Potato Bacon Soup

This Bacon Potato Corn Chowder is the ultimate comfort food. Made with tender potatoes, crispy bacon and a rich, creamy corn broth, it’s an easy homemade soup recipe perfect for weeknight dinners or casual entertaining.

Recipe updated January 2026

I love a potato bacon soup, but this chowder is thick and creamy with the creamy corn, crispy bacon and chunks of potato all in a flavourful creamy sauce. This recipe originated from an old Taste of Home magazine but has evolved a bit into something my family loves.

Why You Will Love This Soup

• made with simple everyday ingredients that don’t bust the grocery budget
• easy enough for weeknights
• perfect for chilly weather
• family friendly

Ingredients You Will Need

• bacon (I use turkey bacon)
• creamed corn
• potatoes
• onion
• evaporated milk
• salt and pepper

How to Make Potato Bacon Soup with Corn

Cover chopped potatoes with water and bring to a boil. Cook for 12-15 minutes, until tender. While potatoes are cooking, chop bacon and fry until crispy. Drain potatoes, reserving 1 cup of the potato water.

To the cooked potatoes add the evaporated milk, creamed corn, reserved potato water, salt and pepper. Stir and cook on medium low until heated through. Add cooked, chopped bacon and stir to combine.

Helpful Ingredient Notes

Potatoes – the recipe calls for yellow potatoes which give it a nice rich flavour, but russet potatoes can be used for the creamiest texture as they break down softer than the yellow.

Bacon – regular bacon gives a nice salty edge to the soup, however don’t be afraid to use turkey bacon cooked until crispy for a less salty, but still delicious flavour

Creamiest Texture – You can gently mash some of the potatoes after adding the milk for a thicker cream base.

Variation Ideas

• add a big handful of shredded cheddar cheese for a cheesy bacon potato soup
• swap the evaporated milk for half and half cream
• make it lighter by reducing the amount of bacon or using turkey bacon instead of regular

What to Serve It With

• serve it with a wedge of Irish Boxty Bread or toasted English Muffin Bread
• cheddar cheese tea biscuits
• a simple green salad
• or as a starter to a main meal

Storage and Reheating Tips

Store any leftovers in an airtight container for up to 3 days. Reheat gently on the stove top until heated through.

There was plenty for dinner, plus enough

for leftovers, which were sent off for lunch the next day with my husband. He got plenty of requests for the recipe just based on how good it smelled when he was reheating it!