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Easy Chunky Corn Chowder

This Corn and Potato Chowder comes together easily in one pot on the stovetop. Made with fresh ingredients like veggies, bacon, and ham, it's a hearty and satisfying meal.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 539 kcal
Course: Side Dish , Main Course , Lunch
Cuisine: American

Ingredients

  • 6 trips Bacon chopped
  • 1 medium onion diced
  • 3 talks celery sliced
  • 2 cloves garlic minced
  • 3 tablespoon all-purpose flour
  • 4 cups chicken broth
  • 1 ½ cups heavy whipping cream 35% fat
  • 2 cups frozen corn
  • 2 cups cubed Russet potatoes about 3-4 medium sized potatoes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried chili flakes
  • 1 pound smoked or cooked ham 16oz or 454g, cubed
  • 1 ½ cups cheddar cheese shredded, 4.8oz, 135g

Instructions

    Cup of Yum
  1. Add the chopped bacon to a large pot and cook over medium high heat. Cook for about 5-6 minutes or until the bacon is crispy. Use a slotted spoon to remove the cooked bacon to a paper towel but leave the bacon grease in the pot. Set aside the bacon for use later
  2. Add the onion, celery and garlic and cook in the bacon fat over medium high heat for about 5 minutes or until the vegetables are tender.
  3. Sprinkle the flour over the vegetables and stir until they are thinly coated.
  4. Add the chicken broth, cream, corn, potatoes, salt, pepper, Italian seasoning and chili flakes. Stir until combined and continue heating over medium-high until the soup comes to a rolling boil. Once it boils, reduce the burner to low heat and allow it to simmer for about 20 minutes or until the potatoes are cooked through. Stir every 4-5 minutes
  5. Add the cooked ham, cheddar cheese and half of the bacon. Reserve the remaining half of the bacon for garnish. Stir and heat over low until the cheese is melted and the ham and bacon are heated through.
  6. Serve immediately and garnish with remaining half of the bacon.

Notes

  • Store leftover corn and powder chowder in an airtight container in the refrigerator for up to 4 days.
  • Try making this savory soup recipe in your Instant Pot or slow cooker instead of on the stovetop.
  • Ensure that you use a large, heavy-bottomed pot to make this chowder. This allows the heat to distribute better for even cooking and no hot spots.
  • Store leftover corn and powder chowder in an airtight container in the refrigerator for up to 4 days.
  • Try making this savory soup recipe in your Instant Pot or slow cooker instead of on the stovetop.
  • Ensure that you use a large, heavy-bottomed pot to make this chowder. This allows the heat to distribute better for even cooking and no hot spots.

Nutrition Information

Calories 539kcal (27%) Carbohydrates 31g (10%) Protein 16g (32%) Fat 41g (63%) Saturated Fat 22g (110%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.03g Cholesterol 113mg (38%) Sodium 1340mg (56%) Potassium 617mg (18%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1318IU (26%) Vitamin C 9mg (10%) Calcium 277mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 539

% Daily Value*

Calories 539kcal 27%
Carbohydrates 31g 10%
Protein 16g 32%
Fat 41g 63%
Saturated Fat 22g 110%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 0.03g 2%
Cholesterol 113mg 38%
Sodium 1340mg 56%
Potassium 617mg 13%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1318IU 26%
Vitamin C 9mg 10%
Calcium 277mg 28%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.