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Hearty Stovetop Potato Corn Chowder with Bacon

A close-up of a bowl of rich, yellow potato corn chowder loaded with chunks of potato, corn, and crispy bacon.
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Make this classic, thick and creamy potato corn chowder from scratch on your stovetop. This recipe uses smoked bacon for deep flavor and naturally thickens for a satisfying comfort food chowder idea.

Ingredients

Scale
  • 4 slices smoked bacon, diced
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 3 medium russet potatoes, peeled and diced into 1/2 inch pieces
  • 2 cups fresh or frozen corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the diced bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
  2. Add the chopped onion and celery to the pot. Cook in the bacon fat until softened, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux that helps thicken the chowder.
  5. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer.
  6. Add the diced potatoes, corn kernels, thyme, salt, and pepper to the pot.
  7. Bring the chowder back to a simmer, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  8. Use the back of a spoon or a potato masher to gently mash about one-quarter of the potatoes against the side of the pot. This releases starch and naturally thickens the corn chowder.
  9. Stir in the heavy cream. Heat through gently for 2 to 3 minutes, but do not let the chowder boil after adding the cream.
  10. Taste and adjust salt and pepper as needed. Serve hot, garnished with the reserved crisp bacon and fresh parsley.

Notes

  • For a vegetarian corn chowder alternative, omit the bacon and sauté the vegetables in 2 tablespoons of butter or olive oil. Use vegetable broth instead of chicken broth.
  • If you prefer a very thick chowder, mash more of the potatoes. If you want it thinner, add a splash more broth or milk at the end.
  • This recipe freezes well if you omit the heavy cream. Add the cream after reheating the thawed soup.

Nutrition

Find it online: https://cookingzenith.com/potato-corn-chowder-recipe/