One-Pot Corn and Potato Chowder
Snuggle up with this creamy one-pot corn and potato chowder. It takes just 40 minutes to throw together and is loaded with delicious, comforting flavors of smoky bacon, tender potatoes, and sweet corn in a super creamy broth.
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Easy Corn and Potato Chowder Recipe
- You won’t believe how easy this recipe is! Everything cooks in one pot and it takes 40 minutes from start to finish! The ingredient list is short and sweet because it’s made with simple ingredients. This means you can reach for this fuss-free meal even on a busy weeknight!
- It’s packed with flavor! Hearty Yukon gold potatoes, crispy, smoky bacon, and tender sweet corn are nestled in a creamy, herby broth for a cozy, comforting meal the whole family will love!
Ingredients for Corn and Potato Chowder
- bacon
- onion & garlic
- Italian seasoning
- spices: chili powder, paprika, garlic powder, and onion powder
- flour
- chicken stock
- gold potatoes
- corn
- heavy cream
- bay leaf
- balsamic vinegar
How to Make Easy Corn Chowder
Heat a large pot over medium-low heat. Add bacon and cook until crispy.
Cook onion, garlic, Italian seasoning, chili powder, paprika, garlic powder, and onion powder, along with a couple pinches of salt and pepper. Stir in flour and cook. Deglaze with chicken stock.
Add potatoes, corn, heavy cream, and the remaining chicken stock. Add a couple large pinches of salt and pepper. Stir to combine and add a bay leaf.
Simmer for about 20 minutes or until it thickens nicely and the potatoes are fork-tender. Stir in balsamic vinegar and crispy bacon, reserving some bacon for garnish if desired.
Garnish with bacon and sliced green onion and enjoy!
Tips for Making Potato Corn Chowder
- Fresh, frozen, or canned corn will work for this recipe. I use canned because that’s what we have in the pantry most often but my favorite is fresh corn straight from the cob!
- You can use any potato for this recipe, but I prefer Yukon gold potatoes. They have the perfect buttery texture and delicious flavor, and they hold up well in the soup. You can use baby red potatoes or even Russet potatoes but they will break down a bit more and won’t hold their shape quite as well.
- Simmer the soup, but don’t boil. Simmering will allow the potatoes to cook gently. Boiling the potatoes will make them more likely to cook unevenly and break up into smaller pieces.
- For a creamier texture, blend half the soup. If you like a really thick, creamy corn chowder, use an immersion blender to blend half the soup. Or carefully transfer half the soup to a high-speed blender, blend, and then return to the pot.
Make-Ahead Instructions
- This corn chowder is the perfect make-ahead soup recipe!
- It will stay fresh in the fridge for up to a week and the flavors just get better with time!
- I like to make a batch over the weekend and then heat it up for quick lunches or dinners throughout the week.
Storing Corn Chowder
Store leftover corn and potato chowder in an airtight container in the fridge for up to a week.
Freezing Corn and Potato Chowder
- Freeze this corn and potato chowder in an airtight, freezer-safe container for up to 3 months.
- Thaw overnight in the fridge before reheating.
Reheating Corn Chowder
- Reheat corn chowder in a saucepan over medium heat until warmed through.
- Add a splash of stock, broth, or heavy cream to loosen up the soup before reheating if you like.
- Season to taste with salt and pepper before serving.
Try these easy soup recipes next!
Did you love this recipe?
Please leave a 5-star rating and review below!
Corn and Potato Chowder
Snuggle up with this creamy one-pot corn and potato chowder. It takes just 40 minutes to throw together and is loaded with delicious, comforting flavors of smoky bacon, tender potatoes, and sweet corn in a super creamy broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
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- 6 strips bacon, diced
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup flour
- 4–5 cups chicken stock (or chicken broth)
- 1.5 pounds Yukon gold potatoes, diced into 3/4″-1″ pieces
- 2 (15 ounce) cans corn, drained
- 1.5 cups heavy cream
- 1 bay leaf
- 1 teaspoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
- sliced green onion for garnish
Instructions
- Heat a large pot over medium-low heat. Add 6 strips diced bacon and cook, stirring occasionally until crisp. Remove bacon and set aside. Don’t wipe out the pot.
- Add 1 diced onion and cook for about 5 minutes, stirring occasionally.
- Add 6 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder, along with a couple pinches of salt and pepper. Cook for about 1 minute, stirring frequently.
- Sprinkle 1/4 cup flour over veggies and cook for about 1 minute, stirring frequently.
- Add about 1/2 a cup of chicken stock to the pot to deglaze the bottom and scrape off all the yummy bits.
- Add 1.5 pounds diced potatoes, 2 cans of corn, 1.5 cups heavy cream, and the remaining chicken stock. Add a couple large pinches of salt and pepper. Stir to combine and add 1 bay leaf.
- Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for about 10 minutes. Then remove lid and simmer for another 10 minutes or until it thickens nicely and the potatoes are cooked through and fork-tender. Stir every 2-3 minutes.
- Stir in balsamic vinegar and crispy bacon, reserving some bacon for garnish if desired.
- Garnish with bacon and sliced green onion and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
-
- Fresh, frozen, or canned corn will work for this recipe. I use canned because that’s what we have in the pantry most often but my favorite is fresh corn straight from the cob!
-
- You can use any potato for this recipe, but I prefer Yukon gold potatoes. They have the perfect buttery texture and delicious flavor, and they hold up well in the soup. You can use baby red potatoes or even Russet potatoes but they will break down a bit more and won’t hold their shape quite as well.
-
- Simmer the soup, but don’t boil. Simmering will allow the potatoes to cook gently. Boiling the potatoes will make them more likely to cook unevenly and break up into smaller pieces.
-
- For a creamier texture, blend half the soup. If you like a really thick, creamy corn chowder, use an immersion blender to blend half the soup. Or carefully transfer half the soup to a high-speed blender, blend, and then return to the pot.
