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Loaded with fresh sweet corn, tender potatoes, and warm spices this simple corn and potato chowder recipe is extra creamy thanks to a clever cooking trick! Top with crispy bacon or shredded cheese for a bowl full of goodness that’s as comforting as it is easy!
I know it’s a running joke that Midwestern cooking is bland and boring, but that’s not the case with my creamy corn chowder! It’s got layers upon layers of flavor.
Sweet corn, smoky bacon, spicy jalapeños, and a silky broth combine into a satisfying soup that’s not only filled with flavor, but vegetables, too!
Prepare to blush and be bashful with all the compliments you’ll get when you make this soup recipe (no one needs to know how easy it really is).
Ingredients you'll need
- Bacon
- Onion
- Celery
- Jalapeños
- Garlic
- Sweet Corn
- Potatoes
- Spices and Seasonings
- Chicken Stock
- Heavy Cream
Making Corn and Potato Chowder
This is just a brief overview, find detailed instructions in the recipe card below!
- Fry up the bacon. Then set aside and reserve some of the fat, if necessary.
- Sauté the vegetables. Then add the corn, potatoes, and seasonings.
- Boil the soup. Until the potatoes are tender. With the corn cobs, too, if desired.
- Remove half the solids. To a bowl and set aside.
- Puree the remaining soup. It’ll be so smooth and creamy!
- Return the vegetables to the chowder. And then stir in the cream.
- Serve and enjoy! You’ll be so glad you did.
Cutting fresh sweet corn
A great hack for cutting ears and ears of sweet corn is to set the cob in the center of a Bundt pan and cut the kernels off into the pan. This way all the kernels get caught in the pan and the cob stays steady while cutting! How fun!
Fresh Corn vs Canned or Frozen Corn
We quite literally live across the street from a corn field. Perks of being married into a farming family. However, when I can’t walk out my door and get my hands on some sweet corn, I often make this soup recipe with canned or frozen corn. Particularly in winter!
Easily substitute two cans of corn (14 – 16 ounces each) or two bags of frozen corn (14 – 16 ounces each) in place of fresh sweet corn.
What potatoes for chowder?
Being from the land of meat and potatoes means I know…well…meat and potatoes. And I know what potatoes are perfect for soup! Like with my ham and potato soup, duh.
The buttery, tender Yukon gold potato is my favorite for this chowder recipe. They’re not too starchy, and the slightly sweet flavor compliments the sweet corn so well.
It’s also why they’re my favorite to make mashed potatoes with. Or crispy smashed potatoes. Just so dang buttery!
Of course, if all you have on hand is a plain old russet potato (often called a “baking potato”), you can use them. Just be sure to peel them before adding to the soup!
Boiling corn cobs in soup
A little trick for extra flavor in this soup is to boil the corn cobs in the broth with everything else. The cobs release all that creamy, deep and sweet flavor into the cooking liquid and it’s amazing!
This is a totally optional step; don’t feel obligated to do it (especially if you’re using canned or frozen corn).
The Secret to Extra Creamy Soup
It’s not a secret that I love a creamy soup. My sausage tortellini soup, lasagna soup, and roasted cauliflower soup are all evidence of that!
And while this sweet corn chowder does contain cream, a lot of the silky-smooth texture actually comes from the pureed veggies in the broth! The soup base gets thickened by the starchy potatoes and corn without having to add too much cream.
If you don’t have an immersion blender, you can very carefully transfer half of the soup to a blender and very carefully blend it until smooth. Do this in batches if necessary.
Making Vegetarian Corn Chowder
If you’re wanting to make this recipe vegetarian, you easily can!
Instead of crisping up the bacon and using the rendered fat to cook the vegetables in, you can use a blend of butter and olive oil to add flavor.
And since you won’t have those crispy bits of bacon to top your bowl of chowder with, might I suggest some croutons or little oyster crackers to provide crunch?
Finally, you just need to swap the chicken stock for vegetable stock and there you have it, vegetarian corn chowder!
It's sure to be beyond delicious, either way!
Watch the recipe video!
Creamy Corn and Potato Chowder
Equipment
- Soup Pot
- Slotted Spoon
- Immersion Blender (or blender)
Ingredients
- 1 pound bacon cut into 1-inch pieces
- 1 white onion diced
- 2 stalks celery diced
- 1 jalapeño seeded and diced
- 3 garlic cloves minced
- 6 ears sweet corn kernels cut off
- 1 ½ pounds Yukon gold potatoes washed and cut into 1-inch cubes
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 bay leaf
- 1 tsp. paprika
- ¼ tsp. cayenne pepper optional
- 4 cups chicken stock
- 1 cup heavy cream
Instructions
- Cook the bacon in a large soup pot set over medium heat until rendered and crispy, about 5 – 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. If the bacon has rendered a lot of fat, remove all but a few tablespoons from the pot before continuing.
- Add the white onion, celery, and jalapeño to the bacon drippings along with a sprinkling of kosher salt and cook, stirring occasionally, for about 3 minutes, or until vegetables have softened and become translucent.
- Stir in the garlic and cook until fragrant, about 1 minute more.
- Add the potatoes and sweet corn to the pot, followed by the bay leaf, paprika, and cayenne pepper, if using. Season with kosher salt and pepper to taste.
- Pour chicken stock into the pot, stirring everything together and making sure there is enough liquid to cover all the ingredients.
- Cover and bring soup to a boil, then reduce to a simmer. Cook until potatoes are tender, about 10 – 15 minutes.
- Using a slotted spoon, remove about half of the vegetables from the liquid and set aside in a mixing bowl. Be sure to also remove the bay leaf and discard.
- Using an immersion blender, puree the remaining vegetables with the liquid to a smooth chowder base. (This can also be done by transferring the remaining vegetables and liquid to a blender and very carefully blending – always use caution when blending hot liquids.)
- Return reserved vegetables to the pot and stir in heavy cream. Taste the chowder, adjust seasoning, and serve with the reserved crispy bacon pieces and fresh parsley, scallions, or chives.
Video
Notes
- For even more corn flavor: Boil the corn cobs in the cooking liquid, removing at the same time as the bay leaf, and continue with the recipe and written.
- To make the recipe vegetarian: Omit the bacon, instead sautéing the vegetables in a mixture of equal parts olive oil and butter. Substitute the chicken stock with vegetable stock. Serve with a sprinkling of shredded cheddar cheese.
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