Potato Corn Chowder

This Potato Corn Chowder is a thick, hearty, creamy soup, perfect for cooler days! It’s made with smoky bacon, creamy potatoes and sweet corn.

  • 2 slices thick cut bacon
  • 1 medium onion diced
  • 1 stalk celery sliced
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 3 cups low sodium chicken broth
  • 4 medium potatoes diced
  • 3 cups fresh or frozen corn
  • 3/4 cup whole milk or cream
  • 2 tablespoons corn starch
  • cheese, green onions, bacon bits as desired for serving


  1. In a large soup pot over medium-high heat, cook bacon until browned.
  2. Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
  3. Stir in broth, scraping the bottom of the pot to remove any browned bits.
  4. Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
  5. Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
  6. Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
  7. Serve as desired.