Corn Chowder - Fast and Great

Corn Chowder - Fast and Great


"This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor."

Ingredients 1 h 30 m {{adjustedServings}} servings 344 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
  2. Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
  3. Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.
Tips & Tricks
Chef John’s Creamy Corn Custard

See how to make an easy, rich, and creamy corn side dish.

New England Clam Chowder I

Here’s a hearty comfort-food classic to warm you up on cold winter days.

Rate recipe

Your rating


Reviews 27

  1. 32 Ratings


I make a recipe very similar to this, but different enough to ask readers to consider: use a bit more bacon grease to cook the onions; aggresively season the potatoes, and fry them until they are lightly browned; leave out the oregano, add a pinch of nutmeg, use a good amount of white pepper or cayenne pepper to give it some snap, add 3/4 cup of sour cream out the end, and heat through. Leave out the cheeses! Diced carrots can be added with the onion, and frozen peas can be added with the corn, for variety. Hope you enjoy!

Sarah Jo

After I cooked the bacon to a crisp, I took it out of the skillet and all but 2-3 tablespoons of the drippings and sauteed the onion and a little fresh minced garlic in the drippings until the onion turned translucent. I added the bacon, sauteed onion/garlic, potatoes, chicken broth, spices, and the corn to my crockpot and cooked them on LOW for most of the day. Once I got home, I turned the heat down on my crockpot and lightly smushed the potatoes with my old fashioned potato masher, then added the cream and the cheeses. The soup was okay but it didn't have nearly enough bacon, cheese or spices. After tasting it, I did throw in more monterey jack/cheddar cheese and a few more spices. Not a bad soup that worked out well for me in the crockpot. I don't know that I would make this soup again.


I guess I should have read the reviews first and I would have added less stock and another can of creamed corn. For me, this was too thin to be called a chowder. I got a tip from a co-worker though, that will be good on the leftovers...add instant mashed potatoes until the desired consistency is achieved. I think that will help. Overall good flavor though. Will probably make again with the noted changes.