Creamy Southern Corn & Potato Chowder
This Creamy Southern Corn & Potato Chowder brings together sweet corn, tender potatoes, smoky bacon, and a smooth, creamy broth for a comforting supper. It serves six and comes together in about 45 minutes.
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At a glance
Serves: 6
Total time: About 45 minutes
Ingredients
- 6 slices thick-cut bacon, diced
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1½ pounds russet potatoes, peeled and cut into ½-inch cubes
- 4 cups fresh, frozen, or canned corn kernels
- ¾ cup heavy cream or whole milk
- 2 teaspoons dried thyme
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper, optional
- Kosher salt and freshly ground black pepper, to taste
- Shredded cheddar cheese, optional, for topping
- Sliced green onions, for garnish
Equipment
- A large soup pot or Dutch oven
- A sturdy ladle
- A whisk and slotted spoon
- A cutting board and sharp knife
How to make Creamy Southern Corn & Potato Chowder
- Cook the bacon. In a large soup pot over medium-high heat, cook the diced bacon until browned and crisp, about 8 minutes. Transfer it with a slotted spoon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot; add the butter as needed to bring the total fat to about 3 tablespoons.
- Sauté the aromatics. Reduce the heat to medium. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Make the thickener. Sprinkle the flour over the vegetables and stir to coat. Cook, stirring constantly, for 1 to 2 minutes.
- Simmer the potatoes. Gradually whisk in the chicken broth, scraping up browned bits from the bottom of the pot. Add the potatoes, thyme, smoked paprika, optional cayenne, salt, and black pepper. Bring to a boil, then reduce to a medium-low simmer. Cover and cook until the potatoes are tender, about 15 to 20 minutes.
- Finish the chowder. Stir in the corn and cream. Simmer uncovered for about 5 minutes, until the corn is heated through and the chowder has thickened slightly. Keep it at a gentle simmer rather than boiling after adding the dairy.
- Serve. Taste and adjust the seasoning. Ladle into bowls and top with the reserved bacon, optional cheddar, and sliced green onions.
Tips for the best corn and potato chowder
- Choose russet potatoes for a naturally thicker chowder. Yukon Gold potatoes work too if you prefer a slightly waxier texture.
- Use the corn you have. Fresh sweet corn is best in season (summer/fall); frozen is a close second year-round. Canned cream-style corn (like Evaporated Milk-style) gives a naturally sweeter, thicker base if you want less work.
- Do not boil the chowder after adding the dairy. A gentle simmer helps keep the cream smooth.
- Make it ahead. Refrigerate leftovers for up to 4 days or freeze for 2 to 3 months.
- Want it extra creamy? Blend about 2 cups of the cooked soup until smooth and stir it back into the pot.
Shop this recipe
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More corn chowder coming up
This recipe opens our Corn Chowder Mini-Series. Chicken & Corn Chowder is up next, followed by Ham & Potato Corn Chowder and Shrimp Corn Chowder.
Did you make this?
Tell me how you like your chowder, and whether you finish yours with cheddar, green onions, or both. Your kitchen is always welcome here.