Homemade potato corn chowder with bacon is a rich, creamy, and hearty soup perfect for the cold weather. Made with chunky potatoes, fresh sweet corn, and crispy bacon in a milky savory broth, just so flavorful!
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This easy corn chowder recipe uses corn cob for a pleasurably more tasteful soup by adding the cobs to the soup while it simmers. So expect a fabulous chowder. I adapted this recipe from Recipe Tin Eats. And the idea of adding the cobs to the soup is from Serious Eats.
I'm a soup girl through and through all year round no matter what the season is. Corn is extraordinarily abundant here in California this summer and corn recipes are overflowing everywhere on social media along with zucchini recipes.
Potato Corn Chowder Ingredients
- Corn Kernels
- Bacon
- Butter
- Onion and garlic
- Chicken broth
- Milk and heavy cream
- Potatoes
- Dried thyme, bay leaf, scallions
- Salt and pepper
Fresh corn substitutes
- frozen corn
- corn in can
How to Make Potato Corn Chowder with Bacon
- Remove corn kernels off of a cob: Place a tiny bowl in the middle of a large bowl, place the corn on the tiny bowl holding it up and cut the kernels off of the cobs. Do not throw the cobs, set them aside.
- Cook the bacon: In a stockpot or dutch oven, heat butter over medium heat and cook the bacon until crispy. Remove the bacon and set it aside but leave off the excess oil in the pot.
- Saute onions and garlic until translucent and fragrant. Add flour and stir.
- Make the soup: Add the broth, milk, and potatoes. Don't forget the cobs from step 1. Add them in too. The cobs will give a more savory corn flavor. Add thyme and bay leaf. Simmer for 25 minutes, stirring occasionally.
- Add corn kernels and cook for 5 minutes. Remove the cobs and you can throw them away now.
- Make it creamy: Add the heavy cream, and stir. Add half of the cooked bacon and scallions. salt and pepper to taste.
- Serve and enjoy: Garnish with the rest of the bacon and scallions.
What to Eat with Corn Chowder?
- crusty bread
- salad greens
Potato Corn Chowder with Bacon
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Ingredients
- 4 ears of fresh corn kernels remove off of the cobs, cobs reserve for later
- 3 tablespoons butter
- 5 strips bacon chopped
- 2 cloves garlic minced
- 1 yellow onion small, diced
- 5 tablespoons flour
- 2 cups chicken broth
- 3 cups milk
- 2 large potatoes diced
- 1 teaspoon dried thyme
- 1 bay leaf
- ¾ cup heavy cream
- 1 stem scallions finely sliced
- salt and pepper
Instructions
- Remove corn kernels off of a cob: Place a tiny bowl in the middle of a large bowl, place the corn on the tiny bowl holding it up and cut the kernels off of the cobs. Do not throw the cobs, set them aside.
- Cook the bacon: In a stockpot or dutch oven, heat butter over medium heat and cook the bacon until crispy. Remove the bacon and set it aside but leave off the excess oil in the pot.
- Saute onions and garlic until translucent and fragrant. Add flour and stir.
- Make the soup: Add the broth, milk and potatoes. Don't forget the cobs from step 1. Add them in too. The cobs will give a more savory corn flavor. Add thyme and bay leaf. Simmer for 25 minutes, stirring occasionally.
- Add corn kernels and cook for 5 minutes. Remove the cobs and you can throw them away now.
- Make it creamy: Add the heavy cream, stir. Add half of the cooked bacon and scallions. salt and pepper to taste.
- Serve and enjoy: Garnish with the rest of the bacon and scallions.
James says
Recipe doesn’t say onion under the main second ingredients area nor flour
Admin says
Hi James, thank you for noticing! There should be onion and flour in the ingredients. The recipe is now updated!