Corn Bacon Potato Chowder- this thick, creamy soup with potatoes, corn, and bacon is filling, delicious, and easy to prepare. Perfect dish for a cold day!
When it’s cold outside, a big pot of hot soup always helps to take the chill off! A few days ago, on a drizzly, cold Pacific Northwest day, I made corn bacon potato chowder, from a recipe I’ve used for over 30 years. This thick, creamy soup is easy to prepare, very filling, delicious, and is an old family favorite!
The recipe is simple to prepare, and the reward for a small amount of your time is a big pot of thick, tasty chowder! Here’s how easy it is to prepare:
Scroll Down For A Printable Recipe Card At the Bottom Of The Page
Cook the Bacon
Start by cooking the bacon (everything is better with bacon, right?). Fry the bacon until crisp. I like to stack the bacon, slice into thin strips, then fry it in the pan I am going to use for the soup. The smaller pieces seem to cook faster this way.
Frying the bacon in the same pan I cook the soup in, makes this a one pot meal! Less cleanup! YES!!!
Once bacon is really crisp, remove (using a slotted spoon) to a paper towel lined plate. Set a few bacon pieces aside to garnish the soup with later, if desired. Leave 3 Tablespoons of bacon grease in pan, and discard the rest.
Prepare The Chowder Base
Add onion and celery (including celery tops) to the 3 Tablespoons bacon drippings left in the pan. Cook & stir until the onion is translucent in color and tender (3-4 minutes).
Add 3 Tablespoons flour (this will act as a thickening agent for the corn bacon potato chowder). Stir to combine, and cook on low heat for a minute or two (this helps to “cook out” the floury taste).
Add milk to the pan. Stir well, to combine all the ingredients. Heat the liquid until it boils, stirring constantly, and scraping the bottom of pan, so it doesn’t stick. Once it boils, cook for one more minute, stirring constantly. The mixture will thicken as it cooks.
Time To Add The Corn And Potatoes
The next step is to add in the cream style corn, potatoes, bacon, salt and pepper. Here is a photo of the kind of potatoes you need for this recipe. They are called new potatoes or whole white potatoes at the grocery store.
Drain, then dice the potatoes before adding them to soup. I cut them in half length-wise, then in half again lengthwise, then dice.
Once potatoes are diced, add in the potatoes, cream style corn, bacon pieces, salt and pepper; stir to combine.
Cook The Corn Bacon Potato Chowder Until Hot And Thick, Then Serve
Cook the corn bacon potato chowder only until it is heated through. Take a small taste of the chowder, and add additional salt and pepper to suit your preference. See how nice and thick this corn bacon potato chowder is?
Ladle the soup into bowls (or cups). If you use bowls, it will make 4-5 servings. If you use small mugs or cups, it should make about 6-8 servings. Garnish each portion with reserved bacon pieces, and chopped celery tops, if desired. Enjoy this hearty, filling soup!
I really hope you will consider making this corn bacon potato chowder… it is so good for lunch OR dinner, especially on a cold day! If you enjoy this chowder, be sure to check out my recipe for Fully Loaded Potato Soup! Have a great day, and may God bless and hold you close throughout it.
Looking For More SOUP Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy soup recipes you’ll enjoy, including:
- Garden Vegetable Chowder
- Easy Potato Chowder
- Creamy Tomato Basil Soup
- Grandma’s Southern-Style Chicken n’ Dumplings
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Recipe Source: I got this recipe from my sister-in-law over 30 years ago, written on a 3×5 card. Do not know the original source, however!
- 1/2 pound bacon (I used 6 thick slices bacon)
- 1/2 cup chopped onion
- 1/2 cup sliced celery (including the celery tops)
- 3 Tablespoons flour
- 4 cups milk
- 1 can cream style corn
- 1 can new potatoes (whole white), drained and diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Bacon pieces and celery tops (chopped), for garnish if desired
- In large soup pot, cook bacon until crisp; drain and set aside (save a few bacon pieces for garnish). Leave 3 Tablespoon bacon drippings in pan (discard the rest).
- Add onion and celery; cook/stir until onion is tender (3-4 minutes).
- Add and blend in flour; cook over low heat for 1-2 minutes, stirring constantly.
- Stir in milk, mix well to combine. Heat to boiling, then boil for 1 minute, stirring constantly.
- Add in creamed corn, diced potatoes, bacon pieces, salt and pepper to pan. Heat only until heated through. Taste test soup; add additional salt/pepper, if necessary, to suit your taste.
- Ladle soup into serving dishes. Garnish with crisp bacon pieces and chopped celery green tops. Serve hot, and enjoy!
Here’s one more to pin on your Pinterest boards!