Loaded Cheesy, Bacon, Corn, and Potato Chowder

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Cheesy Bacon Potato Corn Chowder — Corn chowder that’s loaded with all the good stuff!! Potatoes, bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that’s perfect for busy nights!!

Loaded Bacon Potato Corn Chowder — Loaded with all the good stuff!! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that's perfect for busy nights!!

Creamy Corn Chowder (with Bacon and Potatoes!)

It’s chilly out and this potato corn chowder recipe is just the thing to warm you up. It’s easy, ready in about 45 minutes, and the ultimate comfort food.

It’s loaded with savory bacon, juicy corn, tender potatoes, sweet Vidalia onions, carrots, and celery which all add texture and flavor. I need texture and a variety of textures and vegetables to keep me interested, and this combination does the trick.

The chowder is thick, creamy, rich, hearty, and wonderfully cheesy.  Your house will smell cozy and comforting, complete with the scent of bacon, onions, garlic, and potatoes wafting through the air long after the soup is done simmering.

This was so good! I rarely make soups of any kind because they never turn out as delicious as I expect, but I couldn’t resist making this recipe and I’m so glad I tried it because it’s comforting and heavenly. Even my 2 year old is obsessed. 

Victoria
Loaded Bacon Potato Corn Chowder — Loaded with all the good stuff!! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that's perfect for busy nights!!

Loaded Potato Corn Chowder Ingredients

To make the corn chowder with potatoes and bacon, you’ll need:

  • Bacon
  • Yellow onion
  • Carrots 
  • Celery 
  • Garlic
  • All-purpose flour
  • Chicken broth
  • Milk
  • Russet potatoes
  • Dried thyme and oregano 
  • Corn
  • Sharp cheddar cheese
  • Fresh parsley 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Loaded Cheesy, Bacon, Corn, and Potato Chowder - Loaded with all the good stuff!! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that's perfect for busy nights!!

How to Make Bacon Potato Corn Chowder 

This is a quick and easy recipe for corn chowder with potatoes. The hands on prep takes 10 to 15 minutes, and then it’s just a matter of simmering the mixture on the stove until the veggies are tender.

  1. Cook the bacon in a large stock pot. Once it’s crisp, remove the bacon to a plate but keep the grease in the pot. 
  2. Cook the onion, carrots, and celery in the same stock pot until softened.
  3. Stir in the garlic and flour, then stir in the broth, milk, potatoes, and spices.
  4. Let the mixture simmer until the potatoes have softened. 
  5. Once softened, add the corn and cooked bacon to the pot. Stir the cheese and parsley in last. 
Loaded Bacon Potato Corn Chowder — Loaded with all the good stuff!! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that's perfect for busy nights!!

Tips for Making Potato Corn Chowder

The smaller you dice the vegetables, the faster the potato bacon chowder will be ready. I recommend 1/4-inch dice.

Grate your own cheese because pre-grated convenience bags of cheese are resistant to melting.

At any time while the corn and potato chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra chicken broth (or milk or water) is okay.

Loaded Bacon Potato Corn Chowder — Loaded with all the good stuff!! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that's perfect for busy nights!!

Recipe Variations to Try

This loaded corn and potato chowder is easy to customize using whatever ingredients you have in your fridge.

  • Omit the oregano. I’ve gotten some comments from readers saying the oregano flavor was too pronounced for them. If you’re sensitive to herbs like oregano, start with 1/4 teaspoon, taste the soup near the end of the cook time, and add more if desired.
  • Add a protein. You’re welcome to add leftover roast chicken or poached chicken that’s been shredded or cubed. Or, add browned Italian sausage for even more flavor.
  • Add veggies. This chowder is already packed with veggies so it doesn’t really ‘need’ any more. However, you’re welcome to toss in a handful or two of spinach, kale, chopped bell peppers, etc. if it’s a case of using them now or throwing them away tomorrow.

Storage and Reheating Instructions

Bacon potato corn chowder will keep airtight in the fridge for 5 to 7 days. Reheat it very gently prior to serving so it doesn’t “break” or become grainy in texture.

I don’t recommend freezing the chowder since it’s dairy-based. Dairy-based soups often split once frozen and can be unpleasant to eat reheated.

What to Serve with Potato Corn Chowder

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4.79 from 42 votes

Potato Corn Chowder with Bacon

By Averie Sunshine
Loaded with all the good stuff!! Bacon, cheese, and more! Hearty, comforting, fast, and easy! A dinnertime favorite that's perfect for busy nights!!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 5
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Ingredients  

  • 12 ounces 3/4 of one pound bacon, diced small
  • 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
  • 1 cup carrots, peeled and diced small (about 2 large carrots)
  • 1 cup celery, diced small (about 2 stalks)
  • 4 garlic cloves, finely minced
  • ¼ cup all-purpose flour
  • 32 ounces 4 cups low-sodium chicken broth
  • 4 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
  • 2 ½ cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 2 extra-large potatoes)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • pinch cayenne pepper, optional and to taste
  • 2 cups corn, I used frozen and added it straight from the freezer
  • 8 ounces extra-sharp cheddar cheese, grate it yourself, pre-grated cheese in plastic bags is resistant to melting
  • cup fresh flat-leaf parsley leaves, finely chopped

Instructions 

  • To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until crisp, about 10 minutes; stir intermittently. Using a slotted spoon, remove bacon from pot and place on paper towels; set aside. Keep the bacon grease in the stockpot. You could drain some off if desired but I didn’t because there are a lot of vegetables that need to sauté in it.
  • Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
  • Add the garlic and sauté for another 1 to 2 minutes.
  • Add the flour and whisk constantly until lightly browned, about 1 minute.
  • Add the chicken broth, milk, potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra chicken broth (or milk or water) is okay. At the end you will adjust the seasoning levels.
  • After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.
  • Reduce the heat to low, add most of the bacon bits (reserve about 1/4 cup for garnishing), and add the cheese slowly, and stir continuously until melted and combined.
  • Add the parsley and stir to combine.
  • Taste chowder and add salt to taste. It will vary based on how salty the brand of chicken broth used is, how salty the bacon and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), garnish with bacon and cheese if desired, and serve immediately.

Notes

Storage: Chowder will keep airtight in the fridge for 5 to 7 days; reheat very gently prior to serving so it doesn’t ‘break’. I haven’t tried freezing the chowder.
Adapted from Loaded Cheesy Chicken Potato Chowder.

Nutrition

Serving: 1, Calories: 636kcal, Carbohydrates: 74g, Protein: 36g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 6790mg, Fiber: 8g, Sugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Potato Soup Recipes: 

Loaded Baked Potato Soup — In this loaded baked potato soup, potatoes are baked until tender before being simmered with garlic, milk, cheese, sour cream, bacon, and green onions.

Loaded Cheesy Chicken Potato Chowder – Potatoes, chicken, carrots, corn and more! Thick, creamy, rich, and wonderfully cheesy! Fast and easy comfort food that everyone loves!

Easy Slow Cooker Potato Soup — This LOADED potato soup is reminiscent of your favorite LOADED baked potato recipe, but conveniently made in your Crock-Pot!

Slow Cooker Cheeseburger Soup — A decadent dish that’s like eating a loaded cheeseburger, but in soup form! Ground beef, bacon, cheese, and an array of vegetables give fantastic depth of flavor. SO EASY because your slow cooker does ALL the work! A guaranteed family favorite especially when it’s chilly.

Chicken Pot Pie Soup — All the comfort food feels of pot pie, but in soup form! Rich, hearty, creamy and ready in just 30 minutes! Use canned biscuit dough to save time on busy weeknights when you’re craving a hot homemade meal!

Loaded Zuppa Toscana Soup — This COPYCAT version of the Olive Garden classic can be made either on the STOVETOP, INSTANT POT, or SLOW COOKER!! A comforting classic Tuscan kale soup that’s loaded with bacon, sausage, potatoes, Parmesan, cream, and more!!

Jalapeno Popper Soup — If you like jalapeno poppers, you’re going to LOVE this EASY soup that’s ready in 30 minutes! Hearty, comforting, loaded with bacon, potatoes, and jalapeno in a creamy, cheesy, rich broth! The PERFECT cold weather recipe the whole family will adore!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    This is delicious.  Full of flavour, had it with some homemade biscuits.  It is luck your bowl clean good!  So happy I found this recipe. 

  2. 5 stars
    This is a 5 star recipe…even though I changed it slightly. I omitted the garlic and oregano, added more potato just because i had one left over. I also had some whipping cream in the frig (2 cups) and substituted that for part of the milk. I had barbequed corn in the freezer so that worked out well. This is so awesome, my husband stopped painting the kitchen to try it and wanted a second bowl. Don’t skip the cayenne pepper, it’s not hot, and adds some complexity to the soup. thank you for your hard work….your recipes, pictures and comments are wonderful.

    1. Thanks for the 5 star review and glad you were able to improv a bit and include things you had on hand!

      I really appreciate the compliments about my recipes and photography – thank you!

  3. 5 stars
    This is a 5 star recipe…even though I changed it slightly. I omitted the garlic and oregano, added more potato just because i had one left over. I also had some whipping cream in the frig (2 cups) and substituted that for part of the milk. I had barbequed corn in the freezer so that worked out well. This is so awesome, my husband stopped painting the kitchen to try it and wanted a second bowl. Don’t skip the cayenne pepper, it’s not hot, and adds some complexity to the soup. thank you for your hard work….your recipes, pictures and comments are wonderful.

  4. 5 stars
    I made this on a chilly Florida day and it was delicious. I will be making this often and since it makes a lot, will freeze some for future meals.

    1. Thanks for the five star review and I’m glad it hit the spot for you and that you’ll make it again!

  5. 5 stars
    I made this on a chilly Florida day and it was delicious. I will be making this often and since it makes a lot, will freeze some for future meals.

  6. 5 stars
    Soooo good. Added half a pound of sausage and used 2 cans of evaporated milk to make up for added veggies. Ran out of room in the pan! Oh my gosh, so good.

  7. 5 stars
    Soooo good. Added half a pound of sausage and used 2 cans of evaporated milk to make up for added veggies. Ran out of room in the pan! Oh my gosh, so good.

  8. 5 stars
    I’ve made this a number of times & love it. I like that it uses milk instead of heavy cream as so many chowders do. I also make this when I’ve made a ham & have leftovers-I use it instead of bacon. I also use vegetable stock instead of chicken broth & have added broccoli, cauliflower & jalapeño when I have some in the fridge to use up. Thanks for a great recipe!

    1. Thanks for the five star review and I’m glad you’ve made this many times and are able to take advantage of things you have on hand and toss them into the soup!

  9. 5 stars
    I’ve made this a number of times & love it. I like that it uses milk instead of heavy cream as so many chowders do. I also make this when I’ve made a ham & have leftovers-I use it instead of bacon. I also use vegetable stock instead of chicken broth & have added broccoli, cauliflower & jalapeño when I have some in the fridge to use up. Thanks for a great recipe!

  10. 5 stars
    Averie this chowder is AMAZING! Me, the husband, our 2 and 4 year old all love this recipe! It has become one of my go to soups during the cold weather months. Thanks for sharing :)

    1. Thanks for the five star review and I’m glad this is a go-to for you during the winter and that the whole family loves it!

  11. 5 stars
    Averie this chowder is AMAZING! Me, the husband, our 2 and 4 year old all love this recipe! It has become one of my go to soups during the cold weather months. Thanks for sharing :)

  12. i think i’ll eliminate the oregano and add one seeded jalapeno, for that Tex-Mex flavor, stirred in with the diced veggies. i also have mesquite powder and am debating adding some of that, as well as smoked sweet paprika, which i’m totally in love with.

  13. 5 stars
    AMAZING! I am eating this as I write this. The only change I made was to add chicken and red pepper just because I needed to use it up. I also doubled the corn (I had fresh frozen that I had processed) just because I love corn. Your pics are beautiful. Thank you for a great recipe!

    1. Thanks for the 5 star review and glad this soup was amazing for you! Thanks for the compliment on my pics!

  14. 5 stars
    AMAZING! I am eating this as I write this. The only change I made was to add chicken and red pepper just because I needed to use it up. I also doubled the corn (I had fresh frozen that I had processed) just because I love corn. Your pics are beautiful. Thank you for a great recipe!