Easy Potato Corn Chowder

The potato corn chowder garnished with bacon bits and chives served in a white bowl.

Easy Potato Corn Chowder

This easy potato corn chowder is thick, creamy, hearty, and full of flavor. This soup is loaded with corn, potatoes, onions, celery, and topped with crispy bacon and chives. It’s a delicious meal that’s sure to become a family favorite.

Course Soup

Cuisine American

Keyword corn, easy soups, potatoes

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 520kcal

Author Elizabeth

Ingredients

3 tablespoons Butter
1 medium Onion small dice (yellow or white onion)
1 Celery Rib diced
2-3 Garlic Cloves minced
½ teaspoon Salt plus extra at the end if needed
¼ teaspoon Black Pepper
4 tablespoons All Purpose Flour
4 cups Chicken Broth
2 (16 ounce) cans Cream Style Sweet Corn
10 ounces Frozen Corn defrosted (cooked to approximately half the suggested time on the package)
1½ pound Potatoes peeled and diced (we use russet potatoes but Yukon gold potatoes, yellow or red potatoes will also work)
½ cup Half and Half or Whole Milk
4-5 Bacon Slices cooked crispy for garnish – optional
1 tablespoon Chopped Chives or Green Onions for garnish – optional

Instructions

Melt the butter in a large pot or dutch oven over medium heat. When the butter is melted and foamy add the onions and celery. Cook for 3 minutes until the onions are translucent. Stir frequently.
Add the garlic, salt, and pepper. Cook for 1 minute, stir often.
Add the flour and cook for 1-1½ minutes to cook out the raw flour taste. Stir almost constantly.
Next, start adding the broth while stirring briskly with a whisk or a wooden spoon. Continue adding and stirring until the flour is dissolved.
Then, add the creamed corn, stir.
Raise the heat and bring the soup to a simmer (will take about 5 minutes). Lower the heat to medium-low, cover, and cook for 10 minutes. Stir occasionally and keep the liquid at a simmer. Raise or lower the heat as necessary.
In the meantime, cook the corn enough to defrost. Usually, half the recommended time on the package will be sufficient. Drain well.
Add the potatoes and corn to the corn chowder. If it does not start simmering right away raise the heat a bit. Then, lower the heat to medium-low, cover and cook for 15 minutes or until the potatoes are tender. Stir occasionally to make sure the potatoes are not sticking to the bottom of the pot.
Finally, lower the heat to low, add the half and half (or milk), stir well, cover and cook gently for 2-3 minutes to heat through.
Taste and add salt if needed. As a reference we added ½ teaspoon to ours.
Serve the soup into individual bowls, garnish with chopped bacon and chives, if desired.

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