Potato Chowder with Corn and Bacon

A full meal in a bowl, My Potato Chowder with Corn and Bacon is a meal the whole family will enjoy. Perfect for using fresh sweet corn or can be made with frozen corn kernels if it’s more convenient.

Potato Chowder with Corn and Bacon

I have to admit this soup happened accidentally.

So much of an accident that I didn’t even get any in process cooking photos for you, I hope you can forgive me. I do have them on my to do list but who knows when I’ll find time to circle back to this recipe.

Here’s the real scoop, this potato corn chowder recipe is SO EASY that you don’t actually need any extra guidance. BUT, the good news is that while I was making this soup the very first time (and initially developing the recipe) I shared it on my Instagram and saved it as a highlight for you.

Keep in mind, it may not be there forever but I’ll try to resist the urge to delete it.

What is difference between Potato Soup and Potato Chowder?

The difference between potato soup and potato chowder is basically the thickness of the final bowl of deliciousness. Chowder is cream based and thicker, while soup generally is broth based and thinner.

I’m a fan of both soup and chowder, but I tend to make chowder-style dishes more often. Here’s a few of my favorite chowders:

I have more, but figured I’d limit the ones I’d share here to my most favorites!

Potato Chowder with Corn and Bacon

What ingredients are in Potato Chowder w/Corn & Bacon?

Surprisingly, there are no complicated ingredients in this potato chowder with corn and bacon. It’s rather simplistic and that’s what makes it so easy to make, you probably already have everything in your kitchen already! You get such a Big Bang of flavor for such a seemingly plain recipe.

Here’s the ingredients you’ll need:

  • Bacon
  • Butter
  • Onion
  • Celery
  • Carrots
  • Garlic
  • Corn, fresh or frozen
  • Salt
  • Pepper
  • Flour
  • Chicken Broth or Vegetable Broth
  • Dry White Wine
  • Bay Leaf
  • Potatoes
  • Heavy Cream
  • Paprika
Potato Chowder with Corn and Bacon

Tips for making the Best Potato Corn Chowder w/Bacon

Since I don’t have step-by-step photos for you today, I’m going to give you a quick outline of my tips for making the best chowder.

  1. Make sure your potatoes are consistently cut into small cubes. You don’t want large chunks of potatoes that will take a long time to cook. I suggest using THIS VEGETABLE CHOPPER for the easiest way to cut potatoes for chowder.
  2. Using fresh corn (cut from the Cobb) is suggested for this recipe because we use the ‘naked’ cobs in the soup to add extra flavor. That being said if it’s not corn-season where you live, using frozen whole kernel corn is perfectly acceptable and your soup will still taste wonderful. To make removing corn from the cob easier, try THIS CORN STRIPPER.
  3. If you aren’t familiar with cooking with wine, the rule of thumb is to use a wine IN a dish that you would serve WITH the dish. For this chowder recipe I suggest a Sauvignon Blanc or a Pinot Grigio/Pinot Gris. Chardonnay will work too as will a Chenin Blanc. I keep my wine rack stocked at all times with Dry Farms Wine, so that I know that I have the best wine on hand and am supporting sustainable wine makers. If you would rather omit the wine completely, no problem! Just swap in more chicken broth with the juice of 1/2 a lemon.
Potato Chowder with Corn and Bacon

Potato Chowder w/Corn & Bacon FAQs

Can I use Sweet Potatoes in Potato Chowder?

Yes, of course! Sweet potatoes would be delicious in a chowder with corn and bacon. Just swap them 1:1 for the regular potatoes.

Can I make Potato Chowder in the slow cooker?

Yes, you can make potato chowder in the slow cooker. I suggest starting everything on the stove top; ie cook the bacon, sautéing the veggies & deglazing with wine, then transferring it to your slow cooker to let it cook on low (in place of a simmer) for about 4-6 hours (or until potatoes are tender) before you stir in the cream & thickening.

Can I make Potato Chowder in my instant pot?

Yes, You can make potato chowder in your instant pot or pressure cooker. I suggest cooking the bacon and sautéing the vegetables using the sautee function first & deglazing with wine, then doing the bulk of the cooking under standard pressure for 7-10 minutes depending on the size of your potato cubes. After depressurizing, add the cream and thicken before serving.

How can I make this Potato Chowder Vegetarian or Vegan?

To make this potato corn chowder vegetarian, omit the bacon and use vegetable stock. For vegan use a butter substitute and coconut milk or instead of dairy.

Can I make this corn chowder gluten free?

To make this chowder gluten free, you will need to replace the wheat-flour thickener with a gluten-free option. I suggest using potato starch as a thickener, start with 1 teaspoon and add more as desired. Another gluten-free option is to use a block of cream cheese instead of the cream. It will add body to the soup without any additional starch at all.

How can I make a Dairy Free Potato Chowder?

It’s easy to make this recipe Dairy-free, simply use your favorite butter substitute and use coconut milk or coconut cream in place of the heavy cream. Easy, right?!? And it will taste 100% delicious!

Potato Chowder with Corn and Bacon

What should you serve with Potato Chowder w/Corn & Bacon?

This chowder really is a meal in a bowl so you don’t need to add much to it, to make it a meal. However, you can never go wrong with crackers or crusty French bread with butter.

And don’t forget to garnish each bowl to make them pretty. I suggest garnishing bowls of chowder with parsley, chives or scallions. Plus more bacon is always an option too!

I hope you enjoy this recipe!

Potato Chowder with Corn and Bacon

Potato Chowder with Corn and Bacon

A full meal in a bowl, My Potato Chowder with Corn and Bacon is a meal the whole family will enjoy. Perfect for using fresh summer corn-on-the-cobb or can be made with frozen corn if it's more convenient. 
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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6 servings



  • If useing fresh corn, cut kernels from the cob. Set both the corn and the Cobbs to the side.
  • In a Dutch Oven or other heavy bottomed pot, sauté bacon in butter over medium/high heat, until crispy. Remove bacon from the pot, set aside, leave the fat.
  • Add onion, celery, garlic and carrots, sauté over medium heat until soft, 3-5 minutes. Season with salt, pepper and paprika.
  • Increase heat to high, add wine and simmer until reduced.
  • Add broth, potatoes, corn kernels and corn cobbs to the pot. The corn cobs add extra flavor.
  • Bring to a boil over high heat, cover and reduce heat to low, maintaining only a simmer for 10 minutes or until the potatoes are tender.
  • In a small bowl combine flour and water, mix well. Add into soup, simmer to thicken. More flour/water can be used to make a thicker soup.
  • Add heavy cream and season with salt and pepper, to taste before serving.


Feel free to add more heavy cream, if desired. I tend to like my soup EXTRA creamy but understand most people try to avoid the extra cream. 


Calories: 573kcal | Carbohydrates: 45g | Protein: 10g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1152mg | Potassium: 1044mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3202IU | Vitamin C: 45mg | Calcium: 96mg | Iron: 2mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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