On those crisp winter evenings, nothing warms the soul quite like a hearty bowl of creamy potato corn chowder. As the steam rises from the pot, I can’t help but smile, remembering the first time I heard that comforting sizzle of bacon rendering down, infusing the kitchen with a delicious aroma. With its velvety texture and delightful sweetness from the corn, this dish isn’t just filling; it’s a hug in a bowl—perfect for evenings spent snuggled on the couch or chatting with loved ones around the table.
Best of all, this deliciously creamy chowder is a one-pot wonder! As a busy home cook, I appreciate recipes that let me savor the process and indulge in the flavors without the stress. Plus, the leftovers only get better with time, making it an ideal batch to prepare for a cozy gathering or a simple weeknight dinner. So, grab your favorite pot; let’s dive into this comforting recipe that promises to turn any ordinary day into something truly special!
Why is Creamy Potato Corn Chowder so beloved?
Comforting and delicious, this chowder is the ultimate winter warmer that feels like a cozy hug. One-Pot Wonder: You’ll love how easy it is to whip up in just a single pot, making cleanup a breeze. Versatile: Adapt this recipe to suit your taste by adding veggies or swapping proteins! Hearty and Fulfilling: Plant-based or with bacon, each bowl is packed with flavor and perfect for satisfying hunger. Leftover Lover: This chowder’s taste only improves with time—great for meal prep! Pair it with some crusty bread for a complete meal.
Creamy Potato Corn Chowder Ingredients
For the Chowder
- Bacon – Adds invaluable richness and a smoky flavor; you can easily swap it for olive oil to make this dish vegetarian.
- Onion – A key aromatic that brings depth; yellow or white onions work wonderfully to enhance sweetness.
- Celery – Contributes a delightful crunch and aroma; feel free to substitute with leeks for a milder taste.
- Garlic – Elevates the flavor profile significantly; always opt for fresh garlic instead of pre-minced.
- Yukon Gold Potatoes – These buttery potatoes create a creamy base ideal for thickening; white or red potatoes are suitable substitutes, but avoid russets.
- Corn Kernels – Imparts a sweet juiciness and texture; use fresh, frozen, or canned corn, adding it at the end to keep it crisp in your creamy potato corn chowder.
- Chicken Broth – The soup’s flavorful backbone; swap with vegetable broth for a delightful vegetarian version.
- Milk/Cream – Responsible for creaminess and adjustability in thickness; any milk or non-dairy alternatives work, as does half-and-half.
- Cornstarch – A fantastic thickener; ensure you mix it with cold milk first to prevent any clumping.
How to Make Creamy Potato Corn Chowder
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Cook the Bacon: In a large pot, cook the bacon over medium-high heat until browned and crispy. Remove the bacon, crumbling it for later, but keep the rendered fat in the pot for flavor.
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Sauté the Aromatics: Add chopped onion and celery to the bacon fat, sautéing until the onion is lightly browned and translucent, around 4-5 minutes. This step creates a wonderful depth of flavor.
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Add Flavorings: Stir in minced garlic, salt, thyme, and freshly cracked black pepper. Cook for an additional minute, allowing the garlic to become fragrant but not burnt.
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Combine the Base Ingredients: Pour in the chicken broth while scraping the bottom of the pot to incorporate all those delicious browned bits. Next, add diced Yukon Gold potatoes and corn kernels for a sweet and vibrant contrast.
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Simmer the Chowder: Bring the mixture to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are fork-tender, providing that core hearty texture we love.
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Thicken the Chowder: Reduce the heat to low. In a separate bowl, mix cornstarch with cold milk until smooth, then gradually whisk this mixture into the chowder. Stir continuously until the soup thickens beautifully.
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Serve and Enjoy: Serve the chowder hot, garnishing with crispy bacon bits, fresh herbs like parsley or chives, or a sprinkle of cheese if desired!
Optional: Drizzle a touch of olive oil on top for added richness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Creamy Potato Corn Chowder
Fridge: Store leftover chowder in an airtight container for up to 4 days; the flavors will deepen and improve over time.
Freezer: Cool the chowder completely before transferring to freezer-safe containers, ensuring it lasts for up to 3 months.
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat on the stove over low heat, adding a splash of broth or milk to restore creaminess.
Avoid Freezer Burn: Be sure to leave some space in your containers to allow for expansion while freezing.
Expert Tips for Creamy Potato Corn Chowder
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Check Potato Doneness: Start checking your Yukon Gold potatoes at the 15-minute mark to ensure they don’t overcook and turn mushy.
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Add Corn Last: To keep the corn kernels tender and sweet in your creamy potato corn chowder, incorporate them in the last 5-7 minutes of cooking.
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Avoid Curdling: Lower the heat before adding any milk or cream to prevent curdling; never let it boil vigorously after adding dairy.
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Season at the End: Adjust your seasoning towards the end of cooking, as potatoes can absorb salt, affecting the overall flavor.
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Variations Galore: Feel free to experiment with different proteins and veggies, such as smoked sausage or bell peppers, to make the chowder your own!
What to Serve with Creamy Potato Corn Chowder?
This wholesome dish deserves delightful companions that enhance its comforting flavors and textures.
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Crusty Sourdough Bread: Perfect for dipping, its chewy crust and soft interior soak up the chowder while adding a satisfying crunch.
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Simple Side Salad: A fresh medley of greens adds a vibrant contrast, balancing the richness of the chowder and enlivening each bite.
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Garlic Breadsticks: These buttery, garlicky delights offer a warm, aromatic side that complements the chowder’s creaminess beautifully.
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Roasted Vegetables: The sweetness of caramelized carrots and Brussels sprouts brings vibrant color and a flavorful balance to your cozy meal.
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Homemade Biscuits: Soft and flaky, these biscuits are perfect for scooping up that creamy potato corn chowder, ensuring not a drop goes to waste.
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Apple Crisp: For dessert, this warm, cinnamon-spiced favorite caps off the meal on a sweet note, echoing the chowder’s comforting spirit.
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Red Wine: A glass of light red wine offers a nice acidity, cutting through the chowder’s richness while elevating the overall dining experience.
Creamy Potato Corn Chowder Variations
Feel free to put your unique spin on this comforting chowder! Let your taste senses guide you as you explore these delicious adaptations.
- Vegetarian Delight: Replace bacon with sautéed mushrooms and a drizzle of olive oil for a rich, hearty flavor without the meat.
- Extra Crunch: Add diced bell peppers or carrots when cooking the onions and celery for added color and texture.
- Spicy Kick: Stir in cayenne pepper or smoked paprika for a touch of heat that balances perfectly with the sweetness of the corn.
- Herb Infusion: Season with fresh herbs like thyme or rosemary for a fragrant twist that elevates each bite of chowder.
- Creamy Dream: Swap regular milk for coconut milk for a tropical, creamy essence that surprisingly complements the corn.
- Zesty Flavor: Incorporate lime juice and zest at the end for a refreshing contrast that brightens up the chowder wonderfully.
- Protein Boost: Add cooked diced ham or smoked sausage to enhance the savory aspect while keeping it filling and delicious.
- Slow Cooker Version: Adapt this recipe by simmering all ingredients in a slow cooker for 6-8 hours on low for a hands-off approach that builds flavors beautifully.
Make Ahead Options
This Creamy Potato Corn Chowder is perfect for meal prep, allowing you to savor a comforting bowl on busy weeknights! You can chop your vegetables (onion, celery, and Yukon Gold potatoes) and store them in the refrigerator up to 3 days in advance. For the best flavor, sauté the aromatics (onion and celery) and combine them with the broth, then cool and refrigerate the base mixture up to 24 hours prior to serving. When you’re ready to finish your chowder, simply add the cold ingredients to the pot, bring to a simmer, stir in the corn, and follow the remaining instructions for thickening. This method ensures your chowder is just as delicious while saving you precious time during the week.
Creamy Potato Corn Chowder Recipe FAQs
What kind of potatoes are best for this chowder?
Absolutely! Yukon Gold potatoes are recommended for their creamy, buttery texture, but you can also use white or red potatoes. Just avoid russets as they tend to be more starchy and can turn mushy.
How long can I store leftover chowder in the fridge?
Leftover creamy potato corn chowder can be refrigerated in an airtight container for up to 4 days. The flavors will intensify, making each bowl even tastier than the last!
Can I freeze creamy potato corn chowder?
Very much so! First, ensure the chowder is completely cooled. Transfer it to freezer-safe containers, and it will keep well for up to 3 months. Just leave some space in the container for expansion. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stove, adding a splash of broth or milk if needed to get back that creamy consistency.
What if my chowder is too thick?
No worries! If your chowder turns out thicker than desired, simply whisk in a bit of chicken broth or milk over low heat until you reach your preferred consistency. Just make sure to stir continuously to keep it smooth.
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Are there any dietary considerations for this recipe?
Yes! This creamy potato corn chowder can be easily modified for dietary needs. To make it vegetarian, simply replace the bacon with olive oil and use vegetable broth instead of chicken broth. Additionally, be sure to check labels if you’re using canned corn or broth for any allergens.
Do leftover creamy potato corn chowder freeze well? How do I do that?
Absolutely! To freeze it, first allow the chowder to cool completely to prevent ice crystals from forming. Portion it into freezer-safe containers, leaving some room for expansion, and seal tightly. It will last for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating on the stove, adding a bit of broth or milk as needed to restore that creamy texture.
Enjoy this cozy chowder, knowing it not only warms your belly but also your heart!
Creamy Potato Corn Chowder That Warms Your Soul Instantly
Ingredients
Equipment
Method
- Cook the Bacon: In a large pot, cook the bacon over medium-high heat until browned and crispy. Remove the bacon, crumbling it for later, but keep the rendered fat in the pot for flavor.
- Sauté the Aromatics: Add chopped onion and celery to the bacon fat, sautéing until the onion is lightly browned and translucent, around 4-5 minutes.
- Add Flavorings: Stir in minced garlic, salt, thyme, and freshly cracked black pepper. Cook for an additional minute.
- Combine the Base Ingredients: Pour in the chicken broth while scraping the bottom of the pot. Next, add diced Yukon Gold potatoes and corn kernels.
- Simmer the Chowder: Bring the mixture to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are fork-tender.
- Thicken the Chowder: Reduce the heat to low. Mix cornstarch with cold milk until smooth, then whisk this mixture into the chowder.
- Serve and Enjoy: Serve the chowder hot, garnishing with crispy bacon bits and fresh herbs.
