Cheesy Corn Chowder

This is our family’s favorite from-scratch soup. Loaded with Yukon Gold potatoes, crisp corn kernels, and diced ham, when I make it, my kids—and their friends—come running. Serve with a crusty, whole-grain bread.

Cheesy Corn Chowder

Print Recipe
Prep Time:20 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 35 minutes


  • 4 cups chicken stock (or 4 cups water with bouillon paste or cubes to taste)
  • 4 cups Yukon Gold potatoes, peeled and chopped
  • ½ cup celery, finely chopped
  • 1 medium onion, minced
  • 3 tablespoons butter
  • 2 cups cooked bacon or ham, finely chopped
  • cups corn kernels (leftover corn on the cob is great for this!)
  • 1 14-ounce can cream style corn
  • 2 10.5-ounce cans cream of chicken soup
  • cups extra-sharp cheddar cheese
  • 8 ounces sour cream
  • Salt and pepper, to taste


  • In a large soup pot, combine the stock, potatoes, celery, and onions.
  • Cook over medium heat, covered, for 30 minutes or until potatoes are tender, adding a little water if necessary.
  • Add the butter, bacon, corn, cream style corn, cream of chicken soup, and cheddar cheese. Reduce heat to low and simmer, uncovered for about 45 minutes, stirring occasionally.
  • Stir in sour cream, salt, and pepper until well blended. Simmer for 5 more minutes and serve.
Course: Main Course
Cuisine: American
Keyword: Cheese, Chowder, Comfort Food, Dinner, Soup
Servings: 8
Author: Karen Ehman

Find this recipe and more like it in my cookbook “Come and Get It!” Available on Amazon.

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