Go Back

Cheesy Corn and Potato Chowder with Bacon

Servings 6 -8 servings


  • 2 cups diced potatoes
  • 32 oz chicken broth
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 2 cups milk warmed
  • 1 cup shredded cheddar cheese
  • 2 cups frozen corn
  • 1 can cream corn
  • salt and pepper to taste
  • 1 lb. bacon cooked and crumbled


  • Cook potatoes in chicken broth in a large pot till potatoes are tender.
  • Meanwhile, in a large skillet melt the butter.
  • Stir flour into butter and cook for 1 minute.
  • Whisk milk into the skillet till smooth.
  • Continue heating over medium heat till sauce begins to bubble and thicken.
  • Remove sauce from heat and stir in cheese.
  • Once potatoes are tender, add frozen and creamed corn to the soup pot.
  • Stir in the cheese sauce.
  • Season with salt and pepper.
  • Heat over medium heat till soup is hot, being careful not to let it boil.
  • Serve in bowls, topped with crumbled bacon.