Cheesy Corn, Bacon & Potato Chowder

Ally Billhorn
by Ally Billhorn
8 Servings
35 min

I've been making this hearty soup for years.This Cheesy Corn, Bacon & Potato Chowder has all your cozy favorites!

Collage of potato chowder, up close shot of soup of soup + dutch oven of pot of soup with white bowl.

There are a lot of memes going around the internet joking that once September hits we are all wearing sweaters (and sweating) and declaring it "soup weather" even when it's still 80 degrees outside. It's all true! I am one of those people. Bring on all the pumpkin spice and Fall jackets and cozy comfort foods. It is my favorite season and has been my whole life. I love the crispy mornings when I'm out walking our dog, I love the sunsets and I love finally grabbing those leggings I've been itching to wear all Summer long.

Wooden cutting board with bacon, cheddar cheese and corn on a flowered tea towel.

I also love soup! All kinds. Broth based ones, creamy ones and hearty ones. There is nothing I like making more during the Fall and Winter than a good soup. Selfishly because it will often feed us for two meals (believe it or not, I do get tired of cooking at times). Soup makes a great easy lunch to reheat and often if we are eating again for dinner on a second night, I'll add in a new side like my Rosemary Garlic Focaccia Bread. Over the years I have found I have a few FAN FAVORITE soups! Beefy Macaroni Soup Grandma's Chicken Noodle SoupBBQ Pulled Pork ChiliInstant Pot Chicken Enchilada Soup

Up close shot of spoon holding potato chowder with pot and white bowl in the background.

This Cheesy Corn, Bacon & Potato Chowder is so darn yummy. Honestly, it comes together in well under and hour and often I'll just keep it on warm all afternoon on the stove (stirring every once and awhile) leaving it there till dinner is ready. The consistency stays perfect until we are ready to eat. I've made some revisions over the years (using cubed hash browns for ease is one), also feel free to grab a can of corn from your pantry if you don't have fresh sweet corn on hand. This soup is flexible! Ham can also be subbed for the bacon - whatever works for your family.

Dutch oven of potato chowder with whisk, wooden cutting board and white bowl.

Look at how pretty she is! Do you ever entertain with soup? I think it is a forgotten art. If you are having guests over during the months where it's chilly out (or down right cold) - serve soup! Maybe make a batch of this one, then a complete opposite soup (like my Lasagna Soup) and serve family style. Always, always have fresh bread on hand or a fun salad. I promise people will not be disappointed.

Collage of potato chowder, up close shot of soup of soup + dutch oven of pot of soup with white bowl.

Alright, time to write down the ingredients (or print off the recipe card below) and get this soup on your weekly dinner menu. Kids love this one (bacon, cheese, potatoes) and Moms love this one because it fills their bellies. After you make take a moment and come back here and leave a star rating review below. Tell your friends! I hope you love this one as much as I do. Are you receiving my Sunday newsletter? I only bother (ha!) you once a week and I simply share my Top 5 favorites of the week. Always my latest recipe, plus another seasonal one, then often what I'm reading, wearing or watching. It's super fun! Sign up HERE.

Cheesy Corn, Bacon & Potato Chowder
Recipe details
  • 8  Servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 4 slices bacon, chopped
  • 1/2 white onion, diced
  • 28 oz bag cubed hash browns
  • 2 cups fresh corn (or 1 can)
  • 2 cloves garlic, minced
  • 1 t onion powder
  • 1 t pepper
  • 1 t salt
  • 1/3 cup flour
  • 2 1/2 cups chicken or vegetable stock
  • 1 1/2 cups 2% milk
  • 2 cups cheddar cheese, grated

In a large pot or Dutch oven, cook the chopped bacon over medium-high heat until slightly crisp. Transfer the bacon to a paper towel lined plate.
Add the diced onion to the pot (do not remove the bacon grease) and sauté until slightly tender. Add in the garlic and cubed hash browns, stirring to combine. Turn the heat down to a medium heat and put the lid on the pot and let the potatoes cook for 10-12 minutes, stirring every few minutes until the potatoes are soft.
Sprinkle the flour over the potatoes, stirring to coat, cooking this mixture for 2-3 minutes. Pour in the broth and corn and using a whisk stir to combine, scraping up the bits on the bottom of the pan. Bring this to a simmer and let cook for 5 minutes.
Whisk in the milk and seasonings allowing the soup to thicken.
When slightly thickened fold in the shredded cheese and bacon. Taste test if additional salt is needed.
Serve warm.
Ally Billhorn
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