Creamy Potato Corn Chowder – Cozy, Delicious Comfort Food

Name: Creamy Potato Corn Chowder 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); Salt and pepper to taste; 1/4 cup all-purpose flour; 5 cups chicken broth, plus more as needed; 3/4 cup heavy cream or half-and-half, plus more to taste; 3 medium red potatoes, skin-on and cut into small cubes; 1 (14 ounce) can sweet corn kernels, drained; Shredded cheese for garnish; Parsley or scallions for garnish

This might just become your go-to comfort meal on chilly nights — rich, velvety, and packed with heartwarming flavors in every spoonful. I'm excited to share my favorite Creamy Potato Corn Chowder Recipe that hits all those cozy notes perfectly.

A large white pot with a red outer edge filled with thick, creamy yellow soup with chunks of corn, small bits of green and black pepper specks throughout. On the soup's surface, there are crispy pieces of reddish-brown bacon and fresh green parsley leaves scattered mostly in the middle. A wooden spoon with a metal handle is partially dipped into the soup on the right side. The pot sits on a white marbled surface. 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
Creamy Potato Corn Chowder Recipe

Why You'll Love This Recipe

This creamy potato corn chowder captures the magic of simple ingredients transforming into something truly comforting. I’ve made it countless times, and it never fails to satisfy cravings while being easy enough for a weeknight.

Comfort in a Bowl: The smooth creaminess combined with hearty potatoes and sweet corn is pure soul food—perfect when you want to feel cozy.
Simple Ingredients, Big Flavor: Bacon, thyme, and a touch of smoked paprika bring layers of savory goodness that are easy to find and come together quickly.
Flexible and Customizable: You can easily swap potatoes or dairy based on what you have or prefer, making this recipe very forgiving.
Make Ahead Friendly: It tastes even better the next day and freezes well, so you can prep it in advance and enjoy it anytime.

Ingredients & Why They Work

Each ingredient plays a key role in balancing creaminess, texture, and flavor. Choosing fresh veggies and good quality broth will boost your chowder, and don’t skip that crispy bacon—it adds a perfect smoky crunch that I can't live without.

Flat lay of five slices of uncooked diced bacon, a small white ceramic bowl of unsalted butter cubes, two fresh celery stalks with leaves, one medium yellow onion whole and unpeeled, five whole garlic cloves with skins, a small pile of fresh thyme leaves, a small white ceramic bowl of smoked paprika powder, a small white ceramic bowl of all-purpose flour, a simple white ceramic bowl filled with golden chicken broth, three medium red potatoes with skin on, a small white ceramic bowl of bright yellow sweet corn kernels, a small white ceramic bowl of heavy cream, a small pile of coarse sea salt, a few whole black peppercorns, a small white ceramic bowl of shredded cheddar cheese, a few sprigs of fresh green parsley placed 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: Provides smoky depth and irresistible crunch; essential for layering flavor beyond the cream and veggies.
Unsalted Butter: Adds richness while sautéing your veggies evenly without overpowering the flavors.
Celery and Onion: Create a classic aromatic base that softens nicely and adds subtle sweetness.
Garlic: Packs a punch of fragrant warmth that complements the earthiness of potatoes perfectly.
Fresh Thyme: Offers herbal brightness to cut through the creaminess and tie together the savory elements.
Smoked Paprika: Optional but highly recommended for a gentle smoky heat that lifts the entire chowder.
All-Purpose Flour: Thickens the chowder naturally, giving it that perfect creamy body without heaviness.
Chicken Broth: Acts as a flavorful liquid base—homemade or store-bought works great, just aim for a good-quality, low-sodium one.
Red Potatoes: Hold their shape well during cooking, adding lovely texture and a hint of earthiness.
Sweet Corn Kernels: Bring natural sweetness and a delightful pop that balances the creamy, savory elements.
Heavy Cream or Half-and-Half: Creates that signature creamy texture—choose based on your preference for richness.
Salt and Pepper: Simple but essential seasonings to bring all the flavors together.
Shredded Cheese & Fresh Herbs (Parsley or Scallions): Finishing touches for an added burst of flavor and color.

📝

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

One of the things I love about this creamy potato corn chowder recipe is how easily you can tweak it to your liking. Whether you want to add a little heat, swap ingredients, or keep it vegetarian-friendly, there’s room to play.

Variation: I’ve made it with smoked sausage before instead of bacon—still smoky, just heartier. You might find that version perfect for a dinner party or a more filling meal.
Dairy-Free Option: Swap heavy cream for coconut milk and use vegetable broth to make a cozy vegan-friendly chowder that still tastes rich and satisfying.
Seasonal Twist: Try adding fresh roasted corn when it's in season for a sweeter, more vibrant texture than canned.

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

A white bowl filled with creamy yellow soup containing pieces of corn, red potato chunks, and herbs. On top, there are small crispy bacon bits, a sprinkle of shredded cheese in white and yellow, and a small bunch of fresh green parsley in the center. The bowl is placed on a white marbled surface with part of a white biscuit and red pot visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Fry the Bacon to Crispy Perfection

Start by heating your large Dutch oven over medium heat and add the diced bacon. Cook it until the pieces turn golden and crispy, then scoop them out with a slotted spoon and let them drain on a paper towel-lined plate. Crispy bacon is the flavor bomb here—don’t rush this part! Once cooled, chop the strips smaller for easy mixing later.

Step 2: Sauté Aromatics in Bacon Fat and Butter

Remove all but about 2 tablespoons of the bacon fat (save the rest for another recipe if you like!). Melt the butter in that flavorful grease over medium heat, then add diced celery and onions. Cook slowly until soft and fragrant, around 6-8 minutes—that gentle sweetness adds so much depth.

Step 3: Build Flavor with Garlic, Thyme, and Smoked Paprika

Add the minced garlic, fresh thyme leaves, and a pinch of smoked paprika if you're using it. Sauté for about 2 minutes more until you can smell the wonderful aromas releasing into the kitchen. This fragrant trio really sets the tone for the whole chowder.

Step 4: Whisk in Flour, then Slowly Add Broth

Sprinkle the flour over the veggies and stir well, coating everything evenly. Cook this for about a minute to get rid of any raw flour taste. Gradually pour in your chicken broth while stirring constantly to keep it smooth. You’ll notice the liquid thickening beautifully as it heats up—this gives the chowder that lovely creamy consistency without being overly heavy.

Step 5: Simmer Potatoes Until Tender

Toss in your cubed red potatoes and bring everything back to a gentle simmer. Cover the pot and let the potatoes cook for 20 minutes or until they’re fork-tender. Keep an eye on the thickness of your broth—if it gets too thick, just add a splash more broth to loosen it up as you go.

Step 6: Add Corn and Cream; Finish with Bacon and Seasoning

Stir in the sweet corn kernels and simmer for another 5 minutes—this preserves the corn’s lovely pop. Then mix in the heavy cream or half-and-half slowly, tasting as you go to get that perfect level of creaminess. Season with salt and pepper, and fold the chopped bacon back in, saving some for a crispy garnish. That final step brings it all home.

Top Tip

Over the years, I’ve learned a few little things that really make this creamy potato corn chowder shine. These tried-and-true tips will help you avoid pitfalls and get that rich, thick texture without the soup feeling heavy.

Perfect Thickness: If you want a thicker chowder, blend a portion of the cooked potatoes with some broth and stir it back in for extra creaminess without extra cream.
Slow & Steady Sauté: Taking your time to soften the onions and celery gently really brings out their natural sweetness, which balances the savory bacon beautifully.
Don’t Rush Simmering: Letting the potatoes cook fully before adding cream prevents curdling and ensures a smooth texture.
Save Some Bacon for Garnish: Adding crispy bacon on top at the end adds fantastic texture contrast that takes the chowder up a notch.

How to Serve Creamy Potato Corn Chowder Recipe

A close-up view of a woman's hand holding a transparent bowl filled with chopped red-skinned potatoes over a white pot containing yellow soup with small green herbs floating in it. The potatoes are cubed with mixed red skin and white flesh, and a wooden spoon is partially visible inside the bowl, mixing the potatoes. The pot sits on a white marbled surface with the soup steaming slightly. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my chowder with shredded sharp cheddar cheese—it melts just enough into the hot soup for gooey goodness. Then, I sprinkle on the reserved crispy bacon and finish with fresh chopped parsley or scallions. The green brightness makes it feel fresh and vibrant, balancing the richness perfectly.

Side Dishes

A warm, crusty bread is my go-to side—whether a rustic baguette or buttery garlic bread, it’s perfect for dipping up every last bit of chowder. I’ve also enjoyed this with a simple mixed green salad dressed lightly with lemon for a refreshing contrast.

Creative Ways to Present

For special occasions, I’ve ladled this creamy potato corn chowder into hollowed-out bread bowls lined with fresh herbs. It looks charming and keeps the chowder warmer longer—plus everyone loves tearing into the salty bread bowl afterward!

Make Ahead and Storage

Storing Leftovers

I find this chowder tastes even better the next day after the flavors meld in the fridge. Store leftovers tightly covered in the fridge for up to 3 days. Just reheat gently over low-medium heat to keep that creamy texture intact. Stir in a splash of broth or cream if it’s become too thick.

Freezing

Freeze chowder without the cream to avoid separation. When you’re ready to enjoy, thaw overnight in the fridge and add fresh cream while reheating. This way, you get that beautiful silky mouthfeel every time.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking or scorching. Add a bit more broth or cream as needed if the chowder has thickened too much in the fridge. Avoid microwaving if possible to keep the texture silky.

Frequently Asked Questions:

Can I make this chowder vegetarian?

Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. To add smoky flavor, consider using smoked paprika or a dash of liquid smoke. Using cremini mushrooms sautéed in olive oil can also add a savory depth.

What’s the best potato for this chowder?

I recommend using red potatoes because they hold their shape well during cooking, giving you a nice texture without turning mushy. Yukon Golds also work beautifully if you want a slightly creamier potato. Russets can be used but tend to break down more, which is perfect if you prefer a thicker chowder.

Can I use milk instead of cream?

Yes! If you want to lighten up the chowder, you can substitute half-and-half or a 50/50 mix of milk and broth for the heavy cream. This helps keep the creaminess without making it too rich. Just be mindful that milk can sometimes separate if cooked at too high a heat, so add it near the end and warm gently.

How long can I store this chowder?

You can store the chowder in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze the chowder without cream for up to 3 months, then add fresh cream when reheating. Always reheat gently to maintain the smooth texture.

Final Thoughts

This Creamy Potato Corn Chowder Recipe has been a staple in my kitchen for years—there’s just something so comforting and nostalgic about this bowl of goodness. Whether you’re feeding a crowd or want something hearty for yourself, I hope you find joy in making and eating it as much as I do. Give it a try and savor every creamy, savory bite—you’ll be glad you did.