Creamy Loaded Potato Chowder

Robin Grover


I took several ideas from different recipes I found, and added some of my own magic and came up with this OMG DELICIOUS soup! It's very creamy, chunky, flavorful AND filling!


★★★★★ 1 vote

15 Min
1 Hr
Stove Top


  • 2 stick
  • 2 Tbsp
    garlic, minced
  • 1 medium
    onion, diced
  • 2-3
    carrots, grated or diced
  • 1/2 c
  • 2
    tubs knorr® homestyle concentrated chicken stock, disolved in 1 1/2 cup hot milk
  • 10-12
    sm to med red potatoes, washed & unpealed
  • 3 c
  • 4 Tbsp
    olive oil
  • 16 oz
    bag frozen corn, thawed
  • 6oz pkg
    real bacon crumbles
  • 1 tsp
  • 1 tsp
  • 2 c
    heavy cream
  • ·
    shredded cheddar cheese

How to Make Creamy Loaded Potato Chowder


  1. Dice potatoes into small bite sized cubes, set aside.
  2. In a large pot, over med heat, melt both sticks of butter. Add garlic, onion & carrots. Saute 5-7 min, until tender.
    Wisk in flour, cook another 2 minutes stirring constantly until well blended.
  3. Slowly add hot milk with disolved chicken stock, stirring until blended.
  4. Add potatoes & 3 cups of milk. Cook over med-low heat approx 20-30 min, until potatoes are soft, stirring often.
  5. In a med skillet, heat olive oil. Add corn, bacon, salt & pepper. Saute over med heat approx 10 minutes.
  6. When potatoes are fork-tender, add corn & bacon mixture, and 2 cups heavy cream.
    Reduce heat to low, continue heating, stirring often for another 10 min.
  7. Top individual bowls with shredded cheese.

Printable Recipe Card

About Creamy Loaded Potato Chowder

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #potato #corn #loaded

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