Home » Potato Corn Chowder with Bacon

Potato Corn Chowder with Bacon

This thick and creamy potato corn chowder is a classic, hearty soup that can be easily made with ingredients on hand. It’s been a favorite in our family for over 30 years!

spoonful of corn chowder over bowl; text overlay "Old Fashioned Potato Corn Chowder"

Homemade Corn Chowder with Potatoes and Bacon

There’s something so warming about sitting down to a delicious bowl of comfort food. That’s why in my house, soups and chowders are a staple not just for winter, but all year round!

This easy-to-make corn chowder has been a go-to recipe in our family for over 30 years. My mom (Granny) and I discovered it 30 years ago at a local church event and we’ve been making it at home ever since.

I’m sure most of you are familiar with local cookbooks such as the ones published by churches, women’s clubs, schools, and junior leagues. For years, these local cookbooks have been a great way for cooks to share their favorite recipes with their communities.

During the 80’s and 90’s my mom (Granny) and I attended something called a Taster’s Tea. One of our local churches would compile a cookbook every year and they would also host an amazing event where you could taste every recipe in the book as prepared by the contributor.

Tickets would sell out and there was always a huge line where you waited to go in and start sampling your new favorite foods. My mom and I loved going to these together and we’d taste and compare notes and pick our favorites!

One of our favorites is this corn chowder. I have no idea the year when we started making it or who specifically provided the original recipe. But I have had my own hand-written recipe card for over 30 years!

I had almost forgotten about this corn chowder recipe, but Granny was making it recently and I decided to make it again. It’s perfect for this time of year but really it tastes great all year long. In the summer you can even use fresh corn.

The best part about this corn chowder is that it is a simple recipe with commonly used ingredients… and only has few steps to make it! If you like it, it’s easy to keep your supplies on hand. There’s no heavy cream or cheese needed!

Related: Try Granny’s Vegetable Beef Soup too!

Why I Love This Recipe

  • It’s easy — Only a handful of simple ingredients and ready in about 30 minutes!
  • It’s nutritious — A good source of vitamin A, protein, fiber, and even calcium!
  • The whole family loves it!

bowl of hearty potato corn chowder with bread

Ingredients

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  • 3 slices of bacon, cut into 1” pieces
  • ½ cup of chopped yellow onion
  • 1 ½ cups of diced potatoes
  • 2 cups of frozen corn or 1 can of corn
  • 3 cups of hot water
  • 3 TB butter
  • 1 cup of evaporated milk
  • 2 ½ tsp. salt
  • Pepper to taste

Kitchen Tools Used

To Prep:

  • Peel potatoes and cut into bite size pieces, no bigger than 1-inch cubes.
  • Dice onions and remove corn kernels from the cob (if using fresh corn).
  • Cut bacon into 1-inch pieces.

4-step photo collage showing how to make potato corn chowder on stovetop

Instructions

  • In a large heavy-bottomed saucepan, cook the bacon and onion over medium heat, until the bacon is browned and the onion is tender.
  • Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes).
  • Stir in the milk, butter, pepper, and salt.
  • Bring to a gentle boil, then turn off heat. Best enjoyed warm.

Season with pepper to taste. You could also try a dash of smoked paprika or a sprinkle of cheddar cheese on top. I love my soup with chopped green onions!

top down photo of a bowl of corn chowder with bacon

Frequently Asked Questions

What are the Best Type of Potatoes to Use for Corn Chowder?

Since potatoes are a thickener, for this soup recipe a starchier potato is ideal. Russet potatoes are a great choice. Yukon Gold potatoes can also work too. I recommend avoiding waxier potatoes, such as red potatoes, which will not have the same thickening effect.

How Long Does Leftover Chowder Stay Good?

Store any leftover soup in the refrigerator for up to 3-4 days. To reheat, pour the soup into a pot and warm slowly on the stovetop.

I don’t recommend freezing because this can affect the consistency of the soup.

Can You Make this Chowder in a Slow Cooker?

Yes, technically you could make this soup in a slow cooker. However, I don’t think there is much advantage to doing so.

Cooking potato corn chowder in a crockpot will take significantly longer — it only takes 30 minutes to cook on the stovetop, but it will take hours in a slow cooker.

Also, you would still need to pre-cook the bacon in a separate pan on the stovetop, so you wouldn’t be using fewer dishes. In fact, I only use ONE pot when I cook this recipe with the original stovetop recipe!

Can this Recipe be Made Vegetarian?

This recipe can easily be made vegetarian simply by omitting the bacon. It would not be considered a vegan recipe, however, due to the evaporated milk in the ingredients list.

bowl of homemade corn chowder with potatoes and bacon

Grab a Free Printable Copy of our Potato Corn Chowder Recipe

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bowl of homemade potato corn chowder with bread
Print

Old Fashioned Potato Corn Chowder

This thick and creamy potato corn chowder is a classic, hearty soup that can be easily made with ingredients on hand.
Course Soup
Cuisine American
Keyword bacon, chowder, corn, potatoes, soup, stew
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 191kcal
Author Sara Garska
Cost $10

Equipment

  • Large heavy-bottom sauce pan or Dutch oven

Ingredients

  • 3 slices bacon cut into 1 inch pieces
  • 1/2 cup onion chopped
  • 1 1/2 cups potatoes cut into bite sized pieces
  • 2 cups corn can use frozen, canned, or fresh (kernels only)
  • 3 cups hot water
  • 2 TB butter
  • 1 cup evaporated milk
  • 2 1/2 tsp salt
  • pepper to taste

Instructions

  • In a large heavy-bottomed saucepan, cook the bacon and onion, until the bacon is browned and the onion is tender.
    4-step photo collage showing how to make potato corn chowder on stovetop
  • Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes).
  • Stir in milk, butter, pepper, and salt.
  • Bring to a gentle boil, turn off heat, and serve. 

Notes

Nutrition Information is provided as an estimate only; your actual values will vary based on ingredients used and serving size.

Nutrition

Calories: 191kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1052mg | Potassium: 483mg | Fiber: 3g | Sugar: 8g | Vitamin A: 355IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 1mg

Pin this Bacon Corn Chowder Recipe on Pinterest:

two photo vertical collage of corn chowder; text overlay "Potato Corn Chowder"

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beef stew in bowl; text overlay "Classic Beef Stew"

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Old-Fashioned Chicken and Dumplings

2 Comments

  1. 5 stars
    Great recipe, I only made a couple swaps. Sodium free chicken stock instead of water and I used canned potatoes. Thank you!

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