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4.8 from 132 votes

Potato Corn Chowder with Bacon

🧀🥓🥔🌽 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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 5 servings
Calories: 636 kcal
Course: Soup
Cuisine: American

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
  • â…“ cup fresh flat-leaf parsley leaves finely chopped

Instructions

    Cup of Yum
  1. 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.
  2. Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for another 1 to 2 minutes.
  4. Add the flour and whisk constantly until lightly browned, about 1 minute.
  5. 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.
  6. After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.
  7. 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.
  8. Add the parsley and stir to combine.
  9. 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

  • Storage: Chowder will keep airtight in the fridge for 5 to 7 days; reheat very gently prior to serving so it doesn’t ‘break’. I haven’t tried freezing the chowder.
  • Adapted from Loaded Cheesy Chicken Potato Chowder.

Nutrition Information

Serving 1serving Calories 636kcal (32%) Carbohydrates 74g (25%) Protein 36g (72%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 7g Trans Fat 1g Cholesterol 92mg (31%) Sodium 6790mg (283%) Fiber 8g (32%) Sugar 17g (34%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 636

% Daily Value*

Serving 1serving
Calories 636kcal 32%
Carbohydrates 74g 25%
Protein 36g 72%
Fat 24g 37%
Saturated Fat 12g 60%
Polyunsaturated Fat 7g 41%
Trans Fat 1g 50%
Cholesterol 92mg 31%
Sodium 6790mg 283%
Fiber 8g 32%
Sugar 17g 34%

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