Easy Chunky Corn Chowder

A white bowl filled with of corn and potato chowder with a spoon in it about to grab a scoop.

Easy Chunky Corn Chowder

This Corn and Potato Chowder comes together easily in one pot on the stovetop. Made with fresh ingredients like veggies, bacon, and ham, it's a hearty and satisfying meal.

Prep Time40

Cook Time30

Total Time1 10

Servings:

Calories: 539kcal

Author: Karin and Ken

Ingredients

6 strips bacon chopped
1 medium onion diced
3 stalks celery sliced
2 cloves garlic minced
3 tablespoon all-purpose flour
4 cups chicken broth
1 ½ cups heavy whipping cream 35% fat
2 cups frozen corn
2 cups cubed Russet potatoes about 3-4 medium sized potatoes
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon dried chili flakes
1 pound smoked or cooked ham 16oz or 454g, cubed
1 ½ cups cheddar cheese shredded, 4.8oz, 135g

Instructions

Add the chopped bacon to a large pot and cook over medium high heat. Cook for about 5-6 minutes or until the bacon is crispy. Use a slotted spoon to remove the cooked bacon to a paper towel but leave the bacon grease in the pot. Set aside the bacon for use later
Add the onion, celery and garlic and cook in the bacon fat over medium high heat for about 5 minutes or until the vegetables are tender.
Sprinkle the flour over the vegetables and stir until they are thinly coated.
Add the chicken broth, cream, corn, potatoes, salt, pepper, Italian seasoning and chili flakes. Stir until combined and continue heating over medium-high until the soup comes to a rolling boil. Once it boils, reduce the burner to low heat and allow it to simmer for about 20 minutes or until the potatoes are cooked through. Stir every 4-5 minutes
Add the cooked ham, cheddar cheese and half of the bacon. Reserve the remaining half of the bacon for garnish. Stir and heat over low until the cheese is melted and the ham and bacon are heated through.
Serve immediately and garnish with remaining half of the bacon.

Video

Notes

Store leftover corn and powder chowder in an airtight container in the refrigerator for up to 4 days.
Try making this savory soup recipe in your Instant Pot or slow cooker instead of on the stovetop.
Ensure that you use a large, heavy-bottomed pot to make this chowder. This allows the heat to distribute better for even cooking and no hot spots.

Nutrition