Bacon Potato Corn Chowder

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This thick and creamy chowder is filled with bacon, corn, potatoes, and big flavor! The whole family will love hearty chowder with bacon.

I love a good potato soup—especially when it has BACON! If you like this chowder, you’ll love our Baked Potato Soup, or our Loaded Broccoli Potato Soup.

Bacon potato corn chowder

so hearty! So delicious!

Have you heard the Jewish Proverb “Worries go down better with Soup”? I’m finding this to be more and more true. Other than chocolate of course, there seems to be no other food more comforting than a warm bowl of soup. Thank heavens Soup Season is just around the corner!! 🙂

Today’s tried and true recipe is similar to our recipe for Cheesy Ham Chowder. No ham or carrots today, but this Bacon Potato Corn Chowder is just as yummy. If you’ve had Clam Jumpers Baked Potato Soup, this tastes a lot like it, which means you can have restaurant style food in the comfort of your own home. Yes please!

As you know, most chowders are thicker than soups, but they are still just as good. If you’d like to make it more soupy we suggest adding some chicken broth or more evaporated milk.

How to Make potato corn chowder

BACON. Cook bacon in a large skillet until crisp. Remove and drain on paper towels.

POTATOES. Meanwhile, add potatoes to a large saucepan adding enough water to cover. Bring to a boil on high heat then reduce to medium heat and cook, uncovered, for 10-15 minutes until potatoes are tender. Drain, reserving ½ cup potato water.

COMBINE. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and cheese. Serve warm.

Crock Pot: Place the onion, cubed uncooked potatoes and creamed corn in a crock pot. Add water or chicken broth until the ingredients are covered. Cook on low for 7-8 hours or high for 4-5 hours. Or until potatoes are soft. When there is about 30 minutes left add the evaporated milk and the cheese if you’re using it. Stir and cook for 30 more minutes. Top with bacon and serve. 

Tips and Storage

TIPS:

  • Try our Bacon in the Oven recipe
  • We used Yukon Gold potatoes in this recipe. For a similar texture you can use red potatoes. Another option is to use russet. They are equally as yummy, but they don’t keep their shape as well as the Yukon or red potatoes. 
  • Add your favorite veggies: carrots, celery, broccoli

Thicken the soup:  Making the soup thicker is rather easy. Here are a few easy ways you can try:

  • Mash a few of the potatoes with a fork and stir.
  • You can also take ½ c of the soup and place it in a separate bowl. Mix 1-2 tbsp flour into the bowl. Once combined add it back to the main pot of soup. Repeat until you’ve reached the desired thickness. 
  • In a separate bowl add 1 tbsp cold water and 1 tbsp cornstarch. Stir until combined, then add it to your soup. Mix and repeat if necessary. 

Storage: leftover soup can be stored covered in the fridge for 2-3 days. Freezing is a bit tricker as the texture will be altered when frozen. I suggest mashing up the remaining potatoes to reduce the mealy texture that can form. Store soup in a freezer safe container for 1-2 months. Thaw in the fridge and reheat slowly over low heat. Add milk as needed to help smooth out the soup. 

If you love bacon, corn, potatoes and cheese, then you’ll love definitely love this recipe.

For more chowder recipes, check out:

Potato Corn Chowder Recipe

4.89 from 9 votes

This thick and creamy chowder is filled with bacon, corn, potatoes, and big flavor! The whole family will love Bacon Potato Corn Chowder.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 298 kcal

Ingredients

  • 6 strips bacon chopped
  • 1 tbsp onion powder
  • 5 - 6 Yukon Gold potatoes clean, scrubbed, peeled and cubed
  • 14 3/4 oz cream-style corn
  • 12 oz evaporated milk
  • 1 cup cheddar cheese optional
  • salt and pepper to taste

Instructions

  1. Cook bacon in a large skillet until crisp. Remove and drain on paper towels.

  2. Meanwhile, add potatoes to a large saucepan adding enough water to cover. Bring to a boil on high heat then reduce to medium heat and cook, uncovered, for 10-15 minutes. Until potatoes are tender. Drain, reserving ½ cup potato water.

  3. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and cheese. Serve warm.

Adapted from Taste of Home.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. I printed so many of the soup recipe that I’ll have soup all winter long. I can eat soup at lunch and dinner and never get tired.

  2. Hi this came up under crock pot recipes, so now i have all of the prepped ingredients and just realized there are only stove top instructions. Do you have recipe for crock pot??

  3. FYI a crappy Facebook page has published this including your images with no credit as far as I can tell. Thought I’d give you a heads up.

    1. Oh, I’m sorry. I’m not sure what could be the problem. Do you see the print button when your cursor is over the recipe? Have you checked your printing options? Hopefully, you can get it to work 🙂

  4. 5 stars
    It’s hit the low 90’s here in AZ & to me..that’s soup weather!! This one is at the top..it’s creamy, the taste is so good, & my kids eat it, which they are not soup fans!

  5. 5 stars
    I love having this cooking in the crockpot during the day! Everyone always gets so excited when they know this is for dinner. I usually add a side of cornbread. It’s so good!