This old-fashioned chowder has crunchy sweet corn, creamy potatoes, and it's loaded cheese. Cheesy Potato Corn Chowder is super savory and absolutely delicious! Topped with crispy bacon, it's full of flavor.
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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 creamy soup!
✔️ Only 30 minutes to make, so it's perfect for a busy 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
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- 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
This is an overview of the instructions for the Cheesy Potato Corn Chowder. For the complete directions for this hearty soup just scroll down to the bottom!
- In a large stock pot, cook the bacon until crispy, remove and place it on paper towels to drain.
- 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!
- Dice the onion, bell pepper and the potato.
- 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.
- 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.
- Serve topped with additional shredded cheese, thinly sliced green onion and top with crispy bacon bits!
Equipment
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FAQ's
A chowder typically starts with a base of bacon and a mix of vegetables like onions, celery, bell peppers and potatoes.
No, I don't recommend freezing the soup. The potato gets mealy and dairy will separate. It just doesn't freeze well.
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.
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.
Variations
- Make this soup even heartier by shredding cooked chicken breasts. Add the rotisserie chicken after blending.
- If you prefer a chunky soup, don't blend it until creamy. Then you'll have a chunky potato chowder - yum! 😋
- This recipe uses sour cream for its creamy base. If you prefer, you could use heavy cream.
- 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 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- is so rich and good!
- Polenta with Charred Corn Salad - this is amazing.
Serve with
- 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!
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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!
Cheesy Potato Corn Chowder
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 ounces cream cheese
- 4 cups chicken stock
- 1 tablespoons olive oil
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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
Nutrition
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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 this Cheesy Potato Corn Chowder also!
Gregory
So, I made this recipe, doubled it because a good recipe should have leftovers. I’m a huge fan of soups and chowders. I did increase the garlic, and cheese added to the pot. I also use only cast iron and it turned out amazing. On Saturdays I make a different dinner, enough to share with 6 others. This corn potato chowder was a huge favorite. Thank you!
Bowl Me Over
I'm so happy that you enjoyed the potato corn chowder recipe and love that it was a hit with your crowd. Thanks for stopping by the blog Gregory and for your support!
Elaine
Are the cream cheese and sour cream toppers or added at the end of cooking?
Bowl Me Over
Thank you for commenting Elaine - I just updated the recipe. I appreciate your attention to detail and apologize for the error!
michele
I think your idea of using sour cream is just brilliant to add the creamy zing to this chowder! It worked so well-- we Will definitely be making this again! It was so EASY and so tasty, we had not one single bit left over!
Bowl Me Over
I’m so exited your enjoyed this meal! Corn chowder is simple but so delicious - thank you so much for dropping back and sharing, I really appreciated it!!
Madi
This sounds like such a wonderful dinner! This would be such a hit at my house!
Bowl Me Over
I hope your family really enjoys it Madi, thank you!
Sandi
I am a sucker for corn chowders...I love the scallions and bacon on top!
Bowl Me Over
Mmmm....bacon gives it that salty bite, YUM!!
Michaela Kenkel
I loved the story about your grandma. I think if my grandmas often when I cook, too. I miss them all the time. This soup looks so comforting. Thanks for sharing!
Bowl Me Over
Thanks Michaela - every time I think of Grandma it just makes me smile and cry at the same time, if that is possible?! Thanks so much for stopping by, I hope you really enjoy this soup!
Jennifer A Stewart
What great memories to have and look back on! A road trip and all those quilting stores! I love touching and looking at all the fabric. My Ma loved to make me chili and spaghetti and every time I make it I think of her and all our memories of playing cards and decorating cakes together!
Bowl Me Over
How wonderful, thank you for sharing your story too! Food + Memories = Love in my book, I completely relate. I love touching the fabric and also smelling it. (Weird right? But I love that new fabric smell!) Enjoy the soup and thank you for stopping by!
Christie
I could go for a HUGE bowl of this. The temperature has dropped so much in the last 24 hours. It just makes my head spin. Looks so delicious and warming.
Bowl Me Over
I'll get busy, one order coming up! 😀 Seriously thought I know the weather has been brutal in your neck of the woods, brrr! Enjoy this soup!!!
Julie
What amazing memories. I contribute my love of cooking to my grandmother too. I have a feeling she would have loved this soup too. It looks amazing!
Bowl Me Over
That is the highest of compliments Julie! ❤️
Liza
I LOVE chowders! And this one is so perfect! Not only it'll be super-yummy, it's also loaded with healthy goodies and it's done in under 30 minutes! What a great recipe!
Bowl Me Over
Easy, peasy deliciousness Liza!! I hope you enjoy this recipe!!