Is there anything more satisfying than a warm bowl of creamy corn chowder? We don’t think so! This Pioneer Woman Potato Corn Chowder recipe brings together the comforting flavors of smoky bacon, tender potatoes, and sweet corn in a thick, rich, and utterly delicious soup. Inspired by classic, hearty American cooking, this chowder is easy to make in just about 30 minutes, making it perfect for a weeknight family dinner or a cozy weekend meal.
bowl of corn chowder with bacon pieces green onions and bread on the side.
Serve this delightful chowder with some soft dinner rolls, like Mom’s Homemade Buns, or crispy Homemade Breadsticks for dipping. A side of Garlic Butter elevates the meal even further.
If you’re looking for variations, why not try our Chicken Corn Chowder for added protein or the super convenient Instant Pot Potato Corn Chowder for a quicker cooking time?
Ingredients You’ll Need for Your Pioneer Woman Potato Corn Chowder
- Bacon: 2 slices of thick-cut bacon, diced. Don’t skimp on the bacon – the rendered fat is crucial for building flavor! Turkey bacon isn’t recommended as it lacks the necessary fat.
- Aromatics: 1 diced medium onion, 1 sliced celery rib, and 1 teaspoon of minced garlic. This aromatic trio forms the flavorful foundation of our chowder.
- Seasoning: Keep it simple yet impactful with 1 teaspoon of salt, ½ teaspoon of dried thyme, and ¼ teaspoon of black pepper. These classic seasonings enhance the natural flavors of the soup.
- Chicken Broth: 3 cups of low sodium chicken broth. Using low sodium broth allows you to control the salt level perfectly. If using regular broth, adjust salt accordingly.
- Potatoes: 4 medium potatoes, diced. Any potato variety will work well – Yukon Gold, Russet, or Red potatoes are all great choices. Ensure they are diced uniformly for even cooking.
- Corn: 3 cups of fresh or frozen corn. Fresh or frozen corn kernels both work wonderfully in this recipe, offering that signature sweet corn flavor.
- Dairy: ¾ cup of whole milk or cream. For the richest, creamiest chowder, opt for cream. Higher fat dairy is less likely to curdle during cooking.
- Cornstarch: 2 tablespoons of cornstarch. This is the magic ingredient for thickening the chowder.
- Toppings (for serving): Shredded cheese, chopped green onions, and crispy bacon bits. Customize your toppings to your liking!
Step-by-Step Guide to Making Pioneer Woman Potato Corn Chowder
This comforting soup is ready in just about 30 minutes, perfect for a quick and satisfying meal!
- Sauté Bacon and Aromatics: In a large soup pot over medium-high heat, cook the diced bacon until crispy and browned. This renders out the flavorful bacon fat. Add the diced onion and sliced celery to the pot and sauté in the bacon fat until the onion becomes translucent and starts to brown, about 5 minutes. Stir in the minced garlic, salt, dried thyme, and black pepper. Cook for another minute until fragrant.
bacon cooking in bottom of pot.
- Add Vegetables and Broth: Pour in the 3 cups of low sodium chicken broth, scraping the bottom of the pot to deglaze and lift up any flavorful browned bits. Add the diced potatoes and corn kernels to the pot.
potatoes and corn added to soup.
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Simmer and Thicken: Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pot and cook for 15-20 minutes, or until the potatoes are fork-tender. Reduce the heat to low. In a small bowl, whisk together the ¾ cup of milk or cream with 2 tablespoons of cornstarch to create a slurry. Gradually whisk the cornstarch slurry into the simmering soup, stirring constantly until the chowder thickens slightly.
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Serve and Enjoy: Ladle the Pioneer Woman Potato Corn Chowder into bowls and top with your favorite garnishes such as shredded cheese, chopped green onions, and extra crispy bacon bits. Serve hot and enjoy this comforting and flavorful meal!
Frequently Asked Questions about Potato Corn Chowder
How long do potatoes take to cook in chowder?
Typically, diced potatoes will cook through in chowder in about 15-20 minutes. The cooking time depends on the size of your potato cubes, so always check for fork-tenderness before proceeding to the next step.
What’s the best way to thicken corn chowder?
This recipe uses a simple and effective method of thickening corn chowder with a cornstarch slurry. Whisking cornstarch with milk or cream before adding it to the soup prevents lumps and creates a smooth, creamy texture. Alternatively, you can also purée a portion of the cooked soup to thicken it naturally with the potatoes.
Can I make this Pioneer Woman Potato Corn Chowder in a slow cooker?
Absolutely! Slow cookers are great for soups. To adapt this recipe for a slow cooker, first cook the bacon in a skillet until crisp. Remove bacon and sauté the onion and celery in the bacon fat. Transfer the bacon, onion, celery, and spices to your slow cooker. Add the potatoes, corn, and chicken broth. Cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender. In the last 30 minutes, stir in the milk or cream and cornstarch slurry to thicken.
How should I store leftover potato corn chowder?
It is best to store leftover potato corn chowder in an airtight container in the refrigerator for 4-5 days. Reheating is simple – gently warm it on the stovetop over medium-low heat until heated through. Freezing is not recommended due to the dairy and potatoes, which can change texture upon thawing.
Delicious Variations to Try
- Load it with Veggies: Add other vegetables like diced carrots, bell peppers, or zucchini. Ensure they are diced to a similar size as the potatoes for even cooking.
- Spice it Up: For a touch of heat, add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce to the chowder.
- Vegetarian Option: Easily make it vegetarian by omitting the bacon and using vegetable broth instead of chicken broth.
- Add More Protein: Incorporate cooked and crumbled sausage, shredded chicken, or even diced ham for a heartier chowder. Add cooked meats in during the last 10 minutes of simmering to heat through.
- Extra Creamy Chowder: For an ultra-creamy texture, remove about 1-2 cups of the cooked chowder before adding the milk mixture. Blend it until smooth and then stir it back into the pot before thickening with the cornstarch slurry.
Serving Suggestions for Pioneer Woman Potato Corn Chowder
This Pioneer Woman Potato Corn Chowder is a complete and satisfying meal on its own. However, it pairs wonderfully with:
- Crusty bread or Garlic Bread for dipping and soaking up every last drop.
- A fresh side salad or Roasted Veggies for a balanced meal.
- As a starter or side dish alongside main courses like Baked Chicken or Air Fryer Pork Chops.
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Pioneer Woman Potato Corn Chowder Recipe
written by Ashley Fehr
4.96 from 279 votes
This Pioneer Woman Potato Corn Chowder is a thick, hearty, and creamy soup, perfect for any time you need comfort in a bowl! Made with simple ingredients like smoky bacon, tender potatoes, and sweet corn, it’s a family-favorite meal.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Cuisine American
Course Soup
Servings 6 servings
Calories 281cal
Ingredients
- 2 slices thick cut bacon diced
- 1 medium onion diced
- 1 rib celery sliced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 3 cups low sodium chicken broth
- 4 medium potatoes diced
- 3 cups fresh or frozen corn
- 3/4 cup whole milk or cream
- 2 tablespoons corn starch
- cheese, green onions, bacon bits as desired for serving
Instructions
- In a large soup pot over medium-high heat, cook bacon until browned.
- Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
- Stir in broth, scraping the bottom of the pot to remove any browned bits.
- Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
- Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
- Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
- Serve as desired.
Nutrition Information
Serving: 287grams | Calories: 281cal | Carbohydrates: 46g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 548mg | Potassium: 1023mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 18.2mg | Calcium: 63mg | Iron: 1.8mg
Keywords: corn chowder, minestrone soup recipe, potato soup, pioneer woman potato corn chowder
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