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a bowl of corn chowder served with acrusty bread.

Potato Corn Chowder

This Potato corn chowder is not only perfect for the warmer weather, you can enjoy it all year round. Chunky potatoes and corn in a creamy milky broth simmered until thick and velvety.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 6
Calories 446 kcal


  • 3 cups red potato chopped (you can peel the potatoes if you want)
  • 1 cup onion finely chopped
  • 3 garlic finely chopped
  • cup celery chopped about 1 stalk
  • 1 red jalapeno chopped
  • ¾ cup bacon chopped about 8 bacon streaks
  • 3 cups Frozen corn
  • 1 teaspoon dried thyme
  • 4 tablespoon all purpose flour
  • 500 ml Milk or as needed
  • 2 cups low sodium chicken stock
  • Salt and pepper to taste


  • Place a pan on medium heat and once its hot, add bacon lardons and cook until golden brown and crispy. Using a slotted spoon, remove the cooked bacon bits and transfer to a paper towel to drain.
  • Remove excess bacon grease if it is more than 2 Tablespoons. Sauté chopped celery and onions in the bacon grease and cook until translucent. Add chopped garlic and jalapeno and continue to cook for another 2 minutes stirring intermittently so that the garlic does not burn.
  • Add flour to the sauteed aromatics and stir to combine until the flour dissolved. Pour milk and chicken stock into the pot, whisk and deglaze the pan, scraping the bottom of the pan at the same time to remove bits stucked to the pan until the flour fully combined. Add dried thyme and season with salt and pepper taste.
  • Add chopped potatoes and stir it into the mixture, reduce the heat then simmer for 10 to 15 minutes or until the potatoes are fork tender.
  • Stir in the frozen corn and half of the reserved bacon bits and cook for another 3 to 5 minutes. Taste and adjust seasoning to preference, also add water, milk or chicken stock to the soup to thin it out if it is becoming too thick.
  • Serve the soup with some bacon bits (if desired), chopped green onions, and crusty bread of choice. Enjoy!


  • If you are not bothered about making this a highly calorific dinner then by all means use butter in making the roux. You can also add cheese (as much as you want) when the chowder is ready.
  • For richer and thicker corn chowder, add heavy cream or half and half to the recipe. You can also blend about ¼ of the soup
  • I did not peel the potatoes for this recipe but you can peel yours if you want especially if using potatoes with thick skin.
How to Store
Fridge: leftover corn potato chowder can be stored in the fridge for up to 5 days. Make sure it is cooled completely before storing 
To reheat: simply pop it in the microwave for a few seconds or warm on the stovetop. If the chowder is too thick, thin it out by adding a little bit of water or milk for the desired consistency.
Can I freeze it: No, I wouldn’t recommend freezing chowder as the texture won’t be the same once thawed. The milk would separate basically and that would give the soup a funny look.


Calories: 446kcalCarbohydrates: 38gProtein: 9gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 30mgSodium: 120mgPotassium: 683mgFiber: 4gSugar: 6gVitamin A: 224IUVitamin C: 15mgCalcium: 124mgIron: 1mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword corn chowder, how to make chowder with potatoes, potato corn chowder
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