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Creamy Potato Corn Chowder with bacon, an easy weeknight meal filled with cozy goodness. Hearty soup recipe the whole family will love.

Creamy Potato Corn Chowder

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!
4.63 from 8 votes
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Course: Soups & Stews
Cuisine: American
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 589kcal
Author: Mel Lockcuff


  • 4-5 potatoes
  • 1 medium onion
  • 2 stalks celery
  • 1 tablespoon salted butter
  • 4 cups chicken broth
  • 3 cups frozen corn
  • 6 slices bacon
  • 1 cup shredded cheddar cheese
  • 3 cups heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 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. 


Serving: 1g | Calories: 589kcal | Carbohydrates: 43g | Protein: 14g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1022mg | Fiber: 4g | Sugar: 8g
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