Corn and Potato Chowder will be your new favorite soup! It’s an old-fashioned chowder full of crunchy sweet corn, creamy potatoes and delicious cheese. It is super savory and absolutely delicious! You’ll dot it with some crispy bacon that not only adds big flavor but tasty texture too. This easy meal comes together in just over 30 minutes, so it’s perfect for a weeknight meal. This is a simple chowda but over-the-top delicious and you (might!) even gets your kids… or grandkids to eat their vegetables!
I know I’ve been serving up my share of soups this winter season, but I have to say soups are one of my favorite foods. This is the kind of meal I loved to cook up for my Grandma. She would winter in New Jersey and then in spring fly out to Minneapolis to stay with me for a week or so before heading to Lake Cochrane in South Dakota.
Mealtimes with Grandma were always special! No sitting in front of the TV – meals were enjoyed in the dining room (which I secretly loved!). In the evenings before the meal I’d tell Grandma, I’m going to have a glass of wine with my meal, would you like a glass of wine?
She would emphatically answer NO!
You see Grandma didn’t drink, but I’d ask her to tease her.
I would smile and say Grandma, can I get you coffee instead? And she’d say yes please, thank you Debbie!
Grandma was the best and though she’s been gone a couple of years now, I still miss her and smile when I think about our time together. One of my favorite memories was when I drove her back to New Jersey in the fall.
911 had just happened and Grandma did not want to fly. I can’t say I blamed her, but let me tell you when Grandma decided she didn’t want to do something, you better come up with a Plan B because she wouldn’t do it. Anyway, we were both doing quite a bit of quilting so rather than just drive her straight to my Uncle Jim’s house we took our time along the way and stopped at quilt stores.
I lost count at eleven stores! She would buy a couple of yards of fabric at every store and then we’d drive to the next one.
It took us five days and four nights to travel 1200 miles and we had such a great time. We made great memories and when I am making soup, I often think of Grandma!
Grandma loved soup, Broccoli Cheddar soup was one of her favorites, but she loved Corn Chowder also.
If you like my potato soup, you’re going to love this stew. My recipe for corn chowder is super creamy – I use sour cream for tang and cream cheese to get that luscious creamy texture. Topped with more cheese, salty bacon and onions this is one delicious bowl of soup!
How to make Corn and Potato Chowder
Sauté the bacon until it is crispy.
While the bacon is cooking peel and dice the onion and potatoes.
Next you’ll add the vegetables to the same pot the bacon was cooked in.
Sauté for 3-4 minutes until they just begin to soften.
Add the chicken stock, frozen corn and cream style corn.
Stir occasionally and boil until the potatoes are tender.
Using either an immersion blender or a standing blender, cream the ingredients together until it’s at a consistency you’re happy with. (I used a blender and removed only about two cups as I enjoy the chunky texture.)
I promise you’re going to love this soup! In addition to the luscious creamy texture and tang, the sweet corn stays crunchy. It’s just delicious!
If you are lucky enough to have leftovers, it tastes even better on day two and day three. Truthfully though, It won’t last that long!
What do you think? You ready to give this chowder a try? I hope so! Why don’t you check, I bet you have everything you need in your pantry, fridge and freezer. Let’s get cooking!
More recipes I know you’ll LOVE!!
Corn and Potato Chowder
Corn and Potato Chowder
- 1 16 oz. bag frozen corn recommend yellow corn
- 1 14.5 oz. can cream style corn
- 1 yellow onion diced
- 1 orange bell pepper diced
- 1 russet potato peeled and diced
- 4 slices thick cut bacon sliced into lardons
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- pinch red pepper flakes
- 1 cup cheddar cheese shredded, plus additional for topping (if desired)
- 1/4 cup sour cream
- 2 oz cream cheese
- 4 cups chicken stock
- 1 tbsp olive oil
- Slice the bacon into lardons and add to a large stock pot. Place on the stove and turn on medium heat. Stir the bacon often and sauté until it is crispy and the fat is rendered off. *See recipe notes
- Remove the bacon from the pot and place it on paper towels to drain. Pour the excess grease from the pan, being sure to keep all the brown bits on the bottom of the pan - that's great flavor!
- While the bacon is cooking peel and dice the onion. Dice the bell pepper. Peel and dice the potato into a small 1/2 inch dice. Mince the onion.
- Add the olive oil to the stock pot and add the onion, bell pepper and potatoes. Season with salt, pepper and red pepper flakes.
- Sauté for 3-4 minutes until the vegetables begin to soften. Add the garlic and saute for another 30 seconds, just until it's fragrant.
- Add the chicken stock, frozen corn and cream style corn. Scrape all of the brown bits from the bottom of the pan. Increase the heat to high and bring to a boil.
- Stir occasionally and boil until the potatoes are tender.
- Using either an immersion blender or a standing blender, cream the ingredients together until it's at a consistency you're happy with. (I used a blender and removed only about two cups as I enjoy the chunky texture.)
- Serve topped with additional shredded cheese, thinly sliced green onion and reserved bacon. Enjoy!
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A Mindful Mom is serving up a healthy version of corn chowder, you can find that recipe by clicking here. Or if you like more spice in your soup, this recipe for Hatch Chili Corn Chowder from Restless Chipotle serves up another quick and easy meal!