Best 7 Can Can Potato Corn Chowder Recipes

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Indulge in a hearty and comforting culinary experience with our collection of delectable potato corn chowder recipes. These creamy and flavorful chowders are not only easy to prepare but also offer a symphony of flavors that will warm your soul and satisfy your taste buds. From classic chowders featuring tender potatoes, sweet corn, and savory bacon to unique variations with roasted red peppers, smoky sausage, or tangy cheddar cheese, our recipes cater to diverse palates. Whether you're looking for a quick weekday meal or a centerpiece for your next gathering, our potato corn chowder recipes are sure to be a crowd-pleaser. So, grab your ingredients and let's embark on a culinary journey that celebrates the goodness of potatoes and corn.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO, BACON, AND CORN CHOWDER



Potato, Bacon, and Corn Chowder image

A quick and delicious comfort food made with canned corn, potatoes and bacon.

Provided by Kim R.

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 10

½ pound thick sliced bacon, cut into 1/2-inch pieces
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tablespoons butter
2 tablespoons flour
4 cups milk
2 large potatoes, peeled and diced
1 (15.25 ounce) can whole kernel corn, drained
1 pinch paprika

Steps:

  • Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
  • Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g

CORN CHOWDER RECIPE



Corn Chowder Recipe image

This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.

Provided by Natasha of NatashasKitchen.com

Categories     Easy/Medium

Time 45m

Number Of Ingredients 13

4 cups chicken broth
1 1/2 cups milk
1 cup heavy cream
4 cups corn kernels (from 4-5 ears corn) (reserve cobs for stock)
4 oz (4 slices) bacon, chopped
1 large onion (finely diced (1 1/2 cup))
1 large carrot (cut into 1/4" dice (1 cup))
3 stalks celery (finely diced (1 cup))
1 lb Yukon potatoes (3 medium, peeled and cut into 1/4" thick pieces)
2-3 tsp sea salt (or to taste)
1/4 tsp black pepper
1/4 tsp cayenne pepper (or to taste)
2 Tbsp Chives (chopped, to garnish)

Steps:

  • Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
  • Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
  • Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
  • In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
  • Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

Nutrition Facts : Calories 321 kcal, Carbohydrate 30 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 53 mg, Sodium 767 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

QUICK POTATO CORN CHOWDER



Quick Potato Corn Chowder image

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

Steps:

  • In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

CORN AND POTATO CHOWDER



Corn and Potato Chowder image

Provided by Food Network

Categories     main-dish

Yield Feeds 6 to 8

Number Of Ingredients 15

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

Steps:

  • Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
  • Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
  • Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

OLD FASHIONED POTATO CORN CHOWDER



Old Fashioned Potato Corn Chowder image

This thick and creamy potato corn chowder is a classic, hearty soup that can be easily made with ingredients on hand.

Provided by Sara Garska

Categories     Soup

Time 40m

Number Of Ingredients 9

3 slices bacon (cut into 1 inch pieces)
1/2 cup onion (chopped)
1 1/2 cups potatoes (cut into bite sized pieces)
2 cups corn (can use frozen, canned, or fresh (kernels only))
3 cups hot water
2 TB butter
1 cup evaporated milk
2 1/2 tsp salt
pepper to taste

Steps:

  • In a large heavy-bottomed saucepan, cook the bacon and onion, until the bacon is browned and the onion is tender.
  • Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes).
  • Stir in milk, butter, pepper, and salt.
  • Bring to a gentle boil, turn off heat, and serve.

Nutrition Facts : Calories 191 kcal, Carbohydrate 25 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 1052 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving

CHEESY POTATO AND CORN CHOWDER



Cheesy Potato and Corn Chowder image

Comfort food . . . hot and tasty for those cold winter days.

Provided by Jackay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 7

Number Of Ingredients 10

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food

Steps:

  • In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
  • Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
  • Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g

CAN CAN POTATO CORN CHOWDER



Can Can Potato Corn Chowder image

My husband is a big fan of creamed corn and loves soup. I came up with this recipe because I needed soup quick and didn't want him to have to eat the same soup for over a week. It is quick and easy and doesn't make a large amount, perfect for 2 people.

Provided by Bonnie Young

Categories     Chowders

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

1 potato, chopped (may use canned)
2 carrots, chopped
1 onion, chopped
1 stalk celery, chopped
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon olive oil
1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
1 (14 3/4 ounce) can cream-style corn
1 (12 ounce) can evaporated milk (can also use half & half)
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon dried parsley flakes
diced cooked chicken or ham (optional)

Steps:

  • Chop vegetables and fry in butter& olive oil until crisp tender.
  • Add chicken broth and cook covered to desired tenderness.
  • Add creamed corn& evaporated milk.
  • Add seasonings.

Tips:

- For a richer flavor, use chicken stock or broth instead of water. - Add a tablespoon of butter or olive oil to the soup pot before sautéing the vegetables for a more flavorful base. - For a smoky flavor, roast the corn on the cob before cutting it off the cob. - Add a pinch of cayenne pepper or chili powder for a spicy kick. - For a creamy chowder, blend a cup of the soup in a blender before returning it to the pot. - Serve with a dollop of sour cream, shredded cheese, or crumbled bacon for a delicious and hearty meal.

Conclusion:

Can Can Potato Corn Chowder is a delicious and easy-to-make soup that is perfect for a weeknight meal. With its creamy broth, tender potatoes, sweet corn, and smoky bacon, this chowder is sure to please everyone at the table. Follow these tips to make the best Can Can Potato Corn Chowder: use high-quality ingredients, don't overcrowd the pot, and simmer the soup for at least 30 minutes to allow the flavors to meld. Serve with a dollop of sour cream, shredded cheese, or crumbled bacon for a delicious and hearty meal.

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