Pennsylvania Dutch Bacon, Corn & Potato Chowder: A Hearty Hug in a Bowl
Chowder Up, Buttercup—This Bowl’s Got History
When the chill sets in and your soul needs a little warming, this thick and creamy chowder delivers comfort by the ladleful. It’s the kind of meal you’d expect at a Pennsylvania Dutch barn raising—where stories are shared, names are honored, and bacon is never optional. My
Grand-daddy Diefendorf used to say, “Every bowl tells a tale,” and this one speaks of heritage, heart, and a whole lot of flavor.
Why This Chowder Deserves a Spot in Your Recipe Box
- Thick, creamy, and soul-satisfying—classic comfort food at its finest.
- Pantry-friendly ingredients make it easy to whip up anytime.
- Customizable with your favorite stock: vegetable, chicken, or rich homemade turkey stock.
- Makes a generous batch perfect for family dinners, potlucks, or cozy leftovers.
- Layers of texture: tender potatoes, crisp-sweet corn, soft peppers, and smoky bacon.
Ingredients That Bring the Barn-Raising Vibes
- 1/2 pound country-style smoked bacon, diced
- 1 large onion, diced
- 3 ribs celery, thinly sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/4 cup all-purpose flour
- 1 quart vegetable, chicken, or turkey stock
- 2 pounds gold potatoes, diced
- Kernels from 6 ears of corn
- 2 quarts milk, scalded
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Optional garnish: sliced chives
Step-by-Step Instructions for Creamy Chowder Perfection
1. Render the Bacon
Place a large soup pot over medium-low heat. Add the diced bacon and cook slowly until the fat renders and the bacon turns lightly crisp.
2. Sauté the Aromatics
Add onion, celery, red pepper, and green pepper. Cook until the vegetables soften, stirring occasionally.
3. Build the Roux
Sprinkle flour over the mixture and stir for 3–4 minutes to remove any raw flour taste.
4. Simmer the Potatoes
Pour in the stock and add potatoes. Simmer about 10 minutes or until tender.
5. Add the Corn
Stir in the corn kernels and simmer for 5 minutes, or until tender.
6. Stir in the Dairy
Slowly pour in the hot milk and cream. Stir gently and season with salt and pepper. Keep heat low to avoid scorching.
7. Garnish and Serve
Ladle into bowls and garnish with chives if desired. Serve warm with biscuits or bread.
Expert Tips for Chowder Success
- Use double-smoked bacon for deeper flavor.
- If using raw corn, simmer with potatoes; cooked corn goes in last.
- Stir frequently after adding dairy to avoid curdling.
Variations to Make It Your Own
- Use sweet potatoes instead of gold potatoes for subtle sweetness.
- Add smoked paprika for a campfire-style flavor.
- Swap half the milk for evaporated milk for extra richness.
Serving Suggestions That Hit the Spot
- Pair with easy sweet cornbread or Southern biscuits.
- Try 7UP biscuits or Cheddar Bay biscuits for variety.
- A lightly dressed green salad makes an excellent contrast.
Frequently Asked Questions
Can I freeze this chowder? Not recommended; dairy and potatoes do not thaw well.
How long does it keep? Store covered in the refrigerator for up to 5 days.
Can I use canned corn? Yes—drain before adding.
Final Thoughts: A Bowl Full of Comfort and Connection
This Pennsylvania Dutch Bacon, Corn & Potato Chowder delivers rustic warmth, nostalgic flavor, and a connection to heritage and family stories. Grab a spoon and gather close.
Pennsylvania Dutch Bacon, Corn and Potato Chowder Recipe
This Pennsylvania Dutch Bacon, Corn & Potato Chowder is thick, creamy, and deeply comforting—loaded with smoky bacon, sweet corn, tender potatoes, and colorful peppers. It’s a cozy heritage-inspired meal that feels like a warm hug in a bowl. Serve it with easy sweet cornbread or Southern biscuits for a complete comfort meal.
Ingredients
- 1/2 pound country-style smoked bacon, diced
- 1 large onion, diced
- 3 ribs celery, thinly sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/4 cup all-purpose flour
- 1 quart vegetable, chicken, or turkey stock
- 2 pounds gold potatoes, diced into 1/2-inch cubes
- Kernels from 6 ears of corn (or 3 cups corn)
- 2 quarts milk, scalded
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Optional garnish: thinly sliced chives
Instructions
- In a large soup pot over medium-low heat, cook the diced bacon slowly until the fat renders and the bacon becomes lightly crisp.
- Add the onion, celery, red bell pepper, and green bell pepper. Cook, stirring occasionally, until the vegetables soften but do not brown.
- Sprinkle the flour over the mixture and stir continuously for 3–4 minutes to remove any raw flour taste.
- Pour in the vegetable, chicken, or turkey stock. Add the diced potatoes and stir well. Simmer for about 10 minutes or until the potatoes are tender.
- Stir in the corn kernels and cook for an additional 5 minutes, or until tender.
- Slowly pour in the hot milk and heavy cream. Stir gently, season with salt and pepper, and keep the heat low to avoid scorching.
- Ladle into bowls and garnish with chives if desired. Serve warm with 7UP biscuits or Cheddar Bay biscuits.
Notes
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 445Total Fat: 24gSaturated Fat: 12gUnsaturated Fat: 12gCholesterol: 78mgSodium: 548mgCarbohydrates: 38gFiber: 3gSugar: 4gProtein: 19g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Originally published in 2013; updated in 2025 with improved instructions and helpful tips.