This Cheesy Potato and Corn Chowder is the ultimate comfort food in a bowl – creamy, hearty, and packed with flavor. Tender potatoes and sweet corn swim in a rich, velvety cheese broth, finished with crispy bacon and fresh chives.
This Cheesy Potato and Corn Chowder is the ultimate comfort food in a bowl – creamy, hearty, and packed with flavor. Tender potatoes and sweet corn swim in a rich, velvety cheese broth, finished with crispy bacon and fresh chives. It’s a simple, one-pot wonder that’s perfect for cozy nights and will have everyone asking for seconds!
Is there anything more satisfying than a big bowl of homemade chowder? This recipe takes classic potato soup to the next level with the sweet pop of corn and a decadently creamy, cheesy base. It’s incredibly easy to make, uses mostly pantry staples, and comes together in one pot for minimal cleanup. Trust me, this will become your new go-to soup recipe.
I made this for a family gathering last weekend and it was a HUGE hit! My brother, who “doesn’t really like soup,” had three bowls.
Sarah
Ingredient Notes & Substitutions
Potatoes: I use Yukon Gold potatoes for their buttery flavor and creamy texture that holds its shape. Russet potatoes will also work but may break down a bit more, thickening the soup further.
Cheese: For the best melt and flavor, use freshly grated cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. A combination of sharp cheddar for punch and Monterey Jack for meltability is perfect.
Broth: I prefer low-sodium chicken broth to control the salt level. You can easily substitute vegetable broth to make this dish vegetarian (just omit the bacon garnish).
Corn: Fresh corn cut from the cob is fantastic in season, but frozen sweet corn works beautifully year-round and is my go-to for convenience. No need to thaw—add it straight from the freezer!
How to Make Cheesy Potato & Corn Chowder
The key to this chowder’s luxurious texture is building layers of flavor and allowing the potatoes to break down slightly to naturally thicken the broth. Don’t rush the simmering step!
Step 1: Cook the Aromatics. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels, leaving about 2 tablespoons of bacon fat in the pot. Add the diced onion and cook in the fat until soft and translucent, about 5 minutes.
Step 2: Build the Base. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 2 minutes to make a roux and cook out the raw flour taste.
Step 3: Simmer the Potatoes. Gradually whisk in the chicken broth, ensuring no lumps remain. Add the diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for 15-20 minutes, or until the potatoes are very tender.
Tip >> Letting the soup simmer uncovered is crucial! It allows the liquid to reduce slightly and the potatoes to start breaking down, which naturally thickens the chowder.
Step 4: Add Cream & Corn. Stir in the corn and heavy cream. Return to a gentle simmer and cook for another 5-7 minutes. Reduce heat to low.
Step 5: Add the Cheese. Gradually sprinkle in the grated cheese, one handful at a time, stirring constantly until each addition is fully melted before adding the next. This prevents the cheese from seizing or becoming stringy.
Step 6: Final Seasoning. Taste and adjust seasoning with more salt and pepper if needed. The soup will thicken more as it cools.
Step 7: Serve. Ladle the hot chowder into bowls. Top with the reserved crispy bacon, fresh chopped chives, and an extra sprinkle of black pepper.
Recipe FAQs
Can I make this chowder in a slow cooker?
Absolutely! Sauté the bacon and onions in a skillet first, then transfer them (with the fat) to your slow cooker. Add the garlic, flour, broth, potatoes, and thyme. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender. Stir in the corn, cream, and cheese during the last 30 minutes on HIGH.
Can I freeze this soup?
I don’t recommend freezing this chowder after the dairy and cheese have been added, as they can separate and become grainy upon thawing. For best results, enjoy it fresh or store it in the fridge for up to 3 days.
What can I use instead of heavy cream?
For a lighter version, you can use half-and-half or whole milk. Be careful not to let the soup boil after adding these, as they can curdle more easily than cream. The soup will be slightly less rich.
Storage
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently. You may need to add a splash of broth or milk to loosen it up.
If you’ve tried this Cheesy Potato and Corn Chowder, don’t forget to rate the recipe and leave me a comment below! I love to hear from people who’ve made my recipes!
