Corn & Potato Chowder

Hmmm… it’s 90 degrees outside today. You know what sounds good?


I truly don’t know why I’ve been craving corn chowder lately, given the Florida heat. (NO I’m not pregnant, leave me alone). I’m also NOT a soup person. I can’t relate to people who actually like mushy veggies and noodles in salty broth. In fact, I am a firm believer that soup is merely a vehicle to dip bread in…..but this. This is different. It’s so creamy & filling, I don’t even need to eat bread with it. Obviously I’m going to, but still.

The best part? This is one of my mom’s favorite foods. So even if none of y’all try this recipe SHE WILL. Love ya Jenny.


  • 6 pieces bacon
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups chicken broth
  • 3 large Russet potatoes, diced into 1 inch pieces
  • 1/2 cup milk
  • 2 cups shredded cheddar cheese
  • 1 can corn (or 2 cups frozen)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt (plus more to taste)
  • 1/2 tsp pepper
  • 1 tbsp cornstarch + 2 tbsp water

Note: you can sub 1/2 an onion and 2 garlic cloves for the powders. I just didn’t have any on hand.


  1. Cook your bacon. I baked mine in the oven for 15 minutes at 400 degrees. Set aside.
  2. Melt 3 tbsp butter in a large soup pot or dutch oven over medium heat. If using onion & garlic pieces instead of powder, cook them in the butter for a few minutes.
  3. Whisk in 3 tbsp flour. Allow it to bubble and become lightly brown.
  4. Pour in chicken broth & diced potatoes. Bring to a boil, then simmer at medium heat for around 8 minutes. Test a potato to ensure it’s tender & cooked.
  5. Pour in milk & shredded cheddar cheese and stir until the cheese is thoroughly melted.
  6. Pour in canned or frozen corn.
  7. Taste! I added the garlic & onion powder, salt, and pepper at this point. Make sure you taste & adjust the salt to your liking.
  8. In a small separate bowl, mix cornstarch with 2 tbsp water. Add to the soup & mix. This gets it to the perfect chowder consistency!
  9. Crumble the bacon, and stir it in. It gets softer in the soup, so if you prefer, you can just crumble it on top.

Enjoy with a dollop of sour cream, cheese & more bacon 🙂

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