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    Home » Recipes » Soups and Stews

    Cheesy Potato Corn Chowder

    Published: May 11, 2022 · Modified: May 11, 2022 by Bowl Me Over · 18 Comments

    This hearty chowder is an easy soup recipe. It's super simple and only takes 30 minutes to make.
    Jump to Recipe Print Recipe

    This old-fashioned chowder is full of crunchy sweet corn, creamy potatoes and loaded cheese. Cheesy Potato Corn Chowder is super savory and absolutely delicious! Topped with crispy bacon it's full of flavor.

    Stockpot filled with corn and potato chowder soup with ladle.
    Creamy Potato Corn Chowder
    Jump to:
    • Why you'll love this recipe   
    • Ingredients
    • Instructions 
    • Equipment
    • FAQ's
    • Things to know
    • Variations
    • Storage
    • Related recipes
    • Serve with
    • Cheesy Potato Corn Chowder
    • Backstory

    Why you'll love this recipe   

    If you like my easy potato soup recipe, you're going to love this stew. This recipe for Cheesy Potato Corn Chowder is super creamy. Sour cream gives it tang and cream cheese a luscious creamy texture.

    Topped with more cheese, salty bacon and onions this is one delicious bowl of soup!

    ✔️ Only 30 minutes to make, so it's perfect for a weeknight meal!

    ✔️ It uses pantry and refrigerator ingredients you probably have on hand.

    ✔️ This is a simple chowda but over-the-top delicious and you (might!) even gets your kids to eat their vegetables!

    Ingredients

    Ingredients to make corn soup recipe with print overlay.
    If you like potato soup, you're going to love this chowder!

    For the exact measurements, please refer to the printable recipe card at the bottom of this post. 

    • frozen yellow corn kernels
    • a can of cream style corn
    • onion, bell pepper,
    • potatoes - Yukon golds or starchy russet potatoes are best for this recipe.
    • bacon
    • garlic
    • salt, black pepper, red pepper flakes
    • shredded cheddar cheese
    • sour cream
    • cream cheese
    • I prefer chicken broth but you can certainly substitute vegetable broth if you prefer.
    • olive oil

    Instructions 

    Step by step instructions to make Potato Corn Soup Recipe, with print overlay.
    Leftovers even taste better on day two or three!

    This is an overview of the instructions the Cheesy Potato Corn Chowder. For the complete directions just scroll down to the bottom!

    1. In a large stock pot, cook the bacon until crispy, remove and place it on paper towels to drain.
    2. Pour the excess bacon fat from the pan, being sure to keep all the brown bits on the bottom of the pan - that's great flavor!
    3. Dice the onion, bell pepper and the potato.
    4. Add the olive oil to a large soup pot and add the onion, bell pepper and chopped potatoes. Season with salt, pepper and red pepper flakes.
    5. 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.
    6. Add the chicken stock, cream cheese, 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. 
    7. Stir occasionally and boil until the potatoes are tender. 
    8. Add the sour cream. Then using either an immersion blender or a standing blender, cream the ingredients together until it's at a consistency you're happy with.
    9. Serve topped with additional shredded cheese, thinly sliced green onion and top with crispy bacon bits!

    Equipment

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    • Soup Pot
    • Ladle

    FAQ's

    What ingredients must a chowder have to be considered a chowder?

    A chowder typically starts with a base of bacon and a mix of vegetables like onions, celery, bell peppers and potatoes.

    Can you freeze potato corn soup?

    No, I don't recommend freezing the soup. The potato gets mealy and dairy will separate. It just doesn't freeze well.

    How can I thicken up my corn chowder?

    You can use a roux made with flour or use cornstarch, but I prefer to puree a portion of the soup until creamy and add it back to the chowder.

    Does a chowder have potatoes?

    A chowder is a cream based soup, thickened with flour and potatoes. You can use any variety of potatoes; russet, red potatoes, Yukon gold, etc.

    Things to know

    • Fresh corn is delicious if you. have some on hand!
    • No frozen corn? Use drained canned corn instead.
    Potato Corn Soup Recipe in bowl with spoon.
    Easy Potato Corn Chowder Recipe

    Variations

    • Make this soup even heartier by adding rotisserie chicken after blending.
    • Garnish with fresh herbs.

    Storage

    Refrigerate - Allow leftover soup to cool completely. Store in an airtight container. This will keep in the refrigerator up to three days.

    Freezer - I don't recommend freezing this soup.

    Reheat - This is easily reheated on the stovetop or in the microwave.

    Related recipes

    • New England Clam Chowder - this is so delicious and just like your favorite chowder at the seafood restaurant.
    • This Turkey Corn Chowder recipe is perfect with leftover turkey or chicken. It's another quick and easy meal.
    • Vegetarian Corn Chowder - loaded with corn and tender chunks of potato, this is so rich and good!
    • Polenta with Charred Corn Salad - this is amazing, simple ingredients and filled with flavor.

    Serve with

    This is such a simple soup to make - and you can keep. the whole meal super easy!

    • If you want that fresh baked bread aroma, make a batch of rolls from frozen bread dough. Or even easier is Air Fryer Garlic Bread, it's absolutely delicious!
    • Soup and salad is always a hit! This lovely Steakhouse Salad would be amazing with the soup! Or a Citrus Salad with Winter Greens. It's a great combination!
    • Want something sweet for dessert? Then be sure to enjoy this three ingredient Chocolate Hershey Pie - simple, amazing and delicious!

    Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️

    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.

    If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

    Potato Corn Soup Recipe in bowl with spoon.
    Print Recipe Pin Recipe
    5 from 8 votes

    Cheesy Potato Corn Chowder

    This hearty chowder is an easy soup recipe. It's super simple and only takes 30 minutes to make.
    Prevent your screen from going dark
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Lunch or Dinner
    Cuisine: American
    Servings: 6 servings
    Calories: 348kcal
    Author: Deb Clark
    As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 16 ounces frozen corn recommend yellow corn
    • 14.5 ounce can cream style corn
    • 1 yellow onion diced
    • 1 orange bell pepper diced
    • 2 russet potatoes peeled and diced
    • 4 slices thick cut bacon sliced into lardons
    • 2 cloves garlic minced
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • pinch red pepper flakes
    • 1 cup cheddar cheese shredded, plus additional for topping (if desired)
    • ¼ cup sour cream
    • 2 oz cream cheese
    • 4 cups chicken stock
    • 1 tablespoon olive oil

    Instructions

    • 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 potatoes into a small ½ 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, cream cheese, 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. 
    • Add the sour cream. Then using either an immersion blender or a standing blender, cream the ingredients together until it's at a consistency you're happy with.*
    • Add half the cheese and stir until it melts.
    • Serve topped with remaining shredded cheese, thinly sliced green onion and reserved crispy bacon bits, enjoy!

    Notes

    *Starting the bacon in a cold pot and slowly cooking the fat off will leave your bacon super crispy. It usually takes about 10 minutes, but it's better than trying to fry it really fast. In addition you can use the pan drippings to sauté the vegetables will give them even more flavor!
    *You can also use a blender and remove about two cups of soup to blend if you prefer a  chunky texture.
    I do not recommend freezing this soup. Just like any soup that contains potatoes the texture of the potatoes will change when frozen, just an fyi!

    Nutrition

    Calories: 348kcal | Carbohydrates: 16g | Protein: 13g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 934mg | Potassium: 477mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1005IU | Vitamin C: 29.4mg | Calcium: 171mg | Iron: 1mg
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    Backstory

    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!

    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.

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    About Bowl Me Over

    Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

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