Creamy Potato Corn Chowder

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Potato Corn Chowder is a classic hearty soup that is perfect as we dive into January soup season. The colder months bring out the soup bowls, and this creamy soup makes curling up on the couch in fuzzy slippers magical. Sweet corn, heavy whipping cream, and hearty thick potatoes combined to make the best classic corn soup.

Prep Time10 mins

Cook Time6 hrs

Course: Soup Recipes

Cuisine: American

Servings: people

Calories: 461kcal

Author: Trisha Haas - Salty Side Dish

Equipment

crockpot 6 quart
immersion blender

Ingredients

2 lbs. frozen corn kernels
1 white or yellow onion chopped
2 large russet potatoes peeled and cubed
2½ cups chicken stock
1 tsp thyme
1 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup heavy whipping cream
chopped green onion
4 slices bacon cooked and crumbled into bits (for topping)

Instructions

Add frozen corn, diced onion, peeled and cut potatoes, chicken broth and all seasonings and spices to a 6 quart slow cooker and mix ingredients well.
Cover crockpot and heat on low for 6 hours.
Remove lid and using a slotted spoon, set aside about 4 cups of the corn and potatoes. This should not contain any liquid from the soup.
Carefully use an immersion blender to blend the soup in the crockpot. Be careful as soup will be hot.
Add heavy whipping cream and mix well.
Return reserved corn and potatoes back into the crockpot and stir well.
Spoon corn chowder into serving bowls and top with fresh chopped green onions and crispy bacon pieces before serving.

Notes

Can you freeze corn chowder?

Yes. Freeze cooked corn chowder by adding an airtight container or zip lock bag for up to 1 month. Always write the date on items going into the freezer. To use, thaw in the fridge overnight and then heat soup on the stovetop.

What type of toppings goes well with corn chowder?

Crispy bacon pieces (as shown), green onions, sour cream, fresh parsley, or shredded sharp cheddar cheese.

How to store leftover chowder.

Store leftover corn and potato chowder in an airtight container, in the fridge, for up to 3 days. Reheat on the stove and add a bit of broth to thin up if needed.

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