for Corn Potato Chowder

Corn: Fresh ears of corn give the best flavor and texture here. We use both the kernels and the cobs – the cobs simmer in the broth to add even more corn flavor.
Bacon: Adds smoky flavor to the whole pot. We cook it first and use the rendered fat to build the base of the soup.
Butter: Combines with the bacon fat to sauté the onions and adds richness.
Onion: Diced and sautéed until soft, it builds the savory base of the chowder.
Flour: Helps thicken the chowder into that classic, creamy consistency.
Half & half: Gives the chowder its creamy texture without being overly heavy. If you want your potato corn chowder thicker, use heavy cream. If you want a thinner consistency, use milk.
Chicken stock: The savory liquid base that carries all the corn and bacon flavor.
Gold potatoes: Diced and simmered until tender, they add heartiness and a little starchiness that helps thicken the soup further. Other potatoes such as red potatoes or russet potatoes can be used as well. Russet will disintegrate faster after boiling.
Cheddar cheese: Shredded and stirred in at the end for a melty, cheesy finish. Pre-shredded cheeses usually has additives in it and will melt less well, so use a block of cheese and shred it yourself if you are able!
Salt and pepper: we are using basic, simple seasoning to open up the flavors…and that’s really all you need!
Green onions: A fresh, slightly sharp garnish that brightens up each bowl.

How To Make Corn Potato Chowder

Step 1: Prep the corn

Remove the corn kernels from the cob. Set aside both the kernels and the cobs – we’ll use both!

Corn kernels are cut off of the corn cob.

Step 2: Cook the bacon

Heat a Dutch oven or large pot over medium heat.

Once hot, add the bacon and cook fully, flipping halfway through.

Bacon is fully cooked in the Dutch oven.

Once cooked, remove the bacon, dice it up, and set it aside – this will be your garnish later.

Step 3: Sauté the onions

Keep the bacon grease in the pot (that’s where all the flavor is!). Add the butter and diced onion.

Sauté until the onions turn soft and fragrant.

Butter and onions are added to the Dutch oven. Onions are sauted until soft.

Step 4: Build the base

Add the flour to the pot and mix well to incorporate. Pour in the half & half and stir until fully combined.

Flour is mixed in with the sauted onions and then half and half is added.

Step 5: Simmer with the cobs and potatoes

Add the chicken stock, the reserved corn cobs (not the kernels yet!), and the gold potatoes. Bring everything to a boil, then reduce to a simmer and cook for 15 minutes, until the potatoes are tender.

Chicken stock, corn cobs, and potatoes are added to the Dutch oven.

Step 6: Finish the chowder

Remove and discard the corn cobs. Add the corn kernels and cheddar cheese.

Corn kernels and shredded cheese are added to the Dutch oven.

Stir until everything is fully mixed in and the cheese has melted.

Add salt and black pepper, adjust acorrding to taste. Salt will really bring out the flavors of the potato corn choder.

Step 7: Garnish and serve

Garnish with diced bacon and green onions, if desired. Serve hot and enjoy!

A red Dutch oven is filled with a creamy Potato Corn Soup.

Variations And Substitutions

Bacon-free: Skip the bacon and use butter or olive oil to sauté the onions instead – still delicious, but a bit less of depth and complexity in flavor.
Spicy kick: Add a pinch of cayenne or a diced jalapeño with the onions for some heat.
Extra veggies: Dice and saute carrots, celery, and bell peppers along with the onions.
Frozen corn: No fresh corn on hand? Frozen corn works in a pinch – you’ll just miss out on simmering the cobs for extra flavor.
Dairy swap: Whole milk can replace the half & half for a slightly lighter chowder, though it won’t be quite as creamy. If you want it ultra creamy, use heavy cream.
Different cheese: Try pepper jack or a smoked gouda instead of cheddar for a different flavor twist.

Make Ahead, Storage, And Reheating

Make ahead: This chowder can be made a day in advance. The flavor actually deepens a bit overnight, making it a great make-ahead option for busy weeknights.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing: Texture will vary slightly when corn chowder is frozen and thawed, but it will tastes just as yummy!

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of chicken stock or water if it’s thickened up too much in the fridge.

How To Serve

Serve this potato corn soup with a side of crusty bread or crackers for dipping. It’s hearty enough to be a full meal on its own, but also pairs nicely with a simple green salad if you want something lighter alongside it.

Other yummy sides you can serve with potato corn chowder:

Tips and Tricks

Save the cobs: Simmering the corn cobs in the broth adds a ton of extra corn flavor – don’t skip this step!
Dice potatoes evenly: Cutting the potatoes into similar-sized pieces helps them cook at the same rate.
Don’t rush the roux: Make sure the flour is fully mixed into the butter before adding the half & half to avoid lumps.
Use fresh corn when possible: It makes a noticeable difference in sweetness and texture compared to canned or frozen.
Render the bacon fat well: This is where a lot of the chowder’s smoky flavor comes from, so don’t drain it away.
Adjust thickness to taste: If you like a thinner chowder, add a bit more chicken broth. For a thicker one, let it simmer a few extra minutes uncovered, add more cheese, or use heavy cream instead of half and half.
Shred your own cheese: Pre-shredded cheese has anti-caking additives that can make the chowder slightly grainy – freshly shredded melts smoother.
Taste before serving: Potatoes and stock can vary in saltiness, so give it a taste and adjust the seasoning right before serving.
Salt opens up flavors: If your potato corn chowder tastes bland, add more salt to bring out and open up the flavors.

Frequently Asked Questions

Can I use canned or frozen corn instead of fresh?

Yes, though fresh corn (and the cobs) add the best flavor. If using frozen , just skip the step of simmering the cobs. Canned corn is the last resort – I typically try to avoid that if possible.

What’s the difference between a chowder and a soup?

Chowders are typically thicker and creamier than soup, often thickened with the flour/butter mixture and loaded with chunky ingredients like potatoes.

Can I make this ahead of time?

Yes! This chowder actually tastes even better the next day, making it a great make-ahead option.

How do I thicken the chowder if it’s too thin?

There are a few ways to do this:
1. Let it simmer uncovered for a few extra minutes
2. Add more cheese
3. Use heavy cream instead of half and half
4. Mash a few of the potato pieces against the side of the pot to release extra starch.

Can I make this vegetarian?

Yes, skip the bacon and use butter or oil to sauté the onions, and swap the chicken stock for vegetable stock.

What potatoes work best in this recipe?

Gold potatoes are ideal because they hold their shape while still becoming tender and slightly creamy. Other potatoes can be used in a pinch.

Can I freeze this chowder?

It can be frozen, but dairy-based soups can separate slightly upon thawing. It’s best enjoyed fresh or refrigerated if possible.

What can I serve with corn potato chowder?

Crusty bread, crackers, or a simple green salad all pair nicely with this chowder.

ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍