This old-fashioned chowder is full of crunchy sweet corn, creamy potatoes and loaded cheese. Cheesy Potato Corn Chowder is super savory and absolutely delicious! Topped with crispy bacon it’s full of flavor.
- 16 ounces frozen corn recommend yellow corn
- 14.5 ounce can cream style corn
- 1 yellow onion diced
- 1 orange bell pepper diced
- 2 russet potatoes peeled and diced
- 4 slices thick cut bacon sliced into lardons
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- pinch red pepper flakes
- 1 cup cheddar cheese shredded, plus additional for topping (if desired)
- 1/4 cup sour cream
- 2 ounces cream cheese
- 4 cups chicken stock
- 1 tablespoons olive oil
Slice the bacon into lardons and add to a large stock pot. Place on the stove and turn on medium heat. Stir the bacon often and sauté until it is crispy and the fat is rendered off. *See recipe notes
Remove the bacon from the pot and place it on paper towels to drain. Pour the excess grease from the pan, being sure to keep all the brown bits on the bottom of the pan – that’s great flavor!
While the bacon is cooking peel and dice the onion. Dice the bell pepper. Peel and dice the potatoes into a small ½ inch dice. Mince the onion.
Add the olive oil to the stock pot and add the onion, bell pepper and potatoes. Season with salt, pepper and red pepper flakes.
Sauté for 3-4 minutes until the vegetables begin to soften. Add the garlic and saute for another 30 seconds, just until it’s fragrant.
Add the chicken stock, cream cheese, frozen corn and cream style corn. Scrape all of the brown bits from the bottom of the pan. Increase the heat to high and bring to a boil.
Stir occasionally and boil until the potatoes are tender.
Add the sour cream. Then using either an immersion blender or a standing blender, cream the ingredients together until it’s at a consistency you’re happy with.*
Add half the cheese and stir until it melts.
Serve topped with remaining shredded cheese, thinly sliced green onion and reserved crispy bacon bits, enjoy!
*Starting the bacon in a cold pot and slowly cooking the fat off will leave your bacon super crispy. It usually takes about 10 minutes, but it’s better than trying to fry it really fast. In addition you can use the pan drippings to sauté the vegetables will give them even more flavor!
*You can also use a blender and remove about two cups of soup to blend if you prefer a chunky texture.
I do not recommend freezing this soup. Just like any soup that contains potatoes the texture of the potatoes will change when frozen, just an fyi!