Creamy Potato Corn Chowder with bacon and cheddar is so easy to make. Hearty soup that makes a cozy weeknight meal the whole family will love!
This recipe for Creamy Potato Corn Chowder is sponsored by UncommonGoods. Corn Chowder is a hearty soup and a cozy meal to warm up with on a chilly week night. It's oh so creamy and best served with crackers, slices of cheddar cheese, and even a homemade baguette or two if you happen to have one.
I love cooking up a big pot of stew in my UncommonGoods Soapstone Stew Pot, which would make a great gift idea for the aspiring chef in your life. Even after I remove this beautiful pot from the stove, it continues to naturally keep our soup warm, a feature I absolutely love for a non-rushed weeknight meal with my family.
Speaking of UncommonGoods, they offer all sorts of handmade, recycled, and organic products for customers. Their mission is sustainability and social responsibility in everything they do. The copper handled and belted Soapstone Stew Pot is actually handmade by a couple from Brazil, and each pot is unique.
That uniqueness of many UncommonGoods products lends to fantastic and meaningful personalized gift ideas, gift ideas for friends, and more. They even offer a more personalized gift search function called Sunny, which allows you to search based on your gift recipient's interests.
I do love the uniqueness of this stew pot… and I especially love that you only need a few ingredients to make a delicious pot of Creamy Potato Corn Chowder.
Tips for how to make Creamy Potato Corn Chowder
- Wash and chop your veggies, including potatoes, onion, and celery.
- Sauté the chopped onion and celery in melted butter in a large stew pot for 3 to 4 minutes.
- Stir in the chicken broth, potatoes, and frozen corn.
- Simmer on medium heat until potatoes have softened, about 30 minutes or so.
- Meanwhile, cook and crumble the bacon.
- Also, shred the cheddar cheese.
- Once the soup has simmered and potatoes have softened, stir in the heavy whipping cream, cheddar cheese, bacon, salt, and pepper.
- Do a li'l taste test to make sure you have enough salt and pepper.
- Bring soup to a boil, and allow it to simmer for another 15 to 20 minutes.
- Serve while warm, with crackers, extra cheddar cheese, baguettes, buttermilk cornbread, etc.
Looking for more delicious soup recipes?
- Olive Garden Chicken and Gnocchi Soup (Copycat)
- Instant Pot Vegetable Soup
- Slow Cooker White Chicken Chili
- Easy Instant Pot Chicken Noodle Soup
- 15 bean and ham soup
- CrockPot V8 vegetable soup
Print the recipe for Creamy Potato Corn Chowder
Creamy Potato Corn Chowder
Ingredients
- 1 tablespoon salted butter
- 1 medium yellow onion minced
- 2 stalks celery chopped
- 4 cups chicken broth
- 5 medium potatoes chopped
- 3 cups frozen corn
- 6 slices bacon
- 3 cups heavy whipping cream
- 1 cup cheddar cheese shredded
- 1 teaspoon salt to taste
- 1/2 teaspoon ground black pepper to taste
Instructions
- In a large pot over medium heat, melt the butter.
- Sauté the onion and celery in the butter for 3-5 minutes.
- Stir in the chicken broth, potatoes, and frozen corn.
- Simmer on medium heat until the potatoes have softened, about 30 minutes or so.
- Meanwhile, in a large skillet, cook and crumble the bacon. Set aside.
- Once the soup has simmered and the potatoes have softened, stir in the bacon, heavy whipping cream, cheddar cheese, salt, and pepper.
- Bring the chowder to a boil, and allow it to simmer over low heat for another 15 to 20 minutes, stirring occasionally.
- Serve while warm with crackers, cheese, or toasted baguettes.
Nutrition
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Jenni, we’re feeding a family of 4, and we usually have enough left over for at least 2 of us to have for lunch the next day. So, about 5-6 servings?
You’ll have to let me know how it turns out, Whitney!:)
Sharon, it really is. I love this time of year! Thanks so much for stopping by.:)