Potato Corn Chowder with Bacon Recipe

Warm up with a bowl of this comforting Potato Corn Chowder when nights are chilly. It is loaded with chunks of potato, salty bacon, and sweet corn. Every bite is rich, creamy, and downright delicious!

 

CORN CHOWDER WITH BACON

I have over a dozen recipes for soup, but this corn and potato chowder is definitely a favorite at our house. Bacon just makes everything taste better, and this corn chowder soup is no exception!

With most creamy soups, you thicken them with butter and flour. But for this corn and bacon chowder, you actually use the drippings from the cooked bacon instead of butter.

It adds such a great smoky, rich flavor that I’ve had several people tell me this is the best corn chowder they’ve ever tasted!

And in addition to the bacon in the soup, I like to save some to serve additional bacon bits top of the soup. Delish!

HOW TO MAKE CORN CHOWDER:

1. COOK THE VEGETABLES – Wash and chop the potatoes, celery, and onion, and cook in chicken broth till tender.
2. CRISP THE BACON – While the veggies are simmering, dice and cook the bacon in a large skillet over medium or low heat till very crisp. Set aside.
3. MAKE A ROUX (WHITE SAUCE) – Remove all but 3 tablespoons of the bacon grease from the skillet. Whisk in flour over medium heat. Cook and stir for at least a minute. Add the milk and cream and continue cooking and whisking till smooth and creamy.
4. COMBINE – Pour the white sauce mixture into the cooked vegetables with the corn, bacon, and black pepper. Heat through.
5. GARNISH – Top each bowl of soup with bacon and cheddar cheese if desired.

This recipe does make a large pot of chowder, so feel free to cut it in half if you have a small family.

Like having a visual when you cook? Watch the video below to learn how to make bacon corn chowder!

HOW TO STORE LEFTOVER SOUP

Leftovers will keep for 4-5 days in the refrigerator if stored in an airtight container.  We actually think it tastes better the next day.

You can reheat it in a soup pot or saucepan, or heat individual servings in glass bowls in the microwave for 1-2 minutes.

I don’t recommend freezing leftover chowder because it changes the texture. Unfortunately, the potatoes tend to disintegrate, and the cream mixture can separate. 

 

VARIATIONS:

• We like this soup with russet potatoes because the starch makes the soup extra creamy, but you can use unpeeled red potatoes if you prefer. Still delicious!
• I almost always make this corn chowder with frozen corn, but you can use fresh corn. Canned corn will work in a pinch, but it definitely isn’t as tasty.
• If you are using precooked bacon, you can replace the bacon fat with butter or olive oil. You won’t get as much of the rich bacon flavor, but the soup is still really, really good.
• Feel free to add other vegetables like diced carrots, or even some diced jalapenos if you want a bit of heat.

WHAT TO SERVE WITH CORN CHOWDER

• Angel Biscuits are quick and easy, and can even be made ahead of time. 
• We love these Homemade Garlic Knots with any soup recipe.
• Garlic Bread Grilled Cheese makes a great side dish, and who doesn’t love dipping grilled cheese in soup?
• One Hour Dinner Rolls taste like you spent all afternoon baking, but they are ready in 60 minutes!

MORE SOUP RECIPES:

• Lasagna Soup Recipe
• Ham Broccoli Soup
  
• Spicy Corn Chowder
• Homemade Chicken Noodle Soup from Scratch
• Cheese Soup Recipe

POTATO CORN CHOWDER SOUP RECIPE

My family loves this potato corn chowder recipe during the winter, but it is also a great recipe to make during the summer months if you have fresh corn!