Potato Corn Chowder is creamy, hearty and so delicious! It’s loaded with bacon, potatoes and sweet corn, and topped with crumbled cheese, a dollop of plain yogurt, sliced avocado and cilantro. It’s the perfect one-pot comfort food!
One-Pot Comfort Food
Potato Corn Chowder is a favorite comfort food for a cozy simple dinner. It is so hearty and delicious, full of chunky potatoes, lots of veggies, and a touch of natural sweetness from the corn and a hint of maple syrup. Corn chowder is a bit of a catch 22. Fresh sweet corn is, of course, best in the summer, but who eats soup in the summer? Frozen corn is fine for this recipe, but if you happen to be one of those impressive people who slices corn off the cob in the summer and saves it for winter, well this is your recipe for it! However, corn chowder can certainly be snuck in on a chilly rainy summer day or that first hint of fall!
One-pot soups are always pretty simple! Start by sautéing the bacon until fully cooked and crispy. While it cooks, chop all your veggies, and don’t forget to stir the bacon! Remove the bacon to a bowl, but don’t drain the fat. This may seem strange, but the bacon fat will later combine with the flour, forming a roux which will be the thickener for the soup. This is typically done with butter and flour, but the bacon fat replaces the butter giving you more of that bacon flavor.
Add your veggies, onion, celery and potatoes, to cook in the bacon fat. Let them saute, stirring often and season with salt and pepper, until starting to soften and lightly brown. Add your garlic and flour and mix well for about a minute. The flour and bacon fat are now ready to be your thickener. Add the liquid, frozen corn and maple syrup and stir well. Your work is mainly done! Bring the soup to a boil, then lower the heat, cover and let simmer until the potatoes are cooked and the soup is nice and creamy, about 30 to 40 minutes. Toward the end, you can use a potato masher to lightly mash up some of the potatoes, while still leaving the soup as chunky as you like.
You can clean up your kitchen, occasionally give the soup a stir, and get your toppings ready! Toppings make a lot of soups kid-friendly in our house! We like to add crumbled cheese, although shredded white cheddar would also be good, a dollop of plain yogurt, sliced avocado, cilantro and crackers or crusty bread!
More Favorite Soups!
- Chicken Wild Rice Soup
- Split Pea Soup with Ham
- Pasta Fagioli Soup
- Chicken Tortilla Soup
- Beef Cabbage Soup
- Veggie Beef Chili
Potato Corn Chowder
- 4 strips bacon sliced
- 1 small onion chopped
- 1 rib celery chopped
- 8 red potatoes small to medium in size (any potatoes will work), about 4-5 cups when chopped in ½ inch pieces
- 1 t kosher salt
- 8 grinds fresh black pepper
- 3 cloves garlic minced
- 3 T flour
- 2 c chicken stock
- 2 c milk whole milk is best, but any will work
- 2 c frozen corn or 2 ears of corn, cut off the cob
- 1 t real maple syrup
- Cilantro, plain yogurt, sliced avocado, queso fresco, feta or goat cheese for serving
- In a large soup pot over medium heat, cook the chopped bacon until crispy, stir often so it doesn't burn. Remove bacon to a small bowl and reserve. (Don't drain the bacon fat, combined with the flour it will be the thicker for the soup).
- Meanwhile, chop all other vegetables. When the bacon has been removed, saute the onion, celery, and potatoes in the remaining bacon fat. Season with salt and pepper.
- Let saute about 10 minutes, stirring often. Temperature can be between medium and medium low, a little browning on the bottom of the pot is fine, don't allow to burn.
- Add the garlic and flour and stir well to combine for 1 minute.
- Add stock, milk, corn, and maple syrup, increase heat to medium high and bring up to a boil, then reduce the heat to medium low, cover, and simmer about 30 to 40 minutes, stir occasionally, until potatoes are soft. Toward the end, you can use a potato masher to lightly mash up some of the potatoes, while still leaving it as chunky as you like.
- Add the bacon back to the soup, or save some for topping. Garnish with cilantro, a dollop of plain yogurt, sliced avocado and crumbled queso fresco, feta, or goat cheese. Serve with crusty bread or crackers.