Pioneer Woman Potato Corn Chowder Recipe

The Pioneer Woman’s Potato Corn Chowder is the definition of comfort in a bowl, designed to stick to your ribs after a long day. Ree Drummond’s recipe stands out because it builds layers of flavor starting with a smoky bacon grease base, ensuring every spoonful is rich and savory. It pairs the natural sweetness of corn with tender chunks of potato, all swimming in a creamy, cheese-laden broth. The result is a thick, velvety soup that feels more like a main course than a starter, perfect for cold winter nights or a hearty family lunch.

Try More Recipes:

• Pioneer Woman Collard Green Soup Recipe
• Pioneer Woman Prime Rib Soup Recipe
• Pioneer Woman Rotisserie Chicken Noodle Soup Recipe

🧡 Why You Will Love This Potato Corn Chowder Recipe:

• Bacon Infused: The entire soup base is cooked in rendered bacon fat, giving it a smoky depth that oil or butter just can’t match.
• Hearty Texture: Unlike thin soups, this chowder is loaded with chunks of potato and corn, making it incredibly satisfying.
• Customizable: It is easily adaptable; you can add spicy peppers for a kick or swap the cheese for whatever you have in the fridge.
• Crowd Pleaser: The combination of creamy cheese, salty bacon, and sweet corn appeals to both kids and adults alike.

🍠 Pioneer Woman Potato Corn Chowder Ingredients

The Soup Base:

• 6 slices Thick-Cut Bacon: Cut into 1-inch pieces.
• 1 medium Onion: Diced finely.
• 3 cups Potatoes: Russet or Red, scrubbed and diced (peeling optional).
• 3 cups Corn Kernels: Fresh off the cob or frozen/canned.
• 1/4 cup All-Purpose Flour: To thicken the roux.
• 4 cups Chicken Broth: Or vegetable stock.
• 1 teaspoon Salt: Plus more to taste.
• 1/2 teaspoon Black Pepper: Freshly ground.

The Finish:

• 1 cup Heavy Cream: Or half-and-half for a lighter version.
• 1 cup Grated Cheddar Cheese: Mild or sharp.
• 2 tablespoons Fresh Parsley: Chopped, for garnish.

🥘 How To Make Pioneer Woman Potato Corn Chowder

1. Fry Bacon: In a large Dutch oven or soup pot over medium heat, fry the bacon pieces until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel, leaving the grease in the pot.
2. Sauté Veggies: Add the diced onion to the hot bacon grease and cook for 3–4 minutes until translucent.
3. Make Roux: Sprinkle the flour over the onions and stir constantly for 1–2 minutes to cook out the raw flour taste.
4. Simmer: Pour in the chicken broth, stirring to scrape up any browned bits from the bottom. Add the diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until potatoes are fork-tender.
5. Add Corn: Stir in the corn kernels and simmer for another 5 minutes.
6. Cream & Cheese: Reduce heat to low. Stir in the heavy cream and the grated cheese, stirring until the cheese is fully melted and the soup is creamy. Do not let it boil vigorously once the dairy is added.
7. Serve: Ladle into bowls and top with the reserved crispy bacon and fresh parsley.

💡 Recipe Tips

• Thicken It Up: If you prefer an even thicker chowder, you can mash a few of the cooked potato chunks against the side of the pot before adding the cream.
• Fresh vs. Frozen: Fresh corn cut off the cob adds a wonderful “milk” to the soup, but frozen corn works perfectly fine in a pinch.
• Don’t Boil Dairy: Once you add the cream and cheese, keep the heat low. Boiling high heat can cause the dairy to curdle and separate.
• Spice It Up: For a “Cowboy” kick, add a diced jalapeño along with the onions or a pinch of cayenne pepper with the salt.

🍞 What To Serve With Potato Corn Chowder?

This rich chowder pairs perfectly with a slice of crusty sourdough bread for dipping into the savory broth. Balance the creamy texture with a fresh green salad tossed in a sharp vinaigrette to cut through the richness. For a hearty finish, serve warm, buttery cornbread on the side to double down on the sweet corn flavor.

🎚 How To Store Leftovers Potato Corn Chowder?

• Fridge: Store in an airtight container for up to 3–4 days. The soup will thicken as it cools.
• Reheat: Warm gently on the stovetop over low heat, adding a splash of milk or broth to loosen it up if needed.
• Freezer: Freezing is not recommended as the dairy and potatoes can become grainy and mushy upon thawing.

🥵 How To Reheat Leftovers Potato Corn Chowder?

• Stovetop (Best Method): Pour the chowder into a saucepan over low heat. Stir frequently and add a splash of milk or broth to loosen it up, as the soup thickens significantly in the fridge.
• Microwave: Heat individual portions in a microwave-safe bowl for 1 minute, then stir. Continue heating in 30-second intervals until warm.
• Slow Cooker: For large batches, place the leftovers in a slow cooker on the “Warm” or “Low” setting for about 1 hour, stirring occasionally.

FAQs

Try More Recipes:

• Pioneer Woman Sausage Kale Soup Recipe
• Pioneer Woman Tomato Soup and Grilled Cheese Recipe
• Pioneer Woman White Lasagna Soup Recipe

Potato Corn Chowder Nutrition Facts (Per serving, based on 6 servings)

• Calories: ~420 kcal
• Total Fat: 28g
• Carbohydrates: 32g
• Sugars: 4g
• Protein: 12g

Pioneer Woman Potato Corn Chowder Recipe

Recipe by Imen DridiCourse: Main, SoupCuisine: AmericanDifficulty: Easy

Yields

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

420

kcal

Total time

1

hour 

10

minutes

A rich and creamy potato corn chowder with a smoky bacon base. Loaded with tender potatoes, sweet corn, and melted cheese for the ultimate comfort food.

Ingredients

• The Soup Base:

• 6 slices Thick-Cut Bacon: Cut into 1-inch pieces.

• 1 medium Onion: Diced finely.

• 3 cups Potatoes: Russet or Red, scrubbed and diced (peeling optional).

• 3 cups Corn Kernels: Fresh off the cob or frozen/canned.

• 1/4 cup All-Purpose Flour: To thicken the roux.

• 4 cups Chicken Broth: Or vegetable stock.

• 1 teaspoon Salt: Plus more to taste.

• 1/2 teaspoon Black Pepper: Freshly ground.

• The Finish:

• 1 cup Heavy Cream: Or half-and-half for a lighter version.

• 1 cup Grated Cheddar Cheese: Mild or sharp.

• 2 tablespoons Fresh Parsley: Chopped, for garnish.

Directions

• Fry Bacon: In a large Dutch oven or soup pot over medium heat, fry the bacon pieces until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel, leaving the grease in the pot.
• Sauté Veggies: Add the diced onion to the hot bacon grease and cook for 3–4 minutes until translucent.
• Make Roux: Sprinkle the flour over the onions and stir constantly for 1–2 minutes to cook out the raw flour taste.
• Simmer: Pour in the chicken broth, stirring to scrape up any browned bits from the bottom. Add the diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until potatoes are fork-tender.
• Add Corn: Stir in the corn kernels and simmer for another 5 minutes.
• Cream & Cheese: Reduce heat to low. Stir in the heavy cream and the grated cheese, stirring until the cheese is fully melted and the soup is creamy. Do not let it boil vigorously once the dairy is added.
• Serve: Ladle into bowls and top with the reserved crispy bacon and fresh parsley.

Notes

• Thicken It Up: If you prefer an even thicker chowder, you can mash a few of the cooked potato chunks against the side of the pot before adding the cream.
  Fresh vs. Frozen: Fresh corn cut off the cob adds a wonderful “milk” to the soup, but frozen corn works perfectly fine in a pinch.
  Don’t Boil Dairy: Once you add the cream and cheese, keep the heat low. Boiling high heat can cause the dairy to curdle and separate.
  Spice It Up: For a “Cowboy” kick, add a diced jalapeño along with the onions or a pinch of cayenne pepper with the salt.