Corn chowder is a bit of a catch22…fresh sweet corn is of course best in the summer, but who eats soup in the summer? ย Save it for a chilly rainy summer day or freeze that perfect corn on the cob and make in the winter.




Potato Corn Chowder

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 4 servings

Potato Corn Chowder


  • 6 red potatoes (2-2.5lbs), diced in 1 inch cubes (any potatoes will work)
  • 3-4 strips bacon, sliced
  • 1 leek, green tops removed, cut in half lengthwise, sliced into thin strips, and washed
  • 1 rib celery, chopped
  • 1/2 red onion, chopped
  • salt and pepper
  • 3 cloves garlic, minced
  • 3 T flour
  • 6 c milk (I used whole milk but any should work)
  • 1-2 corn on the cob (or 1 cup frozen corn)
  • cilantro, Greek yogurt, avocado, queso fresco or goat cheese


  1. In a medium sauce pot, begin cooking the potatoes in water as you would for mashed potatoes.
  2. While potatoes are cooking, preheat a large soup pot over medium heat and add the bacon, leek, celery, onion, and season with salt and pepper. Let the veggies sweat in the bacon grease until they are soft and the bacon is cooked. Stir often, don't burn the bacon.
  3. Add the garlic and flour to the veggies/bacon, stir to incorporate (Don't drain the bacon grease, the fat combined with the flour is what will thicken the soup).
  4. Add the milk and whisk.
  5. Drain the potatoes and add them to the soup, it doesn't matter if they are done, they will finish cooking in the milk.
  6. Cut the corn off the cob and add (raw or leftover cooked corn on the cob can be used, add it a bit earlier in the recipe if it is raw). Let the soup cook until it has thickened, stirring occasionally. Adjust heat so it just simmers and does not boil.
  7. Garnish with cilantro, a dollop of Greek yogurt, sliced avocado and crumbled queso fresco cheese or goat cheese. Serve with crusty bread.

Potato Corn Chowder
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