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5-Ingredient Potato and Corn Chowder

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Calories: 394
Potato and Corn chowder in a bowl topped with shredded cheese and a dollop of sour cream along side crusty bread

Another addition to our collection of 5-ingredient recipes, this incredibly easy, creamy corn chowder recipe gets its wonderful richness and depth from the powerhouse that is bacon fat!

The Fastest, Easiest Corn Chowder, Ever.

There’s a time and a place for 100% scratch-made pots of soup that simmer all day and into the night and have a list of ingredients that’s miles long. However, that time and place is decidedly NOT a busy weeknight and despite the lack of time available to us on busy weeknights it turns out that we’re still expected to get dinner on the table. On those kinds of nights, we need speed. But we still want delicious! Thankfully, recipes like this exist. Five ingredients, 20 minutes. Fry some bacon, open some cans. Boil some potatoes. A quick purée and ta da! Creamy, rich potato and corn chowder ready to fill some hungry tummies.

diced yellow potatoes, green onions, bacon, chicken stock and creamed corn in bowls on the counter

Everything You’ll Need To Make This Easy Corn Chowder Recipe.

Smoky and rich, bacon fat is the key to every great chowder recipe and our speedy, full-of-shortcuts corn chowder recipe is greater than the sum of its parts thanks to the inclusion of bacon fat. It doesn’t just add flavor—though it adds that in droves. Rendered bacon fat also adds a unique richness and heft that nothing else can bring and contributes to the creaminess of the finished chowder. This is a really long-winded way to say don’t skip it! The bacon is essential. When there are only 5 ingredients, don’t try for any swaps. Here’s what you’ll need to make this super easy potato and corn chowder:

  • Bacon

  • Chicken stock

  • Canned creamed corn

  • Yellow potatoes

  • Green onions

potato and corn chowder ingredients in a stock pot
potato and corn chowder ingredients in a stock pot stirred together with a wooden spoon resting on the pot
cooked potato and corn chowder recipe in a blender
cooked potato and corn chowder recipe blended to a creamy texture in a blender

You Know You Love It, But What Exactly Is “Chowder” Anyway?

As with so many of these old culinary words, “chowder” is a little hard to define. You know it when you see it, right? New England clam chowder is probably the first thing that comes to mind when we say chowder—thick, creamy and loaded with potatoes and clams. Then there’s Manhattan clam chowder, which is brothy and tomato-based and really throws a wrench in the search for a particular type of soup that’s allowed to be called “chowder”. So, what can we say for sure about chowder? Well, chowders are always soups. They often have seafood, but not always. They often are rich and creamy, but not always. The word “chowder” might be a derivative of chaudière, the French word for ‘cauldron’, so chowders are cooked in a cauldron (or stock pot, which honestly doesn’t really narrow things down much at all.) And there you have it. Chowder! What can we say? You’ll know it when you see it.

potato and corn chowder in a stock pot with the blended portion of the chowder added in
potato and corn chowder in a stock pot with a wooden spoon

How To Make Our Easy Corn Chowder Recipe

Five ingredients and really just about three simple steps, this ultra easy soup recipe relies shamelessly on canned creamed corn and good old starchy potatoes for its richness and creaminess. It’ll be ready in no time and it requires absolutely no special skills. Promise!

  1. Fry the bacon. Do this in the pot you’ll cook the soup in, and leave about three tablespoons of bacon fat in the bottom of the pot (you can just eyeball it).

  2. Pour in the chicken stock, creamed corn, potatoes and green onions and simmer the chowder until the potatoes are cooked.

  3. Make it creamy! Use an immersion blender or regular blender to purée about half of the soup, leaving some texture but making it nicely creamy.

  4. Crumble the bacon into the soup and serve!

potato and corn chowder with bacon in a stock pot with a wooden spoon
potato and corn chowder with bacon in a stock pot with a wooden spoon

Tools You’ll Need:

More Easy Soup Recipes

a bowl of potato and corn chowder in a bowl topped with shredded cheese and a dollop of sour cream surrounded by toppings

Can I Freeze It?

You sure can! Corn chowder can definitely be frozen. It’ll keep for up to three months in the freezer. The bacon won’t hold up perfectly in the freezer, so you could wait to add the bacon pieces at the end until you’re ready to defrost and reheat the chowder. Or, you can just accept that the bacon will get a little chewy in the freezer—the flavors will still be wonderful.

Potato and Corn chowder in a bowl topped with shredded cheese and a dollop of sour cream along side crusty bread

Soup’s On!

A hearty, cozy, comforting supper is just a few minutes and a few ingredients away—what’s more soothing than knowing that? Not a thing, in our opinion! When you try this easy corn chowder, we’d love to know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

5-Ingredient Potato and Corn Chowder

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Calories: 394


  • 6 oz Bacon, diced, fat reserved
  • 4 cups Chicken stock
  • 2 (14.5 oz) cans Creamed corn
  • 2 lbs Waxy yellow potatoes, 1-inch cubed
  • 1 bunch Green onions, chopped
  • Salt and freshly cracked pepper, to taste

Serving Suggestions, optional

  • Sour cream, optional
  • Shredded cheese, optional


  1. In a large pot set over medium heat, cook the bacon, until crispy, about 8 minutes. Using a slotted spoon, remove the bacon from the pan onto a paper towel lined plate. Discard all but 3 tablespoons of the bacon grease from the pot.
  2. Add the chicken stock, creamed corn, potatoes and 2/3 of the green onions to the pot. Bring to a simmer over high heat. Then reduce the heat to medium low and continue to simmer until the potatoes are tender but not mushy. About 15 minutes.
  3. Using an immersion blender, blend about 1/2 of the soup until nice and creamy. Alternatively you can transfer 1/2 of the soup to a blender, let cool slightly before blending smooth. Add the pureed soup back to the pot and stir to combine.
  4. Crumble the bacon and add it to the soup, stir until warmed through. Season with salt and pepper to taste. Garnish with remaining green onions and any other desired toppings such as sour cream or shredded cheese of choice.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 394
  • Protein 16 g
  • Carbohydrates 57 g
  • Total Fat 13 g
  • Dietary Fiber 4 g
  • Cholesterol 31 mg
  • sodium 1565 mg
  • Total Sugars 6 g

5-Ingredient Potato and Corn Chowder

Questions & Reviews

Join the discussion below.

  • Amy Ellison

    Looks yummy! What type of shredded cheese do you recommend using?

    mmmmm. Cheddar, pepper jack, white cheddar.

  • Daniel

    Advice! I really want to make this but I have some salmon I need to use. Should I make this and add salmon to it or do you think I should make your Salmon Chowder recipe? Thank you!

    Ooooo make the salmon chowder! It'll be a better fit in that recipe. And enjoy!

  • keekrock

    This recipe was a revelation. So quick and easy with a huge flavor payoff. My husband actually ate the leftovers (a major compliment) and said he was craving it again a few days later. So tasty!

    This review is a major compliment too! Thanks you so much for letting us know how much you loved it Christa!

  • Ashley St. Angelo

    Delicious! Yet another tasty recipe :) I used turkey bacon and added a little butter and couldn’t find yellow potatoes at my store so used white potatoes and it tasted great! The sour cream was a delicious surprise too. Super simple and quick!

    Thanks Ashley! Love to see how many of our recipes you are trying out and extremely happy to hear you are enjoying them!