Potato Corn Chowder

Perfect Comfort Food!

• A Super Simple 30 Minute Stovetop Soup! - We love this cheesy, creamy and totally comforting Potato Corn Chowder, but the best part, it's fast and easy! The trick is boiling the potatoes in a separate pot, just like to would to make mashed potatoes. The rest of the chowder cooks in a separate pot, so you can crank the heat on the potatoes to get them cooked quickly, without having to worry that you are boiling your milk. The cooked potatoes are added to the rest of the chowder at the end, coming together in just 30 minutes! And like all my favorite soups, we love loading on the toppings!

• If you LOVE this cozy winter comfort food, be sure to try this Sweet Potato Corn Chowder and this Potato Ham and Leek Soup! You'll also love this Tuscan Sausage White Bean Soup!

Ingredients & Substitutions

• Potatoes - This chunky potato and bacon soup starts with Yukon gold or any similar potatoes. Wash them well, but since gold (or red) potatoes have thin delicate skins, you don't even need to peel them. Any potatoes will work for this recipe. If using a large russet potato, I would peel it since the peel is tougher. Since potato size can vary so much, measure your chopped potatoes in a glass pyrex measuring cup, about 6-7 cups when chopped in ½ inch pieces to get the right amount. They can sit in water as you are chopping if you are worried about them browning. Try this Creamy Sausage Potato Soup with Kale too!

• Bacon - The bacon in this recipe serves two purposes. First, it's bacon, so of course it's delicious! It adds that smokey savory rich taste to your soup which pairs perfectly with the potatoes. Second, as the bacon cooks, its fat will render out in the pot. Don't drain it! This small amount of fat will combine with the flour to form a roux (this is usually done with butter and flour) which will be the thickener for the soup. If you really want to skip the bacon, or drain the fat, add a Tablespoon or 2 of butter to the onion and celery.

• Onion & Celery - These humble yet mighty veggies add the base layer of flavor to your soup. Leek or shallot could also be substituted for the onion.

• Salt & Pepper - This chunky potato corn soup really needs to be seasoned! Potatoes, by nature, are pretty bland. And we're using a lot of them, so salt is your best friend! Pre-measure your salt and pepper into a dish before starting the recipe so you can add a pinch as you go. Especially make sure to season the onion and celery, and then add the rest when adding the boiled potatoes to the soup.

• Garlic - My favorite ingredient in soup making! Fresh chopped garlic adds a great background flavor while letting your main ingredients shine. Fresh is always best, but pre-chopped or garlic powder can be substituted.

• Flour - The flour combines with the rendered bacon fat to form a roux, the thickening agent for the chowder. As it cooks, you can't really see it, but as the milk heats, the roux starts to do its job thickening and making the chowder ultra creamy!

• Milk - Use whole milk if you can, but 2% or even skim will work. Once you add the milk, keep it at a simmer and don't boil it. You could substitute half and half to make this soup extra rich and decadent. If you want to substitute heavy cream, 2 cups may be a bit much. You could use 1 cup cream and 3 cups of the potato cooking water.

• Starchy Water from boiling the potatoes - Don't pour that starchy water from cooking the potatoes down the drain! It's full of potato flavor, and it's extra starch which will help thicken the soup. Use a measuring cup, a ladle or a coffee mug to dip in and pull out 2 cups. Pour it into a glass pyrex measuring cup to measure.

• Corn - Frozen corn is just fine for this recipe, although if you are one of those amazing people that cuts summer sweet corn off the cob and freezes it, by all means use it!

• Fresh Cilantro - Either you love cilantro or you don't! If you love it, potato soup with cilantro is so good! I like to add in a handful to the finished soup, but you can also leave it on the side as a garnish, or omit it if you're not a fan. Parsley, chives or thyme are nice substitutes.

• White Cheddar Cheese - Being a Wisconsin native, adding a big handful of cheese to melt into the finished soup sounds just right to me! But feel free to keep it on the side as a topping. Crumbled feta is also a good topping option! 

• Optional Toppings - We love piling on the toppings in our house! Cilantro, sour cream or plain yogurt, bacon and cheese and crackers to dip!

See recipe card below for quantities.

Step-By-Step Instructions

Step 1 - This hearty bacon potato chowder starts by cooking the potatoes in a separate pot, just like you would make mashed potatoes.

Cut them in half inch pieces and add them to a pot covering them with cold water. Boil over high heat until soft but not falling apart, about 20 minutes.

Step 2 - Meanwhile, in a large soup pot or Dutch oven over medium heat, start to cook the bacon. As a bit of the fat renders out, move it around to coat the bottom of the pot, them move the bacon to one side with a wooden soup and saute the onion and celery on the other side.

Don't walk away, you do not want to burn the bacon! Frequently give each side a stir but try to keep them separate, as this will help the bacon get crispy and fully cook.

Step 3 - Cook until the bacon is crispy and cooked through. You can pull some out if you want to have bacon as a topping. Pre-measure your salt and pepper and add just a pinch of it to the onion and celery.

DON'T drain the bacon fat! The fat will combine with the flour to form a roux which will be the thickener for the soup.

Step 4 - Add the garlic and flour and stir well to combine for about a minute. You can lower the heat to medium low.

Step 5 - Add the milk and give it a good stir. Allow the soup to simmer and thicken on low heat. By this time your potatoes should be about done. Check one with a fork, they should be soft but not completely falling apart, similar to mashed potatoes.

BEFORE draining the potatoes pull out the starchy cooking liquid using a measuring cup, a ladle or a coffee mug. You can measure 2 cups into a glass pyrex measuring cup. Then drain the potatoes.

Step 6 - Add the starchy liquid and the potatoes to the simmering soup. Season the potatoes with the rest of the salt and pepper. Give everything a good stir and continue to simmer over low heat.

Step 7 - Add the corn. Add the cilantro and cheese to the pot if you like, or you can leave these on the side as toppings.

Step 8 - Use a potato masher to mash the potatoes, leaving the soup as chunky as you like. These last few minutes of simmering will bring your soup together and it's ready to serve. Add all your favorite toppings!

Chef Tips

• Season As You Go! - Potatoes need salt, so seasoning is incredibly important in this recipe! I like to pre-measure the salt and pepper and add a bit as I go so each layer and ingredient is properly seasoned. Be sure to add a pinch to your sautéing onion and celery, and the rest to the boiled potatoes when you add them to the soup. Give it a taste at the end to see if you need a bit more, but remember your toppings will likely have some salt in them too, so don't overdo it.

• The Cilantro and Cheese are Your Preference - If you are a cilantro lover like me, you can go ahead and add it to the whole pot of soup. Same with the cheese, it can be added in to the finished soup or left as a topping. If you aren't a fan of cilantro, fresh thyme, chives or parsley would be a nice substitute.

• Don't Burn the Bacon! - Keep your bacon moving and stir often! You want it completely cooked through but not burnt. Turn down the heat if it's getting away from you. It may help to have all your ingredients chopped and ready so you can tend to the bacon. Once you add the milk and lower the temp, it's safe to walk away for a bit!

• Adjusting the Thickness - If your finished soup is too thick, simply add a bit more water or milk to thin. If it is too thin, simmer over a low burner while whisking to allow steam to escape, condensing the soup. You can also mash your soup with a potato masher, breaking up the potatoes will thicken it.

Storage Instructions

• Leftover Potato Corn Chowder can be stored in an airtight container in the refrigerator for 3 to 4 days. It can be warmed in the microwave or on the stovetop. You may want to add a splash of milk when reheating, it can get pretty thick after being refrigerated.

• Freezing Potato Soup - Potato soup can be frozen for up to 3 months, although the texture of the potatoes isn't quite as good after being frozen. When freezing soup, always cool it first in the refrigerator, and only fill the container ¾'s full to allow room for it to expand as it freezes. Thaw overnight in the fridge and rewarm over low heat on the stovetop, adding a splash of milk if needed.

If you made this recipe, I'd love to hear how you liked it!  Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!

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