A comforting and delicious corn chowder soup packed with corn, potatoes and bacon. Full of flavor and simple to make. This is the perfect recipe for the fall or winter!
All I crave during the fall season are soups. Sometimes I’ll even make homemade bread bowls to serve them in. This recipe has amazing flavor and a thick and creamy texture. It’s one of my favorites to make, as well as ham and potato soup and chicken pot pie soup.
We love this delicious corn chowder on a chilly fall day. It’s starting to feel like fall here and I cannot wait! I woke up this morning to go on a walk and had to put on a jacket. I love this time of year and making lots of soups for dinner.
This corn chowder is very filling and a recipe that the whole family will enjoy. If you’d like to add in more veggies, you can also add in some shredded carrots, bell peppers and chopped celery. I like to top my bowl of soup with extra bacon pieces, shredded cheese and green onions and serve with a piece of crusty french bread. Absolutely delicious and so comforting!
How to make corn and potato chowder
- COOK. Brown the bacon in a large pot, then place on a paper towel lined plate. Leave about 1/2 Tablespoon of the grease in the pan and add in the butter and onions. Cook for about 3 minutes, then stir in the flour. Slowly stir in the chicken broth.
- SIMMER. Next mix in the red potatoes, drained corn, creamed corn, salt and nutmeg. Bring to a light bowl and then let simmer until the potatoes are tender, about 20 minutes.
- THICKEN. Stir in the milk and continue simmering until the soup begins to thicken. Then remove from heat and season with salt and pepper to taste.
- Type of corn. I love using a mix of both plain corn and creamed corn as it gives the perfect creamy texture, but you could definitely use one or the other if you prefer. Fresh or frozen corn will also work. Sometimes I’ll mix in some grilled corn for more flavor.
- Bacon grease. After cooking the bacon, make sure to keep some of the bacon grease in the pan. It adds amazing flavor to the soup. I usually keep about 1/2 Tablespoon in the pan, but feel free to use a little more or less.
- Make creamier. For a creamier consistency, try blending some of the soup. Start with blending about 1/4 cup, then add blended portion back in. Continue to blend in 1/4 increments until desired texture is reached.
- Cheese. I like to add shredded cheese on top of my soup, however you can mix it into the whole pot to make it a cheesy corn chowder.
- Extra veggies. To sneak in more veggies, try including shredded carrots, bell peppers or celery. Simply mix them in with the onions and butter.
More soup recipes you’ll love:
- 6 strips bacon
- 1 Tablespoon butter
- 1/2 cup chopped onion
- 2 Tablespoons all-purpose flour
- 2 cups chicken broth
- 6 small red potatoes (chopped and peeled if desired)
- 15 ounces canned corn (1 can, drained)
- 15 ounces creamed corn (1 can)
- 1 1/2 teaspoons kosher salt
- 1/8 teaspoon ground nutmeg
- 2 cups whole milk (warmed)
- ground black pepper (to taste)
Optional toppings: Shredded cheese and sliced green onions
- Cook the bacon in a large pot over medium-high heat. Once cooked, remove and place on a plate lined with paper towels. Leave about 1/2 Tablespoon of grease in the pan.
- Add the butter to the pan with the onions. Cook for 3 minutes then stir in the flour. Slowly stir in the chicken broth.
- Add in the red potatoes, corn, creamed corn, salt and nutmeg. Bring to a light bowl and simmer for about 20 minutes, or until the potatoes are fork tender.
- Add the milk into the soup and simmer until it has begin to thicken. Remove from heat and season with salt and pepper, to taste.
- Serve with cheese and green onions if desired.