Creamy Corn & Potato Chowder with Bacon
Creamy, chunky and delicious corn and potato chowder with with smoky bacon bits! Bacon makes everything better, especially this creamy potato soup! It’s made with corn, potatoes, bacon, chicken broth, milk and more! You’ll love the rich and delicious flavors of this hearty soup recipe! Serve the potato chowder with warm, buttery and flaky biscuits!
Ingredients for Potato Chowder
Here are the main ingredients you’ll need to make this chowder with bacon and corn:
- Smoked Bacon: use your favorite bacon to add a smoky flavor to this creamy soup.
- Potatoes: you can use regular potatoes or baby potatoes. Peel and cut the potatoes into cubes.
- Corn: use canned or fresh corn for this recipe. If you want to use fresh corn, boil it first for 10 minutes, then use a knife to cut away the kernels.
- Garlic, Onions, Carrots, & Celery: for making the soup base.
- Chicken Broth: I love chicken broth with this soup but you can also use vegetable broth.
- Whole Milk: for adding that creamy element!
- Butter & Flour: to make a roux, which will thicken the chowder.
- Worcestershire Sauce: a little bit of this sauce goes a long way to adding great savory flavor to this potato chowder!
How to Make Corn & Potato Chowder
You’ll love how quick and easy this chowder recipe is! You can have a hearty and delicious potato soup ready in no time! Here’s how to put it together:
- Add the bacon slices to a large soup pot and render the bacon over medium-high heat. Remove the bacon from the pan onto a tray lined with paper towels. Allow the bacon to cool slightly and then dice it into small bits.
- Into same pot with the bacon fat, add the onion, carrot and celery. Sauté the mixture over medium heat until the onion is soft and translucent, but not browned. Add the garlic and continue to sauté for 1 more minute.
- Add to pan the chicken stock and simmer for 4 to 5 minutes. Add to pan the diced potatoes, bacon and corn and bring to a simmer. Then cover and continue to cook for 7 to 8 minutes, stirring occasionally.
- Meanwhile, in a separate sauce pan, melt the butter over medium heat. Whisk in flour once butter has melted completely and cook roux for 2 to 3 minutes, whisking frequently. Begin adding the milk, 1 cup at a time, cooking and whisking for about 1 minute after each addition. Add to the milk the Parmesan, salt, pepper, dried herbs, parsley and Worcestershire.
- Pour the milk mixture into the soup and stir to combine all the ingredients together. Cover the pot with lid and continue to simmer over medium/low heat for 10 to 12 minutes, or until potatoes reach desired tenderness. Season with additional salt and pepper to taste.
- Serve warm with fresh biscuits or sourdough baguette.
More Recipes!
Enjoyed this easy and delicious creamy potato soup? Check out some of my other recipes you’re sure to enjoy!
- Smoked Salmon Chowder – my favorite recipe for smoky salmon chowder with gnocchi, bacon bits, corn and more! Extra creamy, too!
- Bacon Butternut Bisque – a creamy and smoky bisque made with oven-roasted butternut squash, corn and bacon bits!
- Smoky Crab Bisque – creamy crab soup with bacon bits, corn and real crab! This is my favorite seafood bisque!
- The Best Beef Stew – truly amazing recipe for classic beef stew! A hearty and warming dish for everyday!
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Creamy Corn & Potato Chowder with Bacon
Quick and easy recipe for creamy potato chowder with corn and bacon bits! This smoky chowder is perfect year round!
Ingredients
- 4 slices thick-cut smoked bacon
- 2 large carrots, diced
- 1 celery stick, diced
- 1 small onion, diced
- 4 garlic cloves, finely minced
- 3 cups chicken broth
- 4 large Russet or Yukon potatoes, peeled and diced
- 1 cup fresh or canned corn
- 4 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup freshly grated Parmesan cheese
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon EACH: dried basil, dried oregano
- 1 1/2 teaspoons EACH: salt, fresh ground black pepper
- 2 tablespoons fresh chopped parsley
Instructions
- Add the bacon slices to a large soup pot and render the bacon over medium-high heat, until crispy and golden. Remove the bacon from the pan and onto a tray lined with paper towels. Allow the bacon to cool slightly and then dice it into small bits.
- Into same pot with the bacon fat, add the onion, carrot and celery. Sauté the mixture over medium heat until the onion is soft and translucent, but not browned. Add the garlic and continue to sauté for 1 more minute.
- Add to pan the chicken stock and simmer for 4 to 5 minutes. Add to pan the diced potatoes, bacon and corn and bring to a simmer. Then cover and continue to cook for 7 to 8 minutes, stirring occasionally.
- Meanwhile, in a separate sauce pan, melt the butter over medium heat. Whisk in flour once butter has melted completely and cook roux for 2 to 3 minutes, whisking frequently. Begin adding the milk, 1 cup at a time, cooking and whisking for about 1 minute after each addition. Add to the milk the Parmesan, salt, pepper, dried herbs, parsley and Worcestershire. Cook for a few minutes, until the cheese is completely melted.
- Pour the milk mixture into the soup and stir to combine all the ingredients together. Cover the pot with lid and continue to simmer over medium/low heat for 10 to 12 minutes, or until potatoes reach desired tenderness. Season with additional salt and pepper to taste.
- Serve warm with fresh biscuits or sourdough baguette.
Nutrition
Calories: 464kcal | Carbohydrates: 45g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1058mg | Potassium: 1102mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4856IU | Vitamin C: 38mg | Calcium: 422mg | Iron: 3mg
