Potato and Corn Chowder is a deliciously creamy, hearty soup that’s perfect for the changing seasons. As summer winds down, there’s nothing better than a bowl of this flavorful chowder, made with tender potatoes, sweet corn, and crispy bacon. Whether you’re enjoying it on a cool evening or as a hearty lunch, this comforting soup is sure to satisfy your taste buds. Packed with wholesome ingredients and rich, savory flavor, it’s the perfect dish to make with fresh summer corn or pantry staples. You can’t go wrong with this easy-to-make, crowd-pleasing recipe!
Why I Love Chowder (Even in Summer!)
I sometimes wonder if I’m the only one who enjoys chowder in the summertime. Maybe it’s a New England thing? I’m from Connecticut, and even on a hot 90° day, you’ll still find me sitting by the water with a bowl of clam chowder. Surely, I can’t be the only one who loves this, right?
Easy Potato and Corn Chowder Recipe
I love making my potato and corn chowder with fresh, sweet summer corn, but I don’t mind using frozen or canned corn either. That’s why this recipe is perfect for cleaning out your fridge! I almost always have some carrots (baby carrots work fine), celery, potatoes, and canned or frozen corn on hand. I just throw everything into a pot and let it simmer. You can even mix in fresh herbs or zucchini—there’s no wrong way to make this chowder as long as you have the basics.
More Soup Recipes to Try
If potato and corn chowder isn’t your thing, try my Tuscan White Bean Soup or Split Pea Soup. They’re both delicious! Plus, I’ve included a non-dairy option at the bottom of the recipe. You can also make this chowder vegan by skipping the bacon and using vegetable stock instead of chicken.
Ingredients
- 4-5 medium yellow potatoes – diced
- 1 large carrot or handful of baby carrots – peeled and diced
- ½ large yellow onion – diced
- 2 celery sticks – diced
- 3-5 garlic cloves – pressed
- Optional-1 large zucchini- diced
- ½-1 jalapeno – seeded and diced (use a whole one for more spice) or a sprinkle of Cayenne pepper. Please at least use a sprinkle of cayenne!
- 3 pieces of bacon – chopped and save some for garnish after you cook it
- 3 cups of corn – fresh, canned (drain) or frozen
- 1 bay leaf
- 2 Tbsp. corn starch
- 1 qt. chicken or veggie broth
- 1 Tbsp. unsalted butter
- 1 tsp. dried thyme
- ½ tsp. dried chives
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 Tbsp. fresh dill
- 1 cup shredded white cheddar
- ¾ of a cup of half and half or whole milk
- 1 ½ tsp. sea salt and some black pepper to taste, fresh cracked black pepper is great in this
- Sour cream, parsley, dill, green onion will all work for garnish. Pick what you like.
Directions
- Cook Bacon and Butter
In a large soup pot, heat the chopped bacon and butter over medium heat. Cook until the bacon is browned, then remove it and place it on a paper towel to drain. Set aside. - Sauté Vegetables
Add the carrots, celery, jalapeño, and onion to the pot with the bacon grease. Cook until the vegetables are softened (but not mushy). Add garlic, dried herbs, salt, and pepper, and stir. Cook for 1-2 minutes. - Add Broth and Potatoes
Pour in the broth, corn, bay leaf, and potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. If you’re using zucchini, add it at this stage and continue to cook for another 10 minutes. - Thicken the Soup
After about 20 minutes, the potatoes should be tender. Taste the broth and adjust the seasoning as needed. In a small bowl, mix the milk (or half and half) with cornstarch. Slowly pour half of this mixture into the soup, stirring as you go. Then add the remaining mixture, continuing to stir. Let it cook for a few minutes to thicken. - Finish the Soup
Remove the bay leaf and stir in the cheddar cheese until fully melted. Add fresh dill and taste the soup again to adjust the seasoning. - Optional: Puree for Creamier Texture
For a thicker, creamier chowder, you can purée a few ladles of the soup in a heat-safe blender or use an immersion blender directly in the pot. I prefer leaving it slightly chunky for texture.
Non-Dairy Option
If you prefer a non-dairy version, simply purée a few cups of the soup to thicken it. For a cheesy flavor without actual cheese, add nutritional yeast. For a dairy-free alternative, you can substitute coconut milk or cashew milk. Keep in mind that full-fat coconut milk will add a coconut flavor, while cashew milk is thinner than half-and-half, so the soup may be less creamy.