Side Dishes
This old-fashioned corn and potato chowder recipe delivers the cozy, hearty comfort of a classic New England dish with smoky bacon and velvety creaminess in every spoonful. The secret lies in slow-simmered potatoes and sweet corn, enriched with a touch of cream for that signature luscious texture—no heavy cream needed.
I developed this version after years of testing, ensuring the bacon adds depth without overpowering the natural sweetness of the vegetables.
The beauty of this chowder is its simplicity—just a few staple ingredients that come together in one pot for a dish that feels both rustic and refined.
The bacon renders slowly, infusing the broth with smoky richness, while the potatoes break down into a creamy base that perfectly complements the sweet corn. This recipe serves six and takes about 45 minutes, making it ideal for family dinners or holiday gatherings.
What you’ll end up with is a steaming bowl of chowder with tender potatoes, sweet corn kernels, and crispy bacon bits floating in a smooth, flavorful broth. The texture is rich yet light, the perfect balance of creamy and hearty.
Each bite delivers that comforting blend of smoky, savory, and slightly sweet flavors that define an old-fashioned chowder. Ready to make it?
This dish pairs beautifully with crusty bread or a simple green salad, and it reheats just as well the next day—though you’ll likely finish the pot before that happens. The recipe is designed to highlight traditional methods while keeping the process straightforward for home cooks. Let’s get cooking!
Ingredients for old fashioned corn and potato chowder
Six simple ingredients create this classic New England chowder with smoky bacon and velvety creaminess.
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon, Thick-Cut 🥓 | 8 oz | Smoked or unsmoked, chopped into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Carrots 🥕 | 2 medium | Peeled, diced into 1/2-inch pieces |
| Russet Potatoes 🥔 | 2 lbs | Peeled, cut into 1-inch cubes |
| Fresh Corn Kernels 🌽 | 2 cups | Cut from 2-3 ears or frozen |
| Celery Stalks 🧅 | 2 whole | Diced, about 1/2 cup |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Light Cream 🧈 | 1 cup | Full-fat for creaminess |
| Heavy Cream 🥛 | ½ cup | For velvety texture |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bay Leaves 🌿 | 2 whole | For aromatic depth |
The bacon is the flavor foundation—thick-cut renders perfectly without burning. Costco or Trader Joe's carry excellent smoked varieties, but unsmoked works too. Look for good marbling in the meat; it ensures rich flavor as it cooks. The potatoes should be Russet or Yukon Gold—they break down beautifully for that creamy texture. If using frozen corn, thaw and drain well to avoid watery chowder. For the broth, low-sodium options prevent over-salting later, though you can adjust to taste.
No fresh corn? Frozen works perfectly—just make sure to drain it well. Substituting potatoes? Yukon Golds add creaminess, while red potatoes stay firmer. The cream can be swapped for half-and-half or coconut milk for a lighter option, though texture will differ slightly. For a dairy-free version, use cashew cream (blend soaked cashews with water). The flour is just for thickening—if you prefer gluten-free, use cornstarch instead. Bay leaves can be omitted if unavailable, but they add subtle depth that's hard to replicate.
This chowder reheats beautifully—simmer gently for 5-7 minutes on the stove or microwave in 2-minute intervals, stirring between each. Store leftovers in an airtight container for up to 5 days in the fridge, though I rarely have any left that long. For freezing, portion into single-serving containers—it reheats even better the next day. The bacon bits crisp up again when reheated, adding that smoky crunch you’ll crave.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear by this recipe because the bacon and onion get diced while you cook—they soften into oblivion, so you’re really just stirring, not prepping. Carrots stay whole, potatoes stay in chunks, and the corn? Just shuck and toss. Honestly, it’s the kind of meal that lets you sip wine while it simmers.
- Smoky Sweet Crunch: That crispy bacon edge? It’s the secret weapon. The onions caramelize just enough to balance the sweetness of the corn and potatoes, while the bacon’s smokiness ties it all together. It’s creamy but not heavy, and the first bite always makes me think, “Why don’t I make this more often?”
- Leftovers That Beg for More: This chowder tastes better the next day—yes, really. The flavors meld into something even richer, and it reheats like a dream. I’ve brought it to potlucks, packed it for work lunches, and even frozen portions for lazy Sundays. (Between us, the freezer stash is my winter survival plan.)
- Pantry Staple Powerhouse: You’re not hunting for obscure ingredients here—just bacon, onions, carrots, potatoes, and corn. If you’ve got those, you’ve got this. It’s the kind of recipe that stretches a few dollars into a full meal, and the thick-cut bacon makes it feel special without breaking the bank. My college self would’ve cried.
Step-by-step instructions for old fashioned corn and potato chowder
This chowder delivers rich, velvety texture with smoky bacon and sweet corn—every step builds on the last.
Cook the Bacon and Sauté the Vegetables
In a large Dutch oven, cook the 8 oz bacon, thick-cut, over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. This fat becomes the flavor base for the chowder.
In the same pot, add the 2 tbsp butter and let it melt. Add the diced 1 whole yellow onion, 2 medium carrots, and 2 whole celery stalks. Cook for 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally to prevent sticking.
Add the minced 4 cloves garlic and cook for 30 seconds until fragrant. Here's the thing—garlic burns quickly, so keep an eye on it. The aroma should fill your kitchen, signaling it's ready for the next step.
Build the Base with Potatoes and Broth
Add the 2 lbs russet potatoes, cut into 1-inch cubes, to the pot. Pour in the 4 cups chicken broth and add the 2 whole bay leaves. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. The potatoes should be tender but not falling apart.
You'll know they're ready when a knife slides in easily. If they're still firm, cover and cook for another 5 minutes. Overcooking here makes the chowder gummy later, so aim for tender but still slightly resistant potatoes.
Thicken the Chowder with Flour and Cream
In a small bowl, whisk together the 2 tbsp all-purpose flour and the remaining 2 tbsp butter until smooth. This creates a roux that will thicken the chowder beautifully. Gradually whisk the flour mixture into the pot, stirring constantly for 2-3 minutes until the chowder thickens slightly.
Reduce heat to low and stir in the 1 cup light cream and 0.5 cup heavy cream. The chowder should begin to look luxuriously creamy. If it's too thick, add a splash of the reserved broth to reach your desired consistency. This is where the chowder transforms from simple to restaurant-worthy.
Finish with Corn and Seasonings
Add the 2 cups fresh corn kernels and the crispy bacon you set aside earlier. Stir gently to combine, letting the corn warm through for 3-4 minutes. The corn should remain bright and tender, not mushy.
Season with the 1.5 tsp salt and 0.5 tsp black pepper, adjusting to taste. Remove the bay leaves before serving. Taste the chowder and make any final adjustments—this is your chance to perfect the balance of smoky, creamy, and slightly sweet flavors.
Serve Warm with Crusty Bread
Ladle the chowder into bowls and serve immediately. The aroma of smoky bacon and sweet corn will fill your kitchen, and the creamy texture should coat your spoon with every bite. Pair it with warm crusty bread to soak up every last drop of this comforting chowder.
Real talk: The chowder tastes even better the next day as the flavors meld further. Store leftovers in the refrigerator for up to 3 days or freeze for 3 months. When reheating, add a splash of broth or cream to restore that velvety consistency.
Pro Tips For Making Old Fashioned Corn And Potato Chowder
- COOK BACON LOW: I learned this the hard way—crispy bacon in chowder is a myth. Render those thick-cut slices over medium-low heat until just golden and fat pooled, then pull them at 160°F. Tossing them back in later keeps the fat from turning the chowder greasy while preserving that smoky punch.
- CUT POTATOES UNIFORM: No one wants mushy chunks or rock-hard bits. Dice Russets into ½-inch cubes—small enough to cook through in 15 minutes, but not so fine they turn to paste. A mandoline makes this faster, but a sharp knife works if you’re patient (or stubborn, like me).
- SKIP THE CROWDED PAN: After burning three batches, I finally figured out: onions and carrots need room to sweat, not steam. Cook them in a single layer over medium heat for 8–10 minutes before adding potatoes. Stirring occasionally prevents sticking and builds flavor without burning.
- ADD CORN LAST: Sounds weird, but it works: fold in fresh corn kernels only in the final 5 minutes. They release starch like crazy, turning your chowder gluey if you cook them too long. Save the sweetness and texture by letting them wilt gently in the hot broth.
Perfect pairings for old fashioned corn and potato chowder
Crusty Bread Pairings
Nothing beats this chowder with a warm, freshly baked loaf of sourdough or brioche bread. The crust should be thick enough to handle the creamy chowder without turning soggy. I love using Artisan Baker's sourdough—its tangy flavor contrasts beautifully with the smoky bacon.
For a lighter option, try a baguette or ciabatta, which soaks up the broth while maintaining structure. 🥖
Green Salad Contrast
A crisp arugula salad with a light lemon vinaigrette cuts through the richness of the chowder. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of flaky sea salt.
Add ½ cup shaved fennel for a subtle anise flavor that complements the sweet corn. The peppery bite balances the creamy texture perfectly.
Crunchy Toppings
Add a final touch of texture with crispy fried onions or toasted breadcrumbs. For fried onions, thinly slice 1 small yellow onion and fry in 2 tbsp bacon fat until golden.
For breadcrumbs, toast ½ cup panko in a dry skillet over medium heat for 3-4 minutes until golden brown. Sprinkle generously over each bowl for a satisfying crunch. 🌟
Wine Pairings
A Chardonnay with noticeable oak and citrus notes pairs wonderfully with this chowder. I recommend a California Chardonnay like Kendall-Jackson—its buttery richness mirrors the creaminess of the dish.
For a lighter option, try a Sauvignon Blanc from New Zealand, which adds a zesty contrast. Avoid heavy reds; they’ll overpower the delicate flavors of the corn and potatoes.
Beer Pairings
A crisp American lager or English pale ale cleanses the palate between bites. Budweiser or Coors Light work perfectly—their mild hop bitterness balances the richness of the chowder. For a craft option, try a Belgian witbier like Hoegaarden, which adds a refreshing citrus note.
Avoid heavy stouts or IPAs; they’ll clash with the dish’s creamy, smoky profile. 🍺
Nutrition facts
Frequently asked questions
Can I make this chowder without bacon?
The smoky bacon adds depth, but you can substitute with 2 tbsp bacon fat or 2 oz smoked sausage for flavor. For a vegetarian version, use 2 tbsp olive oil plus 1 tsp liquid smoke and extra garlic. The texture will differ slightly, but the dish will still be delicious.
Why does my chowder turn out too thick or too thin?
Thickness depends on the roux and cream ratio. If too thick, whisk in 1-2 tbsp warm broth until smooth. If too thin, simmer uncovered for 5-7 minutes to reduce. The key is stirring constantly while adding the flour-butter mixture to avoid lumps.
How do I keep the corn bright and tender?
Add corn only in the last 3-4 minutes of cooking. Overcooking turns it mushy. For extra brightness, stir in 1 tsp lemon juice at the end. Frozen corn works but drain it well—excess water dilutes the chowder's richness.
Can I make this chowder in a slow cooker?
Yes! Brown bacon first, then sauté veggies. Add everything except corn to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Stir in corn and cream during the last 30 minutes. The texture will be slightly thinner, so adjust with a cornstarch slurry if needed.
What's the best way to reheat leftovers?
Gently reheat on the stove over low heat for 5-7 minutes, stirring occasionally and adding 1-2 tbsp broth or cream to restore creaminess. Microwave in 1-minute intervals, stirring between each. Avoid high heat—it can break the cream and make the chowder grainy.